Anyone who knows me, knows that I LOVE butter. Not just the butter that you can find in your local grocery store, but all real butters. (at last count I have tried 30 different butters...from all over the world.) Butter, has been known to change the culinary world. Offering it's simplicity of churned cream to offer its complexity to just about anything that it touches. It is one of the only ingredients that can be used as a staple both in baking and cooking. It is one of the most widely used ingredients all around the world. Now, let me make this very clear.....Butter and Margarine are not the same. They are not equals. If you try to exchange margarine, or oleo as my Grandmother called it, for butter in a recipe you will be disappointed. Margarine was created in the 1860's because the French had a shortage of butter. (If you know anything about French cooking, you could see how that could happen) Napoleon the III launched a contest that was won by a food chemist in Provence. His concoction of beef suet, milk and cow's udder named Hippolyte Me'ge-Mouries, the winner. It was called oleomargarine, derived from a Greek word for Pearl. Today, Margarine is made mostly of oils, water, ingredients that I cannot pronounce, and some artificial flavor. You just have to read the ingredients to be sold on the real thing. A tablespoon of real butter is only 20 calories more then Smart Balance Margarine. ( that is one that says it improves your health.) The container says that it contains no Trans Fat, neither does butter. If you are on a low cholesterol diet, or low fat diet, it is better to monitor how much butter you use. Compared to margarine, it does contain 30 mg of cholesterol, which is 10% allotted for a 2000 calorie a day diet. Butter has 11 mg of fat, compared to the 9mg in Margarine. The fat levels are different, with butter having a higher saturated fat level. However, if you are a healthy person, and you compare the ingredients, you will be shocked. The list on the margarine tub, is too long for me to list here. If you compare any tub of margarine to any box of butter, you will find that the box of butter contains one ingredient. Cream. Cream and Salt if you are buying salted.
So, now that I have hopefully convinced you to buy a box, and not always turn to the tub, I want to share some of my favorite recipes for butter. (and of course if any one is interested, I will post how to make home made butter, and buttermilk.....Just let me know)
Hotel ButterLong ago, every five star Hotel had a Glorious Steak House, with steaks cooked to perfection and topped with an herb butter, called Hotel Butter. The fat in the butter melted into the lean meats offering a velvet like texture on the tongue. For company, I press the softened creamed butter into molds, making them in beautiful shapes then place it atop right before serving. but you can simply put it into a container and spoon it out.( It will become hard again.)
1 stick, 4oz, of unsalted butter- room temp ( if you use salted butter,omit the salt in the recipe)
2 Tbls. fresh chopped parsley or 1 tbs.dried parsley
1/4 tsp sea salt
pinch black pepper
pinch cayenne
Blend together with a mixer on med. high, then place in molds. Scrape the back of the molds with a knife to remove the excess. place in the refrigerator. when the butter is firm remove them from the molds and place in airtight container for use. Place the butter on top of any grilled meats. (also good on corn on the cob, or steamed veggies.)
Hint: Use your imagination! Add Sun Dried Tomatoes and Garlic. Or Orange Zest and Fresh Basil for Fish or Chicken The combination's are endless....!!!!!
Jam Butter
Every year, I make fresh jam. I am fortunate to live in an area where fresh produce is abundant, and I love to do make them. If you don't, use Simply Fruit, or another all fruit jam. Strawberry is my favorite, with Apricot Pineapple being a close second. I found that by mixing the butter with the jam, it is great on everything from pancakes, waffles, muffins, or toast.
1 stick unsalted butter, or 4 oz, softened
1/4 cup favorite all fruit jam
Mix with mixer until well incorporated, then place in canning jar in the refrigerator until ready to use.
B and B Marinade
This has to be my favorite Chicken Breast Marinade. Keep the Chicken Breast in the marinade for at least four hours, overnight is best. Make sure if you are grilling them that you keep the flame on low, and wipe the excess marinade from the meat. The fat in the butter will flame up, causing black smoke marks on your meat.
1/4 C Butter, or 1 stick. or 4 oz, unsalted and melted
1/4 C Brag, Liquid Amino's, Available in the health food section of your favorite store
Place Chicken in a zip lock bag, pour the brag/ butter mixture over Chicken. Remove air from bag, and close tightly. Massage the chicken to make sure it is evenly coated. Place in the fridge. Remove from bag when ready to cook. Grill, bake, or saute the Chicken as usual.
Hint: If you cannot find Brag, you can use Soy Sauce. The taste is slightly different, the sodium is higher and it does not contain the healthy Amino Acids, but the taste is similar. Soy Sauce is not Gluten Free. Brag is low in Sodium and Gluten Free.
Butterscotch Sauce
In saucepan, warmed over med high heat add:
8 Tbsp. unsalted butter
2 Tbsp light corn syrup
1/4 C water
turn heat down to med low, stir constantly until the butter is melted. Stir in:
3/4 C granulated sugar
1/4 C light brown sugar
With heat resistant rubber spatula scrape the sides down of your pan. Bring to a boil, do not stir at this point. Just let it do its thing. Cook until light brown in color and candy thermometer reads 245 degrees. This will take 6 - 8 minutes. Remove from heat. Carefully and slowly add:
1/3 C Heavy Cream
1 tsp. Dark Rum
1 tsp Vanilla extract
1/2 tsp fine sea salt
1/2 tsp fresh lemon juice
Stir to combine. Allow to come to room temp and place in a canning jar. This makes two cups, plenty for ice cream or on top of cheesecake etc.....
No comments:
Post a Comment