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
Tag: butter
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 …
Smen (Moroccan Butter)
(see also Honeyed Lamb (Mrouzia)) 2 cups sweet butter, diced 1 tablespoons coarse salt 1/4 teaspoon herbes de Provence Smen is a type of preserved clarified butter prepared in a way similar to Indian ghee. It may be flavored with Read More …
Apple Butter
9 cups apple pulp (see below) 5 cups sugar 1/2 cup apple cider vinegar 2 teaspoons ground cinnamon 2 teaspoons ground nutmeg 1 teaspoon ground cloves You can use fresh apples to make the pulp or canned natural applesauce (no Read More …
Mint Butter
6 ounces (1-1/2 sticks) unsalted butter 1 cup (loosely packed) fresh mint leaves 1 large clove garlic or 2 small ones, crushed and peeled Juice of 2 lemons (about 1/4 cup) Sugar Salt Melt butter over low heat. When just Read More …
Early American Pumpkin Butter
This is an absolutely delicious and SAFE recipe for pumpkin butter. DO NOT cut down on the amount of sugar unless you plan to refrigerate it. 6 C cooked pumpkin puree 2 C pure maple syrup 2 C light corn Read More …
Pumpkin Butter
1 (5 to 7 lb.) pumpkin 2 cups sugar 1/2 cup honey 1-1/2 teaspoons ground cinnamon 1/4 teaspoon ground allspice 1/2 teaspoon salt 1 cup orange juice Split pumpkin in half. Discard seed. Bake in 400 degrees oven for about Read More …
Bally’s Casino Bordeaux Butter
Red roses and red hearts often signify romance. Christopher Clark, Bally’s assistant executive chef, creates a heart-shaped molded butter pat. Unlike some of his peers, Clark does not rely on tomatoes to create the red color. Bordeaux wine is responsible Read More …
Gooseberry and Elderflower Butter
3 kg gooseberries 12 umbels elderflower preserving sugar (try Billington’s) 250ml water In a jam or jelly pan, put the gooseberries, elderflowers and water. Bring the pan to a very light simmer, and allow the berries to become softened and Read More …
Rose Pistola Restaurant Compound Butter
Source: Reed Hearon, chef/owner of Rose Pistola – San Francisco, California Leftover butter can be stored in the freezer and used tossed on hot noodles, as a topping on grilled or sauteed meats, or spread on bread before toasting in Read More …
Citrus Butter
Serving Size : 16 1 teaspoon grated orange zest 3 tablespoons orange juice 1 teaspoon grated lemon zest 1 teaspoon lemon juice 1 teaspoon lime peel 1 teaspoon lime juice 3 tablespoons minced fresh parsley 1/4 pound butter, softened Salt Read More …
Crayfish Butter – Hot (Buerre D’Ecrevisses A Chaud)
Pound in a mortar the shells and trimmings of crayfish cooked a la mirepoix (the tails being used for some other dish). Add the same amount of fresh butter and blend well. Put the mixture in a small saucepan standing Read More …
Strawberry Butter
1/2 cup fresh strawberries, washed and hulled 1/2 cup unsalted butter (not margarine), at room temperature 1 teaspoon confectioners sugar 1 teaspoon fresh lime juice Fresh fruit combined with creamy butter makes a treat that is delightful with breads at Read More …
Tomato Butter
1 cup French Tomato Sauce 2 tablespoons Balsamic vinegar 1 tablespoon Chopped shallots 1 tablespoon Chopped parsley 1/2 pound Cold butter, cubed into 1″ pieces Salt, to taste Freshly-ground black pepper, to taste In a small nonreactive saucepan, heat the Read More …
How to Make Butter
The following is an excerpt from “The Household Encyclopedia of General Information”, published in 1881 Let the cream be at the temperature of 55 to 60, by a Fahrenheit thermometer; this is very important. If the weather be cold put Read More …
Thomas Keller’s Tomato Saffron Butter
1/2 teaspoon saffron threads 1/4 cup vegetable stock or chicken stock 1-1/2 lbs. red, ripe tomatoes 1/2 lb. (2 sticks) unsalted California butter, at room temperature 2 tablespoons white wine vinegar 1/2 teaspoon salt pinch of freshly ground pepper Makes Read More …
Drooling Dog Barbecue Restaurant Roasted Garlic Bleu Cheese Butter
Source: Linda Crouse, Drooling Dog Barbecue – Sacramento, California 4 heads garlic, peeled 1/4 cup olive oil 1/2 cup butter, at room temperature 1/2 cup bleu cheese Place garlic on a sheet of foil. Drizzle with olive oil, then close Read More …
Pumpkin Butter
4 cups prepared pumpkin pulp 2 cups brown sugar 1 teaspoon cinnamon* 1/2 teaspoon ground nutmeg* 1/4 teaspoon salt 1/2 cup honey 1/2 cup orange juice *note spices can be adjusted as necessary, and I like a bit of ginger Read More …
Crayfish Butter – Cold (Buerre D’Ecrevisses A Froid)
Walnut Thyme Butter
Mustard Butter (Buerre de Moutarde)
Hazelnut Butter (for fish)
4 oz shelled hazel nuts 4 oz butter water Place the nuts in a gentle oven till the skins can easily be removed. Pound the skinned nuts in the mortar with the butter and a little water. Rub through a Read More …
Lemon Butter (Buerre De Citron)
Strawberry Butter
1/2 cup Butter, softened 1/3 cup powdered sugar 1 tablespoon strawberry-flavored preserves Combine 1/2 cup butter, 1/3 cup powdered sugar and preserves in small mixer bowl. Beat at medium speed, scraping bowl often, until creamy (1 to 2 minutes). Cover; Read More …
Lemon Herb Butter
Serving Size : 4 1/2 cup butter, softened 1 tablespoon fresh lemon juice 2 tablespoons fresh parsley, chopped 1 tablespoon fresh chives, chopped 1/2 teaspoon ground tarragon 2 tablespoons heavy cream Cream all ingredients together in order given. Heap into Read More …
Gascogne Butter (Buerre De Gascogne)
Tarragon Butter (Buerre D’Estragon)
Passion Fruit Butter
Macaroni Grill’s Italian Butter
Horseradish Butter (Buerre De Raifort)
Pear Butter
pears water cinnamon Wash pears, do not peel; slice. Add small amount of water to start cooking. Cook until very soft. Press through sieve. To each cup of pulp, add 1/2 cup sugar; add 1/2 teaspoon of cinnamon to each Read More …
Sweet Lemon Butter
1/2 lb butter 4 egg yolks 2 egg whites 1 lb sugar Zest of 3 lemons Juice of 4 lemons Melt butter in saucepan until melted. Remove from heat. Add beaten eggs, sugar, zest and juice. Stir and cook until Read More …
Peach Butter
Peaches (at least 8-12) Sugar Lemon juice, if desired Spices, if desired Peel and pit the peaches. Cook them in one of two ways: Quarter them and put them in a 2-quart Pyrex mixing pitcher (or similar–larger micro-safe bowl if Read More …
Montpellier Butter
Spiny Lobster Butter (Buerre De Langouste)
Truffle Butter (Buerre De Truffes)
Green Herb Butter
1 oz blanched and drained parsley 2 ounces blanched and drained spinach 3 oz tarragon, chervil, and chives, blanched and drained 3 chopped and lightly fried shallots Pound all the ingredients in the mortar. Rub through a fine sieve. Post Read More …