Thursday, February 16

MAKE IT: Herb (or flavored) Butter

Many restaurants and food preparation businesses use flavored butters to enhance the taste of a dish. Flavored butters can be used for roasting, grilling, sauteing, or just as a great accompaniment to a dish. When served with hot biscuits herb butter can carry along the flavors of the main dish onto a second canvas.

Herb butter is relatively easy to make and can take on a wide array of flavors. Here are a few recipes for some great flavor combinations!

Each will make 1/4 pound butter
Full time: 1 hour 10 minutes (includes cool/harden time)
You will need:

Honey Walnut Butter: (omit walnuts for a classic honey butter)
1 stick butter, slightly melted to just above room temperature
1/4 cup honey
1/4 cup crushed walnuts

Sweet Spice Butter:
1 stick butter, slightly melted to just above room temperature
1/4 cup honey
1/2 tbsp cinnamon
1 tsp ground nutmeg
1 tsp allspice

Sage Honey Butter:
1 stick butter, slightly melted to just above room temperature
1/4 cup honey
1 tbsp sage

Pesto Butter:
1 stick butter, slightly melted to just above room temperature
2 tbsp fresh basil, chopped
1 tbsp pine nuts
1/2 tbsp minced garlic
1/2 tbsp lemon juice
1/4 tsp lemon zest

Italian Herb Butter:
1 stick butter, slightly melted to just above room temperature
1/2 tbsp fresh basil, chopped
1/2 tbsp fresh parsley, chopped
1/2 tbsp fresh oregano, chopped
1 tsp lemon juice
1/8 tsp salt
1/8 tsp crushed red pepper flakes

Rosemary Butter:
1 stick butter, slightly melted to just above room temperature
2 tbsp fresh rosemary, chopped
1/8 tsp salt
1/8 tsp ground black pepper

Spiced Butter:
1 stick butter, slightly melted to just above room temperature
1 tsp fresh cilantro, chopped
1/2 tsp crushed red pepper flakes
1/4 tsp ground cumin
1/4 tsp ground coriander
1/4 tsp chili powder
1/4 tsp salt
1/4 tsp ground black pepper
1/8 tsp ground ginger

Sun-dried Tomato Basil Butter:
1 stick butter, slightly melted to just above room temperature
1 tbsp sun-dried tomatoes, chopped
1/2 tbsp fresh basil, chopped
1/2 tsp salt
1/2 tsp ground black pepper

Let us begin:
(photos of sweet spice butter)

Whisk the room temperature butter until smooth

Place whisked butter and all other ingredients in a food processor or blender (some can be done by hand)

Puree until no large pieces are visible, you should see some specks but not chunks

Transfer to air tight container and place in refrigerator for minimum 1 hour to re-harden. Will store for up to a month!