May
18
Slow and simple
It’s truly a luxury to make everything from scratch, usually I buy pre-made butter and jam, but not in this instance. Can’t compare fresh butter and jam to store bought ones. The one thing I can’t control is scoring a baguette from Balthazar when it just popped out of the oven- Though I enjoy making things from scratch from time to time, I know my limit and will not make a baguette from scratch because it will not taste good, bread making is not for amateurs. This time I was a little lucky and the baguette was still warm but it wasn’t scorching hot.
Fresh Butter Maker
To prep the fresh strawberry jam, chop them into eighths and get some fresh lemon juice, lemon zest, and sugar. That’s it!
Butter is almost done but not quite. Make sure to season it with some salt.
Add some freshly grated truffle into the butter if you have it.
Butter is ready. It’s very light and airy.
Simple and amazingly delicious.
Great post, once again!
The butter looks fantastic – so white! What makes normal butter yellow?
NOWAY. I’ll be fat by Friday.
so yum
@Nina, I’m fairly sure most commercial butter has added colouring. If you have freshly made butter it is invariably a light yellow or white in colour.
@Luxirare, beautiful once again. I am also way too hungry to be reading this right now
wow this looks amazing. such beautiful colors, too.
I want this in my belly immediately. It looks so rustic and tasty!
Okay, now that is a tea party – Luxirare style!
Is that heavy cream you’re using? I thought that turns to whipped cream or is that when it’s whipped and not actually spinned/churned?
Also, I must know where you got those candle sticks from!?
Roxana
wow. looks delicious!
what a great idea to make fresh butter, and that apparatus makes it look easy-peasy~ thanks for all these photos, looks AMAZING.
xo Diana
words could never describe how much i adore the simplicity you trasmit and coherence from the abstraction of artisanal processes and tradtions to a new and refined new luxury tipe of life…
Marvelous and yummy post!
I delighted my boyfriend last week by making him butter from left over cream. When you make fresh butter you realise just how much salt (and preservatives) goes into commercial varieties.
Did you skim off the buttermilk or did you not let the cream get to that fully churned state? I’m also curious about its pale white colour.
this looks gorgeous and is not helping my midnight cravings!
where did you get those amazing candle stick things?? I need them!
Amazing how a typical farmhouse breakfast, in context of an urban lifestyle, is elevated to the very crux of luxury. For there is something completely luxurious about churning your own damn butter.
I do the jam thing regularly – usually, I get lazy and skip the sugar and lemon, and just cook berries with a tiny splash of water until they’re jamlike and lovely.
LOVE Balthazar’s baguettes and Quiche lorraine! Great post; now I don’t feel so weird about my habit of eating fresh strawberries with Kerrygold butter on bread & buns!
That looks amazing!! I am loving your food posts – you have such unique ideas and I am in love with your presentation. Where are those candlesticks from? I want some
This looks amazing!!! Thanks for making my weekend breakfast more fun!
J
looks amazing, beurre barraté with truffles, genius. But i wonder how come you have all these amazing high end kitchen tools and you use a ikea knife? where is the folded iron carbon inlayed knife?
your posts and pictures always look amazing!!!
but may i know, what’s the candles which look like chopsticks dipping into? alcohol? or just plain water?
Yes, I too would like to know about the candles. Lovely post!
Nice post! it would be a great and healthy breakfast for me . But i am very curious about the fire on th steel chopstick? what it is actually?
was anything else added to the jam? it looks great – nice and simple
For those who asked, fresh butter gets it yellow color from carotene. Cows that are grass-fed (in lush pastures) will produce milk that is high in carotene, which in turn, will produce yellow butter. Commercial butter usually has color additives, because the milk isn’t from a grass-fed cow.
you’ve been knocking these posts out of the park! i have every recent food post bookmarked for future use.
the truffle butter looks mouthwatering! and i love those candle sticks…where are they from?
✘leonie
http://www.monstrexi.com
This makes me feel rather inspired.
http://www.yourarthere.com/entry/beauty-shot
I would never have thought of using truffle butter with strawberry jam- would love to try it though- it looks sensational
Wow, your skill in the kitchen make my attempts at cooking completely laughable…
Ahhhh this looks amazing!
You are such an inspiration!
May I ask what the brand the candlesticks are? I would love to have those.
Oh my God.. this looks beyond divine.. I’m drooling!
Well done dear, you are a true artist! Everything you touch becomes a miracle.
Love!
such beautiful photography & looks so tasty
The candles are actually oil lamps. They are called “Stix” and is made by the Danish designer “Blindkilde.” http://blindkilde.avanta.dk/index.asp?side_id=21&hmenu=7
It’s funny how these things are quite common in Denmark. I guess I take good design for granted, having been born and raised here!
So how did you think the homemade butter and jam compared to the store-bought ones you usually purchase? Any texture and taste differences?
I would love to become your taste tester…. or kitchen assistant. That way I could sneak a taste of the divine looking butter and jam!!
Oh, my, now I am very hungry!
Beautiful photos and a great recipe.
oooohhh…you are slowly killing me and my friends.
I absolutely love this post. I want to eat baguette right now. (and those candles are precious)
I adore your teapot and plate set, may I ask where it all came from… and what does the crest say exactly?
Amazingly gorgeous. The photographs, the food, everything. I love that it is like a mad scientist of beautiful foods, especially that beaker with the strawberry jam.
merci!
Shannan
OMG amazing!! I love everything, esp the candles!
Bread’s easy! You can make it; it’s a lot simpler than most of the dishes you make here.
I made butter the other day – but just with the shaken jar method. I was surprised at how quickly it firmed up and gave off the buttermilk! I was hoping for an arm workout, but barely got one, I guess I’ll have to work off the butter later…
I’ve never made my own butter but I also love making my own strawberry jam. I like to add some dried blueberries but don’t cook them to the point of total softness, so they retain some chewiness.
Where are those candlesticks from? I love.
ahah how very French of you! tartines beurre confiture ! Well i’m used to making jam but never tried butter. Ah what a great idea, although back in France I’ll have some fantastic pre-made butter from Brittany. And my mum’s jams.
Splendid.
Where can you buy the ceramic strawberry basket?
All other amazingness in this post aside, I must know where those oil lamp sticks are from!
@Jon, look at the sidebar amazon link, they are a similar version to mine you can get them there.
Posts like these just make me so excited. I’m a large lover of making all the foods I can by myself and buying as many of the ingredients I can at local markets. This summer, I was going to do pasta (as I already do bread), but now I want this churn as well!
I’d say bread isn’t too hard, it just takes a scale and patience! Of course, I may be biased, as my brother is a baker and I love baking and seem to have a knack for it (while I am absolutely deficient in terms of frosting cakes and cookies).
I love how all your food related posts are so detailed and mouthwatering. You make it look like art, science and fun rolled into one!
This sounds like the perfect way to surprise my sweetie with breakfast. Butter and jam on delicious bread is one of my all time favorite snacks! I wonder if substituting sugar with splenda would still work? Nice post!
Mariage Freres is the best tea as well!
Great review! You actually overviewed some great news in your post. I came across it by using Google and I’ve got to admit that I already subscribed to the RSS, will be following you on my iphone
cynowanie z polyskiem