Buttermilk Pie

From the kitchen of One Perfect Bite...This wonderfully light and airy pie is a creation that comes from Fine Cooking magazine. The pie is simple to make and when served with berries or macerated fruits, it is the perfect way to bring a bit of summer to your winter table. The custard-like filling has some bite thanks to an infusion of buttermilk and lemon, while the topping, which lightly caramelizes as the pie bakes, adds the perfect touch of sweetness to this unusual pie. I like to serve this dessert while it is slightly warm with whatever soft fruit I have on hand. On the odd chance that you have leftovers, be sure to refrigerate them. I know those of you who give this pie a try will love it. Here is how it's made.

Two-Bite Buttermilk Biscuits

From the kitchen of One Perfect Bite...These may be the ugly ducklings of the biscuit world, but their soft and buttery taste, coupled with the ease with which they come together, more than make up for their homely appearance. The recipe, which comes from Food and Wine magazine, is easy to follow and almost foolproof. Almost. If you follow the recipe exactly as it was written, you'll end up with a wet dough that will be very difficult to cut. Obviously, there are two solutions to the problem. The first is to use less buttermilk when making the dough, and the second is to knead more flour into the dough as you shape it for cutting. While it may take a bit of finessing, the finished biscuits are delicious, and perfect to serve with very informal meals of soup or stew. Because they are smaller than most of their kind, I've dubbed them two-bite biscuits. I like to serve them directly from the pan with copious quantities of butter, honey and jam. I've never had to worry about leftovers, but according to the developers of this recipe, the biscuits can be made early in the day and reheated in a 350 degree oven for 3 to 5 minutes before serving. I know you'll like these, and I do hope you'll give this recipe a try. Here is how the biscuits are made.

Glazed Buttermilk Bundt Cake

From the kitchen of One Perfect Bite...Earlier this week we had a buttermilk sky. It had been years since I had seen one and it reminded me of a debate my parents had regarding the name of the curdled cloud formation that my mother, an easterner, insisted should be called a mackerel sky. I prefer to use its more lyrical name, so, for today anyway, we're going to call it a buttermilk sky. If you close your eyes quite tightly and have an active imagination, the myriad clouds might just resemble the curds that can be found in buttermilk. Buttermilk, by the way, gets its name from the way it is produced. It is the liquid that is left over from churning butter, so it is actually relatively low in fat and will curdle naturally, or be given an assist with the addition of a bacteria that will cause it to curdle. While I can never bring myself to drink it, I use a lot of buttermilk in my cooking and baking and there is almost always a quart of it in my refrigerator. I love the slightly tart flavor that it imparts to food and it makes for remarkably tender baked goods. I'm always on the lookout for new recipes that use it and when I found the one for this wonderful cake in Food and Wine magazine, I knew I had to give it a try. I was so pleased with the results that I wanted to share the recipe with you tonight. I do hope you'll give it a try and treat your family and friends to this delicious cake. Here is how it's made.