Ever since I was a kid, I've always had a hankering for bread and butter. (Or as I used to refer to it in Russian, "khleb s maslom".) This is a comforting treat I to this day continue to enjoy. If I'm at home visiting my family in Cleveland, it will always be butter on pumpernickel bread. And now that I'm sort of a grown up, I've actually come to love making this treat from scratch all on my own.
I know the thought of making your own bread and butter probably imposes an image reminiscent of Little House on the Prairie, but it's actually just the opposite. In fact, it's so easy, that this is now my go to appetizer I like to make when we're having guests over. Sometimes we'll leave it out with olives, cheeses, etc., but more often than not—we'll let the bread and butter stand on their own.
The recipe I always turn to when making bread: No-Knead Crusty White Bread.
-12 oz heavy cream (I like using a local variety from Ronnybrook Farm)
Pour heavy cream in a blender and mix at lowest speed for about 1-2 minutes. The cream will start to turn into whipped cream (which is pretty cool too!) and air pockets will form at the bottom.
Turn off the blender and with a spoon push the cream back down and turn on the blender again. You'll have to continue this routine (turning off the blender, pushing the cream down, turning it back on) for about 3-5 more minutes.
Eventually, butter will start to form and will turn a little yellow-ish. You'll know it's butter once you have a solid, yellow-ish substance separated from a liquid (this parts called buttermilk). You'll want to run the butter through a sieve to separate it from the buttermilk (which you can also use for baking, making salad dressings, and so much more...).
You'll end up with about 1 cup of butter. I like to refrigerate it for a couple of hours before using and then let it soften outside of the fridge for about 30 minutes before using. The butter is good for 24 hours.