I don't know what possessed us, but suddenly late in the afternoon we had the urge to make our own butter. I had never tried before but Baby knew what he was doing. We got a quart of heavy cream and poured it into our Kitchen-Aid mixer with a pinch of salt and whipped it past the stiff peak stage with the whisk attachment until it had a grainy texture. We scooped our concoction into a ball and wrapped it in cheesecloth, squeezing out all of the liquid (the whey) into a bowl. The whole process only took 10-15 minutes. It was fascinating work, watching it all transform! We turned out the formerly heavy cream into two ramekins et voila, what do you know? We had made delicious and creamy, pale yellow whipped butter, roughly the equivalent of 4 sticks--without a churn!
After weathering a soul-shredding career as a theatrical agent that lasted entirely too long, Mr. Sherwood left his stable of actors from the stage and screen and went on to pursue his literary aspirations. He is currently the dining editor for Next magazine (nextmagazine.com) where he writes a weekly restaurant review column which also features Manhattan's best food and drink recipes from the finest chef's and bartenders on the island. In 2010 he was published in Foodista’s Best of Food Blogs Cookbook. He toiled as web editor for industry leader Interior Design magazine for several years and has also written for New York magazine, Travel & Leisure and Woman’s Day.
A proud graduate of the University of New Hampshire, one of the nation’s top drinking schools, Mr. Sherwood also studied voice and theater abroad at Regent’s College, in London’s historic Regent’s Park, and at the Royal Academy of Music. He spent a year at Hunter College in Manhattan.
Mr. Sherwood recently published his first novel, the pale of memory, available on Amazon.com, BarnesAndNoble.com, and iUniverse.com. He is in the midst of writing a second.
Twitter/tweet/twat him @kaleidabox