Flavored Butters Food

FLAVOURED BUTTERS

Steps:

• Take 100g of butter out of the fridge for an hour to soften. Flavour is key, so use good-quality semi-salted or unsalted butter. Beat the butter with a wooden spoon until it is soft and creamy, then beat in any of the flavourings you fancy. See each below.
• Tip the flavoured butter onto a square of baking parchment or cling film, roll it around the butter to form a sausage shape, then twist the ends to seal. The butter is now ready to be stored for up to 3 days in the fridge or up to a month in the freezer.

VEGETABLES WITH FLAVORED BUTTERS

Steps:

• Prepare flavored butter of choice: Toasted Hazelnut Butter:In small bowl, with spoon or rubber spatula, mix 4 tablespoons margarine or butter (1/2 stick), softened, with 1/4 cup hazelnuts, toasted and finely chopped, 1/2 teaspoon salt, and 1/4 teaspoon coarsely ground black pepper.Lemon-Chive Butter: In small bowl, with spoon or rubber spatula, mix 4 tablespoons margarine or butter (1/2 stick), softened, with 2 tablespoons minced chives, 1 teaspoon grated fresh lemon peel, 1/2 teaspoon salt, and 1/8 teaspoon coarsely ground black pepper. Rosemary-Pepper Butter:In small bowl, with spoon or rubber spatula, mix 4 tablespoons margarine or butter (1/2 stick), softened, with 1 tablespoon fresh rosemary leaves, minced, 1/2 teaspoon salt, and 1/2 teaspoon coarsely ground black pepper.
• Spoon butter mixture into a 3-inch-long strip across the width of sheet of plastic wrap or waxed paper, back and forth, to make a 3-inch-long log. Wrap well and refrigerate or freeze.
• Prepare vegetable of choice: In 12-inch skillet, heat 1/2 inch water to boiling over high heat. Add vegetable; cover and cook over high heat 5 to 10 minutes or just until vegetable is tender. Drain.
• To serve, in 12-inch skillet, heat vegetable with half of flavored butter over medium heat 8 to 10 minutes or until vegetable is hot and butter melts.

FLAVORED BUTTERS

Steps:

• Pick the butter of your choice (below). Add the additional ingredients and mix well.
• Shape the 1/2 cup of butter, plus added-in ingredients, into small a roll.
• Wrap well with waxed paper. Chill until firm.
• Herb Butter:.
• Add 2-4 tablespoons minced fresh herbs (such as parsley, tarragon, chives, mint, marjoram, etc.) either singly or in combos of 2-3. Add a squeeze of lemon and mix well with butter.
• Mustard Butter:.
• Add 1 tablespoon Dijon mustard and mix well with butter.
• Citrus Butter:.
• Add 2 teaspoons orange or lime juice, or 1 teaspoon lemon juice, PLUS the grated rind of 1 orange, lime (2, if small) or lemon. Mix well with butter.
• Cilantro-Lime Butter:.
• Add 1 cup loosely-packed minced fresh cilantro leaves to soft butter. Add grated rind and juice of 1 lime. Mix well.
• Garlic Butter:.
• Add 2 finely minced garlic cloves to butter; mix well.
• Tomato Butter:.
• Mix 1 tablespoon tomato paste with softened butter.
• Honey Butter:.
• Add 1/4 cup honey with softened butter; beat in gradually.
• Maple Butter:.
• Add 1/4 cup maple syrup to butter; beat in gradually.
• Almond Butter:.
• Add 1/4 cup finely ground almonds to butter; mix well.

COMPOUND FLAVORED BUTTER RECIPES

Steps:

• Add softened butter to a medium bowl or a small food processor and add a pinch of salt. Add in any of the above combinations and combine completely.
• Once mixed, transfer onto on a piece of parchment paper, waxed paper or plastic wrap.
• Shape gently into a log about 5-6" in length. Twist the paper or plastic wrap at the ends to seal the butter. Refrigerate for at least 2 hours and up to a week, or place in a freezer-safe bag and freeze for up to 6-months. Note: You can also put the butter in a small ramekin, cover with plastic wrap, and refrigerate for 2 hours, before serving at the table with warm bread or rolls.

HOW TO MAKE HOMEMADE FLAVORED BUTTERS (VANILLA HONEY BUTTER, PUMPKIN CINNAMON & CRANBERRY ORANGE)

Steps:

• Combine all of the ingredients for the flavored butter you're making in a bowl. You can mix by hand or you can use an electric hand mixer or food processor. Note that it blends together better if you use a food processor as sometimes it can separate when you mix by hand. If it does separate so not worry, it is still perfect to eat.
• Store in the fridge for up to 2 weeks. Also these butters freeze well if you roll them in parchment paper.
• Serve on my Buttermilk Biscuits or my traditional Irish Scones.

FLAVORED BUTTERS

Steps:

• These flavored butter recipes start with half a cup of softened butter. You can create different flavors in your butter by mixing in different herbs and spices. Once you have the basic recipe down, try other combinations. These butters are simple to make; just mix the ingredients in a small bowl and beat the mixture until it's fluffy. If you don't use all of it, roll the rest into a log shape and refrigerate or freeze it.

FLAVORED BUTTER

Steps:

• Using a paring knife scrape vanilla seeds into a food processor and add sugar, almond extract, butter and pulse until mixture is smooth. Serve on toast. For the berry butters add berries with other ingredients pulse until smooth. Place in small ramekins for serving.

FLAVORED BUTTERS - 8 VARIATIONS

Steps:

• Lemon Basil: Combine melted butter, lemon juice and dried basil.
• Mustard: Combine melted butter, prepared mustard, sugar, and salt; whip well.
• Garlic: Combine melted butter, minced garlic and pepper.
• Horseradish: Combine melted butter and prepared horseradish.
• Parsley: Combine melted butter and chopped parsley.
• Cheesy Basil: Combine melted butter, Parmesan cheese and basil; brush on just before serving.
• Southwestern: Combine melted butter, lime juice and chili powder; brush on just before serving.
• Lemon Honey: Combine melted butter, honey and lemon juice; brush on just before serving.