Best Butter Rings Recipes

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RIB-EYE STEAKS WITH GORGONZOLA BUTTER AND CRISPY SWEET ONION RINGS



Rib-Eye Steaks with Gorgonzola Butter and Crispy Sweet Onion Rings image

Categories     Onion     Fry     Sauté     Dinner     Blue Cheese     Steak     Butter     Bon Appétit     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 6 servings

Number Of Ingredients 18

Gorgonzola butter
2 heads of garlic, top 3/4 inch cut off to expose cloves
2 tablespoons olive oil
1/2 cup (1 stick) unsalted butter, room temperature
1/3 cup crumbled Gorgonzola cheese (about 2 ounces)
2 tablespoons chopped fresh parsley
Onion rings
3 cups buttermilk
2 sweet onions (such as Vidalia or Walla Walla), thinly sliced into rounds, then separated into rings
3 cups unbleached all purpose flour
3 tablespoons onion powder
3 tablespoons garlic powder
1 1/2 teaspoons salt
1 1/2 teaspoons ground black pepper
4 cups canola oil (for frying)
Steaks
6 10- to 12-ounce rib-eye steaks
2 tablespoons olive oil

Steps:

  • For gorgonzola butter:
  • Preheat oven to 350°F. Place garlic on piece of foil; drizzle with olive oil. Enclose garlic in foil. Bake until garlic is very soft, about 1 hour. Cool. Squeeze garlic cloves out from papery skins into medium bowl; mash garlic with fork. Mix in butter, cheese, and parsley. Season with salt and pepper. Transfer Gorgonzola butter to sheet of plastic wrap. Using plastic wrap as aid, form butter into 1 1/4-inch-diameter log, wrapping plastic tightly around butter. Chill until firm. (Can be made 2 days ahead; keep chilled.) Cut into 1/2-inch-thick rounds.
  • For onion rings:
  • Pour buttermilk into large bowl. Add onion rings; toss to coat. Let stand 1 hour, tossing occasionally. Mix flour, onion powder, garlic powder, salt, and pepper in another large bowl.
  • Preheat oven to 350°F. Pour enough oil into heavy large skillet to reach depth of 3 inches. Heat over medium-high heat to 350°F. Working with a few onion rings at a time, shake off excess buttermilk, then turn onion rings in flour mixture to coat. Fry onion rings until deep golden brown, adjusting heat as necessary for each batch to maintain temperature at 350°F, about 2 minutes. Transfer onion rings to paper towels to drain, then place on baking sheet and keep warm in oven while frying remaining onion rings.
  • For steaks:
  • Brush steaks with olive oil; sprinkle with salt and pepper. Heat 2 large nonstick skillets over medium-high heat. Add 3 steaks to each skillet and cook to desired doneness, about 4 minutes per side for medium-rare. Serve with Gorgonzola butter and onion rings.

APPLE-FILLED ACORN SQUASH RINGS WITH CURRY BUTTER



Apple-Filled Acorn Squash Rings with Curry Butter image

Categories     Vegetable     Bake     Thanksgiving     Vegetarian     Apple     Curry     Squash     Fall     Bon Appétit

Yield Makes 8 servings

Number Of Ingredients 7

6 tablespoons (3/4 stick) butter
1 large onion, chopped
1 1/2 tablespoons curry powder
2 Granny Smith apples, peeled, cored, diced (about 2 1/3 cups)
2/3 cup apple juice
1/2 cup dried currants
8 1-inch-thick unpeeled acorn squash rings (from 2 medium), seeded

Steps:

  • Melt 1 tablespoon butter in heavy large skillet over medium heat. Add onion and sauté until tender, about 12 minutes. Add 1 tablespoon curry powder; stir 1 minute. Add apples, apple juice, and currants. Sauté until liquid evaporates, about 6 minutes. Season filling to taste with salt and pepper. (Can be made 1 day ahead. Cover and refrigerate.)
  • Preheat oven to 350°F. Melt 5 tablespoons butter in small skillet over medium heat. Add 1/2 tablespoon curry powder; stir until fragrant, about 1 minute. Transfer curry butter to bowl. Brush 2 large rimmed baking sheets with some curry butter. Arrange squash in single layer on sheets. Sprinkle with salt and pepper. Scoop filling into center of rings. Drizzle remaining curry butter over squash and filling (mostly on squash). Cover with foil. Bake squash rings until squash is tender when pierced with skewer, about 40 minutes. Using spatula, transfer squash rings with filling to plates.

BBQ MEATLOAF WITH CREME FRAICHE POTATOES, BROWN BUTTER PEAS WITH SHALLOTS AND RED ONION RINGS



BBQ Meatloaf with Creme Fraiche Potatoes, Brown Butter Peas with Shallots and Red Onion Rings image

Provided by Food Network

Categories     main-dish

Time 2h10m

Yield 4 to 6 servings

Number Of Ingredients 41

1 1/4 cups ketchup
1/3 cup lemon juice
1/3 cup brown sugar
1/3 cup Worcestershire sauce
1 tablespoon Dijon mustard
2 cloves garlic
Hot sauce, such as Sriracha, as needed
1/3 cup dark brown sugar
2 teaspoons ground paprika
1 1/2 teaspoons kosher salt
1 teaspoon cayenne pepper
1/2 teaspoon celery salt
1/2 teaspoon ground cumin
1/2 teaspoon freshly ground black pepper
1/4 teaspoon garlic powder
1/4 teaspoon mustard powder
Heaping 1/3 cup panko breadcrumbs
Kosher salt and freshly ground black pepper
8 ounces lean ground beef
8 ounces ground pork
4 ounces ground pork fat
1 organic free-range egg
1/2 cup San Marzano tomatoes, chopped
2 russet potatoes, cut into large dice and chilled in cold water
1 stick (8 tablespoons) butter
1/4 cup creme fraiche
Kosher salt and freshly ground black pepper
4 tablespoons butter
8 shallots, peeled
Kosher salt
1 cup English peas
2 teaspoons chopped fresh sage
1 teaspoon lemon juice
1 teaspoon freshly ground black pepper
Canola oil, for deep-frying
1 cup all-purpose flour
1 tablespoon kosher salt, plus more if needed
Cayenne pepper, as needed
Paprika, as needed
Buttermilk, for coating onions
1 red onion, thinly sliced

Steps:

  • For the BBQ sauce: Combine the ketchup, lemon juice, brown sugar, Worcestershire sauce, Dijon mustard, garlic and hot sauce in a pan and heat at a low simmer for 15 to 20 minutes. Set aside to cool.
  • For the BBQ spice rub: Combine the brown sugar, paprika, kosher salt, cayenne pepper, celery salt, cumin, black pepper, garlic powder and mustard powder in a bowl and mix to thoroughly combine. Set aside 1/4 cup for the meatloaf; reserve the rest for another use.
  • For the meatloaf: Heat a smoker with hickory and apple wood chips to 250 degrees F.
  • In a small bowl, mix together the breadcrumbs and some salt and pepper to combine. Set aside.
  • In a large bowl, combine the beef, pork and pork fat with the egg until sticky to the fingers. Measure out 1/2 cup of the BBQ sauce and reserve for glazing the meatloaf; add the remaining BBQ sauce and the tomatoes to the meat mixture and work further with your hands until combined. Sprinkle the breadcrumb mixture into the meat as you work it with your hands.
  • Press the meatloaf mixture into 4 mini loaf pans and sprinkle the top of each meatloaf with the BBQ spice rub. Move the loaf pans to a 6-inch-deep roasting pan fitted with a wire rack and lid. Cook in the smoker until the centers register 150 degrees F on an instant-read thermometer, about 20 minutes. Glaze the top of each meatloaf with the reserved BBQ sauce. Let sit for a few minutes before slicing.
  • For the creme fraiche mashed potatoes: Add the potatoes to a pot and add enough water to cover. Bring to a boil and continue to cook until tender, about 20 minutes. Drain and mash with the butter, creme fraiche and salt and pepper to taste.
  • For the brown butter peas with shallots: In a saute pan over medium heat, melt 2 tablespoons of the butter over low heat. Add the shallots and cook until caramelized and tender, 10 to 15 minutes.
  • Meanwhile, bring a large pot of water to a boil and add some salt. Blanch the peas for 2 to 3 minutes. Drain, then add them to the pan with the shallots.
  • In a separate saucepan, heat the remaining 2 tablespoons butter until browned. Add the sage, lemon juice, 1 teaspoon salt and the pepper and stir to combine. Add the peas and shallots and toss to combine.
  • For the red onion rings: Heat the oil in a deep fryer or a large pot until a deep-fry thermometer inserted in the oil registers 375 degrees F.
  • Combine the flour, salt and some cayenne and paprika in a shallow bowl. Put the buttermilk in a separate shallow bowl. Dredge the onions first in the buttermilk, then in the flour mixture. Using a slotted spoon or any metal strainer, submerge the onions in the oil until they are a light golden brown color. Remove and drain on paper towels. Sprinkle on more salt if needed, and serve hot.
  • Serve the meatloaf with the mashed potatoes, peas and red onion rings.

RIB-EYE STEAK WITH BLUE CHEESE BUTTER AND WALLA WALLA ONION RINGS



Rib-Eye Steak with Blue Cheese Butter and Walla Walla Onion Rings image

Categories     Onion     Father's Day     Backyard BBQ     Dinner     Blue Cheese     Steak     Grill     Grill/Barbecue     Butter     Bon Appétit     Sugar Conscious     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 4 servings

Number Of Ingredients 17

Steaks:
2 1-pound rib-eye steaks (each about 1 to 1 1/4 inches thick)
Coarse kosher salt
Blue cheese butter:
3 tablespoons unsalted butter, room temperature
3 tablespoons crumbled American blue cheese (such as Maytag), room temperature
1 1/2 teaspoons finely grated lemon peel
1 1/2 teaspoons chopped fresh Italian parsley
1 1/2 teaspoons freshly cracked black pepper
Walla Walla onion rings:
1 cup cake flour
1/2 teaspoon coarse kosher salt
1/4 teaspoon baking powder
1/2 cup beer
2 tablespoons vodka
Canola or peanut oil (for deep-frying)
1 large (about 12 ounces) Walla Walla onion or other sweet onion (such as Vidalia or Maui), cut into 1/3-inch-thick rounds, separated into rings

Steps:

  • For steaks:
  • Sprinkle steaks on both sides with coarse salt and freshly ground black pepper. Place on plate; cover and chill overnight.
  • blue cheese butter
  • Using fork, mix all ingredients in small bowl. Season with freshly ground black pepper. DO AHEAD: Can be made 1 day ahead. Cover; chill. Let stand at room temperature 1 hour before using.
  • Prepare barbecue (medium-high heat). Grill steaks to desired doneness, 4 to 5 minutes per side for medium-rare. Transfer steaks to cutting board; let rest 5 minutes.
  • For walla walla onion rings:
  • Meanwhile, whisk flour, coarse salt, and baking powder in medium bowl. Add beer and vodka; whisk just until blended. Pour enough oil into heavy large pot to reach depth of 2 inches. Attach deep-fry thermometer to side of pot; heat oil over medium heat to 350°F. Working with 2 onion rings at a time, dip onion rings into batter; shake off excess. Gently drop onion rings into hot oil; fry until deep golden, adjusting heat to maintain temperature, 2 to 4 minutes. Transfer onion rings to paper towels. Repeat with remaining batter and onion rings.
  • Cut steaks in half across grain. Place 1 steak half on each of 4 plates. Top with blue cheese butter and onion rings.

BUTTER RINGS



Butter Rings image

Mother used to make this coffee cake for special occasions. She clipped it from a newspaper more than 55 years ago; it's still a treasured recipe.

Provided by Taste of Home

Time 45m

Yield 3 coffee cakes.

Number Of Ingredients 13

1 package (1/4 ounce) active dry yeast
3 tablespoons sugar, divided
1/4 cup warm milk (110° to 115°)
4 cups all-purpose flour
1 teaspoon salt
1/2 cup butter
3 large egg yolks
1 cup half-and-half cream, heated to lukewarm
Chopped nuts for garnish
ICING:
1 cup confectioners' sugar
1 tablespoon milk
1/4 teaspoon vanilla extract

Steps:

  • Dissolve yeast and 2 teaspoons sugar in milk; set aside. Combine flour, salt and remaining sugar. Cut in butter until mixture resembles coarse crumbs. Beat the egg yolks into the cream; add to the flour mixture along with the yeast mixture. Blend well and form into a ball. Place dough in a greased bowl; cover and refrigerate overnight. , Punch dough down; place on a lightly floured surface and divide into six balls. Using hands, roll each ball into a 24-in. rope. On a greased baking sheet, twist two ropes together, then shape into a 6- to 8-in. ring. Pinch ends together and sprinkle with nuts. Repeat with remaining two rings. Cover and let rise until almost doubled, about 30 minutes. , Bake at 350° for 25 minutes. Bake at 350° for about 25 minutes or until golden brown. Place on wire racks. Combine icing ingredients; drizzle over warm rings.

Nutrition Facts : Calories 79 calories, Fat 3g fat (2g saturated fat), Cholesterol 21mg cholesterol, Sodium 72mg sodium, Carbohydrate 12g carbohydrate (4g sugars, Fiber 0 fiber), Protein 2g protein.

BROWN-BUTTER-FRIED ONION RINGS



Brown-Butter-Fried Onion Rings image

First dredged in buttermilk and flour, these red onion rings are fried until crisp in nutter brown butter.

Provided by Alison Roman

Categories     Bon Appétit     Onion     Fry     Butter     Buttermilk     Side     Summer     Vegetarian     Kidney Friendly     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 4

Number Of Ingredients 5

1 cup buttermilk
1 cup all-purpose flour
Kosher salt, freshly ground pepper
1 large red onion, sliced into 1/4-inch-thick rings
8 tablespoons (1 stick) unsalted butter

Steps:

  • Place buttermilk in a medium bowl. Place flour in another medium bowl; season with salt and pepper. Working in batches, toss onion rings in flour; shake off excess. Dip in buttermilk, letting excess drip back into bowl. Return to flour and toss to coat again; shake off excess.
  • Heat 4 Tbsp. butter in a large skillet over medium, stirring occasionally, until lightly browned and foaming. Add half of onion and cook, turning once, until golden brown and crisp, 8-10 minutes. Transfer to paper towels with tongs; season with salt and pepper. Repeat with remaining butter and onion.

BUTTER RINGS



Butter Rings image

Number Of Ingredients 9

1 cup sugar
1/2 cup (1 stick) unsalted butter, at room temperature
3 large eggs yolks
1 teaspoon grated lemon zest
1 teaspoon grated orange zest
1 teaspoon pure vanilla extract
2 cups all-purpose flour
1/2 teaspoon salt
1 egg white, beaten until foamy

Steps:

  • 1 Set aside 1/3 cup of the sugar. 2 In the large bowl of an electric mixer, beat the butter with the remaining 2/3 cup of sugar at medium speed until light and fluffy, about 2 minutes. Beat in the egg yolks one at a time. Add the lemon and orange zests and vanilla extract and beat, scraping the sides of the bowl, until smooth, about 2 minutes more. 3 Stir in the flour and salt until well blended. Shape the dough into a ball. Wrap in plastic wrap and refrigerate 1 hour up to overnight. 4 Preheat the oven to 325°F. Grease 2 large baking sheets. Cut the dough into 6 pieces. Divide each piece again into 6 pieces. Roll each piece into a 4-inch rope, shape into a ring, and pinch the ends together to seal. Place the rings 1 inch apart on the prepared baking sheets. Brush lightly with the egg white and sprinkle with the reserved 1/3 cup of sugar. 5 Bake 15 minutes or until lightly browned. Have ready 2 wire cooling racks. 6 Transfer the baking sheets to the racks. Let the cookies cool 5 minutes on the baking sheets, then transfer them to the wire racks to cool completely. Store in an airtight container up to 2 weeks. From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutrition Facts : Nutritional Facts Serves

PEANUT-BUTTER APPLE RINGS



Peanut-Butter Apple Rings image

These after-school apple snacks will put you in the top-parent category.

Provided by Martha Stewart

Categories     Quick & Easy Recipes

Time 5m

Number Of Ingredients 3

1 apple
1 tablespoon peanut butter (or other nut butter)
1/4 cup topping (such as granola, cereal, toasted coconut, or a combination of these)

Steps:

  • Core apple. Cut a thin slice off top and bottom, and discard. Slice apple crosswise into 3 thick rings. Dividing evenly, spread one side of the rings with peanut butter.
  • Sprinkle rings with topping and pat on gently.

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