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James Bailey James Bailey
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Flavored butters

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I remember many years ago I wanted to start my own line of flavored butters, but I never followed through with it. Why? Because one, I never got off my butt to do it and two, it is so simple to make it at home. With just a few ingredients, you can have a pat of flavored butter melting over freshly-cooked vegetables. Meat and seafood are impressive as are breads, rolls and waffles with the addition of your own flavored butters. Here are just a few I would like to share with you.

Start with 4 oz. unsalted butter or margarine at room temperature. Put the butter in a mixing bowl and beat with a wooden spoon or electric mixer till soft. Add the flavoring and season with salt and pepper before beating to a soft, whipped texture. Transfer to a piece of waxed paper or film wrap, shape into a tight roll and refrigerate until firm. When ready, just take out and slice into pats.

 

Savory butters

  • Herb: 2-4 T. chopped fresh herbs such as chives, tarragon, mint or parsley.
  • Citrus: 2 t. orange, lemon or lime juice and grated rind of one citrus.
  • Tomato: 1 T. tomato puree.
  • Garlic: 1-2 chopped garlic cloves.
  • Chipotle-Cilantro: One chipotle chili, minced, from a can with adobo sauce and 2 t. dried, crushed cilantro.
  • For sweet butter, naturally omit the salt and pepper.
  • Sweet orange: 1-2 T. powdered sugar, 1 t. orange juice and the grated rind of one orange.
  • Honey: 3 oz. honey, slowly beaten in.
  • Maple: 4 T. maple syrup, slowly beaten in.
  • Cinnamon: 1-2 T. powdered sugar and 1/2 t. cinnamon.
  • Almond: 4 T. ground almonds.
  • This can be done in a blender with whole almonds and 2 t. sugar. The sugar keeps the almonds from clumping.
  • Brown sugar and cinnamon: 4 t. packed brown sugar, 1/4 t. nutmeg and 1/4 t. cinnamon.
  • Rum: Omit the cinnamon above and replace with 2 t. dark rum

If you want to be more decorative, place your flavored butter on a large piece of waxed paper or film wrap, cover with the same and roll out with a rolling pin until thin. Place on a baking sheet and refrigerate until firm. Remove and working quickly, remove the top layer of covering and use cookie cutters to press out desired shapes. Remove to the refrigerator again and cool until firm and ready to use.

Many of today's generation don't use real butter, and it's a shame. But margarine works just as well for the savory. The sweet flavored butters really do benefit from unsalted real butter, but try it anyway with margarine if you don't particularly care for the real thing. You may be pleasantly surprised. Check out my web site, theyankeechef.com, for more ideas for flavored butters.

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