Over the many years I have learned to make many different kinds of butter to enhance the many meals I cooked and joyously served. I have even made butter when our kids were young and we had a good jersey cow that we shared with 2 other families.
When I cooked at our restaurant at Laurel Creek Lodge in TN, making these little "butters" were loads of fun.
Butter is one of the most basic items in my pantry as it should be in any good cook's pantry. It can transform the flavor and texture of foods unlike almost any other ingredient.
Finally Americans are returning to the full, rich taste of butter, and more and more, they are turning to European butters with higher butterfat content and lower moisture.
In fact, over the past three or four years, sales of specialty butters have accounted for the largest increase in the U.S.'s overall butter market.
Several trends have affected this rise in sales, such as the search for fuller-flavored foods, the appeal of "comfort foods" that traditionally rely on butter as an ingredient, and the desire of many home cooks to be able to cook like a professional chef.
Our youngest daughter, Glynis, has had a catering business for almost 14 years called "The Cookie Woman" and she refuses to make any pastry, cake, cookie for diabetics, dieters simply because she feels real butter in all its glory makes a better end product.
However, butters in this article do not have to be made especially from cream. Butters to me are spreads (not margarine, oleo or any of those things that people eat to stay thinner, healthier or whatever Madison Ave. is selling you on this month) that one would use on meats, fish, and crackers, bread, and roll etc. etc.
With that in mind, and whether you call them spreads, pastes or butters, here are some of my favorite butter/spreads/pastes.
Arlene's Anchovy Butter Ingredients: 2 ounces anchovy fillets
8 ounces unsalted butter, at room temperature
1 teaspoon chervil Juice of lemons Pinch of Cayenne pepper Few drops Tabasco sauce Salt and freshly ground pepper
Directions: Crush anchovy fillets with a mortar press through a fine sieve, or Grind anchovy fillets twice into a meat grinder press through a fine sieve.
Into a bowl, thoroughly mix together anchovy puree, unsalted butter, chervil, lemon juice, and Cayenne pepper and Tabasco sauce.
Sprinkle to taste with salt and freshly ground pepper.
Check for seasonings. Roll butter mixture into al foil seal ends. This butter will keep for 3 months, frozen.
Almond Butter INGREDIENTS: 1/2 cup softened butter
1 tbsp finely chopped almonds
1/2 tsp almond extract
PREPARATION: Mix all ingredients together.
Use this almond butter with quick breads and muffins, pancakes, and other breads.
Almond butter II Process two cups of blanched and toasted whole almonds in a food processor for a few minutes, add up to one teaspoon of salt, then process for a few minutes more. Yields a bit more than one cup.
Notes: Almond butter is grittier and more expensive than peanut butter, but it can substitute for peanut butter in many recipes.
Cashew butter Blend in food processor two cups roasted cashews plus one to two tablespoons vegetable oil. Store it in the refrigerator.
Notes: This is an interesting alternative to peanut butter, though it's a bit expensive.
I remember my sister-in-law, Vangie Wright's friend teaching me how to make apple butter while living on our dairy farm in 1955. Did you know that the best apples for apple butter are Macintosh?
Big Batch of Apple Butter with Sake This recipe makes about 15 quarts Buy a bushel or two of apples.
The best for apple butter are Macintosh (A mixture of 80% Mac with 20% Rome or Jonathan is even better.) Wash the apples and cut in half.
Throw the halves in as many Dutch ovens as necessary and put just enough liquid (apple cider, juice or just water) to keep the apples from burning the bottom of the pot.
Throw the halves in as many Dutch ovens as necessary and put just enough liquid (apple cider, juice or just water) to keep the apples from burning the bottom of the pot. Place on low heat (or even less, but not so low that it's nothing) and simmer for 12-24 hours, until the apples are thoroughly cooked and the skins are translucent.
Run the resulting mush through a Foley mill to get rid of seeds and skins. Take the resulting apple sauce and do the following: put three quarts in a Dutch oven, along with three pints sugar, two tbsp. cinnamon and one tbsp. pumpkin pie spice, and place on low heat, simmering for another 12-24 hours until the butter is DARK (but make sure it doesn't burn on the bottom of the pot) Then pour about 1 cup sake in the butter and turn up the heat to med-high and cover loosely, allowing the butter to boil down for 30-60 minutes until desired thickness. Boil canning jars and can the apple butter using rings and lids following the usual procedure (directions come with the lids).
Slow Cooker Apple Butter This recipe makes 4 pints or 8 half-pint jars.
INGREDIENTS:
- 7 cups applesauce, natural
- 2 cups apple cider
- 1 cups honey
- 1 tsp ground cinnamon
- tsp ground cloves, optional
- tsp allspice
Directions: In a slow cooker, combine all ingredients. Cover and cook on LOW for 14 to 15 hours or until mixture is a deep brown.
Spoon hot apple butter into hot sterilized jars and seal, then process half-pints or pints 10 minutes in a boiling water bath.
Basil Butter with Parmesan Cheese Use this mixture to spread on rolls or bread, then wrap in foil and heat.
INGREDIENTS: 1/2 cup butter, room temperature
1 tablespoon dried leaf basil
1/4 cup grated Parmesan cheese
1 tablespoon lemon juice
2 tablespoons minced parsley
PREPARATION: Mix all ingredients until smooth. Spread on French bread or rolls wrap in foil and bake at 325 until hot. Keep basil butter in refrigerator.
Horse Radish Butter Serve this horseradish butter with hot corn on the cob or grilled vegetables.
INGREDIENTS: 1/4 cup butter, softened
1 1/2 teaspoons prepared mustard
1 teaspoon prepared horseradish Dash ground black pepper
PREPARATION: Directions for horseradish butter Combine all ingredients cream until light and fluffy. Garnish with a sprig of parsley and serve with hot corn on the cob.
Makes cup of horseradish butter.
Hazelnut butter Notes: This is similar to peanut butter, only it's made with roasted hazelnuts. Combine one cup roasted and skinned hazelnuts and one or two tablespoons vegetable oil and salt and sugar to taste in a food processor or blender and mix until it has a spread like consistency.
Arlene's Pumpkin Butter This recipe yields 5 pint jars and makes a wonderful hostess gift or Christmas gift when you need it. This recipe doubles easily.
Ingredients: 1 (29 ounce) can pumpkin puree cup apple juice
2 Tsp. ground ginger tsp. ground cloves
1 cups white sugar
2 tsp. ground cinnamon
1 tsp. ground nutmeg
Directions: Combine pumpkin, apple juice, spices and sugar in a large saucepan stir well. Bring the mixture to a boil and then reduce heat and simmer for 30 minutes or until thickened. Stir frequently.
Spoon hot pumpkin mixture in to small hot sterile jars and fill to within inch from the top. Stir to remove air bubbles wipe jar rims and cover at once with metal lids, then screw on bands.
Process jars in boiling water for 10 minutes.
Remove the jars and let them cool down. Once they are cooled down, you can apply a nice label, or cover the jar tops with a lovely square of gingham or calico, tie a ribbon around it and put your gift tag on it.
Spicy Pumpkin Butter Servings: 80
Ingredients: 3 cups pumpkin puree
4 cups white sugar
1 tablespoon pumpkin pie spice
1 (.25 ounce) envelope unflavored gelatin
Directions: 1. In a 2 quart saucepan, combine the pumpkin, sugar, pumpkin pie spice and gelatin mix well.
2. Place over medium high heat and bring to a boil. Reduce heat and simmer, stirring constantly for 5 minutes.
3. Spoon hot pumpkin mixture into hot jars, filling to within 1/4 inch from top. Remove air bubbles wipe jar rims. Cover at once with metal lids, and screw on bands.
4. Process in a boiling water bath for 10 minutes.
Libby's(R) Pumpkin Apple Butter Here is a good recipe from the Libby company. Pumpkin Apple Butter on flaky buttermilk biscuits makes the perfect combination!
Servings: 24
Ingredients: 1 (15 ounce) can LIBBY'S 100% Pure Pumpkin
1 medium apple, peeled and grated
1 cup apple juice cup packed brown sugar teaspoon pumpkin pie spice
Directions: 1. Combine pumpkin, apple, apple juice, sugar and pumpkin pie spice in medium, heavy-duty saucepan. Bring to a boil reduce heat to low. Cook, stirring occasionally, for 1 1/2 hours. Serve with buttermilk biscuits, breads, corn muffins or hot cereal. Store in airtight container in refrigerator for up to 2 months.
Nancy 's Pumpkin Butter A smooth, easy to make spread that's great on hot rolls.
Servings: 16 Ingredients:
cup margarine, softened cup canned pumpkin puree cup confectioners' sugar teaspoon ground cinnamon teaspoon ground nutmeg
Directions: 1. In a medium bowl, using an electric mixer, beat margarine for 30 seconds, or until creamy. Gradually blend in the pumpkin, confectioners' sugar, cinnamon and nutmeg.
2. Cover and chill overnight. Let stand at room temperature for 30 minutes for easier spreading.
My Favorite Lobster Butter, made with lobster tail meat and flavored with sherry and lime. INGREDIENTS: - lb (1 stick) softened butter
1 (4 oz) cooked lobster tail, shelled (may substitute crab or shrimp for a different flavor)
1 Tablespoon sherry
1 Tablespoon lime juice Salt and pepper to taste
PREPARATION: 1. Put all ingredients into a food processor.
2. Process until the mixture is completely pured.
3. Taste and correct seasoning if necessary.
4. Pack into a decorative dish or roll into a log and chill or freeze.
To serve: Spoon onto hot, grilled fish and allow to melt.
The Poor Folks Lobster Butter, made with imitation lobster and flavored with sherry and lime. INGREDIENTS: - lb (1 stick) softened butter
1 (4 oz) imitation lobster (may substitute imitation crab or canned shrimp for a different flavor)
1 Tablespoon sherry
1 Tablespoon lime juice Salt and pepper to taste
PREPARATION: 1. Put all ingredients into a food processor.
2. Process until the mixture is completely pured.
3. Taste and correct seasoning if necessary.
4. Pack into a decorative dish or roll into a log and chill or freeze.
To serve: Spoon onto hot, grilled fish and allow to melt.
Mustard Butter ( Works very well on grilled steak or chicken.)
INGREDIENTS: 1 stick (1/4-pound) unsalted butter, softened
1 Tablespoon of your favorite mustard
PREPARATION :
Combine all ingredients and blend well. Roll into a log, using plastic wrap.
Use immediately, refrigerate for use in 1-2 days. To freeze: Wrap the log in waxed paper, place in a freezer bag and freeze for up to 2 months.
Spiced Pear Butter Yields: 5 half pints Ingredients:
6 pounds ripe pears (about 16 large) peeled, cored and chopped 3 cups apple juice 4 (3-inch) sticks cinnamon, broken into pieces 2 (1-ounce) slices fresh gingerroot 12 whole allspice 8 whole cloves 3 cups sugar
Directions: Combine pears and apple juice in a large pot. Tie broken cinnamon sticks and next 3 ingredients in a piece of cheesecloth add to pear mixture. Bring to a boil cover, reduce heat, and simmer 45 minutes to 1 hour until pears are tender.
Drain pears, and discard spice bag. Mash pears or process in food processor until smooth. Return pear puree to pot and add sugar.
Cook, uncovered, over medium heat 30 to 40 minutes or until mixture thickens, stirring frequently. Remove from heat, and quickly pour hot pear mixture into hot sterilized jars, leaving inch headspace wipe jar rims. Cover at once with metal lids, and screw on bands. Process in boiling water bath 5 minutes.
Home Farm Herbery's Pear Butter Pear butter is lightly scented with orange and nutmeg. Its taste is so good in toast or even on top of steak or chicken.
Servings: 32
Ingredients: 4 pounds medium pears, quartered and cored
2 cups sugar
1 teaspoon grated orange zest
1/4 teaspoon ground nutmeg
1/4 cup orange juice
Directions: Place pears into a large pot over medium heat, and add just enough water to cover the bottom of the pot and keep them from sticking, about 1/2 cup. Cook until the pears are soft, about 30 minutes. Press pears through a sieve or food mill, and measure out 2 quarts of the pulp.
Pour the pear pulp and sugar into a large saucepan and stir to dissolve sugar. Stir in the orange zest, nutmeg and orange juice. Cook over medium heat until the mixture is thick enough to mound in a spoon. When the mixture begins to thicken, stir frequently to prevent scorching on the bottom. This will take about 1 hour.
Ladle the pear butter into hot sterile jars, leaving 1/4 inch of headspace. Remove air bubbles by sliding a metal spatula around where the pear butter touches the glass. Wipe jar rims clean, and seal with lids and rings.
Process for 10 minutes in a boiling water bath. The water should cover the jars by 1 inch.
Rosemary Herb Butter Serve with corn on the cob or use on grilled veggies.
INGREDIENTS: 1/4 cup butter, softened
1/2 teaspoon dried rosemary, crumbled
1/4 teaspoon dried marjoram, crushed
PREPARATION: Cream butter until light and fluffy stir in rosemary and marjoram. Serve herb butter with hot corn on the cob. This makes cup of herb butter.
Arlene's Shrimp Butter Ingredients:
1 stick butter
1 tsp. kosher salt
2 tbsp. mayonnaise
1 can of small shrimps drained and rinsed well. If you are flush you can use cooked fresh shrimps and you will need to chop them up by hand or in your chopper.
1 - 8 oz. pkg. of softened cream cheese.
Directions: Blend all ingredients in a blender. Serve in a crock with rye bread, crackers or specialty crackers.
Arlene's Spicy Red Pepper Butter This butter is easy to make if the butter is softened to room temperature, the whole thing can be done in the blender. Though this butter is excellent with any white fish such as monkfish, cod, snapper, flounder, or halibut, it is also great with meat and poultry. The meat or fish must be hot so the butter melts over it. The butter holds a few days in the refrigerator or several weeks in the freezer and is great on vegetables as well.
Serves 8 to 10 red bell pepper, stemmed & cored
1 large clove garlic, chopped tsp. red wine vinegar tsp. hot pepper sauce tsp. kosher salt
8 Tblsp. unsalted butter (1 stick) at room temperature
Directions: Set the half pepper on a steamer rack over boiling water, cover, and adjust heat so that water simmers. Steam until tender, about 15 minutes. Remove from steamer and let cool at room temperature or in refrigerator.
Put cooled pepper along with garlic, vinegar, Tabasco , and salt in blender or work bowl of food processor fitted with steel blade and process until smooth. Add butter and blend until smooth. Finished butter will be very loose. If using immediately, spoon about 1 tablespoonful onto each piece of fish or meat and serve. Or roll into a log in parchment paper and refrigerate or freeze. When ready to serve, cut 1/4-inch-thick medallions of chilled butter and place one on each serving of seafood or meat, if desired.
"Tread the Earth Lightly" and in the meantime may your day be filled with.
Peace, light and love,
Arlene Wright-Correll She is the author of many books which can be seen here
http://stores.lulu.com/kate1031 Email askarlene@scrtc.com
