I'm ashamed to call this a recipe, because there's no trick to it. To make butter, pour heavy cream into a jar and shake vigorously for half an hour- three cups heavy cream makes a 1/2 pound of butter. I read somewhere that moms have their kids do this while watching TV, which is probably a lie. My arms shook involuntarily for an hour afterward.
|Use leftover heavy cream|
When the butter is done, pour off the liquid (this is buttermilk) and save. Let it soften while mixing one tablespoon each maple syrup and gluten-free whiskey in a bowl. Mash with a fork until all the liquid is absorbed. Pat into a butter mold or keep in the jar- it's cuter that way. Serve on côte de boeuf.