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Old 10-05-2008, 09:50 AM
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COMPOUND BUTTERS


Compound butters are easy to make and really jazz up muffins, pancakes, english muffins, etc. The first step in creating a compound butter is to decide what you want to do with it (do you want a sweet or savory butter?). Here are a few recipes for various butters. If you have one you use, please add it here for us to find easily.

Banana-Brown Sugar Butter

Ingredients:

1/2 banana
2 Tbsp brown sugar
8 Tbsp (1 stick) buttter (at room temperature)

Directions:

In a small bowl, combine all the ingredients. Mash together gently with a fork until it is all thoroughly mixed.

Transfer to a serving container and chill until firm. Or, if you prefer, you can transfer the blended butter to a sheet of plastic wrap, cover and then form the butter into a log and chill it. Once it is firm, you can cut it into pats.

NOTE: This sweet butter goes great on bananas Foster, or hot waffles and pancakes or muffins. A sprinkle or two of cinnamon or nutmeg could be added to "spice it up" a little.

* * * * *

Strawberry-Black Pepper Butter

Ingredients:

1 fresh strawberry, finely chopped
1/8 tsp. ground black pepper
4 Tbsp. (1/2 stick) butter at room temperature

Directions:

In a small bowl, combine all the ingredients. Mash together gently with a fork until it is all thoroughly mixed.

Transfer to a serving container and chill until firm. Or, if you prefer, you can transfer the blended butter to a sheet of plastic wrap, cover and then form the butter into a log and chill it. Once it is firm, you can cut it into pats.

NOTE: This sweet-spicy butter would be good on toast or muffins. You could even add a red pepper flake or 2 to bring up the heat a little.

* * * * *

Roasted Garlic and Sun-dried Tomato Butter

Ingredients:

3 cloves of roasted garlic
3 oil-packed sun-dried tomato halves, drained and finely chopped
4 Tbsp (1/2 stick) butter at room temperature

Directions:

In a small bowl, combine all the ingredients. Mash together gently with a fork until it is all thoroughly mixed.

Transfer to a serving container and chill until firm. Or, if you prefer, you can transfer the blended butter to a sheet of plastic wrap, cover and then form the butter into a log and chill it. Once it is firm, you can cut it into pats.

NOTE: This sweet butter would be great on steamed veggies and really yummy on mashed potatoes. If you don't want to roast the garlic yourself, you may be able to find bottled roasted garlic at your grocery store.

* * * * *

Asparagus and Thyme butter

Ingredients:

2 stalks asparagus, bottoms trimmed
4 Tbsp (1/2 stick) butter at room temperature
Sprig of fresh thyme leaves

Directions:

Fill a medium bowl with water and ice and set aside.

Bring a small saucepan of water to a boil and add the asparagus. Blanch for 1 minute.

Transfer the asparagus to the ice water to chill.

When the asparagus is cooled, pat dry with paper towels and cut into 1/2-inch chunks.

In a small bowl, combine all the ingredients. Mash together gently with a fork until it is all thoroughly mixed.

Transfer to a serving container and chill until firm. Or, if you prefer, you can transfer the blended butter to a sheet of plastic wrap, cover and then form the butter into a log and chill it. Once it is firm, you can cut it into pats.

This butter, too would be good on veggies, or even on a steak.

APPLE-PEAR BUTTER


Ingredients:

9 cups chopped, unpeeled apples (use Granny Smith, Golden Delicious or Rome Beauty -- "canning" type apples)
3 cups chopped, unpeeled pears (Use Bartletts)
3 cups cold water
2 cups sugar
1 tsp. finely shredded lemon peel
1 tsp. ground cinnamon
1/2 tsp cloves.

Directions:

In a heavy 8 or 10 quart kettle, combine the apples, pears and water and bring it to a boil, then reduce the heat, cover and simmer for 30 minutes, stirring occasionally.

Press the mixture through a finely meshed sieve (you should end up with about 6 cups of the sieved mixture). Discard the solids and return the sieved mixture to the dutch oven.

Stir in the sugar, lemon peel, cinnamon and cloves and bring to a boil. Reduce the heat and simmer, uncovered, over low heat for about 1-1/2 hours or until very thick, stirring it frequently.

Immediately ladel the hot butter into hot, sterilized half-pint canning hars, leaving 1/2-inch at the top of the jar. Wipe the jar rims clean and adjust the lids.

Process the jars in a boiling water canner for 5 minutes (don't start timing until the water covering the jars starts to boil!)

Remove the jars rom the canner and cool them on wire racks.

This should yield about 4 half-pint jars of "butter."
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Last edited by MagiePerdu : 03-11-2009 at 10:48 AM.
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