Flavored Butters for Boy Baby Shower: Ideas Welcome!

[muffetts]

I am looking for some recipes for flavoured butters to use at a Boy Baby Shower on Sunday. I'm making the Savoury Vegetable Mini Quiches, a Strawberry Cinnamon Salad, and buns and thought it would be nice to make some flavoured or herbed butters (green or blue) and pipe rosettes with the Easy Accent Decorator.

Any ideas anyone?

For Dessert, we're having the Lime Berry Mousse Trifle and to drink it's LimeAde with frozen blueberries floating in it. I'm also making some marshmallow squares that I'll be adding green maraschino cherries and blue food colouring (you usually add red cherries and colouring to make "pink" squares) to make some cute "blue" squares.

Having my first BBQ Grilling Show tomorrow night. Whoo hoo!

 

[chefann]

Parsley is good in butter. Especially with a little garlic.

Here are a few from Good Eats...

4 ounces butter (1 stick), at room temperature
1 teaspoon dry parsley flakes
1/4 teaspoon salt
1/4 teaspoon fresh ground black pepper
In a large bowl using a wooden spoon mix all ingredients. Place the mixture on a piece of parchment and fold the parchment over itself. Pull to form a roll and twist the ends. Place in the freezer for 10 minutes to set up. Slice into 1/4-inch rounds and remove the parchment.

6 ounces ripe avocado meat, approximately 2 small avocados
1 tablespoon freshly squeezed lemon juice
2 ounces unsalted butter, softened
1 garlic clove, minced
1 tablespoon freshly chopped cilantro leaves
2 teaspoons ground cumin
Kosher salt and freshly ground black pepper

Peel and pit the avocados. Place all ingredients into the bowl of a food processor and process until well combined. Place mixture onto a sheet of parchment paper and shape into a log. Place in the refrigerator for 3 to 4 hours. Slice and serve with grilled fish or chicken.


1 pound butter
3 to 4 tablespoons extra virgin olive oil
2 tablespoons fresh chives, chopped
1 tablespoon thyme, chopped
1 tablespoon sage, chopped
1 tablespoon rosemary, chopped
Chop the butter into uniform chunks using the dough scraper.
Place the oil into the food processor and add the chives. Process until the chives are finely chopped. Add the remaining herbs and blend until the herbs have colored the oil. Using the whisk attachment, whip the butter in the mixer?s work bowl at medium speed until it softens and lightens in color, about 5 to 7 minutes.

Add the herb oil to the butter and beat for another 2 minutes until oil is fully incorporated. Remove butter from bowl and spoon onto parchment paper or plastic wrap. Roll into a log, using the edge of a baking sheet to form a tight log. Chill for 2 hours before serving.

 

[muffetts]

Thanks so much! That was exactly what I was looking for!

 

[chefann]

If you go to just about any cooking site on the internet and search for "compound butter," you'll get a ton of them.

 

[purrbal]

Butter's galore...Got these from a recipe group I belong to and thought you might like to see them. Not sure if you had this in mind but I figure too much is better than not enough

HONEY BUTTER

INGREDIENTS:

3/4 cup butter, room temperature
1/4 cup honey​

DIRECTIONS:
In a small bowl mix butter and honey until smooth.
Store, covered, in the refrigerator.

SUN DRIED TOMATO BUTTER

INGREDIENTS:

1 cup unsalted butter
4 tablespoons chopped fresh parsley
1 teaspoon minced garlic
1 ounce sun-dried tomatoes, chopped
salt and pepper to taste​

DIRECTIONS:
In a mixing bowl, cream butter. Mix in parsley, garlic, and tomatoes. Chill for at least 2 hours.
(good on steaks, and garlic bread instead of the regular spread)

STRAWBERRY BUTTER

INGREDIENTS:

1/2 cup butter, softened
2 tablespoons confectioners' sugar
1 tablespoon strawberry preserves​

DIRECTIONS:
In a small bowl, beat together the butter, confectioners' sugar and strawberry preserves until creamy. Cover, and refrigerate until serving.
(great on scones, toast, muffins, bagels, etc...)

ITALIAN BUTTER

INGREDIENTS:

1 tablespoon crushed red pepper flakes
1 tablespoon ground black pepper
1 tablespoon dried oregano
1 tablespoon dried rosemary
1 tablespoon dried basil
1 tablespoon dried parsley
1 tablespoon garlic powder
1 tablespoon minced garlic
1 teaspoon salt
1/4 cup extra virgin olive oil​

DIRECTIONS:
Using a spice or coffee grinder, grind together red and black peppers, dried herbs, garlic powder, minced garlic, and salt.
Sprinkle 2 teaspoons of herb mixture onto a small plate. Pour a thin layer of olive oil on top, and serve. Store remaining mixture in an air-tight container.
(good on any warm bread... or on anything really!)

CINNABUTTER

INGREDIENTS:

1 cup butter, softened
2 tablespoons confectioners' sugar
3/4 teaspoon ground cinnamon
1 dash ground nutmeg​

DIRECTIONS:
In a medium bowl, beat together butter, sugar, cinnamon and nutmeg until light and creamy.
(great on blueberry muffins, scones, toast, cornbread)

HERB CHEESE BUTTER

INGREDIENTS:

1/4 cup butter, softened
1 tablespoon grated Parmesan cheese
1 teaspoon chopped fresh parsley
1/4 cup dried oregano
1 pinch garlic powder
salt and pepper to taste (optional)​

DIRECTIONS:
In a small bowl, stir together the butter, Parmesan cheese, parsley, oregano, garlic powder, salt and pepper. Refrigerate. Let stand at room temperature for 25 minutes before using.

Cinnamon Butter

1/2 cup (1 stick) butter
2 ounces granulated sugar
2 ounces brown sugar
4 teaspoons cinnamon​

Beat all of the above ingredients together until smooth.

Cover and refrigerate.

Chipotle Lime Butter

1 cup salted real butter
2 1/2 tsp. lime juice
2 tbsp. chipotles in adobo sauce, pureed
2 tbsp. 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.