Buttermilk Blueberry Lemon Loaf

Serves 12

Ingredients:

For Loaf

• ½ cup (125 mL) Ontario unsalted butter, softened
• ¾ cup (150 g) granulated sugar
• 2 large eggs
• 1 tsp (5 mL) vanilla extract
• 1 cup (250 mL) Ontario buttermilk
• 2 tbsp (30 mL) Ontario 35% whipping cream
• 1 ½ cups (222 g) fresh blueberries
• 1 ¾ cups (218 g) all-purpose flour, divided
• 1 tsp (5 g) baking powder
• ½ tsp (2.5 g) baking soda
• ¼ tsp (1.5 g) salt

For Lemon Glaze

• ½ cup (60 g) icing sugar
• 2 tbsp (30 mL) fresh lemon juice
• 1 lemon zest (reserve desired amount for garnish)

For Garnish

• Lemon zest

Directions:

For Loaf

1. Preheat the oven to 350°F (175°C).
2. In a large bowl, beat the butter and sugar until fluffy. Add the eggs, incorporating one at a time while mixing. Stir in the vanilla extract, buttermilk and whipping cream until combined. Set aside.
3. Rinse the blueberries, and while still damp, toss them with 2 tablespoons of flour to coat.
4. In a separate bowl, whisk together the remaining flour, baking powder, baking soda and salt.
5. Add the dry ingredients to the wet ingredients, mixing until just combined. Gently fold in the blueberries.
6. Pour the batter into a greased loaf pan* and bake for 60–70 minutes, or until a toothpick inserted in the center comes out clean.
7. Let the loaf cool in the pan for 15 minutes, then transfer to a cooling rack for 45 minutes.

For Lemon Glaze

1. In a small bowl, whisk together the icing sugar, lemon juice and lemon zest until smooth.
2. Drizzle the glaze over the cooled loaf.

For Garnish

1. Top with additional lemon zest.

The post Recipe for Buttermilk Blueberry Lemon Loaf from Dairy Farmers of Ontario appeared first on Toronto Guardian.

Buttermilk Fried Chicken with Honey Garlic Hot Sauce

Ingredients:

• 8 pieces of Chicken Thighs (bone in, skin on)
• 4 cups Buttermilk
• 3 cups Flour
• 2 tbsp each of Garlic Powder, Onion Powder, Paprika, Chili Powder, and Dried Parsley
• 1 tsp each of Cayenne Pepper, Cinnamon, Salt and Black Pepper
• Vegetable Oil for frying
• Honey Garlic Hot Sauce:
• ½ cup Butter
• 3 cloves Garlic (minced)
• 2 tbsp Sriracha
• 1 tbsp Chili Oil
• 4 tbsp Honey
• ⅓ cup Brown Sugar
• ¼ cup White Vinegar

Directions:

1. Combine your spices in a bowl and mix well. Divide equally into 2 portions.

2. Place your chicken in a large bowl and add buttermilk.

3. Next add 1 portion of your spice blend and mix well. Cover and refrigerate for at least 2 hours.

4. Place flour and remaining spice blend into a large bowl and mix well.

5. Add chicken to the flour mixture, ensuring each piece is coated well.

6. Heat vegetable oil over Medium-Low.

7. Shake off excess flour and add chicken to oil. Fry chicken for approximately 20 minutes, until golden brown on all sides.

8. Remove from oil and place on a wire rack for cooling.

9. Add all “Honey Garlic Hot Sauce” ingredients to a saucepan over medium heat. Allow the sauce to thicken and reduce.

10. Place fried chicken in a large bowl and toss in the honey garlic hot sauce. Add your choice of side and enjoy!

The post Recipe for Buttermilk Fried Chicken from Cooking With Nac appeared first on Toronto Guardian.