I was looking for a thread to bump that was specifically on brown butter, but couldn't find one, so here goes. What does brown butter get up to in your kitchen? I like it in pretty much any baked good featuring nuts, in madeleines, and in the German cookie, Heidesand, for which I mean to hunt up my friend's recipe to post. It also adds great flavor to a scallop dish I came up with - scallops seared in butter, taken out, a bit more butter added and allowed to brown, scallops back in and toasted sliced almonds, a few capers, and the juice and grated rind of a lemon added, simmered briefly. The almonds and butter and scallops all speak to each other very nicely.
How about at your place?