|
Spiced Butter
Spice up an
ordinary spread with seasonings, vegetables, or herbs
A little butter goes a long way when it's seasoned with interesting
ingredients. Seasoned butters, also known as composed, compound, or flavored butters, are
a blend of unsalted butter and seasonings, spices, herbs, fruits, or vegetables.
Few sauces are simpler to prepare than seasoned butters: Just mix
the flavoring ingredients into the softened butter by hand or mixer and refrigerate for at
least an hour to firm the butter and meld the flavors. When fresh herbs, red bell peppers,
and other seasonal ingredients are abundant, use them for multiple batches of butters and
freeze a supply to enjoy later on.
Serving seasoned butters couldn't be easier: Bring the butter to
room temperature and, at the last minute, spoon a little onto the hot food. Then watch the
butter melt to an appetizing sheen. If the butter is frozen, slice it into serving-size
portions and warm to room temperature before adding to hot food.
With a stash of seasoned butters in the fridge and freezer, you
never lack a fancy finish for grilled steaks or burgers, chicken or fish; an elegant sauce
for hot pasta, rice, or steamed vegetables.
SUCCESS TIPS:
Seasoned butter will keep in the refrigerator for up to a week or
in the freezer for up to three months. To keep out food odors, spoon butter into airtight
container or shape into a log 1 inch in diameter and wrap in foil, then wrap with plastic
film. Label and freeze.
For a special presentation, press decorative molds into softened
butter or use two spoons to shape into 3/4-inch balls.
* * *
In this recipe, blanching the garlic removes any bitterness.
GARLIC BUTTER
5 cloves garlic, peeled
2 cups salted water
1/2 cup unsalted butter, softened
Place garlic in saucepan with the water. Bring to a boil and simmer
5 minutes. Drain, cool, crush, and skin. Blend with butter, cover and chill.
Serve at room temperature.
* * *
This combination makes a robust accompaniment for rib-eye steaks or
lamb chops.
BLUE CHEESE BUTTER
6 tablespoons unsalted butter, softened
1/4 cup crumbled good-quality blue cheese
2 teaspoons cognac or brandy
1 tablespoon chopped parsley
Freshly ground pepper
Blend butter with cheese, brandy, and parsley. Add pepper to taste.
Cover and chill. Serve at room temperature.
Yield: 3/4 cup (about 6 servings).
* * *
Use this spicy blend for grilled beef, poultry, or vegetables.
CILANTRO-LIME BUTTER
6 tablespoons unsalted butter, softened
2 teaspoons lime juice
2 tablespoons minced cilantro
Ground cayenne pepper or hot pepper sauce
Salt
Blend butter with lime juice and cilantro. Add cayenne to taste, a
little at a time. Add salt to taste. cover and chill. Serve at room temperature.
Yield: about 1/2 cup (4 servings).
* * *
Make the following butter with bottled roasted peppers or, if red
peppers are in season, flame-broil and peel your own.
RED BELL PEPPER BUTTER
1 roasted red bell pepper, peeled and drained
4 tablespoons unsalted butter, softened
2 teaspoons minced shallots
1 teaspoon lemon juice
1/4 teaspoon hot pepper sauce
Place all ingredients in blender or food processor.
Puree until smooth and thick. If mixture is too thin, add 1 to 2
tablespoons more butter. Cover and chill. Serve at room temperature.
Yield: about 1/2 cup (4 servings).
* * *
The following butters were created expressly for grilled chicken,
trout, or salmon. Each of the recipes in this quick-and-easy collection has just three
ingredients and makes enough to top four to six servings. To prepare them, blend the
butter with the other ingredients.
CITRUS BUTTER
1/2 cup unsalted butter, softened
2 tablespoons freshly squeezed lemon or orange juice
Grated zest of 1 lemon or 1/2 orange
Yield: 1/2 cup.
HERB BUTTER
1/2 cup unsalted butter, softened
2 to 4 tablespoons minced parsley, chives, thyme, or tarragon
1 clove garlic crushed
Yield: 1/2 cup.
By Annette Gooch
 More
from Annette
<
back to recipes menu
disclaimer
|