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| Ultimate Flavored Butters Collection |
Dressing up your holiday table is as simple as taking a second look at a holiday standard - real butter. With the addition of a few choice ingredients, butter can take on an unexpected and appealing new flavor - one that is sure to have your guests reaching for more. Flavored butters, whether savory or sweet, are perfect for spreading on breads, melting on vegetables and embellishing the main dish, from turkey to steak. Pumpkin Five-Spice Butter Serving Notes:Great on the table to accompany breakfast pastries or dinner breads and muffins, or use it in the kitchen when preparing turkey, ham or other pork dishes. This wonderful butter adds richness and flavor to sweet potatoes, carrots, parsnips and beets. Ingredients 1 cup (2 sticks) unsalted butter, room temperature 1/3 cup canned or fresh pumpkin purée, strained (to remove any excess water) 1 Tbsp. orange or lemon zest, finely grated 1 1/2 to 2 Tbsp. Chinese five-spice powder* Salt to taste Optional: confectioners' sugar or honey powder for sweeter applications Optional: 1/4 cup chopped walnuts or pecans Method 1. Place the butter in a medium mixing bowl and with an electric mixer (fitted with a paddle) or wooden spoon, beat until light and fluffy. Scrape down the sides. 2. Add pumpkin purée, zest and five-spice powder, scrapping down the sides of the bowl, and beat to incorporate all ingredients. Taste for five-spice powder and salt. Add confectioners' sugar if desired. 3. Stir in nuts if desired, and taste again for salt. 4. Scrape into a small bowl, serving crock or butter molds and cover tightly; or shape into a long roll in grease-proof paper (plastic, wax or parchment) for storing and slicing as needed. *Bottled five-spice powder can often be found at supermarkets, specialty food stores or in Asian markets. Cranberry Sage Brown Butter Serving Notes: This flavorful butter is equally good with or without dried cranberries. Use it during the holidays on potatoes, vegetables or meats. It is also delicious year round tossed with pasta or as the final touch on broiled or grilled fish. Ingredients 1 cup (2 sticks) unsalted butter, softened, divided 1/2 cup onion, finely diced 1 clove garlic, minced 2 Tbsp. fresh sage, chopped 1 tsp. sea salt 1 tsp. pepper, freshly ground Optional: 1/4 cup dried cranberries, finely diced (optional) Method 1. In a medium skillet, melt 1 stick of butter over moderate heat. When butter begins to foam, add onion and garlic and continue cooking until butter turns a nut brown color. Remove from heat and stir in sage, salt, and pepper; cool completely. 2. Place the remaining butter in a medium mixing bowl and, with and electric mixer (fitted with a paddle) or wooden spoon, beat until light and fluffy. Scrape down the sides. 3. Add the brown butter mixture and beat to incorporate, scraping down the sides. Stir in cranberries if desired. 4. Scrape into a small bowl, serving crock or butter mold and cover tightly; or shape into a long roll in grease-proof paper (plastic, wax or parchment) for storing and slicing as needed. Honey Sesame Butter Serving Notes: This versatile butter turns simple vegetables into stunning side dishes - add a pat or two to green beans, snap peas, asparagus, carrots, and parsnips. The sweetness from the honey also makes it perfect for spreading on dinner rolls, breakfast breads or bagels, and for topping pancakes, French toast and waffles. Ingredients 1 cup (2 sticks) salted butter, room temperature 2 Tbsp. honey 1 tsp. toasted sesame oil* 3 Tbsp. lightly toasted sesame seeds** (or a mix of black and white sesame seeds) Salt to taste *Use toasted sesame oil and sesame seeds to bump up the sesame flavor. **To toast sesame seeds, place seeds in a single layer in an ungreased shallow pan. Bake at 350°F for 5 to 10 min., or until golden brown. Remove from pan to cool. Method 1. Place the butter in a medium mixing bowl and, with an electric mixer (fitted with the paddle) or wooden spoon, beat until light and fluffy. Scrape down the sides. 2. Add the honey, sesame oil and sesame seeds and beat to incorporate, scraping down the sides. Taste for salt. 3. Scrape into a small bowl, serving crock or butter molds and cover tightly; or shape into a long roll in grease-proof paper (plastic, wax or parchment) for storing and slicing as needed. 
Marjoram Shallot Butter Serving Notes: Serve this herb-flecked butter on everything from mashed potatoes to dinner rolls. It's also wonderful for rubbing under the skin of turkey and chicken. Ingredients 1 cup & 1 Tbsp. (2 sticks & 1 Tbsp.) salted butter, room temperature, divided 1/4 cup finely diced shallots Salt to taste 2 Tbsp. dry vermouth (or dry white wine) 2 Tbsp. fresh sweet marjoram, finely chopped (or 2 tsp. dried)* 1/8 tsp. finely ground white pepper Method 1. Heat 1 Tbsp. of butter in a small saucepan over medium heat. Add the shallots and season with a pinch of salt. Sauté until soft, but do not brown. Add the vermouth, and simmer until the pan is almost dry. Set aside to cool completely. 2. Place the butter in a medium mixing bowl and, with an electric mixer (fitted with the paddle) or wooden spoon, beat until light and fluffy. Scrape down the sides. 3. Add the marjoram and pepper, and beat to incorporate, scraping down the sides. Add the cooled shallot mixture and beat to combine. Taste for salt and pepper. 4. Scrape into a small bowl, serving crock or butter molds and cover tightly; or shape into a long roll in grease-proof paper (plastic, wax or parchment) for storing and slicing as needed. *Shop for fresh marjoram in the herb section of the produce department; dried will be with the spice jars. Bittersweet Chocolate Orange Butter Serving Notes: This luscious butter makes even the simplest bread or roll special. Try it on toast, biscuits, pancakes, French toast, waffles or bread pudding. It's especially lovely with banana bread and holiday breads, such as Stollen. Ingredients 3 oz. bittersweet (at least 70% cocoa) chocolate, chopped* 1 cup (2 sticks) salted butter, slightly chilled 2 Tbsp. unsweetened cocoa powder 2 Tbsp. orange zest, finely grated 2 Tbsp. confectioners' sugar Optional: 1/2 cup roasted and salted pistachio nuts, chopped into halves and quarters** Method 1. Melt chocolate in microwave-safe bowl on low at one min. intervals, stirring until just melted and smooth. Or, using a double boiler, place chocolate in top bowl, stirring frequently until just melted, taking care not to overheat at bottom or sides. Allow melted chocolate to cool enough to touch. 2. Place the cooled butter in a medium mixing bowl and with an electric mixer (fitted with the paddle) or wooden spoon, beat until light and fluffy. Scrape down the sides. 3. Beat in the cooled chocolate, cocoa, zest and sugar scraping sides of the bowl with a rubber spatula as needed to incorporate all ingredients. Stir in nuts if desired. 4. Scrape into a small bowl, serving crock or butter mold and cover tightly; or shape into a long roll in grease-proof paper (plastic, wax or parchment) for storing and slicing as needed. *This is a place to use the best quality chocolate you can find, preferably one with 70% to 85% cocoa content. **Roasted and salted pistachios add a welcome textural contrast. Most stores sell them already shelled. You may also use a different toasted nut or no nuts at all. Old-Fashioned Butter: Bourbon Cherry Butter With Orange Serving Notes: This butter combines all the elements of the classic Old Fashioned cocktail and consequently finds a cozy place in the holiday kitchen and on the holiday table. Use it with pork, ham, duck and turkey or try it baked inside an acorn squash or tossed with carrots, beets and sweet potatoes. It's also wonderful as a spread on bread, rolls or muffins. Ingredients 1/4 cup bourbon 1/2 cup dried cherries* 1 cup (2 sticks) salted butter, room temperature 2 Tbsp. orange zest, freshly grated 2 Tbsp. confectioners' sugar, or to taste Optional: 1 Tbsp. orange or angostura bitters or additional bourbon Method 1. In a small bowl, soak the cherries in bourbon, stirring occasionally, until bourbon is almost absorbed. This will take 2 to 12 hrs. (To speed the process, lightly heat the cherries in bourbon, but cool completely before adding to butter.) 2. Place the butter in a medium mixing bowl and with an electric mixer (fitted with the paddle) or wooden spoon, beat until light and fluffy. Scrape down the sides. 3. Add the soaked cherries, zest, sugar and bitters or additional bourbon (if using) and beat to incorporate, scrapping sides of the bowl with a rubber spatula as needed. 4. Scrape into a small bowl, serving crock or butter mold and cover tightly; or shape into a long roll in grease-proof paper (plastic, wax or parchment) for storing and slicing as needed. *Dried cherries can be ordered online or found in the bulk department of fine grocers or health food stores. You may also substitute the more readily available cherry-flavored sweetened dried cranberries. 
Pomegranate Clementine Butter Serving Notes: With its beautiful magenta hue and sweet tart flavor, Pomegranate Clementine Butter is perfect for breakfast, lunch or dinner. Serve alongside bread, muffins, waffles, turkey, ham, sweet potatoes or vegetables. Ingredients 1 cup (2 sticks) salted butter, room temperature 1/4 cup reduced pomegranate syrup or pomegranate molasses (do not reduce), chilled* 2 Tbsp. Clementine zest, finely grated** 1 Tbsp. confectioners' sugar, or more to taste Optional: 1/4 cup toasted and chopped almonds, hazelnuts or pecans Method 1. Place butter in medium mixing bowl and with an electric mixer (fitted with a paddle) or wooden spoon, beat until light and fluffy. Scrape down the sides. 2. Beat in the pomegranate syrup or molasses, Clementine zest and sugar, scraping sides of the bowl as needed to incorporate all ingredients. 3. Stir in nuts if desired. 4. Scrape butter into a small bowl, crock or butter mold and cover tightly; or shape into a long roll on grease-proof paper (plastic, wax or parchment) for storing and slicing as needed. *To make pomegranate syrup, boil 16 oz. of pomegranate juice in a heavy saucepan over medium-low heat until reduced to 1/4 cup. You can also use pomegranate molasses - available from many specialty grocers or at ethnicgrocer.com. **Any orange or mandarin variety may be substituted for Clementines. |
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Create My Own Soup 
