Friday, May 7, 2010

Flavored Butters For Breads, Vegetables and Meat Recipes

Herbs mixed with butter are a wonderful addition to vegetables, seafoods and meats. I love to make up several and freeze them. They keep good for around three months frozen.


Homemade Breads like Flat Breads and Ciabatta breads are even better with delicious flavored butters. Grilling corn on the cob is a new experience when adding a parsley garlic butter after its done....





Parsley Garlic Butter:
1 stick unsalted butter, slightly softened
2 teaspoons finely grated garlic
1/4 cup fresh parsley leaves chopped
1 teaspoon red pepper flakes
Course salt and freshly ground black pepper
Combine butter, garlic, red pepper, and process in food processor until smooth. Season with salt and pepper, stir in parsley. Set aside until ready to use.

Lemon Parsley Topping
: ( great for Chicken on the grill also)
1/4 cup parsley
2 teaspoons grated lemon zest
2 finely minced garlic clove
1/2 stick of butter
kosher salt and milled black pepper to taste
Put in food processor, spread on chicken, steak or fish or on vegetables. Great on broccoli and corn on the cob.

Cheddar Butter (great on broccoli, cauliflower and breads hamburger) 1/2 cup butter, softened
1 cup shredded Cheddar cheese
1/2 teaspoon Worcestershire sauce
1/4 teaspoon garlic salt
Combine all ingredients.

Pizza Butter (Great on Bread or Chicken)
1 1/2 cup butter or margarine softened
2 small cans tomato paste
2 tablespoons oregano
16 ounces shredded mozzarella cheese
16 ounces shredded cheddar cheese
1 teaspoon sugar
1 dash of garlic powder
salt and pepper to taste

Mix all ingredients together. Spread over Pita Bread or Ciabatta Bread and broil till brown and bubbly.

Roasted Red Pepper Butter
1 small red pepper
1 tablespoon lemon juice
salt and pepper
1/2 cup butter, room temperature
dried basil
olive oil

Cut the pepper in half and grill, turning regularly, until the skin is blackened. Remove from the heat and wrap in foil for 10 to 15 minutes; this helps to loosen skin. Remove the pepper from the foil and peel, remove the stalk and seeds and slice thinly. Place the pepper in the bowl of a food processor with the lemon juice and a pinch of salt and process to paste. Add the butter and remaining seasonings and mix thoroughly. For a smooth paste, blend in a little olive oil, a tsp. at a time, until the ingredients hold together. Simply spread on fresh crusty bread or as a garnish for grilled fish, meat, or vegetables.

Nut Butters
1/2 cup (toasted) hazelnuts, almonds, pistachios, pecans, walnuts or macadamia , chopped
1/2 cup butter -- softened
1 teaspoon honey



In a small mixing bowl stir together nuts, butter, and honey. If not serving immediately, cover and chill. Bring to room temperature before serving. Delicious with white fish, asparagus, carrots or peas and grilled chicken.

Tomato Basil Butter

3 tablespoons sun-dried tomatoes -- finely chopped
1 teaspoon finely chopped garlic
1 1/2 tablespoon chopped fresh basil
1/4 teaspoon salt

Combine all ingredients in a mixing bowl and mix well. Place prepared butter in a small bowl and refrigerate for up to 3 days or freeze. Great when making foccacia, breads or any vegetable.

Garlic Butter
1/2 cup butter
1 tablespoon olive oil
3 cloves garlic, chopped fine
1 teaspoon garlic powder
1 teaspoon basil
1 tablespoon grated Parmesan cheese
1/2 teaspoon oregano
1/2 teaspoon parsley
pinch garlic salt (optional)

Let butter soften at room temp in small mixing bowl. Add all other ingredients. Use fork to mash butter and thoroughly mix. Spread garlic butter liberally on sliced bread, pizza, bagels, even englis muffins, add mozzarella cheese . Put in toaster broil 1-2 minutes until lightly browned.

Almond Honey Butter
4 ounces almond paste
4 tablespoons butter -- softened
1/2 cup honey

In a small bowl, beat honey and almond paste with an electric mixer. Beat in butter until creamy. Spread on grilled chicken, tilapia, pancakes, breads, bagels and great on cakes.

Grilling Corn
:
Preheat grill to medium. Peel back the husks of the corn without removing them. ( I took them out of their husks to show the picture of the corn) Remove the silks and recover the corn with the husk. Soak in large bowl of cold water for 30 minutes. Remove corn from water and shake off excess. Place the corn on the grill, close the cover and grill for 15 to 20 minutes.

Unwrap corn and brush with the parsley garlic butter.

23 comments:

citronetvanille said...

Hmm I love flavored butters, it makes such a difference in a dish! Great recipe Claudia!

Lazaro Cooks! said...

Great selection of compound butters. Using a compound butter really takes a dish to another level. Intrigued by the pizza butter, as I am a pizza addict. Cheers!

Simply Life said...

oooh everything looks great!

Stella said...

Hey Claudia, this is a great post. Strange too, as I have real butter in the fridge (organic too. This is rare for me, and I was thinking I should make herb butter. I'm going to use one of these recipes.

Trix said...

I am having corn tonight, and you have insipred me to make garlic parsley butter for it! Yum (and thank you!)

5 Star Foodie said...

Terrific compound butters, I definitely need to give the pizza butter a try!

Foodessa said...

You certainly made great use of butter!
I remember as a youth...Mom always had the garlic parsley butter slathered on amazing crusty bread.
Too bad it only came to the table when we had guests over for dinner ;o)
Thanks for sharing and flavourful wishes, Claudia

Moogie said...

Wow... great post.

Belinda @zomppa said...

Great list! I love herb butters, but never thought of cheddar butter or pizza butter. This is awesome!

alison said...

great recipes for flavored butters,claudia!thanks!

motherrimmy said...

Great blog post! So many different flavored butters, I don't know where to start. They all sound delicious!

Sophie said...

What a long & special list of home made tasty butters!


Waw!!!

Ruth said...

So bookmarking this!!! Perfect!

Cinnamon-Girl said...

So many mouth-watering butters! Love the pizza butter!

Table Talk said...

I love using compund butters, especially in the summer months when so much cooking is done out on the grill. Nice job with this post!

Shirley said...

What a post! So many great recipes in one. Tough choice.

redkathy said...

Hey Claudia, What a creative, all inclusive list of butters, these are awesome. There just aren't enough waking hours to invent this many ways to season butter.... I think you must dream about food :)

Kristi@Ja Cie Kocham said...

You're making me ready for some grilled corn! The Pizza Butter looks awesome! Honestly, it all looks awesome :o)

Elin said...

Great post, Claudia :) Thanks for the flavoured butters in different dishes. I heart flavored butter in breads and bun :)

Tania said...

Its' versatile, very good idea!

Emily Malloy (formerly Ziegler) said...

AMAZING.

CREATIVE.

I love it!

bunkycooks said...

They all sound good, but pizza butter may be the one to try!

Jennifer Cote said...

Thanks for the ideas, Claudia! I've preserved herbs in olive oil before, storing them frozen in ice-cube trays. But using butter would be a nice change of pace! I could see where it might help citrus zest to keep better too. (Zest can freeze, but doesn't hold up too long if not mixed in with something.) Nice post :)