Make Ahead, Quick Fix
Butter Trio
Prep Time: 15 Minutes Start to Finish: 2 Hours 15 Minutes About ½ cup of each butter
- Raspberry-Jalapeño Butter
- ½ cup butter, softened
- 1½ teaspoons finely chopped seeded jalapeño chile (about 1 small)
- 1 teaspoon cider vinegar
- ⅛ to ½ teaspoon ground red pepper (cayenne)
- ¼ cup fresh raspberries, mashed
- Apricot-Curry Butter
- ½ cup butter, softened
- 2 tablespoons finely chopped dried apricots
- 1 teaspoon curry powder
- 1½ teaspoons honey
- Chocolate-Hazelnut Butter
- ½ cup butter, softened
- 2 tablespoons hazelnut spread with cocoa
- 1 tablespoon finely chopped hazelnuts (filberts), toasted
- 1 tablespoon miniature semisweet chocolate chips
1 In small bowl, mix ½ cup butter, the chile, vinegar and red pepper until well blended. Fold in raspberries. In two separate small bowls, mix Apricot-Curry Butter ingredients and Chocolate-Hazelnut Butter ingredients until well blended.
2 Spoon butters into serving dishes; cover with plastic wrap. Refrigerate at least 2 hours to blend flavors. Remove from refrigerator about 30 minutes before serving to soften.
1 Tablespoon Raspberry-Jalapeño Butter: Calories 110; Total Fat 12g (Saturated Fat 7g, Trans Fat 0g); Cholesterol 30mg; Sodium 90mg; Total Carbohydrate 1g (Dietary Fiber 0g); Protein 0g Exchanges: 2½ Fat Carbohydrate Choices: 0
Make-Ahead Magic These elegant butters can be prepared and refrigerated up to 2 days before serving.
Festive Touch Make logs of butter to slice and serve or to give as gifts. Form small log shape of butter on plastic wrap. Tuck plastic wrap tightly around log and roll gently to make a smooth shape. Refrigerate as directed. To serve, unwrap and slice while cold; arrange slices on serving plate.
Festive Touch For a special added touch, roll each log in a coating before wrapping. For Raspberry-Jalapeño Butter, use 2 tablespoons chopped fresh cilantro. For Apricot-Curry Butter, use 2 tablespoons chopped fresh parsley. For Chocolate-Hazelnut Butter, use an additional 2 tablespoons finely chopped hazelnuts or chocolate chips.
Kitchen Secrets To toast hazelnuts, sprinkle in ungreased skillet. Cook over medium heat 5 to 7 minutes, stirring occasionally until nuts begin to brown, then stirring constantly until nuts are light brown.
