This month's Food 'n Flix pick is Butter, as chosen by our hostess Evelyne of Cheap Ethnic Eatz. Here's the thing—I picked up a copy of the dvd when it was first released...and didn't really like it. There were funny bits, and the opening scene of movie said it was "...the cut-throat story of greed, blackmail, sex, and butter." I had high hopes, but it just didn't connect.
I think it was just that I could not stand the racist, elitist snob that was Laura Pickler (played by Jennifer Garner). When I think about it, it's funny that a single character could overshadow (in my mind) the great characters played by Ty Burrell, Olivia Wilde, Alicia Silverstone, Rob Corddry, and Yara Shahidi. But, I gave it a second chance. Wiped the slate clean and decided to watch it as if it were the first time.
Yeah, same result. Just wasn't my favorite. But anyway, this isn't a review, so I will move on to the food. As the name suggests, butter is the predominant source of inspiration in the movie, but there's more to draw off of, if you're looking for it.
"She used to buy this fake meat called seitan."
"Like the devil?"
"Exactly like the devil."
There's also some not-so-literal food inspiration like the scene when Laura "t-bones" the mini van with Bob and Brooke inside it...which ironically goes right along with the exchange that Bob and Brooke have when she tells him to eff-off, and he replies by saying "No, thank you. We have plenty of steak knives". So, a nice T-bone steak would have been fun inspiration.
"My new foster parents and everyone at my new school were so nice, that I couldn't help but think, are these crackers for real?"
I was THISCLOSE to making crackers. You might also draw inspiration from the last name "Pickler", if you wanted to do something off-the-wall. But in the end, butter is really the backbone of the movie.
"Without butter there is no family, and without family there is no..."
I took that butter inspiration, along with a nod to the mention of a dairy farm and cream and turned them into ice cream (it is a hot and steamy June, after all)—Butter Pecan it was! So, while this will never rank amongst my favorite movies, it's still pretty fun to watch (at least once).
No-Churn Butter Pecan Ice Cream
Creamy and generously studded with buttery salted pecans, this easy no-churn ice cream recipe a must-try!
by
Prep Time: 6 1/2 hours (largely unattended)
Cook Time: 10-12 minutes
Keywords: dessert vegetarian soy-free nuts pecans cream butter frozen ice-cream American summer
Ingredients (a generous quart)
- 8 ounces pecans, roughly chopped
- 3 tablespoons unsalted butter, at slightly melty room temperature
- 1/2 teaspoon good sea salt (fleur de sel or sel gris)
- 1 (14 ounce) can sweetened condensed milk
- 2 teaspoons vanilla bean paste (or pure vanilla extract)
- 2 cups (1 pint) heavy cream, cold
Instructions
Preheat oven to 350° F. Spread pecans in a single layer on a baking sheet. Combine butter and salt in a medium bowl; set aside.
Once oven is hot, set the baking sheet on the center rack and roast until they smell fragrant and nutty and have turned a medium golden brown, 10-12 minutes (don't walk away, you don't want them to burn).
Remove from oven and immediately slide the nuts into the bowl with the butter and salt, then toss to thoroughly combine. Allow to cool completely to room temperature before proceeding; the pecans will absorb the butter as they cool.
Stir the sweetened condensed milk and vanilla bean paste together in a small bowl; set aside.
Place heavy cream in a large mixing bowl and beat until stiff peaks form. Scrape the mixture into the cream and gently fold in. Scrape the completely cooled pecans over the top, then very gently fold through.
Scoop the mixture into a freezer safe container (a 9 1/2" x 5 1/2" loaf pan works well), then cover with a sheet of plastic wrap, pressed directly onto the top of the mixture. Freeze for at least 6 hours, or until firm, before serving.
We'd also love to have you join us when Deb at Kahakai Kitchen hosts with her flick pick, Eat Drink Man Woman.
