Sunday, March 02, 2008

Best Butter Ever

This stuff is fabulous. I first found out about it at a pie baking class at down town Portland's Sur La Table. The butter they used was fantastic. It gave the crusts a incredible, almost cream cheese like, zing to it. Suddenly I found myself drudging through the pecans and caramel so I could get to the sweet sweet buttery crust. The biggest problem, it's not widely available as it comes from a small dairy in Clackamas. I have found it sold at two stores in Portland. Now that I'm back kicking it up in Baker, I've been managing my small hoard with a miserly iron fist. Stached triple bagged in my freezer, I'm cracking some out for my mother's birthday pie tomorrow. The best part about this butter? A nice high fat European style butter, it tastes as good as the $8lb imported danish butter or the $5 something-ish a half pound Kerrygold, and its only about $4 a pound.

1 comment:

Tonia Conger said...

Dear Taryn, I've NEVER had my mouth water by a description of butter. But alas, you've done it. When Nate and I finally achieve wild success and financial superiority, will you move in with us and be our personal chef? We'll make it worth your while.
Love you,