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)
5 oz sweet pimentos (red or green) 7 oz butter Pound the pimentos that have been previously stewed in butter, finely in a mortar. Add the butter and rub through a fine sieve. Use the same as garlic butter. Post Read More …
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 …