Some people associate butter with being full fat, calorofic and unhealthy for you. This book proves disproves many of these myths. Back To Butter: A Tradiitional Foods Cookbook by Molly Chester and Sandy Schrecengost is split into two parts: The Traditional Foods Pantry and Tradirional Food Recipes. The first part of this book gives an educational lesson to fats and oils, unrefined fats such as extra-virgin olive oil, flax oil and ghee - all the fats that are good for you. I was quite surprised that pork and beef lard is considered to healthy as the lard buffer the roller-coaster effect the carbohydrates and sugar have on the body.
But my favourite part of this book is the second part of the chapter, recipes and will share some stand out dishes from each chapter later in the blog post. I decided to make the sticky chicken, using chicken wings and this is by far is the best sticky chicken, i've ever made or tasted and that takes some doing. I've never used butter to make this before but it certainly emnhances the flavour and moistness of the chicken, which I will certainly make again. Another positive of this book is that there are accompanying photographs of the recipes which intices the reader to get into the kitchen and try some healthy fats, alongside some beautiful poctures of the authors farm, who says rearing a self-sufficent farm is boring.
Chapters and stand out recipes include:
- First Bites, stand out dishes include Roasted Shrimp Salsa, Chicken Liver Pate and Hot Onion Dip.
- Soup's On, recipes to try include Chicken & Brown Rice Soup with Dill, White Bean Chicken Chili and Poor Man's Stew.
- A Salad, Please!, stand out dishes include Classy Chicken Salad with Dates & Walnuts and Red Rice Salad with Cumin Dressing.
- Nourishing Suppers, recipes include Seared Scallops with Creamy Carrot Puree, Mushroom Mariana over Roasted Spaghetti Squash, Sticky Chicken and Baked potatoes with The Works.
- Seasonal Sides, Stand Out Recipes include Picnic Potato Salad and Meaty Baked Beans.
- Fermented Fixin's, recipes Zesty Fermented Ketchup and Simply Mayonnaise.
- Bread and Breakfast, stand out recipes include Banana-Date Sprouted Muffins and Rustic Sourdough Bread.
- Save Room for Dessert!, desserts to try include Sourdough Bread Pudding with Raisins, Crispy Peach Cobbler and Chester Cookies.
- Cheers!, drinks to make include Apricot Lane Farms Lemonade and Beet Kvass.
|Butter and syrup.|
|Butter and syrup melted|
|Chicken wings pre bake|
|Sticky chicken wings|
Recipe for Sticky Chicken
The author describes this dish as "perfect for a cookout, football game, or casual dinner, it is delicious whether hot right from the oven or sliced cold and stuffed in a sourdough sandwich.
1/2 cup (112g) butter
1/2 (120ml) maple syrup
1/2 (88g) Dijon mustard
4 teaspoons curry powder
2 1/2 teaspoons, sea salt
1/4 teaspoon cayenne
4 bone in chicken breast halve (I used chicken wings)
1/2 teaspoon freshly cracked pepper
Preheat the oven to 350F (180C or gas mark 4). Combine the butter, maple syrup, mustard, curry powder, 2 teaspoons of the sea salt, and the cayenne in a 9 x 13 inch glass baking tin. While the oven is preheating, place the dish in the oven for 5 to 7 minutes, or until the butter fully melt but does not brown.
Remove the pan from the oven and whisk the ingredients to combine. Allow to cool for 5 minutes, then liberally dredge each piece of the chicken in the sauce. Gently slide your fingers between the skin and the flesh of the chicken, being careful not to tear the skin and the flesh of the chicken, being careful not to tear the skin. Using a pastry brush, coat both the flesh and the skin thoroughly with sauce. Gently pull the skin back into place.
Arrange the chicken in a single layer in the pan, skin-side up. Sprinkle with the remaining 1/2 teaspoon sea salt and the pepper.
Bake uncovered for 30 minutes. Remove and baste with the pastry brush using the pan sauces. Bake, uncovered, for an additional 30 minutes.
Remove from the oven and preheat the broiler. Bate the chicken one final time, then broil for 2 to 3 minutes, until the chicken skin browns nicely. Be careful not to burn.
Cook for 10 minutes, the place on a serving platter. Whisk the pan juices and pour over the chicken. Serve!
The lovely people at Quarto Group are offering three readers of my blog a copy to win this fabulous book.