A food review by Annette Nielsen
I can’t imagine anything better to start out the morning than Ronnybrook Farm Dairy’s Cinnamon Toast Butter – and I’m not a breakfast person.
It has a slight taste memory of Honey Butter from a number of decades ago, but because it’s made with the best pasteurized cream, sugar and cinnamon, it’s more satisfying. Great on cinnamon raisin toast (no, it’s not too much cinnamon) or English muffins, it could also be used melted, drizzled on crepes, pancakes or waffles. If you’re baking apples, remove the core (leaving about a half-inch of the base intact) and insert a tablespoon or more of the cinnamon toast butter and bake at 350 for about a half hour.
For the savory side, Ronnybrook Farm Dairy’s Garlic Butter (made with pasteurized cream, garlic, parsley and salt) works magic on bread, poultry, beef, fish and pasta. You’ll save a few steps when preparing garlic bread or steak with a garlic butter sauce. What escargot wouldn’t like to take a dip in warmed garlic butter (and the best part is sopping up that butter with your bread). Sauté some chicken breasts or toss with a bowl of pasta (the kids are sure to love it) and dinner is on the table with some steamed asparagus as a side (sure, add some garlic butter) or with the main event.
Ronnybrook Farm Dairy’s cinnamon and garlic butters can be found at a number of locations throughout the Hudson Valley and metropolitan New York region — $3.50 (approximately) for an 8 oz tub.