Orange Apricot Flavored Butter Food

ORANGE-APRICOT FLAVORED BUTTER

Steps:

• Place all ingredients in a small bowl and mix to combine.
• Note: if you want a subtle orange flavor omit the zest.

TOASTED SPICE SALMON BURGERS WITH ORANGE-APRICOT GLAZE AND CURRIED MUSTARD MAYO

Steps:

• Prepare gas or charcoal grill to medium-high heat for direct-heat cooking.
• Toast coriander and cumin seeds in a small saute pan over medium heat for 2 minutes or until fragrant and lightly browned. Remove from pan, cool and grind.
• Place ground spices in a large bowl; add cilantro, scallions, egg, kosher salt and 1/2 teaspoon pepper; mix well. Gently but thoroughly mix in salmon and panko. Shape mixture into 6 (3/4-inch thick) patties and refrigerate until ready to grill.
• Curried Mustard Mayo: Heat canola oil in a very small nonstick saucepan over medium heat. Add ginger and garlic and saute for 2 minutes. Stir in curry powder and continue to saute for 1 minute. Remove mixture to a mini food processor; reserve pan. Add mayonnaise and mustard to processor and puree. Remove to a small bowl, stir in cilantro and season, to taste, with sea salt and pepper. Refrigerate until needed.
• Orange-Apricot Glaze: Place preserves, butter, orange juice concentrate and cayenne in reserved saucepan and cook over medium heat, stirring, until preserves and butter have melted. Boil glaze for 2 minutes. Remove from heat and set aside.
• Oil grill grates canola oil. Grill burgers over direct heat for 3 minutes, covered if using a gas grill. Gently flip burgers and grill for 3 minutes. Brush burgers with half of the glaze; flip and cook for 1 minute. Brush with remaining glaze; flip and cook for 1 additional minute or until burgers are cooked through. Remove. Spray cut sides of buns lightly with cooking spray and grill cut sides down, along outer edges of grill, until lightly toasted, about 1 minute.
• Spread cut side of bottom buns with half of mayo mixture; top with half of the watercress leaves, a burger, remaining mayo, remaining watercress and tops of buns. Garnish platter or dinner plates with cilantro and watercress sprigs, as desired.

ORANGE BUTTER

Steps:

• In a mortar and pestle or food processor, pound or process the orange zest and the sugar. Add the butter and mix together until creamy and fluffy, dribble in the orange juice and CuraHao a bit at a time, still processing, until it is all absorbed. Pack into a ramekin and smooth off the top, and serve with warm breakfast breads. If desired, spread the butter on a long sheet of plastic wrap and roll up into a cylinder. Chill or freeze and cut off 1/2 inch disks of the flavored butter as needed.

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.