So it's only sold in quarts - at least at the food stores I shop in. And unless I was making 4 Irish Soda Breads today (I didn't), I knew I wasn't going to use it all up in one fell swoop.
I do have a recipe for Fresh Ginger Cake with Ginger Bits that I found on a recipe board that no longer exists. And since I love ginger, this one will definitely be made.
However, I'd like to stay away from baked goods - the Irish Soda Bread and Ginger Cake are about all I want to do - although folks at work should be happy I'm baking. :-)
So what are your favorite savory ways to use buttermilk? I don't do deep frying, so soaking chicken in buttermilk and then frying isn't going to work either. Any other ideas? In a Google search, I see it's been posted on CH that you can freeze buttermilk, so that's always an option. http://www.chowhound.com/topics/307087 And California Sunshine in that link gave me an idea re: soaking the chicken in buttermilk and then breading them and baking the chicken. So if you're still around CA Sunshine, thanks! <g>
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