There Is No Butter In Hell!.. so its not a place I want to go
I do not shy away from nature’s sweetest fat. Butter has and always will be a necessity in my kitchen. I use it in cakes and in frying proteins. It thickens my sauces and sweetens my life
Evidence suggests that the whole foods diet, including butter,(in moderation) is what suits the body best. Through butter’s debated diet history, there remains one simple truth: it is good.
Casco Bay Butter knows this. The company is the newest star on the Kennebunk Farmer’s Market scene, gracing saturday shoppers with multiple flavors, and ample advice on its use. “We like to show people what they can do with flavored butters. We make flavored popcorn here and spread it on crackers. We love hearing what people are doing with our products.” said co-owner Alicia Menard. Menard and her partner, Jenell Carter of Portland, started the company in the winter of 2012. “ We had been making butter at home in a mixer. We gave it as gifts to family and friends.” The butter was such a hit, that the duo was urged on to sell their products. “Everyone just loved it so we took on getting our food license and a commercial space.” stated Menard.
The company makes it butter using Oakhurst milk and local add-ins – honey from Busy Vees in Kennebunkport, blue cheese from the Cheese Iron in Scarborough, herbs and garlic from local farmers and Maine maple syrup. The texture of the butter is rich. It has over an 80 percent fat content, giving it a smooth mouth-feel and silky quality. Both Menard and Carter smiled and offered up samples of any flavor I wanted to try. I went first for the garlic and herb on popcorn. It was nothing short of addictive. Next, I tried the honey butter.
The meltingly smooth texture was powerful. My mind began to spin with a multitude of recipe ideas that would include these butters: the maple melted on broiled salmon, the blue cheese to finish a steak, the sea salt on a good piece of bread. It seemed limitless and exciting – yellow gold waiting to be mined and polished.
Carter provided a suggestion list- you provide the creativity. Casco Bay Butters can be found weekly at the Kennebunk Farmer’s Market and at fine specialty food stores like Cherie’s.
Uses for Casco Bay Butter, Courtesy of Jenell Carter.
Garlic and Herb: Spread on sliced french bread. Top with a sprinkle of parmesan or mozzarella and bake or broil. Or add to quinoa or pasta for an easy meal full of flavor.
Lemon Chive: Melt and serve with lobster. Put a dollop on grilled / seared/poached salmon, haddock, halibut. Spread on grilled scallops or shrimp, or any other seafood. Great to add under the skin of chicken for wonderful flavor. Veggie lovers — this is great on asparagus, broccoli, etc
Blue Cheese: Perfect on Grilled steak, asparagus, brussel sprouts, and green veggies. Ideal topping for sourdough crostini and makes a great appetizer!
Unsalted (Sweet Cream): A perfect match for any savory breads that already have a spicy or salty kick. Great for baking, and for those that just want a fresh butter with no additives or flavorings, this is it!
Honey: Pair with popcorn, popovers, or any fruit-based bread and other breakfast items. Excellent compliment for corn on the cob – just add a little salt, .
Maple: French toast! Pancakes! Spread on scones, popovers, waffles, etc. Did we mention french toast?
Strawberry: Compliments scones, waffles, french toast, pancakes, and fruity breads. Try a new twist on shortcake for dessert, or liven up those crackers for a great appetizer.
Sea Salt: This popular flavor is extremely versatile for both sweet and savory applications. You can pair it with ANYTHING!
- Making Herb Butter with Kids (thegreenery.ca)
- How To Make Compound Butter: Flavored Butter Recipe In Three Steps (prinsesamusang.wordpress.com)