When enough is too much

     The brown Irish soda bread I made last week turned out great!  A little whole wheat flour and wheat germ did the trick.  The recipe also called for 1 3/4 cups of buttermilk.  I procured that previously on an excursion out to Lancaster County because at the Shady Maple Market I could purchase it in a smaller quart size rather than the usual half gallon containers that sit on local shelves.  But it was still more than enough for the quick bread.  So what to do with the rest?

 

     I found some suggestions in the most recent issue of Fine Cooking magazine.  Here's what they had to say:

Most of us buy buttermilk with a recipe in mind...(but) we're often left with extra buttermilk just sitting around in the fridge.  Here are some ideas for using it.

Ranch dressing Whisk together buttermilk and mayonnaise and season to taste with fresh lemon juice, garlic, chives, salt and pepper.

Buttermilk pancakes Use buttermilk instead of regular milk in any pancake recipe and add 1/2 tsp baking soda per cup of buttermilk.

Fried Chicken Season buttermilk with grated onion, salt and pepper.  Marinate the chicken in the buttermilk overnight in the refrigerator before draining, flouring, and frying.

When I got to that last suggestion I went into the kitchen and did exactly that for tonight's chicken dinner!!!