Volume 12, Issue 067 - April 3, 2007

Good Day Chef,

Butter is butter...right? No!

FAQs - General Butter Info:

What is the definition of butter?

Butter is a food product, which is made exclusively from milk, cream or both, with or without common salt, and containing at least 80 percent milkfat by weight.

How many different types of butter are available in the U.S.?

There are two main types of butter produced in the U.S. - sweet cream butter and cultured cream butter. The United States primarily produces sweet cream butter, which includes lightly salted, unsalted and whipped butter.

• Lightly salted butter is the perfect ingredient for general cooking.
• Unsalted butter is great for baking, creating flaky crusts and sweet treats with great taste and texture. Both lightly salted and unsalted butter are available in sticks for easy measuring when cooking or baking.
• Whipped butter is whipped with air to make it light and fluffy and comes in tubs, making it an ideal table spread.

Cultured butter, a rich butter made from cultured cream, is popular in Europe and is now being produced in the U.S. It is available in most regions of the country. As with lightly salted and unsalted butter, it's available in both sticks and tubs.

Source: Wisconsin Milk Marketing Board

Wisconsin Cheese from America's Dairyland, Entertaining, Cheesecyclopedia, Facts, Awards, Cheesemaking, Special Offers and Great Recipes.

Barbecued Duck Confit Sandwich with Cilantro Cole Slaw and Five Year Cheddar Biscuits

Category: Entrée
Number of Servings: 12

Ingredients:

Duck:

12 each duck legs
1/8 cup kosher salt
6 each garlic cloves, peeled
2 each Granny Smith apples, cut into wedges, seeds removed
6 each shallots, peeled
3 to 4 sprigs fresh thyme
1 quart duck fat or salad oil

Barbecue Sauce:

3 cups chili sauce
1 teaspoon ground black pepper
1 teaspoon ground ginger
1 teaspoon dry mustard
1 teaspoon granulated garlic
1 teaspoon chili powder
1/4 cup liquid smoke
1 1/2 cups apple cider vinegar
3 tablespoons brown sugar
1 1/2 cups coffee
1/2 cup Worcestershire sauce
1 teaspoon salt

Cilantro Cole Slaw:

3 cups cabbage, shredded
3/4 cup mayonnaise
1 each lemon, squeezed for juice
1/4 cup fresh cilantro, chopped
1 tablespoon brown sugar
1 each jalapeño, seeded and chopped fine
kosher salt and pepper, to taste

Wisconsin Cheddar Biscuits:

4 cups all purpose flour
2 1/2 tablespoons baking powder
2 tablespoons granulated sugar
2 tablespoons salt
1/2 pound Wisconsin sweet butter, cut into small pieces
1 1/2 cups buttermilk, chilled
4 ounces Wisconsin medium cheddar cheese, shredded

Preparation:

For the Wisconsin Cheddar Biscuits:

Combine the all purpose flour, baking powder, sugar, salt, and butter in a mixing bowl, and cut the ingredients together with a pastry cutter until it is in a crumbly state. Do not over mix, this step doesn't take long. Add the shredded cheddar cheese and blend with the other ingredients. Add the buttermilk and mix just until incorporated. Roll out on a floured surface and cut into 3-inch rounds. Bake on a greased baking sheet at 400 degrees F for 15 minutes or until golden brown.

For the Duck:

Combine the duck legs with the kosher salt, garlic, apple and shallots and refrigerate for a minimum of 4 hours. Drain off any liquid that is in the bottom of the bowl. Place the ingredients in a heavy pot, large enough to hold them. Pour duck fat over top. It is important to have enough fat to cover the duck legs. Bring the duck to a simmer, and cook very slowly uncovered for 2 hours. Allow the duck to cool to room temperature and pick the meat from the bones. (Duck confit may be made in advance and held in the fat as long as it is chilled for an extended period of time.)

For the Barbecue Sauce:

Combine all of the ingredients in a heavy bottom saucepot. Bring to simmer and cook for 20 minutes. Remove from the heat, allow to cool. Reserve, chilled until needed.

For the Cole Slaw:

Combine the shredded cabbage with the mayonnaise, lemon juice, cilantro, brown sugar and jalapeño, and blend well. Season with kosher salt and ground black pepper. Reserve chilled.

Final Presentation:

Combine the pulled duck meat with the barbecue sauce. Heat and reserve in a warm place. Slice 12 Wisconsin Cheddar Biscuits and place an equal portion of the Barbecue Duck Confit on the bottom biscuit. Top each with Cilantro Cole Slaw. Place the top biscuits on the sandwiches and serve.

Recipe by Chef Rhys Lewis

Recipe © 2007 Wisconsin Milk Marketing Board, Inc.

More Butter Info FAQs:

What's the difference between salted and unsalted butter?

Salt acts as a preservative and adds flavor to butter. Lightly salted butter is sometimes called "sweet cream butter," and is best used as a table butter and for general cooking needs. Unsalted butter, too, is "sweet butter," but is used mainly for baking. Although unsalted and salted butter may be specifically recommended for cooking or baking particular items, they can generally be substituted for one another.

What's the difference between butter and margarine?

Butter is a natural dairy product made by churning or shaking cream until it reaches a semisolid state. Margarine is made from a single oil, or blend of oils, including animal and vegetable fats.

Because butter is a natural product, its performance in cooking and baking is unduplicated, naturally enhancing food flavor and providing a creamy texture.

Source: Wisconsin Milk Marketing Board

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Grilled Beef Filet over Feta Creamed Corn

Category: Entrée
Number of Servings: 12

Ingredients:

12 each beef tenderloin filets, 8 ounces each
3 ounces olive oil, divided
sea salt, to taste
freshly ground black pepper, to taste
1 1/2 each red onions diced
3 each garlic cloves, minced
12 ears corn, shucked and kernelled
3 tablespoons fresh rosemary leaves, chopped
12 ounces chicken stock
8 ounces heavy cream
3 tablespoons unsalted butter
16 ounces (approximately 2 cups) Wisconsin feta cheese, crumbled

Preparation:

Season beef filets with 2 ounces olive oil, salt and pepper. Grill filets until desired doneness and set aside. Sweat onions and garlic in the remaining 1 ounce olive oil. Add corn and rosemary. Mix well.

Add chicken stock and simmer until reduced and corn is tender. Add heavy cream and bring to simmer. Stir in feta and butter until melted. Place creamed corn mixture in center of plate. Top with grilled filet and serve.

Recipe by Chef Michael Symon

Recipe © 2007 Wisconsin Milk Marketing Board, Inc.