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 a career as a theatrical agent for Broadway, film, and television, Mr. Sherwood left his stable of actors from the stage and screen and went on to pursue his literary aspirations. He is currenly the senior editor for Carnsmedia, was web editor for Interior Design and the dining editor for Next magazine (nextmagazine.com) where he wrote a weekly restaurant review column which also featured Manhattan's best food and drink recipes from the finest chefs and bartenders on the island. He has written for New York magazine, Travel & Leisure and Woman’s Day, among others, and his recipe for Wicked Good Clam Chowdah from this blog was published by Andrews McMeel in Foodista’s Best of Food Blogs Cookbook.
A proud graduate of the University of New Hampshire, 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's books are available on Amazon.com, BarnesAndNoble.com, and iUniverse.com.
Twitter/tweet/twat him @kaleidabox