Best Fresh Butter Recipes

CAULIFLOWER AND BROCCOLI WITH FRESH HERB BUTTER

Steps:

• In 4-quart saucepan, heat 2 quarts water to boiling over high heat. Meanwhile, in small bowl, stir together butter, chives, thyme, lemon peel, salt and pepper until blended; set aside.
• Add cauliflower to boiling water in saucepan; cook 2 minutes. Add broccoli; cook 2 to 3 minutes longer or until vegetables are crisp-tender. Drain; return to saucepan.
• Add butter mixture to vegetables in saucepan; toss to coat.

FRESH PASTA WITH PARMESAN BUTTER SAUCE

Steps:

• For the pasta: You can prepare the dough either using a stand mixer or by hand.
• Using a stand mixer: In the bowl of a stand mixer fitted with the hook attachment, add the flours and mix to combine. Add the eggs and mix on medium speed until the dough come together and forms a ball. If the dough is dry, add a little water, 1 teaspoon at a time. Reduce the speed to low and mix until the dough is smooth, about 6 minutes. Wrap the dough with plastic wrap or a damp towel. Let it sit at room temperature for about 30 minutes.
• By hand: On a wooden table or in a bowl, create a volcano shape with the flours. Then make a large hole in the middle. Break the eggs inside of the volcano. Whip the eggs with a fork to create a uniform color (until you can't see the difference between egg yolk and egg white). Then, little by little with the tips of your fork, start to incorporate the flour, starting from the center and moving out (never break or pass beyond the volcano). If the dough is dry, add a little water, 1 teaspoon at a time. When the mixture is uniform, use your hands and knead the dough until smooth. Wrap the dough with plastic wrap or a damp towel. Let it sit for about 30 minutes.
• Flour the table and roll out the dough until very thin (until you can just see your hands through the dough). For pappardelle, roll the dough up into a log, lightly flouring the dough as you roll it. Slice into about 1-inch-thick slices. Unroll the slices and lay out the strips flat onto a floured sheet tray until ready to cook.
• For the sauce: When ready to cook the pasta, bring a pot of water to a boil and add salt. Cook the pasta for 3 minutes.
• Meanwhile, in a pan, bring the vegetable stock to a simmer. Add the butter and cooked pasta. Season it with freshly milled black pepper and salt. At the very end, add the Parmigiano-Reggiano little by little, stirring it in as you go. Garnish with fresh herbs and more cheese.

GRILLED CORN ON THE COB WITH GARLIC BUTTER, FRESH LIME AND COTIJA CHEESE

Steps:

• Preheat grill to medium. Peel back the husks of the corn without removing them. Remove the silks and recover the corn with the husk. Soak in large bowl of cold water for 30 minutes. Remove corn from water and shake off excess. Place the corn on the grill, close the cover and grill for 15 to 20 minutes.
• Unwrap corn and brush with the garlic butter. Sprinkle with the cotija cheese and squeeze with lime. Sprinkle with chopped chives, to garnish.
• Combine butter, garlic, habanero, and chives in a food processor and process until smooth. Season with salt and pepper. Set aside until ready to use.

EASY FRESH PASTA WITH SAGE BROWNED BUTTER

Steps:

• For the fresh tagliatelle: Bring a medium stockpot of salted water to a boil.
• Combine the pasta flour and eggs in a food processor or the bowl of a standing mixer fitted with a paddle attachment and mix on low speed until a ball of dough forms. Continue to knead for 3 minutes, either by hand or in the mixer, so that the dough develops elasticity and silkiness. Dust the ball of dough with "00" pasta flour, seal it in plastic wrap and let it rest at room temperature for 30 minutes before rolling it out, if time allows (see Cook's Note). Alternatively, you can let the dough rest for up to 24 hours in the refrigerator. The color sometimes fades after that, although the dough is still usable for up to 3 days.
• For sheeting and cutting by hand, use a rolling pin to flatten the pasta sheet into an oval about 1/16-inch thick. Flour it generously with "00" pasta flour and roll it into a cylindrical tube from short end to short end. Use a chef's knife to cut the cylinder into 3/8-inch strips. Unroll and separate the strips into strands of tagliatelle.
• For sheeting with a pasta machine, sheet the pasta to about 1/16-inch thick, and cut into strips about 3/8-inch wide. On a pasta machine, this is about the third-thinnest setting on the sheeter and utilizes the tagliatelle cutter.
• If time allows, hang the pasta at room temperature for 30 minutes or until it feels leathery. If cooking immediately, generously dust the tagliatelle with plenty of semolina flour to prevent it from becoming gummy.
• Add the pasta and 1 tablespoon semolina flour to the large pot of boiling water and cook for 2 minutes.
• For the sage browned butter: Melt the butter over medium heat in a large saute pan. Continue cooking the butter until it turns a light golden brown, keeping a vigilant eye on it. Add the sage and continue cooking until the butter turns medium golden brown and smells nutty, about 2 minutes more. Remove the pan from the heat for 1 minute.
• Add the nutmeg and vinegar and return the pan to medium-high heat, stirring to combine. Immediately add the pasta water and Parmigiano and whisk until the cheese disappears and the sauce starts to thicken, about 1 to 2 minutes.
• Drain the pasta, toss the sauce with the pasta and serve immediately, topping each plate with additional cheese, if desired.

GARLICKY MUSSELS IN A RICH LEMON, FRESH HERB, BUTTER SAUCE

Steps:

• In a large pan pour olive oil to cover bottom of pan add onions chili and garlic saute till translucent.
• Add herbs lemon and wine.
• Add mussels cover and steam 5 minutes till all are opened.
• Remove mussels to a large bowl.
• Keeping the juice in the pan whisk in the butter and pour over the mussels.
• Garnish with herbs and lemon.

INSTANT POT® FRESH STEAMED OYSTERS WITH SPICY BUTTER

Steps:

• Pour water into a multi-functional pressure cooker (such as Instant Pot®) and set trivet inside. Place oysters on the trivet. Close and lock the lid. Select Steam function according to manufacturer's instructions; set timer for 2 minutes. Allow 15 minutes for pressure to build.
• Meanwhile, stir hot sauce and parsley into the melted butter until well combined.
• Release pressure using quick release according to manufacture's directions, 3 to 5 minutes.
• Carefully open the oysters using a spoon; set on a serving plate. Spoon butter over the top.

FRESH STRAWBERRY BUTTER

Steps:

• Combine strawberries, butter, and confectioners' sugar in a blender; blend until smooth.

FRESH APPLE CAKE WITH BUTTER PECAN GLAZE

Steps:

• Heat oven to 350 degrees. Coat a 10-inch fluted tube pan with no-stick flour spray.
• COMBINE flour, cinnamon, baking soda and salt; set aside.
• BEAT sugar, vegetable oil, and eggs in large bowl. Gradually add flour mixture.
• Stir in apples, pecans, and vanilla.
• POUR batter into prepared pan, no more than 3/4 full. Bake 50 to 55 minutes or until toothpick inserted in center comes out clean.
• COOL 15 minutes on wire rack before removing from pan. Finish cooling on wire rack. Drizzle with Butter Pecan Glaze.
• Butter Pecan Glaze.
• MELT butter in small saucepan; add pecans.
• COOK over medium heat, stirring constantly until nuts are toasted - about one minute. Mix in brown sugar, cream and corn syrup.
• BRING to a rolling boil and cook about 2 minutes, stirring constantly. Remove from heat and blend in orange extract, if using.
• COOL glaze until thickened. Drizzle over Fresh Apple Cake. Extra glaze may be spooned over individual slices, if desired.

GRILLED CORN ON THE COB WITH GARLIC BUTTER, FRESH LIME, AND QUESO FRESCO

Steps:

• Make the garlic butter:
• Combine the butter and garlic in a food processor or with a mixer until smooth. (To mix by hand, let the butter get very soft, then beat in the garlic, finely minced, with a large wooden spoon.) Season to taste with salt and pepper. (The garlic butter can be made in advance, covered, and kept refrigerated up to 2 days, or frozen for a week. Bring to cool room temperature before serving.)
• Make the corn:
• 1. Heat your grill to high.
• 2. Place the corn on the grill, close the grill hood, and cook for 15 to 20 minutes, turning occasionally, until steamed through and hot but still crisp (test by carefully piercing with a knife). Unwrap the husks from the corn and immediately spread or brush with garlic butter.
• 3. Squeeze the limes on top and and sprinkle with cheese. Serve immediately.

FRESH APPLE CAKE WITH BROWNED BUTTER FROSTING

Steps:

• Heat oven to 350°F. Spread pecans in ungreased shallow pan. Bake uncovered 6 to 10 minutes, stirring occasionally, until light brown. Cool.
• Spray 13x9-inch pan with cooking spray. In medium bowl, mix flour, cinnamon, baking soda and salt. In large bowl, stir together melted butter, sugar, eggs and 1 teaspoon of the vanilla until blended. Stir in flour mixture just until blended. Stir in apples and 1 cup of the toasted pecans. (Batter will be very thick, similar to cookie dough.) Spread batter in pan.
• Bake 45 minutes or until toothpick inserted in center comes out clean. Cool completely in pan on cooling rack.
• Meanwhile, in 1-quart heavy saucepan, cook 1 cup butter over medium heat 6 to 8 minutes, stirring constantly, until butter begins to turn golden brown. Immediately remove from heat and pour into small bowl. Cover; refrigerate 1 hour or until butter begins to solidify.
• Beat browned butter with electric mixer on medium speed until fluffy. Gradually add powdered sugar alternately with milk, beating on low speed until blended. Stir in remaining 1 teaspoon vanilla. Frost cake. Sprinkle with remaining 1/2 cup toasted pecans. Store covered in refrigerator.

GREEN PEAS WITH FRESH PARSLEY AND GARLIC BUTTER SAUCE

Steps:

• Melt the butter in a pan over medium-low heat and saute the garlic until highly fragrant, about 3 minutes.
• Add the green peas and vegetable broth. Increase the heat to medium-high and cook the mixture until the peas are tender but not shriveled, about 4 minutes total.
• Stir in the parsley. Season with salt and pepper to taste.

PORCINI-CRUSTED FILET MIGNON WITH FRESH HERB BUTTER

Steps:

• Mix first 4 ingredients in small bowl for herb butter. Season butter to taste with salt and pepper. Process dried porcini mushrooms in spice grinder to fine powder. Transfer powder to plate. Sprinkle steaks with salt and pepper. Press steaks into porcini powder to coat both sides well.
• Melt 2 tablespoons herb butter in heavy large nonstick skillet over medium heat. Add steaks to skillet and cook to desired doneness, about 6 minutes per side for medium-rare. Transfer steaks to plates. Spoon rounded tablespoon of herb butter atop each steak and serve.

CROCK POT FRESH ARTICHOKES WITH LEMON BUTTER SAUCE

Steps:

• With sharp knife, slice about 1" off top of each.
• artichoke; cut off stem near base.
• With scissors, trim about 1/2" off top of each leaf.
• With sharp knife, halve each artichoke vertically; then scoop out and discard the fuzzy center of choke.
• Place artichoke halves in your crock pot; add hot water and lemon slices.
• Cover and cook on HIGH 4 to 5 hours or low for 8 to 10 hours or until done.
• Drain and serve with Lemon Butter Sauce, as below.
• LEMON BUTTER SAUCE----------------.
• Combine all ingredients.

FRESH APPLE CAKE WITH BUTTER PECAN GLAZE

Steps:

• 1. Preheat oven to 350 degrees F. This is the 16 cup Nordic Ware Angel Food/Bundt Pan that I used. I purchased it from Amazon.
• 2. Add flour, cinnamon and butterscotch pudding to a medium size bowl. Then stir to blend mixtures together, and set aside till needed.
• 3. Add the 3 eggs into a large bowl and beat well till mixed together.
• 4. Now add oil and packed brown sugar to bowl with beaten eggs, and beat until completely blended together.
• 5. Now add flour in three intervals, beating well after each addition.
• 6. The flour mixture was a bit stiff, so I decided to add an additional ingredient to loosen up the batter.
• 7. So I Added the 1 cup of natural apple sauce and beat till blended into the cake batter.
• 8. Now add the chopped pecans and chopped apples, and with a spoon or spatula, stir ingredients into cake batter until they are well blended.
• 9. Spray the cake pan LIBERALLY with non stick cooking spray, OR USE BAKERS JOY(cooking spray with added flour in it) Add cake batter to cake pan and place in preheated 350 degrees F. oven and bake for 1 hour and 15 minutes or until toothpick inserted into center of cake comes out clean.NOTE: YOU WILL NEED TO HAVE AT LEAST 1 1/2 TO 2 INCHES OF SPACE LEFT IN PAN TO ALLOW IT TO RISE.
• 10. Remove cake from oven and allow to sit in pan for 15 minutes. NOTICE HOW THE CAKE ROSE TO THE TOP.
• 11. Now invert cake onto cake rack or serving platter, and allow to cool completely. While cake is cooling prepare the glaze.
• 12. To make the glaze add 1/2 stick butter to small sauce pan, then add chopped nuts, and heat over medium high heat to toast the nuts, all the while you are stirring, about 5 minutes. Then add the brown sugar, heavy cream, and corn syrup, then bring to a rolling boil, continue to stir for about 2 minutes, then remove from heat allow to cool somewhat, then add the butter extract into the glaze and stir to blend together. Then carefully drizzle over cake, allowing it to drip down along the sides of the cake as you drizzle along the outer edge of cake. Add the remaining glaze over the top of cake, or save and add it to individual slices. I added all of mine on the cake.
• 13. Cut serve and enjoy this moist and tasty cake.

FRESH APPLE CAKE WITH SWEETENED BUTTER SAUCE

Steps:

• Preheat oven to 350 degrees F.
• Grease a 9-inch-by 13-inch baking pan; set aside.
• In a medium mixing bowl, stir together the apples and 2 cups sugar.
• In another medium mixing bowl, thoroughly combine the flour, soda, cinnamon, and salt.
• Add the flour mixture to the apple-sugar mixture; stir well; set aside.
• Place the eggs into a small mixing bowl and beat well with an electric mixer or hand held egg beater. Add the oil and 2 teaspoons vanilla extract; beat.
• Stir the egg mixture into the apple mixture, blending until thoroughly moistened.
• Stir in the pecans.
• Pour the batter into the prepared pan. Bake at 350 degrees for 50 minutes or until cake springs back when lightly pressed. Serve with warm Sweet Butter Sauce.
• SWEET BUTTER SAUCE INSTRUCTIONS: In a small, heavy-duty saucepan, over low heat, melt the magarine. Add the sugar, vanilla, and heavy whipping cream or evaporated milk; stir. Bring the mixture to a boil over medium-high heat and cook 3 minutes. Serve warm.

VEAL SCALOPPINE WITH FRESH CORN POLENTA AND SALSA VERDE-BROWN BUTTER

Steps:

• Cut the veal against the grain into 1/2-inch-thick pieces. Cut the slices into eighteen 1 1/2-ounce pieces (or have your butcher do this for you). Pound the veal between sheets of plastic wrap to 1/8-inch thickness. Season the meat with salt and pepper. Dredge the veal in flour, coating well on both sides. Set the floured veal aside on a baking sheet.
• Heat two large sauté pans over high heat for 2 minutes. Swirl 2 tablespoons oil in each pan, and wait a minute. Shake the excess flour from the veal, and place a single layer in each pan (make sure the pieces of veal are not crowded or overlapping). Cook a minute or two on each side, until the veal is nicely browned. Remove the meat to a baking sheet, and finish cooking the remaining veal, adding more oil to the pan, as necessary.
• Pour the oil out of one of the pans but don't wipe it clean (those crusty bits are tasty). Return the pan to medium-high heat (you will only need one pan to make the sauce), and add the butter. Cook a few minutes, swirling the pan often, until the butter browns and smells nutty. Turn off the heat and wait a minute. Then stir in 1/3 cup salsa verde, 1/4 teaspoon salt, a pinch of freshly ground black pepper, and the juice of 1/2 lemon. Taste for balance and seasoning. Be careful-the butter will be very hot.
• Spoon half the hot polenta onto a large warm platter, and scatter the dandelion greens over the top. Arrange the veal over the greens, allowing some of the polenta and greens to show through. Spoon the salsa verde-brown butter over the veal. Serve the rest of the polenta and remaining salsa verde on the side.
• Using a mortar and pestle, pound the herbs to a paste. (You may have to do this in batches.) Work in some of the olive oil, and transfer the mixture to a bowl. Pound the garlic and anchovy, and add them to the herbs.
• Gently pound the capers until they're partially crushed, and add them to the herbs. Stir in the remaining oil, a pinch of black pepper, and a squeeze of lemon juice. Taste for balance and seasoning.
• Heat a large sauté pan over medium heat for 1 minute. Add 2 tablespoons butter and, when it foams, add the corn. Season with the thyme, 1/4 teaspoon salt, and a pinch of pepper and sauté 3 to 4 minutes, until the corn is just cooked and tender. Stir the corn into the polenta right before serving.
• You can pound the veal and prepare the salsa verde a few hours ahead. You can make the polenta and sauté the corn ahead of time, too. Stir the corn into the polenta at the last minute.

CREAMY PEANUT BUTTER DIP WITH FRESH VEGETABLES

Steps:

• 1. Place cream cheese and peanut butter in a bowl; mix together until creamy and smooth. Press garlic clove and ginger root thru a garlic press, directly into the cream cheese mixture. Add all remaining ingredients, except the fresh veggies. Mix well. Allow to sit while you prepare the fresh veggies; this will allow flavors to marry well, before serving with a pretty platter of "crudites" [French word, for fresh vegetables used for dipping, pronounced crew-dee-TAY}, or fresh vegetables.

FRESH HERB BUTTER

Steps:

• In a small bowl, beat all ingredients until blended. Spread onto a baking sheet to 1/2-in. thickness. Freeze, covered, until firm., Cut butter with a 1-in. cookie cutter. Store, layered between waxed paper, in an airtight container in the refrigerator up to 1 week or in the freezer up to 3 months.

LOBSTER BOUDAN WITH A FRESH LEMON AND TARRAGON BUTTER SAUCE

Steps:

• In a food processor, combine the lobster meat, shallots, cream and cognac. Season with salt, cayenne and pepper. Turn the mixture into a mixing bowl. Stir in the rice and parsley. Season with salt, cayenne and black pepper. **To test the seasoning of the sausage, pan-fry a small piece of the filling for a couple of minutes on each side. Re-adjust the seasoning if needed. Either using a feeding tube or a funnel, stuff the sausage into the casings and make 3-inch links. Bring a large saucepan of salted water up to a boil. Poach the sausage for about 5 minutes, or until the sausage is firm to the touch and plump. Remove from the water and allow to cool. In a large saute pan, over medium heat, melt the butter. Pan-fry the sausage for 3 to 4 minutes on each side. Remove from the pan and keep warm. To serve, spoon the sauce in the center of each plate. Lay a crouton in the center of the sauce. Place a couple of links of sausage over each crouton. Garnish with parsley and butter sauce.
• In a saucepan, over medium heat, combine the shallots and lemon juice. Season with salt and cayenne. Bring the mixture to a boil. Reduce the heat to medium low and simmer until the mixture reduces by half. Add the cream and continue to cook for 2 minutes. Remove from the heat and whisk in the butter, a couple of pieces at a time. Season with the salt and cayenne. Strain through a fine-mesh sieve. Add the hot sauce, Worcestershire and chopped tarragon. Keep hot.
• Recipe courtesy Emeril Lagasse, 1999

FRESH CRANBERRY WAFFLES WITH ORANGE BUTTER SAUCE

Steps:

• Preheat the waffle iron until very hot. Grease with cooking oil. If using the optional chopped nuts, lightly roast in dry skillet and set aside.
• Chop the fresh cranberries finely and mix with the sugar.
• Place the nonfat yogurt and cottage cheese in a blender and puree. Place in mixing bowl and stir in the buttermilk and vanilla extract.
• Sift the flour and baking powder together. Whip the flour mixture into the buttermilk mixture. Stir in the sugared cranberries.
• Beat egg whites to soft peaks and fold into batter gently.
• To make the orange butter sauce, cook the butter, honey, and fresh orange juice over medium-high heat for 15 minutes. DO NOT boil. Stir in fresh orange zest.
• Garnish waffles with nuts if desired. Serve warm.