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    Posted January 16, 2014 by
    jpkc13

    More from jpkc13

    The Not Always Appreciated Flavor Booster....Flavored and Herb Butters

     
    While in cooking school one of the first things I learned was how to make herb butter. It's a great flavor enhancer for meats and fish. Absolutely lovely spread on a nice baguette too or on some freshly cooked pasta. Under the category of flavored butter, how about a nice strawberry or other fruit butter on fresh muffins....yummy! How about some honey butter? Great at breakfast or brunch time! Ever have some strawberry butter on a nice fresh corn muffin? There is no perfect recipe for these butters. Let you own taste be the guide making them.

    Here's a few basic recipes, but please play, experiment and have fun with them. Suggestion....mix well and spread a little on some bread to check the flavor you've created. Adjust if needed! The herbs will meld with the butter flavor after sitting a while especially if you need to use and dried herbs. I prefer to make these with fresh herbs, but in a pinch I have used dried herbs.

    Basic method: room temperature butter, add flavoring ingredients mix with hand or stand mixer.
    If using soon put in small serving dishes and keep tightly covered. Chill until ready to serve, or transfer to 2 sheets of plastic wrap, roll each into log, and freeze up to 2 months. If you are freezing....label!

    To use:
    Herb butters - Slice pats with a sharp knife before using to use as spread serve at room temperature
    Flavored butters - Serve at room temperature for easier spreading.


    Rule of thumb for equating fresh to dry herbs:
    1 Tablespoon fresh = 1 teaspoon dried


    Strawberry Butter

    2 sticks (1/2 lb.) unsalted butter, room temperature
    1/4 cup confectioners' sugar
    1/4 teaspoon salt
    1/2 cup hulled and coarsely chopped fresh strawberries


    Savory Herb Butter for Poultry and Meat

    1 stick of unsalted butter (1/4 lb.)
    2 Tablespoons chopped fresh parsley
    2 teaspoons fresh rosemary finely chopped--- OR (1 teaspoon crushed dried)
    2 teaspoons finely chopped fresh garlic
    1/4 teaspoon salt

    NOTE: Play with this recipe adding fresh ginger, grated onion or other herbs to taste.


    Herb Butter for Seafood

    1 stick of unsalted butter (1/4 lb.)
    1 Tablespoon chopped fresh dill
    1 Tablespoon fresh lemon juice
    1 Tablespoon finely chopped shallots
    1/4 teaspoon salt

    Option: replace dill with 1 teaspoon dried tarragon

    Honey Butter

    1 Lb. of butter
    1/4 cup honey
    1/2 teaspoon ground cinnamon
    1/4 teaspoon salt
    1/2 teaspoon vanilla extract, optional


    Go forth and play with your food!!

    Ciao for now!

    JPKC

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