Oh Hi! And Butter.

Sorry I dropped off the grid over the last week, but we took a nice trip to Siesta Key, Florida with Shaun's family for the last 5 days! It was our first time there and it was beautiful. Incredibly hot, but the beach was gorgeous and the water was perfect for my rambunctious little nugget to run back and forth from our chairs to the water's edge. Perhaps I'll do a full update later this week. Not today, though, because today is Secret Recipe Club reveal day!

Though I haven't done a whole lot of recipe sharing over the last bunch of months, I do love participating in the Secret Recipe Club because it forces me to get in the kitchen and make something! This month, I was assigned Brooklyn Locavore. I was pretty psyched since BK has a special place in my heart, as both of my sisters now live there! I spent some time searching around this blog and love Melissa's mission to cook and eat local! Such a hot topic right now and something that I love doing with my family as well. Though there were so many recipes that look enticing, I decided to go with her fresh butter recipe. 

I actually never considered making fresh butter. Ever.

But when I saw how simple this was, I started dreaming of fluffy, salty, spreadable fresh butter. And then I really, really wanted to make it. It's not Dukan approved. And it's a bit of work for smallish yield. But I agree with Melissa's assessment that this would be a fantastic dish for company. I also can't wait to try it garnished with some chives from our urban garden and perhaps with a little fig jam spread on top. Ugh I'm craving a hearty baguette with this amazing butter right now!

With only 2 ingredients, you really can't go wrong. This recipe does call for a stand mixer, which I highly recommend. Aside from that special tool, this recipe couldn't be simpler. I hope you give it a try!

Fresh Butter

*Adapted from Brooklyn Locavore
2 C heavy cream
2 tsp kosher salt

Pour heavy cream and salt into bowl of stand mixer and fasten the whisk attachment. Turn mixer onto medium speed. Gradually whip the cream until it becomes whipped cream (and resist the urge to eat it like this. Remind yourself that it will be like salty whipped cream...not sweet. I didn't heed this advice...). Continue to whip and increase the speed to high, occasionally scraping the bowl down with a rubber spatula.

You may want to use the splatter guard on your mixer and also drape with a tea towel. Once the curds and whey begin to separate, it splatters a lot, and these 2 tools help mitigate that!

Once the whey begins to separate, turn the mixer off. The curds should stick to the wire whisk and the remaining curds in the bowl can be easily picked up. Pour the entire thing onto a cheese cloth or thin tea towel.

Working quickly, squeeze out as much moisture as possible through the tea towel. Turn butter out into a small bowl, cover with plastic wrap and refrigerate. Enjoy on toast, bread, baguette, or by the spoonful...wait, did I just say that out loud?

This recipe yields about 6 ounces.

I hope you enjoy this decadent, yet fresh, melty deliciously awesome recipe on a Monday morning! I'm ready to tackle the next few weeks of summer...bring it on! Have a great week everyone!

Have you ever made your own butter?

Do you try to eat local? What are some of your tips?