Receta Sage and Caramelized Shallot Brown Butter on Pumpkin and Sage Biscuits
I’ve mentioned to a couple of friends that I was developing some compound butters for Kerrygold, my favorite butter for baking. They were unfamiliar with that phrase and though I could explain it easily enough the fact is that I think what’s come from this effort deserves a new name. I can’t help but think of ‘compound fractions’ when I hear that word and my relationship with algebra was nowhere near as fun as this experience has been. If you can help, let me know what you might call a tasty blend of butter, herbs, fruits, nuts…whatever. Not so compound as much as so fabulous!
I was provided samples of Kerrygold’s new Naturally Softer Irish Butter and Reduced Fat Irish Butter and asked to come up with some creative ideas on how I would use them. You know, beyond eating them with a spoon. Anyone who reads this blog knows that I’ve been in love with Kerrygold butters for a long time. My experience with their product in baked goods is legendary in this home, so I was excited to see if they could live up to my expectations with these two new products meant for spreading and finishing dishes; not for baking.
The new Kerrygold butters are made from the milk of the same grass fed cows that produce their regular European-style butter; milking the cows in the summer produces a product with a higher milkfat content which helps create these soft butters. An all natural churning process allows for the soft and spreadable consistency without additives or stabilizers; a win for all of us in my book.
Recently I created a topping using the Naturally Softer Irish Butter which I combined with toasted walnuts, cranberries, orange zest and brown sugar and used for a breakfast dish of French Toast. I wanted to also develop something using the Reduced Fat Irish Butter with ingredients that did not add any significant calories to the end result. Browning the butter, caramelizing some shallots and adding sage added huge flavor while still keeping the product one that could be labeled reduced fat. The biscuits? I made no such commitment!
I admit some of my inspiration to go this direction is because I am feeling a little melancholy that I won’t be making my Maple Bacon Roasted Turkey this year that is rubbed with sage butter. I have a sage bush in my herb garden that is over 20 years old and it’s singular purpose for existing is to flavor that amazing bird. I felt an obligation…yes, to sage (no I do not talk to the plant silly!).
I spent yesterday making Cranberry Liqueur, Cider Syrup (coming Friday in a cocktail) and pretty much knew what direction I was going with the sage. Still when I tweeted that I would be making something with it, it was fun to see the conversation that ensued and to have my one dilemma absolutely answered for me. What to serve my sage/onion butter on. I owe a debt of gratitude to @TheRunawaySpoon for suggesting her Pumpkin Sage biscuits. So PERFECT! Thanks Run (I know…probably not your first name but we haven’t actually been formally introduced and I don’t know your name!). I cut back on the sage in the biscuits a bit since I was going to be serving them with the sage butter; without that addition I would absolutely follow her original recipe. So very holiday perfect.
Sage and Caramelized Shallot Brown Butter on Pumpkin and Sage Biscuits
Topping pumpkin biscuits with a brown butter, sage and caramelized onion mixture is the perfect holiday breakfast.
Ingredients
- For the Brown Butter:
- 6 oz Kerrygold Reduced Fat Irish Butter, divided
- 2 shallots
- 6 fresh sage leaves
- For the Pumpkin Sage Biscuits:
- 2 cups all-purpose flour (plus more for rolling)
- 1 Tablespoon light brown sugar
- 2 1/2 tsp baking powder
- 1 1/2 tsp kosher salt
- 1/2 tsp baking soda
- 6 fresh sage leaves, finely chopped (this is half of original recipe so double if you want more sage flavor)
- 6 Tablespoons butter, cold and cut into small cubes
- 1/3 cup buttermilk, cold and well-shaken
- 3/4 cup pumpkin puree
- 1 Tbsp butter, melted
- Preparation
- To Make the Brown Butter:
Put 4 oz of butter into a small saucepan; heat on medium heat until a foam appears on the top. Watch carefully until the butter solids turn brown.
Add the minced shallots to the butter and cook on low heat for a minute or two until starting to turn brown.
Remove the butter from the stove, pour into a bowl and refrigerate until solid.
Put onion butter and another 2 oz of butter into a processor (I used a mini one) and pulse until mixed and smooth. Remove to a clean bowl, add the chopped sage, mix thoroughly and return the butter to the refrigerator to keep firm until ready for serving.
To Make the Biscuits:
Preheat the oven to 425 degrees.
Line a 9 inch round pan with parchment paper or spray it with cooking spray; I used a springform pan and it was the perfect size.
In the bowl of an electric mixer, stir together the flour, brown sugar, baking powder, salt and baking soda to combine.
Lightly stir in the chopped sage.
Drop the cubes of cold butter into the flour and with the paddle attachment, blend on low speed until the mixture looks like coarse meal, with a few pieces of butter still visible.
In a small bowl, whisk together the buttermilk and pumpkin puree. Add to the flour mixture and blend until the dough just comes together. If the dough is too moist, add a bit more flour and mix until not sticky.
Pat or roll dough to a thickness of 1/2 inch. Cut with 2" biscuit cutters; re-rolling one time after the first cut. You should get 10 biscuits that should fit into the 9" pan comfortably.
Bake for 10 minutes, remove from the oven and brush the melted butter on top of each biscuit.
Return to the oven for another 2 minutes and bake until risen and lightly golden.
Serve with the 'I'm not calling it compound' butter.
Notes
The biscuits will keep in an airtight container for 2 days, or you can make the dough, pat it out, wrap it in plastic and refrigerate overnight. Cut and bake the next day.
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http://www.creative-culinary.com/2011/11/sage-compound-butter-and-pumpkin-biscuits/
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I received these butters at no cost from Kerrygold. All recipes and commentary are mine.