In keeping with the cow-themed nature of the ride, we indulged in milk, cream, and ice cream from Strafford Creamery, and brought a pint of heavy cream for coffee with us on the way back. Now, here's the most amazing Shvies recipe ever, and possibly the coolest thing I have done in my whole life. After we had gone about sixty miles, of which five were off-road, we stopped for coffee and had the following exchange:
Phisch and Chips: I think there is something wrong with this cream, Chocolate Lady; it's all yellow and lumpy.
Chocolate Lady: OMG! We churned butter!
It was the creamiest, most flowery, most ethereally delicious butter on earth. I realize this is not a recipe you might be able to try conveniently right away, but keep it in mind.
Buy a pint of the most bodacious local heavy cream. Drink about four ounces (half a cup, 1/4 pint) with you coffee, and place the bottle with the remaining cream in an insulated pouch in your bicycle basket. Ride about 60 miles, five of them off-road. Spoon out the curds and salt lightly. Enjoy with bread, crackers, parsnips. Eat. Be satisfied. Praise the Lord.
to churn butter
rejoice, swell with pride
Bon Yon Tov Alexandre!
In a few countries where I have traveled I have always had freshly made butter, made on the day itself. Here, for the benefit of travelers, is my recipe; it is very simple, and at the smae time foolproof.
Wherever I could find cow's milk or camel's milk, mare's milk, goat's milk, and particularly goat's milk, I got some. I filled a bottle three quarters full, i stopped it up and I hung it around the neck of my horse. I left the rest up to the horse. In the evening, when I arrived, I broke the neck of the bottle and found, within, a piece of butter the size of a fist which had virtually made itself. In Africa, in the Caucasus, in Sicily, in Spain, this method has always worked for me.
(From Dumas on Food translated by Alan and Jane Davidson, introduced by Alan Davidson, London: The Folio Society, 1978, 83-84)