by Melissa Pellegrino and Samantha Seneviratne
For everyone who has ever thrown out a half-full carton of soured buttermilk, we feel your pain. But don’t let that stop you from making the cornbread recipe featured in FC #107. Instead, try these simple ways to use of the rest of that carton.
Buttermilk Chicken Cutlets Dip chicken breast cutlets in buttermilk and then evenly coat in coarse breadcrumbs seasoned with salt and a pinch of chili powder. Sauté the cutlets in butter and olive oil and serve sliced over a mixed green salad.
Roasted Baby Potatoes with Rosemary-Buttermilk Dipping Sauce Toss whole baby potatoes with olive oil, salt, and pepper and roast until tender. Combine buttermilk with mayonnaise and chopped rosemary and season to taste. Serve the potatoes with the dipping sauce on the side.
Buttermilk Mashed Parsnips and Cauliflower Mash steamed parsnips and cauliflower florets. Stir in butter milk, butter, sliced chives, salt, and pepper to taste.
Roasted Apples with Honeyed Buttermilk Dressing Core apples, sprinkle with cinnamon and sugar, and roast until tender. Combine buttermilk, mascarpone, and honey to taste. Drizzle the warm apples with the dressing.