Go ahead, butter me up!!!
The photos below picture two of the flavored butters we sampled at the Sandpoint Library in September 2010, at the Herbal Pantry Staples and Fall Comfort Foods demonstration, above. There were over 2 dozen folks who attended, and it was a lot of fun. Here are two recipes, neither of which are in my book The Wild & Weedy Apothecary.
1 cup (2 sticks) butter, softened at room temperature
1/2 cup raspberry puree (from unsweetened fresh or frozen berries sieved for seeds)
1-2 tablespoons honey
Garlicky Dill Butter
1 cup (2 sticks) butter, softened
1/4 cup chopped fresh dill leaf
1-1/2 tablespoons chopped garlic, about 3 or 4 cloves
2 teaspoons lemon juice, optional
The method of preparation for the Garlicky Dill Butter is the same as for most other flavored butters, that is, let the butter soften at room temperature, add the other ingredients, whip it good (into shape!), and either place in a pretty crock or roll into a log on some waxed paper and then chill to make rounds or pats (the process is messy but good). Just about everyone at the class loved the garlic-dill butter, but I wouldn’t use the lemon juice option unless you’ll be using it on fresh steamed veggies; if it’s just for bread or rolls, I think it tastes better without the lemony flavor, but that’s just me.
For making the Raspberry Butter, I used a food processor, because there was no way the puree was going to blend willingly with the butter. It made a real mess whether I used a spoon or a wire whisk. However, the effort and experimentation was well worth it, because the result tasted sort of like raspberry whipped cream. In other words, Excellent.
Please share your own favorite flavored butter combinations with me, I’d love to try them out!