I’ve been working with a fair amount of butter over the past few months as I’ve developed recipes for In the French Kitchen with Kids (manuscript: SUBMITTED on Monday!) and by far one of my favourites is the Churn 84 European Style Butter from Stirling Creamery. I’ve gone through a lot of both their salted and unsalted in the seven months I’ve been writing the book – it’s been especially helpful in recipes that work better with a higher butterfat content (most butter in Canada is 80% fat and the 4% does make a difference for things like croissants!) – it’s definitely not your regular grocery store butter (and the good news is that it’s more and more easily available!).
Our task this month was to update a classic recipe and I had it in my mind that I was going to update a breakfast favourite – spreads for toast. After working for months (literally!) to create a homemade version of a certain hazelnut-chocolate spread that I was happy with for the book and then working on a quick jam that kids can make with just a little supervision, also for the book, I was a little breakfasted out. Last year, however, I had tasted a caramel spread somewhere during our travels in Europe and had noted it down as “one to make”. What better time than now, when I’m tasked with changing up a classic. Most people might not consider caramel spread for their bread but if you think about it. it’s no different to jam or other sweetened spreads. Using some leftover Stirling Churn 84 Salted Butter that was hanging around in my fridge post-recipe development, I got to work.
This turned out even better than I expected – it’s smooth, creamy and has just a hit of salt. I added a pinch of flaky sea salt to one of the little jars for some extra kick and really liked it but you can definitely taste the salt even if you don’t. Bonus? It’s SO easy. I’ve made a small batch and divided it between three tiny jars so if you don’t want it hanging around (just saying… it’s addictive!), you can gift one (or two) to a friend! Before you start, boil a kettle, pour the water into a large bowl and place the small jars in the bowl for a few minutes. Remove the jar with tongs and allow to air dry on clean paper towels.
Another batch of this is on the cards for the weekend and this time, I promise… we WILL share. Now we’ve completed “quality control”, you see! Looking for more morning inspiration? Check out more breakfast recipes on the Gay Lea site.
Before you start, boil a kettle, pour the water into a large bowl and place the small jars in the bowl for a few minutes. Remove the jar with tongs and allow to air dry on clean paper towels.
Disclosure: I am part of the PTPA Brand Ambassador Program with Gay Lea, and receive compensation as part of my affiliation with this group. As always, opinions expressed here are my own and I only write about/ recommend products I use and love. If you know me in real life or follow me on social media, you’ll know that writing a French food cookbook requires ridiculous amounts of butter so this campaign is a perfect fit 😉