Flavored Butter Recipes Savory Butters: Nut Butter, Spice Butter

By cwyorkiex3

There’s nothing that adds more festivity to bread than flavored butter—think of strawberry butter with brunch breads and pancakes, garlic bread, herbed butters and anchovy butter on canapés. They seem so “special occasion,” yet they’re simple to make. There’s a seemingly endless variety: You can add herbs, spices, nuts, fruits...even chocolate and candy.

Ingredients

• Nut Butters:
• Almond, Hazelnut or Walnut Butter:
• 1/2 cup butter
• 1/2 cup chopped toasted almonds, hazelnuts or walnuts
• 1 teaspoon honey or 1/4 teaspoon lemon zest
• Makes 1 cup
• To toast nuts: spread nuts in a pan or on a baking sheet in a 400°F oven for 10 minutes. Cool. Remove any skin from nuts and coarsely chop them.
• Serve this butter with breakfast foods (breads, muffins, pancakes), potatoes and other vegetables.
• Spiced & Other Savory Butters:
• Anchovy or Sardine Butter:
• 1 cup butter
• 1/2 cup mashed anchovies (or sardines) or 4 tablespoons anchovy paste
• 2 teaspoons fresh lemon juice
• Makes 1.5 cups
• Cheese Butter:
• 1/2 cup butter
• 1/4 cup grated Parmesan or Cheddar
• cheese or crumbled blue cheese
• 2 teaspoons sliced green onions
• (optional)
• Makes 3/4 cup
• Great on baked potatoes, pasta and rice.
• Chipotle Butter:
• 1/2 cup unsalted butter
• 1-1/2 tablespoons minced seeded chipotle chilies (canned)
• 2 teaspoons fresh lime juice
• 1 teaspoon grated lime zest
• 1/4 teaspoon salt
• Curry Butter:
• 1/2 cup butter
• 1 teaspoon curry powder
• 1/8 teaspoon Paprika
• 1 dash freshly ground pepper
• Great with chicken and vegetables.
• Dijon Butter:
• 1/2 cup butter
• 1/4 cup prepared mustard
• Makes 3/4 cup:
• Olive Butter:
• 1/4 cup butter
• 2 tablespoons finely chopped black olives
• 1/4 teaspoon fresh lemon juice
• Roasted Red Pepper Butter:
• 1/2 cup butter
• 1/4 cup mashed roasted red peppers (pimientos)
• 1/4 teaspoon salt
• 2 tablespoons capers or minced green onions (optional)
• Sundried Tomato Butter:
• 1/2 cup butter
• 3 tablespoons sun-dried tomatoes, finely chopped
• 1 teaspoon finely chopped garlic
• 1-1/2 tablespoons chopped fresh basil
• 1/4 teaspoon salt
• Ginger Lime Butter:
• 1/4 pound butter
• 2 tablespoons lime juice
• 1 tablespoon lime zest
• 2 tablespoons soy sauce
• An Asian accent.
• Lemon Butter:
• 1/2 cup butter
• 1 tablespoon fresh lemon juice
• 1/4 teaspoon grated lemon peel
• 1 clove of garlic, minced
• 1 teaspoon minced fresh parsley
• (optional)
• Makes 2/3 cup
• A delicious butter for fish, seafood and vegetables.

Details

Adapted from thenibble.com

Preparation

Step 1

The recipe for all flavored butters is the same: soften unsalted butter to room temperature and blend in the flavor ingredients with an electric mixer, beating at medium speed until completely blended (1 to 2 minutes). Use only fresh herbs and lemon or lime juice. Let the butter stand for an hour in a cool place, covered, so the flavors can develop; then refrigerate to harden. This creates what is known in the industry as a compound butter—ready to use whenever the chef wants to add flavor to a dish. To learn more about compound butter and how they are used, read our review of Epicurean Butter, a NIBBLE Top Pick Of The Week.

Before refrigerating, you can roll the butter into logs with wax paper; press it into molds to create stars or other shapes; create balls with butter paddles; or simply press it into ramekins for serving. Butter can be made several days in advance of use; or it can be frozen for up to three weeks. Wrap it very tightly before refrigerating or freezing, in double layers of plastic wrap and freezer bags, since butter absorbs other flavors and odors like a sponge.