By NICOLE MARSHALL MIDDLETON Food Writer on Mar 16, 2012, at 4:07 PM Updated on 3/16 at 5:04 PM
TASTE
Starting today at noon, Antoinette Baking Co will be selling Bluth Bananas to celebrate the release of the fourth season ...
Hasty Bake will host its 4th Annual BBQ Contest Saturday.
The company is also celebrating its 65th year in Tulsa.
In ...
The new Ludger’s Bavarian Cakery opened Tuesday, offering walk-in sales of pastries and baked goods as well as a coffee bar. ...
It's like butter, but better.
Irish butter is a European-style butter that has a higher butterfat content than the average American butter.
But it also has a unique flavor and color that comes from the Irish countryside. Kerrygold, one of the best-known producers of Irish butter, says that the cows that make the cream for the butter eat from the lush fields rather than eating dry grain.
The golden color of the butter results from the beta carotene in the fresh grass, according to Kerrygold.
And since Irish butter has more butterfat, it comes to room temperature more quickly,
In Ireland, butter has a rich history. There is even a museum there dedicated to butter.
The Cork Butter Museum describes the butter trade and the traditional craft of home butter making. In the Middle Ages butter was used to pay taxes and was buried in peat bogs for preservation.
On occasion, stashes of "bog butter" are still found.
I bought some Irish butter this week when I loaded up my basket with corned beef, Irish bacon and cabbage. It just seemed like the right thing to do.
Try it smeared on fresh baked bread. There is nothing else like it.
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