Okay, so really just brown. Regardless, butter can be so much more than a pale yellow.
Have you ever tried browning butter? Let me rock your world.
Many people are aware of how flavours are deepened and accentuated by toasting ingredients. Nuts and seeds become even more flavourful by toasting them, deepening their colour and wakening up the natural oils within them, allowing their flavour to intensify. Did you know that you can "toast" butter too?
YOU CAN. YOU CAN. AND IT IS SO GOOD.
When you brown butter, what is really happening is you are toasting/browning the protein solids in the butter. This means that the flavour and smell of the butter changes, becoming almost nutty. This is a very sneaky way of increasing flavour and fancy-ing up some of your most basic recipes. It adds a certain, "Woah what is this delicious mystery flavour?" to whatever you put it on. My favourite uses so far have included chocolate chip cookies, Rice Krispie treats, and even on roasted vegetables.
Here is how to achieve the kitchen magic trick that is known as "Brown Butter":
Gosh darn I love this.
This is real brown butter, in a tiny fake pan. It still smells delicious.
Recipes using this fabulous ingredient are sure to be in our future! Stay tuned.
How does one start? The beginning? Probably, I guess.
An ode to a special lady.
My love of cookies and baking began in the kitchen of my mothers mother, whom I call Gran. My fondest memories of her take place with her old sunbeam mixer, flour, sugar, and softened butter. We would bake these cookies together, with warm afternoon light spilling in through her kitchen window. It is probably the most meaningful thing a grandmother could ever do. The cookies of course were delicious, but I never knew back then how meaningful that time spent with Gran would be to me later on. The cookies, simply put, are the humble beginning to my love of baking, and the foundation of my passion for homemade, fresh from the oven goodness.
Seems like a pretty good place to start to me!
I re-discovered her recipe in her old red recipe-card tin. I love seeing her familiar, shaky (but sure) handwriting. When I make these, I am instantly transported back to her kitchen and happy memories of my childhood.
ALSO, they are called Ginger Sparklers and is that not the cutest name for a cookie? They are rolled in granulated sugar before they are baked, which gives them their signature sparkly glam to live up to the name.
Recipe from Anne Marie Barclay (AKA Gran)