Bercy Butter Food
BERCY BUTTER
Posted per request, from Eric Alderton, recipe found on the internet. (Sounds pretty yummy!) Prep time and cook times are estimates.
Provided by PugsAndKisses
Categories Low Protein
Time 20m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- In a small saucepan reduce the wine to 1 teaspoon, cool.
- Beat butter until soft.
- Beat the shallots, wine, and parsley into the butter.
- Chill, shape into balls, curls, or logs, serve.
Nutrition Facts : Calories 118.1, Fat 11.5, SaturatedFat 7.3, Cholesterol 30.5, Sodium 83.8, Carbohydrate 2, Sugar 0.1, Protein 0.4
BERRY BUTTER
Delicious raspberry and blackberry flavored butter for use on sweet breads, pancakes, waffles. You can substitute other berries and rather than forming rosettes with a pastry bag, use a butter mold. Extra rosettes or molds can be frozen individually on a cookie sheet, then kept in a covered airtight container in the freezer. Cook time is chill time.
Provided by sugarpea
Categories Breakfast
Time 45m
Yield 1 cup berry butter
Number Of Ingredients 7
Steps:
- In a food processor, blend all ingredients except butter until berries are pureed; add butter and process until thoroughly mixed with berries.
- Place berry butter in a pastry bag with a star tip; pipe rosettes onto pan lined with waxed or parchment paper; refrigerate until butter sets; serve on cracked ice.
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- Add the shallots, beef stock and wine to a small saucepan. Over medium high heat, bring the mixture to a boil. Reduce the heat and simmer until it's reduced to 1 1/2 Tablespoons. Cool.
- Add softened butter to a small bowl. Add the reserved shallot and wine mixture. Add the parsley and stir to combine.
- Place mixture on a piece of platic wrap and form into a log. Wrap in plastic and refrigerate until firm or freeze for later use.
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