If you’ve been around our store or followed any of our social media feeds recently, you may have seen our new Grass Fed Butter flying off the shelves lately. Butter is an essential component in all sorts of recipes or even just as a topper for your biscuits and toast, but what’s really cool about it is just how flexible the stuff is and how easily you can add a little flavor to it! We’ve collected a few butter recipes below for you to peruse. Check them out and see how you can spice up some of your usual recipes.
If you want the nice, smooth texture of butter with a little sweetness to it, honey butter is a must-have. It’s an alarmingly simple recipe and delicious to boot. All you need for this Alton Brown-created recipe is some butter (may I recommend ours? ( ͡° ͜ʖ ͡°)), honey (again, from our shop???), cinnamon, and vanilla extract. From there it’s only a couple hours of cooling and you’ll have a nice supply of tasty butter for your bagels, toast, or if you’re really daring, you can just eat the stuff off a spoon.
1 pound butter
1/4 cups honey
1/2 teaspoon ground cinnamon
1/2 teaspoon vanilla extract
- Cut the butter into chunks using the dough scraper.
- Place butter into the mixer’s work bowl and beat at low speed, using the whisk attachment to loosen the butter. Increase the speed to medium and add the honey, cinnamon, and vanilla extract and beat until well combined, about 5 to 7 minutes. Remove butter from bowl and spoon onto parchment paper or plastic wrap. Roll into a log and refrigerate for 2 hours.
Clarified butter is just butter with the milk solids removed. This leaves just the butterfat which has a stronger and better taste to it than butter in its usual store-bought form. It also has a higher smoke point, which means it’s more suited to sautéing and other cooking methods. It also has a longer shelf life since the milk components are removed. It’s ALSO way safer for you lactose intolerant folks out there. The benefits are endless!! Well really it’s just those I guess. Here’s another simple “recipe” (more of a preparation method) from Alton Brown, pretty much just requiring butter and some cheese cloth.
1 1/2 pounds unsalted butter, cut into 1-inch pieces
- Place the butter in a 2-quart saucepan and set over medium heat. Once the butter has liquefied, decrease the heat to lowest setting then adjust to maintain a low boil. Cook for approximately 45 minutes or until the butter reaches 260 degrees F, is clear, and the foam on top is slightly browned. Strain the clarified butter through 4 layers of cheesecloth set into a hand strainer into a heatproof vessel. Cool completely before refrigerating in an airtight container for up to six months. Can be frozen for up to a year.
Butter can be sweet but it can also be pretty spicy! This recipe is part of a collection of various herb- and spice-imbued mixtures from Dana Meredith at tasteofhome.com. Her recipes have the same general preparation but with varying ingredients. This is just one of those recipes, but I’d encourage you to check out the source above to see the rest!
1-1/2 teaspoons grated lime peel
1 teaspoon minced fresh cilantro
1/2 teaspoon ground chipotle pepper
1/2 cup butter, softened
- Stir 1-1/2 teaspoons grated lime peel, 1 teaspoon minced fresh cilantro and 1/2 teaspoon ground chipotle pepper into 1 stick softened butter. Yield: 8 servings
There are a ton of different butter recipes out there to vastly improve your butter experience, and hopefully this little taste will encourage you to go out and find some more. It’s easy enough to mix stuff into your butter, so why not experiment a little? Thanks for reading and check back in periodically for more recipes and other updates.