Savory herb butters add a dollop of flavor to your cooking

One of the most effective ways to enhance grilled or broiled meat, fish, poultry, or fresh or frozen vegetables is to top them with a dollop of flavored butter. Herb butters also add interest to cream sauces, baked potatoes, broiled tomatoes, hors d'oeuvres, and sandwiches. Use them for basting fish, meats, eggs. Just about any food that can be mashed or ground is suitable for flavored butter.

Fruit butters are delicious with English muffins, corn bread, muffins, and coffee cakes.

You do not even need a food processor or blender to prepare these butters. Just dice the herbs with a sharp knife and blend them with softened butter or margarine in a mixing bowl.

Use the herbs sparingly, as they should not overpower the food with which they are to be paired.

Flavored butters can be made ahead, since they freeze well. Or keep them in a tightly covered container or crock in the refrigerator for convenient use.

Ma^itre D'H^otel Herb Butter 4 tablespoons butter or margarine at room temperature 1/2 teaspoon parsley flakes 1/4 teaspoon tarragon 1/2 teaspoon chervil 1 tablespoon lemon juice or to taste

Mix butter, herbs, and lemon juice. Blend well. Divide into four equal portions. Refrigerate.

Serves 4. Add to steak or cooked beef.

Cumin Butter 4 tablespoons butter or margarine at room temperature 1/8 teaspoon ground cumin 1/2 teaspoon parsley flakes

Mix butter, cumin, and parsley flakes. Refrigerate. Serves 4. Add to cooked lamb or cooked carrots.

Blue Cheese Butter 1 cup butter or margarine at room temperature 2 tablespoons cream or milk 4 tablespoons blue cheese

Put butter in blender container. Add cream and blue cheese and process at ``cream,'' using spatula to guide ingredients to center.

Dill Herb Butter 4 tablespoons butter or margarine at room temperature 1/2 teaspoon dillweed 1/4 teaspoon parsley flakes 1 tablespoon lemon juice or to taste

Mix butter, herbs, and lemon juice. Blend well. Refrigerate. Serves 4. Add to cooked lamb or fish.

Curry Butter 4 tablespoons butter or margarine 1/4 teaspoon curry powder 1/2 teaspoon parsley flakes 1 tablespoon lemon juice or to taste

Mix butter, herbs, and lemon juice. Blend well. Refrigerate. Serves 4. Add to cooked chicken.

Shrimp or Lobster Butter

Pur'ee 1/2 pound cooked, shelled, and deveined shrimp and blend with 1/2 pound butter or margarine, or pur'ee 1/2 pound cooked lobster trimmings and coral and blend smoothly into 1/2 pound softened butter or margarine.

Strawberry Butter 1 cup butter or margarine at room temperature 3/4 cup frozen strawberries, thawed and drained 2 tablespoons confectioners' sugar

Put butter in blender container. Add remaining ingredients. Cover and process at ``cream,'' using spatula to guide ingredients to center.

Use on tea sandwiches or on pancakes and waffles.

Honey Butter 1/3 pound soft butter or margarine 3 tablespoons honey

Mix honey and butter together until well blended. Pack into crock or jar and chill. Use on pancakes, waffles, or French toast. Makes about 1 cup.

Cran-Orange Butter 1 cup butter or margarine 1/3 cup whole berry cranberry sauce 2 tablespoons orange marmalade

Beat butter until fluffy. Beat in cranberry sauce and orange marmalade. Refrigerate up to three weeks. Serve with hot biscuits, English muffins, toast. Makes about 11/3 cups.

Rosemary-Basil Butter for Chicken or Lamb 4 tablespoons butter or margarine at room temperature 1/2 teaspoon ground rosemary 1/4 teaspoon basil 1 tablespoon lemon juice or to taste

Mix butter, herbs, and lemon juice. Blend well. Refrigerate. Serves 4. Add to cooked chicken or lamb.

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