All about butter.

Being a little obsessed lately I needed to make a post and let it out! The best butter available in the US is French and I need to tell everyone!!! You’re probably thinking I picked the worst season to focus on a condiment with a critical need for refrigeration... That may be because you haven’t heard of a butter bell, also called a butter keeper. The handy little ceramic or stone crock, when inverted into a water-filled lid, will keep your butter firm through the summer months, as long as you remember to change the water each day. And because you keep it out on the counter, I thought you might want a really stylish butter bell… You can find this one for $36 at Walmart.

No, butter doesn’t actually need to be refrigerated. In fact, the fat content will determine its shelf life. While it’s true that salted butter tends to add shelf life, most American butter still contains too much water, making it trickier to leave out of the fridge but also leaving much to be desired in taste, texture and health benefits. Good butter starts with a healthy grassfed cow. And the cows that make the fattiest, therefor tastiest milk are in Normandy, France!

When it comes to choosing the tastiest and fattiest butter available in the USA, there is a clear winner, it’s the President butter. According to a 2022 study, President is the second best rated butter in France. Beurre d’Isigny came in first place but isn’t as readily available in the US… President being the only butter I consumed as a kid, it’s true I’m a bit bias but the taste is truly far superior to any other American brands I’ve tasted. President also has a lower water content that its competitor, Plugra and Kerrygold.

I hope this post makes you want to reach for President butter the next time you get the chance. It’s usually available for less than $5 in your fancier markets. Give it a try and let me know what you think!

If you’re like me, ingesting dairy means “flaring up” so I chose my ingredients carefully. French dairy has been reported to be easier on the gut and that’s certainly my experience. Belly cramps and chin pimples are thankfully mostly history for me… Praise those cargo ships bringing all this French goodness to the USA! (I would like to add that nervous system healing has been crucial in repairing my gut. Look up Irene Lyon to dive deeper.)

But wait! I wouldn’t leave you without sharing an indulgent buttery recipe… How about some buttery almond croissant??? Warm and melty on the inside, crunchy and sweet on the outside. Soooooooo delicious! Give it a try, it’s easy!

This breakfast or snack item is a staple in France. The French don’t usually bake it themselves because after all, there is a “boulangerie” at every corner but in a pinch, or when you live in the US, here’s what you can do to satisfy the craving;

Almond croissants recipe

In a small saucepan, boil 250ml water with 2 tbsp sugar and let cool completely. Halve 6 to 8 store-bought croissants and brush the mixture on the outside of each croissant top and bottom.

In the bowl of your stand mixer, cream together 100gr softened butter and 100gr sugar until light and fluffy, about 5 minutes. Add 100gr almond powder and two eggs, one by one. Add a pinch of salt and a few drops of almond extract.

Spread the almond cream in an even and generous layer inside each croissant and a little bit on top. Sprinkle with sliced almonds.

Bake at 350 for 15 minutes or until golden brown. Sprinkle with confectioner sugar once cool.

Bon ap!

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