Yield: 4 cups 4 pounds (1.8 kilograms) peaches 1 cup (237 ml) water 2 cups (400 grams) granulated sugar Juice of one lemon Without a food mill: Cut a small “x” in the bottom of each peach. Dip each into Read More …
Peach Butter
Category: Butter
Green Chile-Garlic Butter
2 cups unsalted butter, softened 2 (4-ounce) cans diced green chiles, drained and patted dry 1 teaspoon garlic powder ¼ teaspoon kosher salt In a medium bowl, beat all ingredients with a mixer at medium speed until combined. Spoon into Read More …
Cinnamon Maple Butter
1 pound unsalted butter, softened to room temperature 3 tablespoons ground cinnamon 1-1/2 tablespoons granulated sugar 1/4 cup maple syrup Mix all ingredients. Place in parchment paper and mold to desired shape. Refrigerate to harden. Serve on top of tortillas. Read More …
Shrimp Butter – Cold (Buerre De Crevettes a Froid)
Maitre d’hotel Butter
(see also Chateaubriand) 4 ounces butter 1 tablespoon minced parsley Salt and black pepper Lemon Juice Blend parsley with butter and season to taste with salt, ground pepper and a few drops of lemon juice. Put mixture on a plate Read More …
Noisette Butter (Buerre Noisette)
Cook butter to a light brown color. Used poured over eggs, lambs or calves brains, skate cooked in court-bouillon, soft roes, and vegetables cooked in water and well drained. The juice of a lemon is squeezed into it if served Read More …
Meuniere Butter (Buerre a la Meuniere)
Heat butter in a pan until it acquires a light brown color. Add a dash of lemon juice and salt and pepper. Use as an accompaniment for fish prepared a la meuniere and for certain vegetables, poached or simmered in Read More …
Ralph And Kacoo’s Shrimp Butter
1/2 cup butter 8 ounces cream cheese 3 tablespoons mayonnaise 2 cups cooked shrimp 1 tablespoon lemon juice 3 tablespoons onion, grated 1/2 teaspoon garlic powder 1/4 cup fresh parsley, chopped 2 teaspoons Tabasco sauce 1/2 teaspoon red pepper (optional) Read More …
Biloxi Butter
1/2 pound small fresh shrimp, cooked, or 2 cans small shrimp 3 tablespoons lemon juice 1/2 cup butter or margarine 2 teaspoons horseradish 1/4 teaspoon salt 1/4 teaspoon nutmeg Liquid pepper sauce, to taste (about 1/8 teaspoon to start, more Read More …
Pecan Honey Butter
1/4 cup honey 1 cup butter 1/2 cup chopped pecans Slowly beat the honey into the butter or margarine until well blended. Stir in chopped pecans. Pack in gift containers and refrigerate. Bring to room temperature before serving on biscuits, Read More …
Herb Butter
4 ounces nonfat cream cheese 2 tablespoons unsalted butter, softened 1 clove garlic, minced 2 teaspoons basil, chopped 2 teaspoons parsley, chopped 1 teaspoon dill or thyme (or other fresh herb), chopped Salt and pepper, to taste 1/8 teaspoon dry Read More …
Colbert Butter (Buerre Colbert)
(see also Maitre d’hotel Butter) 1 teaspoon chopped tarragon 1 tablespoon dissolved meat jelly Prepare Maitre d’hotel Butter. Add chopped tarragon and dissolved meat jelly for 4 oz butter. Use as an accompaniment for fried fish a la Colbert and Read More …
Apple Butter
Fall is approaching, and so is apple season. Capture autumn’s best in this traditional apple butter recipe. Perfect spread on your morning toast or smothered across roasted pork, apple butter can be jarred and presented as a beautiful gift. Makes Read More …
Clarified Butter
Makes about 1-1/2 cups 1 pound unsalted butter Place the butter in a 1-quart saucepan and melt it over low heat, without stirring. Once the butter has melted, it will have separated into three layers. Skim off and discard the Read More …
Spicy Pumpkin Butter
Try using this added to whipped cream to garnish pumpkin pie 1/4 cup Dark brown sugar, packed 2 each Tablespoons sugar 1/4 cup Water 1/2 each Teaspoon allspice 1/4 each Teaspoon ginger 1/4 each Teaspoon cloves 1/4 each Teaspoon nutmeg Read More …
Tomato Butter
5 lb. peeled, sliced tomatoes 1 cup vinegar 3 cups sugar 1 small stick cinnamon 1/4 ounces gingerroot 1/2 Tablespoon whole cloves Combine tomatoes, vinegar, and sugar in large kettle; mix well. Tie spices in a small cloth bag; add Read More …
Almond Butter (Buerre D’Amandes)
3 oz sweet blanched and washed almonds 5 oz butter Pound almonds to a fine paste, adding a few drops cold water to prevent them turning oily. Add butter. Rub through a fine sieve. Use as a garnish for cold Read More …
Texas Roadhouse Cinnamon Butter
2 Sticks Butter, Softened 1/3 Cup Condensed Milk (chilled) 1/2 teaspoon Corn Syrup 3/4 to 1 teaspoon Cinnamon (to taste) Place all ingredients in a food processor and blend until mixture is smooth. Serve with hot rolls or muffins, remainder Read More …
Sweet Pimento Butter (Buerre De Poivrons Doux)
Garlic Butter (Buerre D’Ail)
8 large cloves garlic, peeled, blanched, drained and dried 7 oz fresh butter Peel, blanch, drain and dry the garlic cloves, and pound in a mortar with the butter. Rub through a sieve. Use for certain sauces, and as a Read More …
Lobster Butter – Cold (Buerre De Homard A Froid)
Caviare Butter (Buerre De Caviar)
3 oz pressed caviare 5 oz butter Pound pressed caviare in a mortar. Add the butter, and blend well. Rub through a fine sieve. Use as a garnish for canapes a la russe and for various cold hors-d’oeuvre, and for Read More …
Tokay Grape Butter
4 lbs tokay grapes water sugar Wash and stem the grapes. Add no more than 1 cup of water and cook until tender and collapsed. Process through an Power Strainer or sieve. Weigh the pulp and add 8 ounces of Read More …
Orange Butter
3/4 cup butter, softened to room temperature 2 tablespoons powdered sugar 1 tablespoon grated orange peel 2 tablespoons orange liqueur 2 tablespoons orange juice 1/4 teaspoon vanilla extract 1/4 teaspoon ground nutmeg 1/8 teaspoon salt Combine 3/4 cup butter, powdered Read More …
Peach Butter
6 to 8 peaches (fresh) 1/2 c. sugar (to each c. pulp) 1/2 teaspoon nutmeg 1/2 teaspoon cinnamon Scald, peel and pit peaches. Cook until pulp is thick. Use very little water. Press this mixture through sieve. To each cup Read More …
Homemade Garlic Butter
3 Garlic Bulb, Minced 1 Cups Margarine 1 Cup Butter 1 teaspoon Salt 1 teaspoon Pepper 2 tablespoons Parsley 2 Tbl. Spoons of Olive Oil 1 Tbl. Garlic powder Place garlic in Food processor and blend until it is pureed. Read More …
Garlic Butter (Buerre D’Ail)
5 tablespoon unsalted butter, room temperature 1/2 bunch parsley, leaves only, chopped 1 small garlic clove, minced 1/2 shallot, minced 1 teaspoon Cognac or other brandy 1/4 teaspoon white pepper Also delicious tossed with pasta, potatoes or green vegetables or Read More …
Mushroom Butter (Buerre de Champignons)
5 oz mushrooms butter (to saute) salt pepper 5 oz fresh butter Slice mushrooms; toss briskly in butter, season with salt and pepper, and pound in a mortar. Add fresh butter, blend and rub through a fine sieve. Use as Read More …
Saltgrass Steakhouse Honey Butter
Serving size: 8 1/2 cup (1 stick) butter, softened 2 tablespoons sweetened condensed milk 1/4 cup plus 1 tablespoon honey In small food processor or blender whip butter, milk and honey until the mixture lightens in color and turns a Read More …
Anchovy Sandwich Butter
1/4 pound unsalted butter 3 anchovy fillets, coarsely chopped Combine ingredients and mix until smooth. Per serving: 839 Calories (kcal); 93g Total Fat; (97% calories from fat); 4g Protein; trace Carbohydrate; 259mg Cholesterol; 453mg Sodium Food Exchanges: 0 Grain (Starch); Read More …
Apple Butter
2 qt. sweet apple cider 3 qt. peeled and quartered cooking apples (about 4 lb.) 2 c. sugar 1 teaspoon ground cinnamon 1 teaspoon ground ginger 1/2 teaspoon ground cloves Bring cider to a boil in a large saucepan. Add Read More …
Printanier Butter (Buerre Printanier)
Pound in a mortar an equal quantity of butter and green vegetables (green peas, asparagus tips, French beans, etc.) which have been cooked in water, drained and dried. Blend, and rub through a fine sieve. Use as a garnish for Read More …
Apple Spice Butter
1 cup butter, softened 2 tablespoons apple jelly 1 tablespoon orange juice 1 teaspoon honey 1/4 teaspoon cinnamon 1/8 teaspoon nutmeg In a small bowl, beat butter at medium speed until creamy (1-2 minutes). Reduce speed to low; add all Read More …
Apricot Butter
1-1/2 quarts apricot pulp 3 cups sugar 2 tablespoons lemon juice Cook pitted apricot halves until soft, adding only enough water to prevent sticking. Press through a sieve or food mill. Measure pulp. Add sugar; cook until thick, about 30 Read More …
Crockpot Apple Butter
2 qt. apple cider 2 cups sugar 1 cup honey 2 cups dark corn syrup 1 teaspoon powdered cinnamon Apples should be a good cooking type tart apple (Jonathan). Peel, core and slice thin. Cook until soft like applesauce. Cook Read More …
Green Butter (Buerre Vert)
Wash and dry spinach leaves and pound them in a mortar. Put into a strong cloth, twist to extract all the juice; pour this into a double saucepan to thicken. Turn out onto a muslin cloth stretched over a bowl, Read More …
Steak Butter
Who says steak can’t be for pork? Basic grilled pork chops are given a burst of flavor from this condiment. 1/4 pound butter 2 tablespoons steak sauce 1 tablespoon Worcestershire sauce 1 teaspoon seasoned salt 1 teaspoon liquid smoke seasoning Read More …
Chive Mustard Butter
1/4 cup mustard, the coarser the better 3 tablespoons vinegar 3/4 teaspoon sea salt 1/2 teaspoon sugar 1 stick butter softened 4 tablespoons chopped chives, or 3 tablespoons chopped garlic chives In a heavy saucepan mix together the first four Read More …
Shrimp Butter – Hot (Buerre De Crevettes a Chaud)
(see also Crayfish Butter – Hot) Using cooked shrimps, prepare in the same ways as Crayfish Butter – Hot. Use the same as Crayfish Butter – Hot. Shrimp butter, as in the case of other shellfish, may be made using Read More …
Low Fat Fluffy Orange Butter
1/2 cup margarine or butter, softened 1-1/2 cups sifted powdered sugar 1/4 cup frozen orange juice concentrate, thawed In a small mixing bowl beat margarine or butter with an electric mixer on medium speed for 30 seconds. Then, beat in Read More …
Apple Butter with Honey
7 to 8 qt. apple pulp 2 qt. sweet cider or 12 oz. frozen concentrated apple juice 4 to 5 cups honey 1 teaspoon salt 1/2 teaspoon cloves 1 tablespoon cinnamon 1/2 teaspoon nutmeg Place apple pulp in shallow roaster Read More …
Banana Butter
3 cups (about 10 medium) bananas 1/4 cup lemon juice 6-1/2 cups sugar 1 bottle (6 ounces) liquid pectin Thoroughly mash bananas. Measure 3 cups bananas into a large saucepan. Add lemon juice and sugar; mix well. Bring to a Read More …
Marchand de vins Butter (Buerre Marchand De Vins)
1 oz finely chopped shallots 1-1/4 cups red wine 1 tablespoon dissolved meat jelly or 2 tablespoons rich brown veal stock 5 oz butter 1 tablespoon chopped parsley juice of 1/4 lemon salt pepper Add finely chopped shallots to red Read More …
Shallot Gorgonzola Butter
Serve a knob of this butter over a hot piece of steak. Makes 4 servings 4 tablespoons (1/2 stick) butter, room temperature 3-1/2 tablespoons crumbled Gorgonzola cheese (about 1-1/2 ounces) 3 tablespoons minced shallots 2 teaspoons chopped fresh chives Using Read More …
Plum Butter
1.4 kg plums; skinned and stoned 1 lemon; zest and juice 450 ml water sugar Yield: 1.1 kg Put the plums, lemon zest and juice and water in a large saucepan. Simmer gently for 15-20 minutes, until the fruit is Read More …
Plum Butter
4 lbs. plums water sugar Wash and stem 4 lbs. plums. Crush a few to produce enough juice to prevent sticking, adding a little water if needed. Cover and cook until tender and collapsed. Process through an Power Strainer or Read More …
Fat Free Sugar Free Quick Apple Butter
42 ounces unsweetened applesauce 12 ounces apple juice, frozen concentrate, unsweetened 6 teaspoons cinnamon 1 teaspoon allspice 1/4 teaspoon ground cloves Blend ingredients in blender until smooth (do it in two batches). Place in heavy, large pan and bring to Read More …
Smoked Salmon Butter
Make this the centerpiece of an hors d’oeuvre platter that includes crackers, breadsticks, cornichons, and olives. 8 ounces smoked salmon, chopped 1/4 cup (1/2 stick) unsalted butter, room temperature 2 ounces cream cheese, room temperature 3 tablespoons chopped fresh chives Read More …
Bercy Butter (Buerre Bercy)
1-1/2 tablespoons finely chopped shallots 1/3 pint white wine 7 oz softened butter 18 oz beef bone marrow 1 tablespoon chopped parsley juice of 1/2 lemon 1 teaspoon fine salt pinch fresh ground black pepper Add shallots to white wine Read More …
Butter for Snails, a la Bourguignonne (Buerre Pour Escargots, A La Bourguignonne)
1-1/2 lb unsalted butter 3 oz finely chopped shallots 2 garlic cloves 2 to 3 tablespoons chopped parsley 4 teaspoon salt 1/2 teaspoon pepper Add finely chopped shallots, garlic cloves pounded into a paste, and chopped parsley to the butter. Read More …