Orange Basil Butter Food

PAN FRIED COD IN A CITRUS AND BASIL BUTTER SAUCE

Steps:

• Lay the cod filets in a shallow pan or baking dish.
• Zest 1 orange and 1 lemon and add zest to the fish.
• Squeeze the juice from the orange and lemon you just zested and add to the top of the fish.
• Add ¼ cup of the olive oil. Cover and let marinate for at least 1 hour.
• Preheat the oven to 250 degrees F.
• In a large oven safe saute pan heat the remaining 1/4 cup olive oil until hot.
• Carefully shake the excess marinade from the fish, saving it, and drop the fish into the pan.
• Season the fish with some salt and black pepper.
• Cook over a medium heat for about 3-4 minutes and then flip and repeat on the other side.
• Place the fish into the oven to keep warm while you make the sauce.
• In another smaller pan, melt 2 tbsp of butter and add the sugar and remaining leftover marinade from the fish.
• Slice the remaining orange in half and squeeze the juice into the pan.
• Bring to a boil whisking regularly until the sauce has thickened slightly and reduced by almost half.
• Pass the sauce through a sieve and return to the pan.
• Add about ¼ cup of finely shredded basil leaves to the sauce and the remaining 1 tbsp of butter whisking until the butter melts.
• Taste and adjust the seasoning if necessary.
• Bring the fish from the oven and place on your plate. Spoon some of the thickened sauce over it.
• Add more basil if desired and serve with rice or quinoa o the side.

SALMON WITH ORANGE BASIL BUTTER

Steps:

• Preheat broiler and move oven rack to the top.
• Use a fork to mash together the Land O Lakes® Butter with Canola Oil, orange juice, chopped basil leaves and orange zest in small bowl; reserve 3 tablespoons butter mixture. Brush remaining butter mixture onto fish; sprinkle with garlic pepper.
• Broil the salmon for about 10 minutes or until cooked through.
• To serve, top the hot fish with some of the reserve butter mixture. Sprinkle with almonds and basil leaves, if desired.

SALMON FILLETS WITH ORANGE BASIL BUTTER

Steps:

• Heat gas grill on medium-high or charcoal grill until coals are ash white.
• Combine butter, orange juice, basil and orange peel in small bowl; reserve 2 tablespoons butter mixture. Brush remaining butter mixture onto fish; sprinkle with garlic pepper.
• Place fish onto grill. Grill, turning once, until fish reaches at least 145* or edges flake easily with fork (10 to 12 minutes).
• To serve, drizzle fish with reserved butter mixture. Sprinkle with almonds and basil leaves if desired.

BACON CRANBERRY SCONES WITH CITRUS BASIL BUTTER

Steps:

• For the scones: Place an oven rack in the middle of the oven and preheat the oven to 375 degrees F. Line a baking sheet with a Silpat or parchment paper. Set aside.
• In the bowl of a food processor, pulse together the flour, sugar, butter, baking powder and salt until the mixture resembles a coarse meal. Transfer the mixture to a medium bowl and stir in the bacon and cranberries. Gradually stir in the cream until the mixture forms a dough.
• On a lightly floured work surface, pat dough into a 1/2-inch thick, 11-by-5-inch rectangle. Cut the rectangle into 8 squares. Cut each square into 2 triangles and place on the prepared baking sheet. Sprinkle the cheese on the tops of the scones. Bake until the edges are golden brown, about 20 minutes. Transfer the scones to a wire rack. Cool for 30 minutes.
• For the butter: In a small bowl, mix together the butter, basil, orange zest and salt. Serve at room temperature alongside the scones.

ORANGE AND BASIL BISCOTTI

Steps:

• Preheat the oven to 350 degrees F. Line a large rimmed baking sheet with parchment paper.
• Combine the sugar and butter in the bowl of a standing mixer fitted with a paddle. Cream the mixture until pale and fluffy. Add the eggs, one at a time, making sure to mix well before each addition. Add the orange zest and basil and blend on low speed, about 30 seconds.
• Combine the flour, baking powder and salt in a separate bowl. Add the flour mixture to the standing mixer and beat until combined. Fold in the almonds.
• Transfer the dough to a lightly floured surface. Divide the dough in half. Using floured hands, shape the dough into logs. Brush off the excess flour. Place the logs on the baking sheet, spaced 5 inches apart.
• Flatten each log into a 2-inch-wide strip. Bake the logs, rotating the baking sheet halfway through, until browned and set, about 30 minutes. Transfer the logs to a cooling rack and cool, about 15 minutes.
• Reduce the oven to 300 degrees F.
• Transfer the logs to a work surface. Cut each log diagonally into 1/3-inch-thick slices using a serrated knife. Arrange the slices, cut-side down, on the baking sheet. Bake the slices, rotating the baking sheet halfway through, until crisp, about 20 minutes. Transfer the slices to the cooling racks and let cool.
• The biscotti can be made 3 days ahead and stored in an airtight container at room temperature.

ORANGE BASIL BUTTER

Steps:

• 1. Take butter out to softened and place in a bowl. Zest Oranges, minced the Zest and juice the oranges about 1/2 C juice.
• 2. In small saucepan, add the orange juice, and white wine (optional, I like to use Zifandel). Cook over medium heat, stirring frequently, and reduce until juice mixture becomes a syrup (about 2 - 3 T). Remove from heat and cool for a few minutes.
• 3. In the bowl of butter, add Basil, red bell pepper, orange zest, and orange syrup. Mix ingredients well, until butter has incorporated all ingredients.
• 4. Place butter onto piece of wax paper (plastic wrap) in log shape form and roll the butter up. Place wrap butter in plastic ziploc or container for extra protection. Place butter in freezer until ready to use. Remove the butter from freezer prior to use to make cutting easier.
• 5. COOK'S TIP: The butter can be formed into a variety of shapes and sizes for ease of use or for decorative slicing. Enjoy! :)

VEAL CHOPS WITH TOMATO-ORANGE-BASIL SAUCE

Steps:

• Combine first 3 ingredients and 1 tablespoon orange peel in heavy small saucepan. Boil until mixture is reduced to 3 tablespoons, about 10 minutes. Add cream and boil 1 minute. Set sauce aside. (Can be prepared 1 day ahead. Cover and refrigerate.)
• Melt 1 tablespoon butter in heavy large skillet over medium heat. Season veal with salt and pepper. Sauté veal until just cooked through, about 4 minutes per side. Transfer to plates; keep warm.
• Reheat sauce over low heat. Whisk in remaining 4 tablespoons butter. Stir in tomato, sliced basil and remaining 1 tablespoon orange peel. Season to taste with salt and pepper. Ladle sauce over veal. Garnish with basil sprigs if desired.