groovy ghee

Just like bacon, ghee makes everything taste better.  Although I am avoiding dairy products, I make an exception for ghee since the finished product doesn't really contain dairy, per se.  If you have not tried ghee melted over white and gold corn (from Target), you have not lived.  I just nuke the corn for a few minutes, then add a large heaping spoon of ghee, freshly ground black pepper, and salt then chow down like there is no tomorrow.  I have been known to eat a large bowl of this for dinner.  It's that good, peeps.  Also a dollop of this in a large mug of mulled cider or hot buttered rum is yummo (spiced buttered cider recipe below)!  I have a bottle sitting on my counter ready to cook or eat with.  Try it and you may never go back to butter again.

Here is a picture of my new batch of ghee with the older batch in the background.  The new batch is still warm and has not had time to solidify yet.  

 Ghee
Yields:  2 cups

1 lb unsalted butter
1 disposable coffee filter

Melt butter in a heavy medium-sized sauce pan over medium heat.  During the first 10-15 minutes, a light foam will rise to the top of the butter.  As it continues to cook, the foam will dissipate.  Let it continue to gently simmer/boil until the butter has turned a golden color and has developed a nutty aroma.  At this point, you should see the milk solids settle to the bottom of the pan.  Keep an eye on this stage as it could easily go from being done to burning (I've done this a couple of times, so I know).  It should take about 30 minutes total to turn the butter to ghee.  Allow to cool.

Line a small strainer with a clean disposable coffee filter and place over a jar that will hold about 16 oz of liquid.  Strain the ghee into the jar.  Cap once ghee is completely cooled.  This should keep for at least a month or more on your counter.

suck up the rum and spit out the cider

We have had a great winter with mild weather that was conducive to shorts and T-shirts.  But the cold weather finally made an appearance, beckoning our inner lushes.  It is perfect weather for hot buttered rum or mulled cider, no?  Something about these hot drinks warm the soul.  Long after the holidays, I am still drinking what I have dubbed "spiced buttered cider".

Spiced Buttered Cider

2 cups premium cider (not from concentrate)
1/4 tsp ground cinnamon
1/8 tsp ground nutmeg
1/8 tsp ground cloves
1 cinnamon stick
2 tbsp ghee or unsalted butter
1 oz dark rum, NOT OPTIONAL...hahaha!
maple syrup, dark brown sugar, amber agave, or orange honey to sweeten, optional
vanilla ice cream or whipped cream, optional

In a small saucepan, heat cider, ground spices, and cinnamon stick.  While cider is heating, pour rum into a thick mug or glass and add ghee.  Stir contents of saucepan, removing from heat before rolling boil, and pour contents into mug.  Add sweetener and/or ice cream or whipped cream.  Bottoms up!  Make sure to drink it while it is still warm.  If you let it cool too much, the butter/ghee will coagulate, which is not appetizing.  If this happens, just reheat in the microwave for a couple of minutes.

Notes:  I am heavy handed on the spices, so please go easy if you've not built up tolerance like I have.  I did not top my cider with vanilla ice cream or whipped cream because I am currently on a dairy-free diet.