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  • Butter recipes

    Hi, anyone got killer butter recipes?
    I think it would be a good idea to make batches of some parsley or garlic or herb butter for meat and veg.
    Any recipes or hints how to make it so you get those nice discs they have in restaurants. Do you melt it and add stuff and what do you pour it into to set and do you then cut and freeze?
    Thank!

  • #2
    Nice username.

    Let me google that for you

    Comment


    • #3
      I am seeking input from people here who are more likely to use it alot. Why don't you ignore it if you think I should look it up myself instead of being a smartass.

      Comment


      • #4
        Originally posted by lambchop View Post
        I am seeking input from people here who are more likely to use it alot. Why don't you ignore it if you think I should look it up myself instead of being a smartass.
        Does this help?

        Ingredients:

        4 oz. Butter (1 stick), softened
        1/4 Cup Herbs (your choice), finely chopped
        1 Teaspoon Lemon Juice
        Sea Salt, to taste
        Preparation:

        Any combination of herbs will do here. Trying a mixture of any of the following: tarragon, chives, parsley, dill, rosemary, thyme, sage, dill or use a single herb. Chop the herbs as fine as possible.
        Cream the butter and herbs together with a fork. Add the lemon juice and salt to taste.

        On a piece of plastic wrap, shape the butter into a log about one inch in diameter. Wrap the log in plastic.

        The butter will keep in the refrigerator for a week or a month in the freezer.

        When you're ready to use it, just slice off a piece and place directly on the hot food. If the butter is frozen, let it warm slightly before using.


        That sounds like a good recipe. How about this one?


        Ingredients:
        1 stick (1/2 cup) unsalted butter, softened
        1/2 cup finely chopped fresh flat-leaf parsley
        2 tablespoons minced shallot
        2 tablespoons fresh lemon juice
        1/2 teaspoon minced garlic
        1 teaspoon salt
        1/4 teaspoon black pepper

        Preparation:
        Process in a food processor until smooth.


        Happy?

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        • #5
          I like a combination of parsley and garlic. I don't melt the butter but leave it out for ages, then mix it up. I put the mixture into a piping bag and make snakes, which I then just keep in the fridge. Doesn't last long! It is handy to have it ready to add to meat that is resting etc. Do it!

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          • #6
            Thanks.

            The piping bag sounds like a good idea, I'll give it a try.

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            • #7
              whip raw honey with kerrygold unsalted butter
              done deal
              --Trish (Bork)
              TROPICAL TRADITIONS REFERRAL # 7625207
              http://pregnantdiabetic.blogspot.com
              FOOD PORN BLOG! http://theprimaljunkfoodie.blogspot.com

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              • #8
                Originally posted by Dr. Bork Bork View Post
                whip raw honey with kerrygold unsalted butter
                done deal
                oh my.

                ETA: ok, collected myself a bit. what do you put that on?
                Last edited by sjmc; 06-23-2012, 05:40 PM.

                Comment


                • #9
                  I recently had a steak served with a garlic bone marrow butter on it. It was amazing. I have not tried to make it yet, but I am going to make it sort of like this but I will leave out the parsley.

                  Bone Marrow Butter | Food With Legs


                  And honey butter, as dr. bork mentioned - too good for words.
                  Using low lectin/nightshade free primal to control autoimmune arthritis. (And lost 50 lbs along the way )

                  http://www.krispin.com/lectin.html

                  Comment


                  • #10
                    oh yum, they both sound delicious thanks. a good way to get some marrow in. What do you use the honey one for?

                    Comment


                    • #11
                      Originally posted by sjmc View Post
                      oh my.

                      ETA: ok, collected myself a bit. what do you put that on?

                      just about anything... or eat it. I confess I like it best on cornbread (Bork is going to Primal Hell!)
                      you could toast a piece of gluten free bread and spread it on, or just a slice of gf bread

                      glutino makes a low carb one (10g per slice)
                      --Trish (Bork)
                      TROPICAL TRADITIONS REFERRAL # 7625207
                      http://pregnantdiabetic.blogspot.com
                      FOOD PORN BLOG! http://theprimaljunkfoodie.blogspot.com

                      Comment


                      • #12
                        Would Rosemary and Thyme work?

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                        • #13
                          ^^ to answer my own question, no. This inspired me to make up a batch and Rosemary is too spiky and I tried grinding it but it makes the butter gritty.

                          For the practical tips you are after, I can tell you from my own trial and error
                          - clean and dry the herbs before chopping. Wet herbs become sludge when you try chop them and impossible to dry after chopped and you don't want excess water in the butter. Clean and dry them first.
                          - check the butter consistency before adding anything. From cooking clips I have viewed, butter in Europe and US appears a lot softer but here even leaving it out you can't just fold through ingredients. I chop butter into chunks and sit in a mixing bowl in a sink of hot water and make sure it is really soft before trying to mix in ingredients
                          - to make the discs you want, once mixed put in a rough log shape on double folded cling film, then roll and twirl the ends off like a sausage and then squish to try get mixture evenly. You will go nuts trying to do it from the bowl. get your sausage and then mould. Freeze. Cut your discs whilst still covered in film and store in fridge.

                          Don't used crushed Rosemary! I am off to buy butter and herbs, I needed to do this again...

                          Comment


                          • #14
                            Rosemary... yes, BUT!
                            Melt a couple (2-3) of TBS of the butter on low heat in a small pan... add rosemary leaves pulled from the stem... let cook in the low heat butter until the butter is fragrant and tastes of the rosemary.
                            Strain out the leaves, allow butter to cool... when whipping the other herbs into the rest of the stick add in the cooled but not solid rosemary flavored butter oil slowly.

                            Rosemary, garlic, orange zest, and parsley.

                            Also yummy... cilantro, garlic, red pepper flake, and lime!

                            And so many others!
                            Butter is fun to play with.

                            Whipped honey butter... with molasses for deeper flavor.
                            Dr. Bork Bork, you are reminding me of my SINFUL Southern past!
                            When I get closer to where I'm going it won't be in the "past" anymore either.
                            “You have your way. I have my way. As for the right way, the correct way, and the only way, it does not exist.”
                            ~Friedrich Nietzsche
                            And that's why I'm here eating HFLC Primal/Paleo.

                            Comment


                            • #15
                              Oh, I get it, I was using the wrong approach, problem solved thanks! I do love rosemary. If I was making up a batch, would it work just throwing in the whole sprig and then taking them out?

                              I'll give those other combination a try, what do you use the cilantro one with?

                              Butter is lots of fun.

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