Butter Recipes

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Spicy Butter Recipe (with Habanero Chiles) Recipe

We picked the last Habanero peppers yesterday, officially marking the end of our vegetable season. I feel a little bad about that seeing as folks on the East Coast are already dealing with snow. Sorry! I think I've mentioned that due to a very frustrating gopher infestation, my husband Lulu planted mostly everything in planters this year. We had one planter full of Habanero chiles, which are famous for being the hottest peppers in the world. If you've never gotten a chance to experience Habanero peppers, they are extremely fragrant and fruity. The flavor is almost indescribable, as is the heat follows. Our plants were prolific; three habanero plants produced over 20 cups of peppers! Of course, having that many peppers forced us to get creative with how we used them, which was a lot of fun.

The first application we came up with was a flavored butter, which oddly wasn't all that spicy to my taste. I think the casein in the butter neutralizes a lot of the heat. Trust me, if I can enjoy it, you can too. I've been married for many years now, and before, I couldn't bare the spiciness of black pepper. I'm sure it helps marrying into an Indian family, but this Habanero chile butter captures that intoxicating fragrance without being overly spicy.

I pulsed red Habanero chiles with garlic into a purée and mixed them into soft butter. I measured 10 grams for a mild butter, 20 grams for medium and 40 grams for extra spicy. You could reduce the ratio, depending on how strong you want the heat. This butter is lovely as a spread for sandwiches, in pasta or as a garnish for a juicy steak. I especially like it on whole grain bagels.

I'll slowly post all the other ways we put these peppers to use. Try them if you dare!


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Cucumber Tea Sandwiches Recipe

Cucumber Tea Sandwiches

08.24.10 by Jackie

Cucumber sandwiches are the most delicious, easiest finger foods to make. All you need is sliced white bread, butter and of course, cucumbers. To enhance the flavor, I also spread a thin layer of parsley and garlic chive cream cheese spread.

We hosted a pool party today for Lya (my 13-year-old sis-in-law) and her classmates. I think everyone had fun, splashing in the water, chatting and reuniting right before school starts. They all seemed very hungry after swimming and the little cucumber sandwiches and other finger foods went fast!


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Pesto Buttermilk Mashed Potatoes Recipe

You may not believe it, but buttermilk mashed potatoes are just as fluffy as regular mashed potatoes made with heavy cream. The only difference is a pleasant tangy taste that the buttermilk imparts to the potatoes. To enhance the flavor of the mashed potatoes, I added some homemade Pecorino basil pesto. There is nothing subtle about this dish; it is absolutely bursting with color and flavor.

I was inspired to make this dish during our Christmas trip to Las Vegas. We went to our favorite eatery, "The Buffet at Bellagio". They served pesto mashed potatoes, but without buttermilk. It was so good I had to replicate it but of course, I wanted to add my own twist. I recently made a large batch of Pecorino basil pesto, so I thought it would be a good time to try my hand at the dish. I hope you like it!


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Roasted Herb Potatoes Recipe

Roasted Herb Potatoes

11.10.09 by Jackie

My family has been on a bit of a quest for the perfect roast potatoes. After many attempts to cook a potato that is crunchy on the outside, soft on the inside, and perfectly seasoned throughout, I've found a tried and true method for consistently great potatoes.

The first step is to boil the potatoes, followed by a generous smear of flavored butter, and finally a roast in the oven. The trick to proper seasoning is to prepare the butter on the salty side, which compensates for the relative lack of seasoning at the center of each potato.

When the girls have a craving, which is often, they ask for the "crunchy potatoes". No matter how much I make, there are never any leftovers. We love mashed potatoes for Thanksgiving, but I think I'll make a batch of these as well!


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Navets Persilles (Roasted  Turnips in Tarragon Parsley Butter) Recipe

Navets persillés are roasted  turnips in curly parsley butter. Roasting vegetables brings out great flavors and the addition of butter brings a nutty aroma.

Curly parsley and tarragon make the dish pop with a bright green color. I added tarragon for a nice licorice flavor. 

Navets persillés are a nice accompaniment to any kind of meat. I served them with the pheasant I made for my 4-course French meal in honor of the movie "Julie and Julia".

In France, every meal is served with a piece of bread on the side, generally sliced baguette. The meal is usually composed of a salad, a meat or fish accompanied by a vegetable and the essential piece of baguette. No other carb is necessary.


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