DILL-CHIVE BUTTER
Try any of the savory herb butter variations on steamed fresh vegetables and baked or grilled fish. The sweetened fruit butters are wonderful on quick breads, muffins, and warm biscuits.
Try any of the savory herb butter variations on steamed fresh vegetables and baked or grilled fish. The sweetened fruit butters are wonderful on quick breads, muffins, and warm biscuits.
START TO FINISH: 30 MINUTES MAKES: 2 CUPS
1. In a large mixing bowl beat butter with an electric mixer on medium speed until fluffy, scraping bowl occasionally. Add dill, chives, and pepper. Beat on low speed until combined. Divide butter among four pieces of plastic wrap. Shape each portion into a 4-inch log. Wrap each log in plastic wrap, then in foil; label.
2. Store for up 3 months in the freezer or for up to 2 weeks in the refrigerator.
3. To serve, let chilled butter stand at room temperature for 30 to 60 minutes (1½ to 2 hours if frozen) or until softened. Cut into slices.
TARRAGON-SHALLOT BUTTER: Prepare as directed, except substitute ¼ cup finely snipped fresh tarragon and 2 tablespoons finely chopped shallot for dill and chives.
GREMOLATA BUTTER: Prepare as directed, except substitute ⅓ cup finely snipped fresh Italian (flat-leaf) parsley, 2 teaspoons finely shredded lemon peel, and 2 cloves garlic, minced, for the dill, chives, and pepper.
CILANTRO-LIME BUTTER: Prepare as directed, except substitute ⅓ cup finely snipped fresh cilantro, 2 tablespoons finely chopped fresh jalapeño chile peppers (see tip), and 1 tablespoon finely shredded lime peel for dill and chives.
RASPBERRY BUTTER: Omit dill, chives, and pepper. In a large mixing bowl beat butter and 2 tablespoons powdered sugar with electric mixer on medium speed until fluffy, scraping bowl occasionally. Add 1 cup fresh raspberries. Beat on low speed until combined, scraping sides of bowl once. Continue as directed in Step 2.
PER 1 TABLESPOON DILL-CHIVE, TARRAGON-SHALLOT, GREMOLATA, CILANTRO-LIME, AND RASPBERRY VARIATIONS: 102 cal., 12 g fat (7 g sat. fat), 30 mg chol., 101 mg sodium, 0 g carb., 0 g fiber, 0 g pro.
BLACKBERRY-HONEY BUTTER: Omit dill, chives, and pepper. In a food processor combine ½ cup fresh blackberries and ½ cup honey. Process until smooth. Strain through a fine-mesh sieve; discard seeds. In a mixing bowl beat butter with an electric mixer on medium speed until fluffy, scraping bowl occasionally. Add strained berries. Beat on low speed until combined. Coarsely chop ½ cup fresh blackberries. Gently fold into butter mixture. Continue as directed in Step 2.
PER 1 TABLESPOON: 120 cal., 12 g fat (7 g sat. fat), 30 mg chol., 101 mg sodium, 5 g carb., 0 g fiber, 0 g pro.