Ina Garten’s Butter-Forward Bliss: Cabot Creamery Recipes That Shine
Ina Garten, the Barefoot Contessa, is synonymous with effortless elegance and, let’s be honest, butter. Lots of butter. She understands that high-quality ingredients elevate even the simplest dishes. While Ina might not explicitly endorse one butter brand over another in her recipes, a peek into her Hamptons kitchen (and countless interviews) hints at a preference for creamy, flavorful butter. And when you’re aiming for that quintessential Ina Garten richness and depth, Cabot Creamery butter is a fantastic choice. Its consistent quality, slightly tangy flavor, and beautiful golden hue make it an ideal ingredient for recreating some of Ina’s most iconic, butter-laden recipes.
This article will delve into several Ina Garten classics, tweaked ever-so-slightly to showcase the exceptional qualities of Cabot Creamery butter. We’ll provide detailed instructions and tips to help you achieve that perfect Barefoot Contessa-inspired result every time.
## Why Cabot Creamery Butter? A Butter Primer
Before we dive into the recipes, let’s briefly discuss why Cabot Creamery butter is an excellent option for channeling your inner Ina. Here’s what sets it apart:
* **Quality Milk:** Cabot is a co-operative owned by farm families in New England and New York. This means they prioritize high-quality milk from well-cared-for cows, which directly translates to superior butter.
* **Slow-Churned Goodness:** Cabot butters are slow-churned, a traditional method that produces a denser, richer flavor and a lower water content. This is crucial for baking, as excess water can affect the texture of your baked goods.
* **Flavor Profile:** Cabot butter has a slightly tangy flavor, a characteristic that adds complexity and depth to both sweet and savory dishes. It’s not overpowering but subtly enhances the other flavors in the recipe.
* **Availability:** Cabot Creamery butter is widely available in most grocery stores, making it an accessible choice for home cooks.
## Recipes That Shine with Cabot Butter
Now, let’s explore some Ina Garten-inspired recipes where Cabot Creamery butter truly takes center stage.
### 1. Ina Garten’s Perfect Roast Chicken with Lemon & Herbs (Cabot Butter Enhancement)
Ina’s roast chicken is a timeless classic, and with a few minor tweaks highlighting Cabot butter, it becomes even more delectable.
**Ingredients:**
* 1 (4-5 pound) roasting chicken
* 1 lemon, quartered
* 1 head garlic, cut in half horizontally
* 1 bunch fresh thyme
* 1 bunch fresh rosemary
* 4 tablespoons (½ stick) Cabot Creamery unsalted butter, softened
* 1 tablespoon olive oil
* Kosher salt and freshly ground black pepper
* 1 large yellow onion, quartered
* 4 carrots, peeled and cut into 2-inch pieces
* 4 celery stalks, cut into 2-inch pieces
**Instructions:**
1. **Prepare the Chicken:** Preheat your oven to 425°F (220°C). Remove the giblets from the chicken cavity and pat the chicken dry with paper towels. Drying the skin is essential for achieving crispy skin.
2. **Stuff the Cavity:** Stuff the chicken cavity with the quartered lemon, the halved head of garlic, thyme sprigs, and rosemary sprigs. This will infuse the chicken with aromatic flavors from the inside out.
3. **Butter the Chicken:** In a small bowl, combine the softened Cabot Creamery butter with 1 teaspoon of kosher salt and ½ teaspoon of black pepper. Using your hands, carefully loosen the skin of the chicken breast and legs. Spread the butter mixture underneath the skin, ensuring even coverage. This step is crucial for creating incredibly flavorful and moist chicken.
4. **Season and Oil:** Rub the outside of the chicken with olive oil. Sprinkle generously with kosher salt and freshly ground black pepper. Don’t be shy with the seasoning; it’s what gives the chicken its flavor.
5. **Prepare the Vegetables:** In a roasting pan, arrange the quartered onion, carrots, and celery. These vegetables will create a flavorful base for the chicken and prevent it from sticking to the pan.
6. **Roast the Chicken:** Place the chicken on top of the vegetables in the roasting pan. Roast for 1 hour and 15 minutes, or until a meat thermometer inserted into the thickest part of the thigh registers 165°F (74°C). The juices should run clear when the chicken is pierced with a fork.
7. **Rest the Chicken:** Remove the chicken from the oven and let it rest for 10-15 minutes before carving. This allows the juices to redistribute, resulting in a more tender and flavorful chicken.
8. **Carve and Serve:** Carve the chicken and serve with the roasted vegetables and pan juices.
**Cabot Butter Enhancement:** The key difference here is the quality and flavor of the Cabot Creamery butter used under the skin. The slight tang of the butter complements the lemon and herbs beautifully, creating a richer, more nuanced flavor than using a standard butter.
**Tips & Tricks:**
* **Dry Brining:** For even crispier skin, dry brine the chicken 24 hours in advance. Sprinkle the chicken generously with kosher salt and let it sit uncovered in the refrigerator overnight.
* **Trussing:** Trussing the chicken helps it cook more evenly and prevents the legs and wings from overcooking.
* **Basting:** Basting the chicken with pan juices every 20 minutes during the last hour of cooking will help keep it moist and flavorful.
### 2. Ina Garten’s Mashed Potatoes (Cabot Butter & Cream Magic)
Ina’s mashed potatoes are legendary for their creamy, buttery texture. Using Cabot Creamery butter and heavy cream elevates them to a whole new level of indulgence.
**Ingredients:**
* 3 pounds Yukon Gold potatoes, peeled and quartered
* 1 cup Cabot Creamery heavy cream, warmed
* 8 tablespoons (1 stick) Cabot Creamery unsalted butter, softened
* Kosher salt and freshly ground white pepper
* Optional: 2 tablespoons chopped fresh chives or parsley, for garnish
**Instructions:**
1. **Boil the Potatoes:** Place the potatoes in a large pot and cover with cold water. Add 1 tablespoon of kosher salt. Bring to a boil and cook until the potatoes are tender and easily pierced with a fork, about 15-20 minutes.
2. **Drain and Dry:** Drain the potatoes in a colander and return them to the pot. Cook over low heat for a minute or two, shaking the pot occasionally, to dry the potatoes slightly. This helps prevent them from becoming waterlogged.
3. **Mash the Potatoes:** Using a potato ricer or a food mill, pass the potatoes through the ricer or mill into the pot. This creates the smoothest possible mashed potatoes. Avoid using a food processor, as it can make the potatoes gluey.
4. **Incorporate Butter and Cream:** Gradually add the warmed Cabot Creamery heavy cream and softened Cabot Creamery butter to the potatoes, mixing with a wooden spoon until smooth and creamy. Be careful not to overmix, as this can also make the potatoes gluey.
5. **Season to Taste:** Season with kosher salt and freshly ground white pepper to taste. White pepper adds a subtle flavor without the visual impact of black pepper.
6. **Garnish and Serve:** Garnish with chopped fresh chives or parsley, if desired, and serve immediately.
**Cabot Butter & Cream Magic:** The combination of Cabot Creamery butter and heavy cream creates an incredibly rich and flavorful mashed potato. The subtle tang of the butter and the richness of the cream perfectly complement the earthy flavor of the Yukon Gold potatoes.
**Tips & Tricks:**
* **Warm the Cream:** Warming the heavy cream before adding it to the potatoes helps them absorb it more easily and prevents them from cooling down.
* **Use a Ricer or Food Mill:** A potato ricer or food mill is essential for creating smooth, lump-free mashed potatoes.
* **Don’t Overmix:** Overmixing the potatoes can release too much starch, resulting in gluey mashed potatoes. Mix just until smooth and creamy.
### 3. Ina Garten’s Chocolate Cupcakes (Cabot Butter Frosting Extravaganza)
Ina’s chocolate cupcakes are moist, decadent, and topped with a luscious chocolate buttercream frosting. Using Cabot Creamery butter in the frosting adds a richness and depth of flavor that’s simply irresistible.
**For the Cupcakes:**
**Ingredients:**
* 1 ¾ cups all-purpose flour
* 2 cups granulated sugar
* ¾ cup unsweetened cocoa powder
* 1 ½ teaspoons baking powder
* 1 ½ teaspoons baking soda
* 1 teaspoon kosher salt
* 1 cup buttermilk
* ½ cup vegetable oil
* 2 large eggs
* 2 teaspoons vanilla extract
* 1 cup boiling water
**Instructions:**
1. **Preheat and Prepare:** Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
2. **Combine Dry Ingredients:** In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
3. **Combine Wet Ingredients:** In a separate bowl, whisk together the buttermilk, vegetable oil, eggs, and vanilla extract.
4. **Combine Wet and Dry:** Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Be careful not to overmix.
5. **Add Boiling Water:** Gradually add the boiling water to the batter, mixing until smooth. The batter will be thin.
6. **Fill Cupcake Liners:** Fill the cupcake liners about two-thirds full.
7. **Bake:** Bake for 18-20 minutes, or until a wooden skewer inserted into the center comes out clean.
8. **Cool:** Let the cupcakes cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely.
**For the Chocolate Buttercream Frosting (Cabot Butter Star):**
**Ingredients:**
* 8 tablespoons (1 stick) Cabot Creamery unsalted butter, softened
* 3 cups confectioners’ sugar, sifted
* ¾ cup unsweetened cocoa powder, sifted
* ½ cup milk
* 1 teaspoon vanilla extract
* Pinch of kosher salt
**Instructions:**
1. **Cream Butter:** In a large bowl, beat the softened Cabot Creamery butter with an electric mixer until light and fluffy.
2. **Add Sugar and Cocoa:** Gradually add the sifted confectioners’ sugar and cocoa powder to the butter, beating on low speed until combined.
3. **Add Milk and Vanilla:** Gradually add the milk and vanilla extract to the mixture, beating until smooth and creamy.
4. **Add Salt:** Add a pinch of kosher salt to balance the sweetness.
5. **Frost Cupcakes:** Once the cupcakes are completely cool, frost them generously with the chocolate buttercream frosting. You can use a piping bag for a more professional look.
**Cabot Butter Frosting Extravaganza:** The key to this recipe is the richness and flavor of the Cabot Creamery butter in the frosting. It creates a smooth, creamy, and intensely chocolatey frosting that perfectly complements the moist chocolate cupcakes.
**Tips & Tricks:**
* **Sift the Sugar and Cocoa:** Sifting the confectioners’ sugar and cocoa powder ensures a smooth and lump-free frosting.
* **Soften the Butter:** Make sure the butter is softened but not melted. This will help create a light and fluffy frosting.
* **Adjust the Consistency:** If the frosting is too thick, add a little more milk. If it’s too thin, add a little more confectioners’ sugar.
### 4. Ina Garten’s Scones (Cabot Butter Creates Flaky Layers)
Scones are a delightful treat for breakfast or afternoon tea. Using cold Cabot Creamery butter and a gentle touch is crucial for creating flaky, tender scones.
**Ingredients:**
* 2 cups all-purpose flour, plus more for dusting
* 1/3 cup granulated sugar
* 1 tablespoon baking powder
* ½ teaspoon kosher salt
* 6 tablespoons (¾ stick) cold Cabot Creamery unsalted butter, cut into small cubes
* ½ cup dried cranberries or blueberries (optional)
* ¾ cup heavy cream, plus more for brushing
* Turbinado sugar, for sprinkling (optional)
**Instructions:**
1. **Preheat and Prepare:** Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. **Combine Dry Ingredients:** In a large bowl, whisk together the flour, sugar, baking powder, and salt.
3. **Cut in the Butter:** Using a pastry blender or your fingertips, cut the cold Cabot Creamery butter into the flour mixture until it resembles coarse crumbs. The key is to work quickly and keep the butter cold. This will create pockets of butter that melt during baking, resulting in flaky layers.
4. **Add Dried Fruit (Optional):** If using, stir in the dried cranberries or blueberries.
5. **Add Heavy Cream:** Gradually add the heavy cream to the dry ingredients, mixing until just combined. Do not overmix. The dough should be slightly shaggy.
6. **Shape the Scones:** Turn the dough out onto a lightly floured surface and gently pat it into a ¾-inch thick circle. Use a 2 ½-inch biscuit cutter to cut out scones. Re-roll the scraps to cut out additional scones.
7. **Brush with Cream and Sprinkle with Sugar:** Place the scones on the prepared baking sheet. Brush the tops with heavy cream and sprinkle with turbinado sugar, if desired.
8. **Bake:** Bake for 15-20 minutes, or until golden brown.
9. **Cool and Serve:** Let the scones cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Serve warm with jam, clotted cream, or lemon curd.
**Cabot Butter Creates Flaky Layers:** The use of cold Cabot Creamery butter is essential for creating flaky scones. The butter melts during baking, creating pockets of steam that separate the layers of dough.
**Tips & Tricks:**
* **Keep the Butter Cold:** The colder the butter, the flakier the scones will be. You can even chill the flour mixture and baking sheet before starting.
* **Don’t Overmix:** Overmixing the dough will develop the gluten, resulting in tough scones. Mix just until combined.
* **Handle Gently:** Handle the dough gently to avoid overworking it.
### 5. Ina Garten’s Lemon Bars (Cabot Butter in the Crust and Filling)
Lemon bars are a classic dessert, and Ina’s version is known for its perfectly balanced sweet and tart flavor. Using Cabot Creamery butter in both the crust and the filling enhances the richness and tanginess of the lemon.
**For the Crust:**
**Ingredients:**
* 1 ½ cups all-purpose flour
* ½ cup confectioners’ sugar
* ¾ cup (1 ½ sticks) cold Cabot Creamery unsalted butter, cut into small pieces
* Pinch of kosher salt
**Instructions:**
1. **Preheat and Prepare:** Preheat your oven to 350°F (175°C). Line a 9×13 inch baking pan with parchment paper, leaving an overhang on the sides.
2. **Combine Dry Ingredients:** In a food processor, combine the flour, confectioners’ sugar, and salt.
3. **Add Butter:** Add the cold Cabot Creamery butter and pulse until the mixture resembles coarse crumbs.
4. **Press into Pan:** Press the mixture evenly into the bottom of the prepared baking pan.
5. **Bake:** Bake for 18-20 minutes, or until the crust is lightly golden brown. Let cool slightly while you prepare the filling.
**For the Lemon Filling:**
**Ingredients:**
* 4 large eggs
* 2 cups granulated sugar
* ½ cup freshly squeezed lemon juice (from about 4-5 lemons)
* ¼ cup all-purpose flour
* Zest of 2 lemons
* Pinch of kosher salt
* Confectioners’ sugar, for dusting
**Instructions:**
1. **Whisk Eggs and Sugar:** In a large bowl, whisk together the eggs and granulated sugar until light and fluffy.
2. **Add Lemon Juice, Flour, and Zest:** Whisk in the lemon juice, flour, lemon zest, and salt until smooth.
3. **Pour over Crust:** Pour the lemon filling over the slightly cooled crust.
4. **Bake:** Bake for 20-25 minutes, or until the filling is set but still slightly jiggly in the center.
5. **Cool and Chill:** Let the lemon bars cool completely in the pan before chilling in the refrigerator for at least 2 hours.
6. **Cut and Dust:** Use the parchment paper overhang to lift the lemon bars out of the pan. Cut into squares and dust with confectioners’ sugar before serving.
**Cabot Butter in the Crust and Filling:** Using Cabot Creamery butter in both the crust and the filling enhances the overall flavor and texture of the lemon bars. The butter in the crust creates a tender and buttery base, while the butter in the filling adds richness and complements the tartness of the lemon.
**Tips & Tricks:**
* **Use Fresh Lemon Juice:** Freshly squeezed lemon juice is essential for the best flavor. Avoid using bottled lemon juice.
* **Zest the Lemons First:** Zest the lemons before juicing them for easier handling.
* **Don’t Overbake:** Overbaking the lemon bars will result in a tough and dry filling. The filling should be set but still slightly jiggly in the center.
* **Chill Thoroughly:** Chilling the lemon bars completely makes them easier to cut and prevents the filling from running.
## Conclusion: Embrace the Butter, Embrace the Flavor
Ina Garten’s recipes are all about simplicity, quality ingredients, and, of course, butter. By choosing Cabot Creamery butter, you’re not just adding fat; you’re adding flavor, richness, and a touch of that Barefoot Contessa magic to your dishes. So, go ahead, embrace the butter, and elevate your cooking with these Ina Garten-inspired recipes featuring the exceptional qualities of Cabot Creamery butter. Your taste buds (and your guests) will thank you.