ButtermilkA Savor the South cookbook

“Like a full moon on a warm southern night, buttermilk makes something special happen.”

Most southern cooks will agree with Debbie Moose when she writes, “Like a full moon on a warm southern night, buttermilk makes something special happen.” Buttermilk explores the rich possibilities of this beloved ingredient and offers remarkably wide-ranging recipes for its use in cooking and baking–and drinking, including The Vanderbilt Fugitive, a buttermilk-based cocktail.



Buttermilk includes fifty recipes–most of which are uniquely southern, with some decidedly cosmopolitan additions–from Fiery Fried Chicken to Lavender Ice Cream to Mango-Spice Lassi. For each recipe, Moose includes background information, snappy anecdotes, and preparation tips. Replete with helpful hints and advice for finding the best quality buttermilk available, this cookbook is indispensable for anyone who wants to learn more about this tangy cooking staple

Debbie Moose is an award-winning food writer and author of five cookbooks, including Deviled Eggs: 50 Recipes from Simple to Sassy and Potato Salad: 65 Recipes from Classic to Cool. http://www.debbiemoose.com

Thursday, September 20, 2012 7:00 PM
Park Road Books
Charlotte, NC

Sunday, September 23, 2012 3:00 PM
Quail Ridge Books
Raleigh, NC

Friday, September 28, 2012 12:00 PM
Parker and Otis
Durham, NC

Saturday, October 13, 2012 2:00 PM
Barnes & Noble
Greensboro, NC

Each recipe includes not only how-tos but also a folksy introduction, an attribution (to a restaurant or person), and notes about substitutions and accompaniments.



“Debbie Moose’s new cookbook, Buttermilk, illuminates one of the South’s humbler ingredients. If you are not yet under the spell of buttermilk, be prepared to be bewitched. Born of hot summers and no refrigeration, it is still the real deal. The recipes in Buttermilk are delightful, the attributions and explanations enticing. Recipe after recipe reveals that buttermilk is culinary sorcery in the hands of home cooks and top chefs alike. We are delighted with Debbie’s clear explanations of the history and uses of buttermilk–she has succeeded in making buttermilk understandable. Grandma knew all of this, but somehow much has been forgotten. Thanks, Debbie, for reminding us.”
–Earl, Cheri, and Colleen Cruze, owners of Cruze Family Farm and winners of the 2008 Ruth Fertel Keeper of the Flame Award, Southern Foodways Alliance

Lavender Ice Cream

Lavender farms are popping up all over the South, and I am intrigued with using the herb in cooking. The tangy buttermilk beautifully balances the floral flavor of the lavender. Look for lavender that is labeled for culinary use and has been grown organically, without chemical sprays.






1⁄2 cup heavy cream

1 1⁄2 cups buttermilk

3⁄4 cup sugar

2 teaspoons dried lavender buds



In a large bowl, whisk together the cream, buttermilk, and sugar until the sugar is dissolved. Stir in the lavender. Cover and refrigerate for 12 hours (or longer if you want a stronger lavender flavor).



Strain out the lavender and discard it. Freeze the cream mixture according to your ice cream maker’s instructions.

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