6 ounces ripe avocado meat, approximately 2 small avocados1 tablespoon freshly squeezed lemon juice2 ounces unsalted butter, softened1 garlic clove, minced1 tablespoon freshly chopped cilantro leaves2 teaspoons ground cuminKosher salt and freshly ground black pepperDirectionsPeel 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.
Mash 1/4 c. canned pure pumpkin, 1 stick softened butter, 1/4 t. orange zest, 1/2 t. each suagr and pupmkin pie spice, and a pinch of salt.
Microwave 1/2 c. raisins with 1 T. bourbon, covered, 45 seconds, let cool. Pulse in a food processor with 1 stick softened butter, 1 T. chopped chives and a pinch of salt.
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.
1/2 cup butter
1/2 cup sliced strawberries
2 teaspoons grated orange peel
Blend 1/2 c. butter, 1/2 c. sliced strawberries and 2 t. grated orange peel in blender or food processor until smooth.
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.
Onion Parmesan Butter
1/2 cup butter or margarine softened
2 tablespoons grated parmesan cheese
2 teaspoons sliced green onions
Stir together all ingredients until well mixed.
Shallot Thyme Butter
1/2 cup butter, room temperature
2/3 cup chopped shallots
2 tablespoons chopped fresh thyme
2 teaspoons dried thyme
Melt 2 tablespoons butter in heavy small skillet over medium heat. Add shallots and sauté until brown, about 4 minutes. Cool. Combine remaining 6 tablespoons butter and thyme in small bowl. Add shallot mixture and blend well. Season to taste with salt and pepper.
1/2 cup softened butter
1 tablespoon orange juice
1 teaspoon grated orange peel
Combine butter, orange juice and orange peel; blend well. Serve with muffins or quick bread.
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.
Ginger Pecan Butter
3/4 cup Butter
1/2 cup Pecans; finely ground
2 tablespoons Ground crystallized ginger
1 teaspoon Brown sugar
1/2 teaspoon Allspice
Mix together and store in refrigerator.
Bacon Herb Butter
1 cup butter
1 teaspoon Oregano
1/4 teaspoon Black Pepper
8 strips crisp crumbled bacon
Use on: Corn, potatoes, red beets, tomato halves, zucchini, green beans.