How the heck long have I been doing this anyway? It doesn’t matter; the mad-kitchen scientist is back for another season of recipes to make your Buffalo Bills game days even more memorable.
For those of you new to this, it’s pretty simple. We love the Bills. We love food. Every week, you’ll get a themed recipe based on the Bills and their opponent.
This weekend, we have something a bit spooky thanks to a perfect matchup with the Baltimore Ravens — and the ever-frightening darkness ushered in with the clock
change. If you weren’t aware, the Ravens are thusly named due to one Edgar Allan Poe and his connection to Baltimore… forevermore.
Finishing butter
I know what you’re thinking and yes, the photography this week was more work than the recipe. I stand by this decision. I’ve been deviating from team inspiration and going into mascots and the like, so this week I asked the question: “What was Edgar Allen Poe’s favorite food?”
It turns out the answer was likely “booze” and I’ve recently done a cocktail. As an aside, Poe was notably broke as a professional writer, and it’s believed he subsisted on bread and butter quite a bit.
I figured I could elevate the butter in this equation with a simple but delicious finishing variant that was great on bread but could be used for a whole lotta other good things. You might remember that Baltimore was the first Wingin’ It, and there’s a ton of history there. I tapped into that and went with flavors inspired by the Baltimore treat known as the “lemon stick.”
You may look at the ingredient list and wonder “Hey Skare, where’s the Buffalo inspiration?” Well, we sure do love animals made out of butter. So… butter ravens! Way more sinister than lambs. Silence!
Ravenbutter
Makes: 1 cup of finishing butter
Active time: 10 min
Total time: 10 min
Ingredients
2 sticks of salted butter
Sage leaves, about ten (see below)
Mint leaves, about ten (see below)
1/2 tsp lemon juice
Essentials: Food processor (It shall make the undertaking considerably less arduous), measuring spoon, silicon molds if you want to get fancy, food color also if you want to get fancy
- Allow butter to come to room temperature.
- Wash and dry sage and mint leaves.
- Pulse leaves in food processor until finely minced.
- Chop up butter into large chunks; add to food processor.
- Add lemon juice; pulse all together until well blended.
- Spread blended butter into molds using butter knife, if you’re getting fancy.
- Freeze mold for at least 15 min; carefully remove butter.
Wingin’ It tips
The only tip I have is balancing the flavors. I went three to one with the sage being the heavier note compared to the mint. I added just enough lemon to bring the two together but to also avoid making the butter citrusy. Feel free to play around and adjust.
Aside from that, enjoy the gallery!
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