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  • Flavored butters

    I have some fresh corn on the cobs and I think I want to have some flavored butters for my guess to choose from. Please give me your Tried and Trues on this.

    Thanks!
    "Everyone's a star and deserves the right to twinkle"

  • #2
    Re: Flavored butters

    a good while back there was a long thread on flavored butter, i tried a search and didnt find it,maybe it was on the old board,hope you find it though.

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    • #3
      Re: Flavored butters

      I know I am too late, but I love just some plain garlic powder sprinkled on my corn on the cob.
      Visit my blog at: http://midlifemotherhood45.blogspot.com/

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      • #4
        Re: Flavored butters

        I saw this on Food TV yesterday......


        6 ears fresh corn, unhusked
        1/4 pound butter (1 stick), room temperature
        2 teaspoons chili powder
        1 lime, zested
        1 lime, cut into wedges

        Preheat oven to 350 degrees F.
        Place the corn in its husks directly on the oven rack and roast until the corn is soft when you press on it, 30 to 40 minutes.

        While the corn is roasting, combine the butter with the chili powder and lime zest.

        Peel down the husks and tie in a knot to use as a handle while eating. Rub the corn with soft butter mixture, and garnish with a lime wedge. (This roasting method produces the sweetest corn I have ever tasted.)

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        • #5
          Re: Flavored butters

          Here are some i posted awhile back, tried some but not all. Enjoy

          Chipotle Lime Butter

          1 cup salted real butter
          2 1/2 tsps. lime juice
          2 tbslp. chipotles in adobo sauce, pureed
          2 tblsps. garlic mince

          Process in a processor until smooth. Refrigerate and serve with mexican cornbread.

          Cumin Cilantro Butter

          8 tablespoons unsalted butter -- softened
          2 teaspoons ground cumin
          2 tablespoons chopped fresh cilantro
          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. Butter can also be frozen for 2 to 3 weeks. Defrost in refrigerator. Bring to room temperature before using.

          Cajun Butter

          2 tablespoons butter
          1/4 teaspoon chili powder
          1/4 teaspoon freshly cracked black pepper
          1/8 teaspoon ground red cayenne pepper
          1/8 teaspoon garlic powder
          1 teaspoon cornstarch (or arrowroot)
          1/4 cup chicken broth

          Stir together butter and spices. Cook 1 minute (med heat). Stir in cornstarch & chicken broth. Cook until bubbly. Serve warm over cooked corn on the cob or other vegetables.


          Citrus Herb Butter

          1/2 lemon (juice of)
          1/2 orange (juice of)
          1/2 lime (juice of)
          1 pound salted butter
          1 tablespoon dried tarragon leaves
          1 tablespoon dried basil leaves
          1 pinch freshly ground black pepper
          1/2 teaspoon salt (optional)
          1/2 teaspoon sugar (optional)

          In the bowl of a food processor or mixer, combine all ingredients. Beat until smooth, about 4 minutes. Add salt and sugar to taste. Pack into molds or a glass container with a lid, and refrigerate. Keeps up to 1 week.

          Cranberry Butter

          1/3 cup fresh or frozen cranberries
          1/4 cup maple syrup
          1 cup unsalted and softened butter

          Mix cranberries and maple syrup with softened butter. Be sure not to over-mix or butter will turn pink. Place half the mixture in the butter crock and serve. Refrigerate remaining portion until ready to use. Scrumptious spread for warm waffles and pancakes.



          Herb Butter

          1/8 teaspoon garlic powder
          1 teaspoon minced fresh parsley
          1 teaspoon minced fresh basil
          1 teaspoon minced fresh shallots
          1 teaspoon minced fresh watercress
          1 lemon, juice of
          1 pound salted butter

          In the bowl of a food processor or mixer, combine all ingredients. Beat until smooth, about 4 minutes. Pack into molds or a glass container with a lid, and refrigerate. Keeps up to 1 week.

          Lime Butter

          1/4 pound butter, softened
          2 tablespoons lime (lemon) juice
          1 tablespoon freshly grated lime zest
          2 tablespoons soy sauce

          Cream all the ingredients in a small bowl. Form the mixture in a cylinder and wrap in waxed paper. Chill until ready to use



          Lime Cilantro Butter

          1 clove garlic, crushed
          1 tablespoon vegetable oil
          2 tablespoons chili pepper, finely chopped
          1/2 teaspoon lime zest
          1 lime, juiced
          4 ounces salted butter

          Sauté the garlic and oil in a small sauté pan over medium heat for 3-4 minutes, or until the garlic is soft and golden brown. Add the chili pepper, lime juice and the butter, cooking only until the butter is melted. Add the lime zest. Remove from heat and skim off the butterfat. Use to season vegetables.


          Horseradish Chive Butter

          3/4 cup unsalted butter, softened
          2 tablespoons drained bottled horseradish
          2 tablespoons minced fresh chives

          In a small bowl cream together the butter, the horseradish, the chives, and salt and pepper, to taste. Let the butter stand, covered, in a cool place for 1 hour to allow the flavors to develop. Serve the butter with grilled meat.


          Lemon Chive Butter

          1 cup butter -- melted
          1/4 cup fresh lemon juice
          1 tablespoon grated lemon zest
          1/3 cup fresh chives -- chopped
          salt and pepper -- to taste

          In a medium bowl, stir together all ingredients and season to taste with salt and pepper. Great on fish.

          Cinnamon Butter

          1/2 cup butter -- softened
          1 cup honey
          1 teaspoon cinnamon

          Mix ingredients in bowl until light and fluffy.

          Garlic Black Pepper Butter

          2 cloves garlic, crushed
          1 teaspoon vegetable oil
          1 teaspoon fresh black pepper, cracked
          4 ounces salted butter

          In a small sauté pan over medium heat, sauté the garlic and oil for 3-4, or until the garlic is soft and golden brown. Add the fresh cracked black pepper. Reduce heat to low. Add the butter and cook until melted, being careful to now allow the butter to boil. Remove from heat and skim off the salt and butterfat.

          Can be used as a butter dip for seafoods, or chill and use as a spread on breads, or steaks etc.



          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. Butter can also be frozen for 2 to 3 weeks. Defrost in refrigerator. Bring to room temperature before using.


          Sun Dried Tomato Butter

          1/2 c. softened butter
          1 minced clove garlic
          1 1/2 tsp. lemon juice
          2 tbsp. minced sun dried tomatoes, drained oil packed
          1 small tomato, chopped, cored and seeded
          1/4 c. chopped, fresh parsley

          Combine butter, garlic, lemon juice, sun dried and
          regular tomato and parsley together.
          Shape butter into a log (about 1 inch round x 8 inches long) on
          waxed paper. Wrap and chill. Slice and add to vegetables or
          whatever you want.

          Chile Butter

          1 can (4 oz) diced green chilies
          1 lb. butter, softened
          sprinkle of garlic powder
          1/4 c. fresh cilantro chopped or 2 T. dried cilantro
          1 tsp. lime juice

          Blend all ingredients well. Keeps well in frig. If freezing, use dried cilantro.
          I don't suffer from insanity. I enjoy every minute of it.

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          • #6
            Re: Flavored butters

            It's not flavored butter, but how I like mine is that you butter the cob, sprinkle on some cumin and rub a lime wedge on it...

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            • #7
              Re: Flavored butters

              I have left over corn so I'm going to dry some of these....especially the Lime Cilantro Butter.

              Thanks.
              "Everyone's a star and deserves the right to twinkle"

              Comment


              • #8
                Re: Flavored butters

                i haven't made flavored butters in a loonmg time; i remember lliking ones with herbs especially !
                I don't want buns of steel. I want buns of cinnamon !!!

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