Basil - Lemon Compound Butter

1 pound butter
4 tablespoons chopped basil
1 tablespoon minced garlic
4 tablespoons lemon juice
salt and freshly cracked black pepper

Use softened unsalted butter. Mix ingredients in blender or by hand. Do not let butter melt. Roll up compound butter in plastic wrap and freeze until needed. When ready to grill, cut off a small pat for each portion of fish to be grilled.

Basil Butter

4 oz Butter -- softened
1 Clove garlic -- chopped fine
1 Handful? basil, fresh shredded
Salt and pepper -- to taste

Blend ingredients together well. Shape into a roll, wrap in foil and refrigerate. This is fantastic on breads, veggies, pasta, or basting poultry.

Basil-Garlic-Parmesan-Butter

6 Cloves garlic; minced
1/2 c Freshly chopped basil
4 tb Lightly toasted pine nuts
1 tb White wine
2 tb Freshly grated Parmesan cheese
Salt to taste
Crushed dried red chile to taste
1/2 lb Unsalted butter; softened

Mix all the ingredients together well. Melt to serve.

Berry Butter

1 c Fresh berries; strawberries, raspberries OR blueberries
3 tb Light corn syrup
1 c Butter; softened

In 5 cup blender container or food processor, puree berries. Press through sieve to remove seeds or skins, if necessary; set aside. In small mixer bowl, beat butter until light and fluffy, 1-2 minutes. Add berry puree and corn syrup to butter. Beat at medium speed until well mixed. Cover; store refrigerated. Let stand at room temperature 30 minutes before serving.

Better Butter

3/4 c Hot cooked cornmeal or grits
1/2 c Water
1/4 c Coconut
1/2 ts Salt

BLEND until smooth. Use on bread and vegetables. Does not melt.

Beurre Manie (Kneeded Butter)

1 lb Flour
1 lb Unsalted butter; room temp

Let butter come to room temp.

Add the flour and knead it in with a wooden spoon.

Use right away or wrap in plastic and store in the ice box.

NOTES : Also known as uncooked roux. Use it a little at a time to add thickness to a soup or sauce.

Bitters Butter

1 tb Butter or margarine -- Softened
4 dr Angostura bitters

Mix bitters with softened butter and re-chill. Especially good with carrots, french-cut green beans, brussels sprouts, napa cabbage and baby bok choy.

Blossom Butter

1/4 lb Unsalted butter at room temperature
3 tb Mixed herbs (basil, particularly opal basil, marjoram or oregano, chives, thyme) -finely sliced or chopped
2 tb Herb blossoms (chive blossoms, basil, sage, rosemary, borage, thyme, marigold) -chopped
3 pn White pepper

Use this flavored butter on grilled or broiled fish or chicken.

CREAM THE BUTTER WITH THE HERBS and the chopped blossoms until well mixed. Wrap well, roll into a log, and let stand until needed, or freeze.

Brie Caramel Butter

1/2 c Butter
1/2 c Brown sugar
1/2 c Sugar
1/2 c Heavy cream
1/4 ts Nutmeg
12 oz Brie, wheel
1/8 c Sliced almonds, toasted

Preheat oven to 225.

Melt butter, brown sugar and sugar in a saucepan over very low heat until sugars are dissolved.

Gradually add cream, beating until smooth. Add nutmeg and continue to cook until thickened and caramelized.

Place Brie in a pie plate and pour the caramel over the top.

Bake for 10 minutes or until Brie softens to desired consistency. Remove from oven and sprinkle with almonds. Let stand 5 minutes before serving.

Serving Ideas : Terrific when served on baguette slices.

Cajun Barbecue Butter

1 1/2 lb Unsalted butter -- softened
1 tb Cayenne
1 tb Black pepper
2 ts Salt
1 tb Crushed red pepper
1 tb Dried thyme
1 tb Dried basil
1 ts Dried oregano
1 1/2 oz Fresh garlic -- minced
2 tb Worcestershire sauce

Whip butter until smooth. Add remaining ingredients and blend completely.

Put into a storage container and chill until needed.

Carob Peanut Butter

2 Bananas -=OR=- 3/4 c Applesauce
1/2 ts Vanilla, optional
2 tb Carob powder
1 tb To 2 SWEETENER, optional
1/2 c Peanut or other nut butter

BLEND or stir until smooth.

Cheese Butter

1/2 c Butter, softened
1/8 ts Garlic powder
1 ts Lemon juice
3/4 ts Italian seasoning
1 c Cheddar, shredded
1/8 ts Pepper

Beat butter and seasoning until fluffy. Blend in cheese and lemon juice. Form a log and refrigerate.

Cheese Butter 2

1 lb. grated Cheddar
1 1/2 lb. margarine
1/2 tsp. paprika
2 tbsp. Worcestershire sauce
2 oz. grated Romano
1/2 tsp. garlic powder
4 drops Tabasco sauce
2 drops red food coloring

Mix with electric mixer, slow speed for 45 minutes to one hour. Do not use food processor. Use on breads, crackers, potatoes, etc.

Cherry Butter

2 qt Pitted cherries
1 c Water
1 c Crushed pineapple
2 tb Lemon juice
4 c Sugar

Combine all ingredients. Cook slowly, stirring frequently, until thick.

Chili Butter

1/4 c Softened butter
1 tb Snipped fresh chives
1 ts Chili powder (or to taste)
pn Salt to taste
pn Pepper to taste

Combine all ingredients. Spread over freshly cooked corn on the cob.