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Technique Tuesday: DIY Buttermilk

Though we don’t use it a lot, buttermilk is a great addition to recipes for a tangy, tender bite. But rather than buying a whole bottle only to throw most of it out, you can make your own buttermilk using ingredients you most likely always have on hand! Simply pour 1 tablespoon fresh lemon juice (or any other acidic fruit juice, such as kiwi) or white vinegar into a liquid measuring cup. Then, pour in enough milk to measure 1 cup. Let the mixture sit until it curdles, 5 to 10 minutes, and start cooking! The only April Fool here will be your taste buds!

Use this homemade buttermilk in pancakes, biscuits, chicken and more. Here are some recipes to get you inspired:

 

Buttermilk Chicken Kebabs with Chopped Salad

 

From Seersucker Brooklyn, Chef Rob Newton’s Fluffy Buttermilk Biscuits

 

Buttermilk Cake with Candied Citrus

 

Grilled Cheese-and-Chicken-Sausage Waffles

 
 

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Orange You Glad It’s Time For Dessert?

Here’s an almost-instant dessert: Orange & Ice Cream Trifles. All you need are oranges, orange marmalade, lemon juice, pound cake and vanilla ice cream. What’s better than a 5-ingredient recipe on a weeknight? Get the recipe here.  Then, keep reading to learn how to make it one pretty treat.

Orange & Ice Cream Trifles

Upgrade your dessert by cutting your oranges into pretty segments (“supremes in chef lingo). Just follow our how-to steps below!

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Prep it!

Cut a small slice off the top and bottom, exposing some of the flesh. Stand the fruit up on one flat side.

 

 

 

 

 

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Pare it! 

Cut from top to bottom along the curve of the fruit, removing the peel and bitter white pith.

 

 

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Section it! 

Over a bowl, make a slice on each side of each segment along the membrane and use the knife blade to lift out the freed fruit wedge.

 

 

Illustrations by Emma Kelly