Friday, December 18, 2009

Lemon Buttermilk Rum Punch





There is a wonderful Biodynamic farm in Ghent, NY called Hawthorne Valley Farm

Photo from Hawthorne Valley Farm Website

They make the most heavenly yogurt and, from time to time, buttermilk. I visited their farm this summer and was entranced when I saw calves gamboling in the fields with their mothers, their dark chocolate coats shining with health and a bit of the devil in them as was evident when a small band made a break and did the Limbo under the fence to go a-munching on raspberry bushes in the parking lot. Naughty, but what happy animals do!! No tethering to plastic coffins for the little guys on this farm. As for their product… it’s amazing. My St. Bernard ate the yogurt from infancy and lived 15 years (without a bang by a car and a spine problem he would have made it to 20). His vet said his insides belonged to an 8 year old. I really felt the yogurt helped considerably and he almost never had “tummy troubles”(and you don't know from trouble when a giant dog has G.I. issues!).

So, what do you do when you have some of Hawthorne Valley’s sublime buttermilk left (after making that addictive Old Bay buttermilk marinade from Culinary Travels of a Kitchen Goddess) pasture-raised hen eggs and Milk Thistle (also Biodynamic) cream and you’re inspired by Becky’s heavenly lemony cookies... you make Buttermilk Punch!

It’s an old idea that I just mixed up a little. John T Edge said, “ From the 16th century, when the Spanish introduced cattle to the Americas, until the middle of the 20th century, when electrical refrigeration became truly affordable for the working class, the milky residue known as buttermilk was what Southerners drank when they reached for dairy.” In this punch it’s wicked good and rich and full of rum, (part of a formidable class of old-world preservatives) you could call it a Butter&Eggnog!

Lemon Buttermilk Rum Punch

2 cups cream

1cup sugar

¼ c mild honey

8 egg yolks

Healthy pinch fleur de sel

2 c. buttermilk

Zest and juice of 2 lemons

½ - 1 C dark rum (or Bourbon)

Make a custard base by heating the cream and sugar and slowly adding that to the eggs and honey. Pour the mixture back into the saucepan and add salt and stir till it coats the back of the spoon, being careful to keep the heat low enough so as not to clot the eggs. Strain and add buttermilk, lemon zest and juice and rum and chill

When you are ready, take a hand mixer, whip it into a froth and pour into a punch bowl or pitcher and serve.

Blown & Cut Flint glass punch cup, 1860-80


22 comments:

Crystal said...

The photo of the landscape is beautiful as I'm sure the buttermilk is too! Nice site.

lostpastremembered said...

Thanks so much, Crystal... the landscape is more lovely than photo can tell... the buttermilk... thick and delicious.

Erin said...

I have made buttermilk ice cream (custard based), so I bet it was somewhat similar. What a tasty looking drink!

lostpastremembered said...

Erin, I think it would be good to have with your gram's milk drink!

Simply Life said...

oh that punch sounds great!

lostpastremembered said...

Thanks, It really is... I was thinking you could make it less...caloric... if you used only buttermilk... but, it's the holidays...go for it!

Becky said...

Rum makes everything better ...

Faith said...

This sounds really magnificent. It almost reminds me of egggnog I made recently (similar custard base), only with lemon flavoring instead of nutmeg. I'd love to try this! And that glass punch cup is stunning!

lostpastremembered said...

Becky, lots of rum makes things even better! I did give people a choice but I go for the cup of rum!

Faith, I have to tell you, this is great stuff (tell me about your eggnog?) and the buttermilk adds a great note with the lemon. You can make the base and do both!
The glass punch cups were a recent eBay find... I am in love with them!!! Glad you feel the same way.

Velva said...

What a great post! I love baking wth buttermilk but, have never been a fan of drinking it. Your blog post with rum, cream, honey and farm fresh eggs really bring it to a new level. I think this would be close to a buttermilk egg nog :-) The farm photo absolutely fabulous! Food is so much better the closer to home that it is raised and eaten.
Thanks for sharing!

lostpastremembered said...

velva, don't worry.. you don't taste buttermilk... it all blends together... there's a slight tang to the taste.

juste pour le plaisir said...

Mmhh, I shouldn't looking this recipes too long.. I could be drunk.. I love it, but the probleme is that if I cook it, I couldn't taste, or everybody would have to hide... Wonderfull post! xx

we are never full said...

wow! i have been absolutely CRAVING (daily, which is not so good) warm, creamy, christmasy alcoholic drinks. one is usually enough, but i think this is the kind of drink i would have a few too many (and end up w/ a stomach ache!). fabulous - love that it's w/ buttermilk (and local to us!). happy holidays!

Barbara said...

Happy cows give the best milk! And what a happy scene you pictured.
Such an intriguing holiday drink! And I can try it because I have some buttermilk (unfortunately not as fresh as yours) left over from some baking. Of course, it certainly would taste better in a magnificent cup like yours!
Happy Holidays!

lostpastremembered said...

jplp: take the plunge and drink it... the lemon is good for you... so is rum... just no driving!

wanf:Give it a try with lots of friends so you can't drink it all... I only had one other person to help me... and i made the strong version!

Barbara: Any product that comes from a happy animal or happy soil tastes better, absolutely!! and yes, everything tastes better in those little cups.. love them and they were a bon marché!! The drink is a breeze to make...those little lemon knots... they were a pain!

The Gypsy Chef said...

This sounds wonderful! I want some now! Beautiful pics. Beautiful post. You are amazing! Happy Holidays my dear. Pam

cookbookapprentice said...

This sounds and looks just wonderful!

lostpastremembered said...

Pam, your continuing encouragement is really special to me. As one of my first blog visitors, that you keep coming back is fantastic! Thanks!
Cookbookapprentice, thanks, I loved your words about not following recipes religiously... I really believe it!

cookbookapprentice said...

Thanks so much for recommending the Nach Waxman video. I just finished watching it and thoroughly enjoyed his insight. Right on target with what I'm looking to learn more about. It's times like this I miss living in NY and wish I could make a trip to his shop today.

Anonymous said...

Tried it, LOVE it! Thank you so much!!

lostpastremembered said...

cookbookapprentice.... glad you liked the video...it's really great and so insightful... we aren't all robots with the same tastes...sometimes the oddest things inspire brilliantly... he's a smart cookie!

Lorraine @ Not Quite Nigella said...

That's a great tip as I didn't know that it could benefit dogs! :D I wish I could try it, it sounds divine! :)