Bob Pastorio > wrote in message >...
> Siobhan Perricone wrote:
>
> > I thought I just sent a post about cultured butter, but I'm not seeing
> it,
> > so I'm giving it another shot before I search for a bigger bug...
> >
> > I bought some cultured butter today and I need to make something stunni
> ngly
> > good for my husband with it to justify the extravagance. ;D Low carb w
> ould
> > be best, though. Any thoughts?
>
> Cultured butter is butter made from a soured (or "clabbered" or
> "cultured") cream. It will have a subtle tang that sweet cream butter
> (made from unsoured cream) doesn't have. The most obvious use where
> you can taste the difference is as a spread on a very neutral bread or
> cracker.
>
> For a low-carb use, consider it as a dressing for nuked spaghetti
> squash. Use it in a lightly-seasoned, coarse chicken liver pat . Try
> it with zucchini cut into long strands and saut ed with a bit of onion.
>
>
> Pastorio

Sounds yummy. :-)
I also do low carb...
What about on steamed shrimp?

Do you have a decent recipe for chicken liver pate'?

C.