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Sunday, September 23, 2012

Flavored Butters

Peanut butter is a semi-solid and can therefor...
Peanut butter is a semi-solid and can therefore hold peaks. (Photo credit: Wikipedia)
By Juvy S. Iliwiliw

These are fun and easy to make. Simply combine softened butter (not margarine) with a variety of flavorings that turn them into sweet or savory spreads. Sweet spreads are good on sweet breads, waffles and pancakes, while savory spreads are good on slices of French bread, steaks and freshly cooked vegetables including boiled corn. Whipping the butter first increases its volume and makes it both lighter and easier to spread.

The best way to package these butters is in little crocks; look for inexpensive pieces of ceramic factory outlets like Cardinal Ceramics. Add a tag with a suggested use of recipe.



ORANGE HONEY BUTTER

You will need:

1 cup softened butter

¾ cup honey
1 tablespoon grated orange peel

Here's how:

Beat the butter with an electric mixer until fluffy. Beat in the honey until smooth. Stir in the grated peel (if you beat it in, the peel will tend to stick to the beaters). Transfer the butter to decorative crocks or other containers and chill until firm.

Yield: 1 ¾ cups
Preparation time: 20 minutes
Storage time: 2 months, refrigerated; 6 months, frozen
Packaging ideas: Wrap crocks in clear cellophane and tie with ribbons. Instead of crocks, you may also use small round disposable plastic containers. Add a tag with suggested uses.


MAPLE SPICE BUTTER
Substitute honey if you can't find maple syrup or want a cheaper alternative.

You will need:

1 cup softened butter
¾ cup maple syrup
¼ teaspoon each cinnamon and nutmeg

Here's how:

Beat the butter with an electric mixer until fluffy. Add the maple syrup and spices, then beat until blended. Transfer to decorative crocks or other containers and chill until firm.

Yield: 1¾ cup
Preparation time: 20 minutes
Storage time: 2 months, refrigerated: 6 months, frozen
Packaging ideas: Instead of crocks, you may also use small round disposable plastic containers. Add a tag with suggested uses.

GARLIC HERB BUTTER
Fresh herbs are best for this-use a combination of parsley, basil, oregano or marjoram. Tarragon is best by itself and without the garlic. Another time, use just fresh dill and serve with boiled or grilled seafoods. Rosemary and garlic are great on steaks.

You will need:

1 cup softened butter
3 or 4 cloves garlic, crushed
2 tablespoons chopped fresh herbs (see above for suggested combinations & uses)

Here's how:

Beat the butter with an electric mixer until fluffy. Blend in garlic and herbs. Transfer to decorative crocks or other containers and chill until firm.

Yield: 1 cup
Preparation time: 20 minutes
Storage time: 2 months, refrigerated; 6 months frozen
Packaging ideas: Wrap crocks in clear cellophane and tie with ribbons. Instead of crocks, you may also use round disposable plastic containers. Add a tag with suggested uses.


RED PEPPER BUTTER
Try this colorful butter on grilled chicken or vegetables like baked potatoes and boiled corn.

You will need:

1 cup softened butter
3 or 4 cloves garlic, crushed
¼ cup finely chopped pimiento
A dash of salt and pepper

Here's how:

Beat the butter with an electric mixer until fluffy. Beat in the garlic, pimiento, salt and pepper until blended. Transfer to decorative crocks or other containers and chill until firm.

Yield: 1¼ cup
Preparation time: 20 minutes
Storage time: 2 months, refrigerated; 6 months, frozen
Packaging ideas: Wrap crocks in clear cellophane and tie with ribbons. Instead of crocks, you may also use small round disposable plastic containers. Add a tag with suggested uses.









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