Butter – July Featured Ingredient…Everything is better with butter they say and I agree. There are so many varieties of butter available today from domestic to international. You can find them at your local supermarket, farmers markets, gourmet and specialty shops and online. Some have distinctive flavor, textures and colors. Read more about butter varieties and history from an article in Saveur magazine. Here you’ll read about butters origins and fat content from makers around the globe which are now available locally. I highly encourage you to try different ones until you find a favorite. So well worth the effort. The flavor of butter is hard to beat. Butter – July Featured Ingredient can be found salted and unsalted. Salt is used as a preservative and flavors come from the breed of cow and its feed. Butter is about 80% fat with international brands having more.
Butter – July Featured Ingredient
In recent years, the discussion has been to cut fat from our diets. I believe everything in moderation. I am not a fan of using anything artificial when cooking. If you are vegan or looking for butter alternatives in situations of intolerance or allergy, there are varieties available. Click here for a vegan butter guide for more information, including a recipe for homemade vegan butter. Sunflower oil is a great replacement for butter when baking because of its mild flavor. Butter is primarily used in baking but has so many other uses.
Clarified butter or Ghee (Indian version) is butter with the milk solids removed. You know the luscious clear golden liquid served with crab legs and lobster, that’s the one…yum! Just melt your butter and skim off the froth from the top. Discard the froth. Clarified butters keep well under refrigeration several weeks because all impurities have been removed. All butters can be frozen until ready to use as I do freeze quite a lot.
One way I like to use butter is making my own flavored butters. You can make ahead and serve right away or freeze for later use. It’s a great way to use those fresh herbs in your garden this time of year. I make small amounts and increase my recipe if I’m entertaining. Use flavored butters like rosemary on grilled lamb chops, pork or roasted potatoes, basil on pasta, sage on chicken, parsley and chives on vegetables like corn on the cob, and tarragon on chicken. Absolutely delicious! Give one a try when you want an added hint of freshness to your meal. Experiment with Butter – July Featured Ingredient mixed with cheeses, sun-dried tomatoes, garlic, and green onions to name a few and come up with your own flavors as the combinations are endless.
Rosemary Butter
1/4 cup softened butter, salted or unsalted
2 T. chopped fresh rosemary
Salt and pepper to taste, optional
In a small bowl, mix all ingredients together. Place on plastic wrap and roll into logs. Refrigerate until firm.
Basil Butter
1/4 cup softened butter, salted or unsalted
2 T. chopped fresh basil, any variety (I used Genovese and purple)
Salt and pepper to taste, optional
In a small bowl, mix all ingredients together. Place on plastic wrap and roll into logs. Refrigerate until firm.
Sage Butter
1/4 cup softened butter, salted or unsalted
2 T. chopped fresh sage
Salt and pepper to taste, optional
In a small bowl, mix all ingredients together. Place on plastic wrap and roll into logs. Refrigerate until firm.
Parsley and Chives Butter
1/4 cup softened butter, salted or unsalted
1 T. chopped fresh parsley
1 T. chopped fresh chives
Salt and pepper to taste, optional
In a small bowl, mix all ingredients together. Place on plastic wrap and roll into logs. Refrigerate until firm.
Mexican Tarragon Butter
1/4 cup softened butter, salted or unsalted
2 T. chopped fresh Mexican tarragon or other tarragon variety
Salt and pepper to taste, optional
In a small bowl, mix all ingredients together. Place on plastic wrap and roll into logs. Refrigerate until firm.
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