YumYum Divas YumYum Recipes: More Butters, contributed by TwinLakesChef

Recipe Title: More Butters

Contributed by: TwinLakesChef

List of Ingredients
APPLE BUTTER SPREAD: cream 4 ounces of room-temperature
cream cheese until fluffy, then blend in 1/4 cup store-bought apple
butter, and 1 teaspoon of fresh ginger root.

CHOCOLATE/PEANUT BUTTER: blend together 1/2 cup smooth
peanut butter, 2 tablespoons cocoa, 1 tablespoon vegetable oil and
1/4 cup honey.

MAPLE BUTTER: cream 1 stick (1/2 cup) of room temperature butter
until fluffy, then blend in 6 tablespoons pure maple syrup. Don’t forget
this for pancakes or with biscuits alongside grilled breakfast sausage!

SIMPLE FRUIT SPREAD: cream 1/2 cup of butter or cream cheese
until fluffy, then blend in 1/2 cup of any kind fruit jam or jelly, and 1/2
teaspoon of lemon zest (the yellow part of the lemon peel).

JALAPENO BUTTER (this is spicy!): toast 2 teaspoons of cumin
seeds in a non-stick skillet until fragrant, then grind the seeds in a
coffee grinder or mini-food processor. Cream 1 stick (1/2 cup) butter
until fluffy, then add the ground cumin seeds, 2 teaspoons of
finely-chopped jalapenos and 2 tablespoons of chopped fresh cilantro.
Fabulous on corn muffins - or corn on the cob!

PARSLEY/CHIVE BUTTER: Cream 1 cup (2 sticks) of butter until
fluffy, then blend in 2 tablespoons minced fresh parsley (Italian
parsley has best flavor) and 2 tablespoons minced chives. When
blended, add 2 teaspoons lemon juice and 2 teaspoons Dijon
mustard, along with salt to taste.

MEDITERRANEAN HERB HONEY: blend 4 teaspoons of herbs de
Provence into 12 ounces of warm clover or alfalfa honey (warm the
honey by placing it, in its uncapped jar, in a saucepan with about 2”
of water - allow to simmer about 5 minutes, then immediately blend in
herbs). Place the jar in a warm spot, such as a sunny windowsill, and
allow flavors to blend for up to one week; then, re-warm the honey and
strain out the herbs. (P.S. use only dried herbs to infuse honey -
fresh herbs may cause mold)
Alternative: make sage honey by substituting dried sage for the herbs
de Provence, or substitute dried lavender for herbs - use same
method to infuse.

HERBED GOAT CHEESE: Blend into 10 1/2 ounces of goat cheese,
2 teaspoons each: fresh tarragon, parsley, marjoram, thyme, dill,
basil and chives. Use half the amount of herbs if dried herbs are
substituted. Thin with milk if necessary for desired consistency.

AVOCADO BUTTER: Blend into 1 stick of butter (1/2 cup or 8
ounces), 1/2 of a ripe Haas avocado, 1 tablespoon fresh lime juice, 1
tablespoon, chopped parsley, 1 teaspoon Worcestershire sauce, 1
clove of garlic - minced, and a dash of Tabasco or other hot sauce.

CURRY BUTTER: Blend into 1 stick of butter, 1 1/2 teaspoons curry
powder, 1 tablespoon fresh lime or lemon juice, 1/2 teaspoon ground
ginger. (Optional: 1/4 cup mango chutney.)

HONEY PECAN BUTTER: Blend into 1 stick of butter, 1 cup toasted
pecan halves and 1/4 cup, light clover honey. Serve over hot,
crispy-fried chicken, or with biscuits or waffles.


DILL-CAPER BUTTER: (tasty as a sandwich spread on
pumpernickel, under sliced smoked salmon - or to top grilled fish)
Blend into 1 stick of butter: 2 tablespoons chopped fresh dill, 1
tablespoon drained capers - chopped.

ANCHOVY BUTTER: Blend into 1 stick of butter: 1 tablespoon
capers, 2 tablespoons anchovy paste - or to taste.

BASIL-MUSTARD BUTTER: Blend into 1 stick of butter: 1/4 cup
Dijon-style mustard, and 1/4 cup coarsely chopped fresh basil leaves.

RAVIGOTE BUTTER: Blend into 1 stick of butter: 1 tablespoon
drained capers, 1 heaping tablespoon each of chopped shallots,
chopped fresh parsley and chopped tarragon, 1 tablespoon snipped
chives, 1/2 teaspoon lemon juice. (Optional: add chopped chervil,
chopped cornichons.)

A little bit more complex than the others, this is dynamite melted over
just-grilled steaks!

Makes about 1 1/2 cups

1/2 pound, unsalted butter (room temperature)
2 shallots - finely chopped
1 large clove, garlic - minced
4 ounces, Roquefort cheese - crumbled
1 teaspoon, minced fresh thyme leaves (or 1/2 teaspoon, dried
1 tablespoon, red wine vinegar
coarse salt and fresh-ground black pepper to taste

Melt one tablespoon of the butter in a small skillet over medium heat.
Add the shallots and garlic, and sauté until the shallots are soft, but
not browned - about 5 minutes. Set aside to cool.

Beat the remaining butter by hand with a wooden spoon, or by mixer
using the flat whip, until soft and creamy. Into the whipped butter,
beat the cooled butter/shallot/garlic mixture, the Roquefort, thyme
and vinegar. Blend thoroughly, season with salt and pepper; taste for
seasonings, adding salt or vinegar as needed.

* * *

*Note: all above recipes will benefit from standing to develop flavor.
Taste after standing to correct seasoning. Remember that flavors will
be more intense at room temperature than when chilled, so taste for
seasonings at room temperature. Always wrap well! Refrigerate to
store butters and cream cheeses (well wrapped) for up to 2 weeks.
Butters may be frozen for up to 2 months. (Cream cheese cannot be
successfully frozen.) Infused honeys (without butter added) may be
stored at room temperature.

Serve all spreads at room temperature for best flavor. Butters and
cream cheeses may be served in pots - also may be formed into logs
(about 1” in diameter - chill slightly first, roll up in plastic wrap) and
sliced after chilling into disks for serving, or serve the formed “logs”
whole on a pretty dish, and invite guests to slice their own.
Alternatively, form the butters, using melon baller, into balls for
individual servings.

Cookbook Category

General Cooking/Prep Method

Recipe Type - Categories
Gifts From the Kitchen

Extra Features of Recipe
Difficulty Level-Quick & Easy
7 Ingredients or Less
Quick Recipe (30 min. or less)
Make Ahead

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