Best Spiced Butter Recipes

SPICED GRILLED CHICKEN WITH CILANTRO LIME BUTTER

Steps:

• In a small bowl, combine the first eight ingredients. Brush over chicken. , Place chicken skin side down on grill rack. Grill, covered, over indirect medium heat for 15 minutes. Turn; grill 20-25 minutes longer or until a thermometer reads 165°., Meanwhile, in a small bowl, combine the butter ingredients. Drizzle over chicken before serving.

SPICED PEAR BUTTER

Steps:

• Place pears and 1/2 cup water in a large saucepan over medium heat. Cook until softened, about 20 minutes. Transfer pears to a blender or food processor; puree until smooth but not liquefied.
• Return pear puree to the saucepan. Add agave nectar, lemon juice, orange zest, vanilla extract, cinnamon, nutmeg, cloves, and allspice. Reduce heat to medium-low. Simmer pear butter until thickened, stirring frequently, 70 to 90 minutes.
• Wash and rinse six 1/2-pint jars, lids and rings; let jars and rings dry on a rack. Immerse lids in a dish of boiling water.
• Fill a large canning pot with water. Bring to a boil; cover and keep simmering.
• Fill the dry jars to 1/2 inch from the top with hot pear butter using a ladle and canning funnel. Wipe rims clean. Pick up lids using tongs; cap jars and screw on the rings. Use canning tongs to completely immerse jars into the pot of boiling water. Cover pot; boil jars for 10 minutes.
• Remove jars with your tongs. Let cool, about 24 hours. Check seals to make sure lids have sucked down; listen for a popping sound. Label jars and store.

SPICED APPLE BUTTER COFFEE CAKE

Steps:

• For the crumb topping: Put the flour, brown sugar, apple pie spice and salt in a small bowl and stir to combine. Add the butter and mix thoroughly with your fingers or a fork until all of the butter has been evenly distributed and incorporated into the flour. Form into small to medium clumps with your fingers.
• For the cake: Preheat the oven to 350 degrees F. Butter an 8-inch square cake pan.
• Whisk together the flour, apple pie spice, baking powder, baking soda and salt in a small bowl.
• Beat together the butter and granulated sugar in a large bowl with an electric mixer on medium-high speed until light and fluffy, about 3 minutes. Add the eggs 1 at a time, beating well after each addition. Beat in the vanilla. Reduce the speed to low and add the flour mixture in 3 batches, alternating with the sour cream in 2 additions, beginning and ending with the flour. Beat until just incorporated.
• Spoon half of the cake batter (it will be very thick) into the prepared pan and smooth with an offset spatula. Dollop the apple butter on top and carefully smooth with the spatula. Spoon the remaining cake batter on top and smooth the top. Sprinkle on the crumb topping.
• Bake until the cake and topping are golden brown and a toothpick inserted into the center of the cake comes out clean, about 1 hour. Let cool in the pan 20 minutes, then invert onto a plate; invert back onto a rack to cool completely.

SPICED APPLE BUTTER

Steps:

• In a large saucepan, combine the apples, apple cider, brown sugar, molasses, cinnamon, nutmeg, cloves and ginger. Bring to a boil. Reduce heat; simmer, uncovered, for 1-3/4 to 2 hours or until mixture reaches a thick, spreadable consistency, stirring often., Remove from the heat. Stir in raisins and lemon zest. Cool to room temperature. Store in an airtight container in the refrigerator.

SWEET POTATO PANCAKES WITH SPICED PECANS AND PEACH BUTTER

Steps:

• In a large bowl, combine the flour, salt, sugar, baking soda, and baking powder. In a separate bowl, whisk together the buttermilk, eggs, and melted butter, and then add this to the dry mixture. Peel and mash the sweet potato, place it in a bowl, and then add the honey, cinnamon, and nutmeg and mix it well. Add this mixture into the pancake batter. Let the batter stand for 1 hour (or you can make it a day ahead of time).
• Heat a skillet over medium heat. Add batter by the ladleful and cook the pancakes, in batches, until golden brown on each side. Serve immediately with Spiced Pecans and Peach Butter.
• Heat a medium skillet over medium heat. Add all the ingredients and cook until the pecans are lightly brown and caramelized, about 8 to 10 minutes. Remove from heat, cool, and store in an airtight container.
• In a medium bowl, combine all ingredients and mix well until smooth. Cover and refrigerate until you are ready to serve.

SPICED TOMATO JAM/BUTTER

Steps:

• Place the tomatoes in a saucepan with a lid and simmer over medium heat, stirring frequently, for 10 minutes. Stir the lemon zest, allspice, cinnamon, cloves, lemon juice, and pectin into the tomatoes. Place the saucepan over high heat. Stirring constantly, bring the tomato mixture to a boil; immediately upon boiling, stir the sugar into the tomato mixture and return to a full rolling boil. Allow to cook at a full boil for 1 minute while stirring. Remove from heat and skim any foam off the surface of the mixture.
• Sterilize the jars and lids in boiling water for at least 5 minutes. Pack the tomato jam into the hot, sterilized jars, filling the jars to within 1/2 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings.
• Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil over high heat, then carefully lower the jars into the pot using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process for 5 minutes.
• Remove the jars from the stockpot and place several inches apart onto a cloth-covered or wood surface; allow to sit until cool or overnight. Check the seal by pressing the top of each lid with a finger (the lid should not move up or down at all).

REDUCED SUGAR SPICED APPLE BUTTER

Steps:

• Stir chopped apples, brown sugar, apple cider vinegar, cinnamon, cloves, and salt together in a slow cooker.
• Cook on Low until the apples are soft enough to mash easily with a fork, 8 to 10 hours.
• Puree apple mixture with an immersion blender until smooth.
• Cook uncovered until some of the liquid reduces and the color is dark brown, about 1 hour.

SPICED BUTTER-BASTED PORK CHOPS

Steps:

• Pat the pork dry and season all over with the sugar and 1 teaspoon salt. In a large (12-inch) cast-iron skillet, heat the oil over medium. Add the pork chops, cover with a lid or baking sheet, and cook until browned on the outside and the internal temperature is between 110 and 120 degrees, 4 to 5 minutes per side. Reduce the heat if burning or sizzling wildly.
• Using tongs, stack both chops on top of one another, then grab both chops together and hold upright to sear the fat caps until crisp, about 1 minute. Lay the chops back down in one layer and add the butter, paprika and fennel seeds. Season the butter with salt and pepper. Tilt the skillet and baste the pork by spooning the melting butter and drippings over the pork until the internal temperature registers 130 degrees, 1 to 2 minutes per side.
• Transfer the pork chops to a lipped plate and pour the butter over top. Let rest for 5 minutes before slicing and serving with a spoonful of the butter.

BED AND BREAKFAST SPICED PUMPKIN SCONES WITH HONEY BUTTER

Steps:

• Preheat oven to 200 C / Gas 6. Lightly grease a baking tray.
• Cream together butter and sugar, then beat in egg, pumpkin puree and 4 tablespoons milk until smooth. Add the mixed spice to the pumpkin mixture, taste and adjust the spices to taste. Stir in flour until a dough forms, then knead a few times on a well floured surface until the dough holds together. Add more flour if dough is too wet or sticky.
• Press the dough into a flat circle 1 to 1.5cm thick. Cut into 6 wedges, place onto greased baking tray, and brush the tops with 2 tablespoons of milk.
• Bake in the preheated oven until golden brown on top and bottom, 10 to 15 minutes. Once done, wrap scones with a clean tea towel and allow to cool for 15 minutes before serving with the honey butter.
• Honey Butter: Mix the butter and honey together, adding the honey a spoon at a time until the right consistency is achieved. Mix well. Best served fresh with the pumpkin scones.

NITER KIBBEH--ETHIOPIAN SPICED CLARIFIED BUTTER

Steps:

• Place the butter in a small saucepan and melt over low heat. Add the remaining ingredients and simmer on the lowest possible heat for about 1 hour.
• Pour the clear golden liquid off the top leaving all the solids in the bottom of the pan. Strain through cheesecloth if necessary. Discard solids.
• Store in the refrigerator or freezer and use as needed.

NITER KIBBEH: ETHIOPIAN SPICED BUTTER

Steps:

• Melt the butter on low heat in a large pot. Blend together the bishop seeds, cardamom seeds and black cumin until powder form using coffee grinder or food processor. Pour into the butter. Add the dried koseret. Bring to a boil then simmer for 15 to 20 minutes. Remove from the heat and cool. When room temperature, skim the frothy milk solids off of the top. Carefully pour the clear, clarified butter into a large storage container.
• This recipe was provided by a professional chef or restaurant and may have been scaled down from a bulk recipe. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

GRILLED INDIAN-SPICED BUTTER CHICKEN

Steps:

• Marinate chicken:
• Purée onion, garlic, ginger, salt, chile, and vinegar to a smooth paste in a food processor. Transfer to a large wide bowl and whisk in yogurt, coriander, oil, turmeric, and cayenne. Add chicken pieces and turn to coat thickly. Cover with plastic wrap and marinate, chilled, at least 16 hours. Let stand at room temperature 30 minutes before grilling.
• Make ghee:
• Bring butter to a boil in a 1-quart heavy saucepan over moderate heat. When foam completely covers butter, reduce heat to very low. Cook butter until a very thin crust begins to form on surface and milky white solids fall to bottom of pan, about 8 minutes. Continue to cook butter, watching constantly, until solids at bottom of pan turn light brown and butter has a nutty fragrance, 8 to 16 minutes.
• Remove pan from heat and let butter stand 1 minute. Pour through a sieve lined with a dampened heavy-duty paper towel or a triple layer of cheesecloth into a bowl, discarding solids.
• Prepare grill for cooking over indirect heat with medium-hot charcoal (moderate heat for gas); see Grilling Procedure .
• To cook chicken using a charcoal grill: Lightly oil grill rack. Put chicken (still heavily coated with marinade) on rack over area of grill with no coals underneath. Drizzle chicken with about 1 tablespoon ghee. Cook chicken over medium-high heat, turning over and drizzling with ghee every 5 minutes, until cooked through, 20 to 25 minutes.
• To cook chicken using a gas grill: Lightly oil grill rack. Put chicken over shut-off burner. Cook chicken, turning over and drizzling with ghee every 5 minutes, until cooked through, about 20 to 25 minutes. (Cover grill between turns.)
• Serve chicken drizzled with any remaining ghee.

SPICED PERSIMMON BUTTER

Steps:

• Place persimmons into a slow cooker; amount should fill a 3-quart cooker nearly to the top. Drizzle the lemon juice over the persimmons, cover the cooker, and cook on High for about 2 hours. Mash the persimmons in the cooker with a potato masher. Stir in the cinnamon, cloves, and agave syrup, set the cooker to Low, and cook uncovered 8 hours or overnight. Stir several times if possible, to prevent burning during the long cooking period.
• In the morning, transfer the persimmon mixture to a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the persimmon butter moving before leaving it on to puree. Puree in batches until smooth. If you have an immersion blender, you can puree the persimmon butter right in the cooker if desired.
• Sterilize the jars and lids in boiling water for at least 5 minutes. Pack the persimmon butter into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings. Allow the jars to cool to room temperature, then refrigerate the jars; persimmon butter will keep for several weeks.

SPICED BUTTER

Steps:

• Melt the butter in a medium saucepan over low heat, stirring frequently. As foam rises to the top, skim and discard it. Continue cooking, without letting the butter brown, until no more foam appears. Add the onion, garlic, ginger, fenugreek, cumin, cardamom, oregano, turmeric, and basil and continue cooking for 15 minutes, stirring occasionally.
• Remove from the heat and let stand until the spices settle. Strain through a fine-mesh sieve before using.

SOURDOUGH FRENCH TOAST WITH ORANGE BOURBON BUTTER AND SPICED PECANS

Steps:

• Preheat a large nonstick griddle or large skillet over high heat.
• Slice the bread on a diagonal into 1-inch slices. Thoroughly coat the bread with the beaten eggs, but do not soak the bread in the egg mixture-it will fall apart. Lightly brush the griddle with melted butter, if desired. Place the coated bread slices on the griddle. Cook over high heat until golden brown and cooked through, about 5 minutes per side. Remove from the pan to warm plates. Top each serving with 1 tablespoon Orange Bourbon Butter and sprinkle with 2 tablespoons Spiced Pecans. Serve immediately.
• Cream butter in a mixer. Add the bourbon and orange zest and mix well. Leave at room temperature and serve with the French toast. Refrigerate any leftovers.
• Yield: 8 servings
• Preheat oven to 350 degrees F.
• In a small bowl, mix the sugar and spices and set aside. In a medium bowl, mix the pecan pieces with the egg white until well coated. Add the sugar and spice blend to the pecans and toss together until well coated. Turn the nut mixture out onto a nonstick cookie sheet and bake until nuts are golden brown, about 20 to 30 minutes. Remove from the oven, let cool and then chop into small pieces.
• Yield: 8 servings

GINGER-PEAR SORBET IN SPICED BROWN BUTTER AND WALNUT TUILE CUPS

Steps:

• Combine 3 cups water, sugar, ginger, and lemon peel in large skillet. Bring to boil over medium-high heat, stirring until sugar dissolves. Reduce heat to mediumlow. Add pears to skillet; place parchment paper round atop pears, then cover with lid and simmer until pears are tender when pierced with small sharp knife, 10 to 15 minutes. Remove skillet from heat; uncover and cool pears completely in poaching liquid in skillet. Transfer mixture to bowl. DO AHEAD: Can be made 1 day ahead. Cover and refrigerate.
• Remove lemon peel strips and 3 ginger slices from poaching liquid and discard. Using slotted spoon, transfer pears and remaining ginger slices to food processor. Add pinch of salt and process until smooth. Transfer pear puree to large measuring cup; add 1 1/2 cups poaching liquid (reserve remaining poaching liquid). Stir pear eau-de-vie into pear mixture. Transfer pear mixture to ice cream maker and process according to manufacturer's instructions. Transfer pear sorbet to freezer container. Cover and freeze until firm. DO AHEAD: Sorbet can be made up to 3 days ahead. Keep frozen.
• Boil remaining poaching liquid in small saucepan until syrup is reduced to 1/2 cup, about 8 minutes. Carefully strain pear syrup into small bowl and cool. DO AHEAD Syrup can be made 3 days ahead. Cover and refrigerate. Place 2 small scoops or 1 large scoop of sorbet in each of 10 Spiced Brown Butter and Walnut Tuile Cups. Spoon small amount of pear syrup over each. Garnish with raspberries and serve.

SLOW COOKER SPICED APPLE AND PEAR BUTTER

Steps:

• Cut the fruit into large chunks. Process the apples and pears in a food processor, working in batches, until finely grated. Transfer the fruit to the slow cooker.
• Sprinkle in the brown sugar, apple juice, molasses, allspice, cloves and salt, and add the cinnamon sticks. Cover and cook 4 to 6 hours on high heat.
• Remove the lid and reserve the cinnamon sticks. Carefully return the fruit, in batches, to the food processor and process until smooth. Transfer the processed fruit back to the slow cooker along with the cinnamon sticks. Continue cooking on high until thick and spreadable, another 2 to 4 hours. Allow the mixture to cool before transferring to sealed airtight containers.
• Refrigerate up to 2 weeks or freeze up to 3 months.

MASA PANCAKES WITH SPICED BUTTER

Steps:

• Make the spiced butter: In a small bowl, using a fork, blend together the butter, sugar, cinnamon, ginger, chile powder, salt and nutmeg.
• Make the pancakes: Preheat the oven to 200 degrees F.
• In a large bowl, whisk together the flour, masa, sugar, baking powder, baking soda and salt. In another bowl, whisk together the buttermilk, eggs and oil. Stir the egg mixture into the flour mixture just until combined.
• Heat a large nonstick or cast-iron skillet over medium heat. Brush the skillet with oil. Scoop three 1/3-cup mounds of the batter into the skillet, spreading them slightly. Cook until bubbles appear on the surface, about 3 minutes. Flip the pancakes and cook until they are golden brown on the bottom, about 2 minutes longer. Transfer the pancakes to a baking sheet and put it in the oven to keep warm. Repeat with the remaining batter, adding more oil to the skillet if needed.
• Serve the pancakes with the spiced butter and warm maple syrup.

COUNTRY APPLE TART WITH SPICED BROWN BUTTER

Steps:

• For crust:
• Blend flour, sugar, and salt in processor. Add butter and process, using on/off turns, until mixture resembles coarse meal. Add egg yolks and process, using on/off turns, until dough comes together in large moist clumps. Gather dough into ball; flatten into disk. Cover with plastic; chill 20 minutes.
• Spray 10-inch-diameter springform pan with nonstick spray. Divide dough into 2 equal pieces. Roll out 1 dough piece on generously floured surface to 10 1/2-inch round. Roll dough up on rolling pin and transfer to pan. Press dough round into bottom of pan, patching any cracks. Divide second dough piece into 4 equal pieces. Roll out each piece between palms and generously floured surface to 7-inch rope. Place dough ropes end to end to form 1 continuous ring along bottom edge of pan. Press dough ring firmly up sides of pan, forming 1 3/4-inch-high sides. Press dough seams together to seal. Cover and refrigerate overnight.
• Preheat oven to 400°F. Bake crust just until set and very light golden around edges, about 10 minutes. Cool.
• For apples:
• Position 1 rack in bottom third of oven and 1 rack in center of oven and preheat to 400°F. Spray 2 heavy large rimmed baking sheets with nonstick spray. Toss apples with butter and lemon juice in very large bowl. Arrange in single layer on sheets, leaving spaces between apples. Sprinkle 3 tablespoons sugar over apples on each sheet. Bake until apples are tender and golden brown, turning apples occasionally and rotating pans between lower and higher racks, about 40 minutes. Cool. (Crust and apples can be made 1 day ahead. Cover crust and store at room temperature. Place apples in bowl. Cover; refrigerate.)
• Place pan with crust on clean baking sheet. Arrange apple wedges close together, standing on short ends, in concentric circles in crust.
• For spiced brown butter:
• Melt butter in heavy small saucepan over low heat. Scrape seeds from vanilla bean into butter; add bean. Add cloves, star anise and cinnamon stick. Cook over low heat until butter turns golden brown and spices flavor butter, adjusting heat if necessary to prevent burning and stirring frequently, about 25 minutes.
• Preheat oven to 350°F. Whisk eggs, sugar, flour, and salt to blend in medium bowl. Strain spiced brown butter mixture into egg mixture; whisk to blend. Reserve vanilla bean, star anise, and cinnamon stick; discard cloves. Slowly pour egg mixture over apples in crust. Bake until egg mixture is set, puffed and light golden and apples are deep golden brown, about 1 hour 5 minutes. Cool on rack at least 30 minutes. (Can be made 8 hours ahead. Let stand at room temperature.)
• Release pan sides. Transfer tart to platter. Garnish tart with reserved vanilla bean, star anise, and cinnamon stick, if desired. Serve tart slightly warm or at room temperature with ice cream.
• Brown star-shaped seed pods available at Asian markets and specialty foods stores and in the spice section of some supermarkets.

SPICED PEAR BUTTER

Steps:

• Combine pears, wine and lemon juice in heavy large saucepan. Cover and simmer until pears are soft, pushing unsubmerged pears into liquid occasionally, about 25 minutes. Force through food mill or coarse sieve to remove pear peel. Transfer to processor and puree.
• Return puree to heavy large sauce-pan. Add remaining ingredients. Stir over low heat until sugar dissolves. Increase heat to medium and boil gently until mixture thickens and mounds slightly on spoon stirring often, about 50 minutes.
• Discard fruit slices, cloves, vanilla and cinnamon. Spoon butter into hot canning jar, filling only to 1/4 inch form top. Immediately wipe rim, using towel dipped into hot water. Place lid on jar; seal tightly. Repeat with remaining jars.
• Arrange jars in large pot. Add boiling water to pot so that at least 1 inch of water covers tops of jars. Cover pot and boil rapidly 15 minutes. Remove jars from pot. Cool to room temperature. Press center of each lid. If lid stays down, jar is sealed. (If lid pops up, store butter in refrigerator.) Store in cool dry place up to 1 year. Refrigerate after opening.