Flavored Butters: How to Make Them, Shape Them, and Use Them as Spreads, Toppings, and Sauces

Lucy Vaserfirer's Flavored Butters offers 50 recipes and techniques for delectable homemade flavored butters, covering both sweet and savory applications.

Flavored butters, also called compound butters, have a multitude of uses. They make a plain baguette or artisan loaf come alive with flavor; they complement a hearty breakfast muffin or delicate scone; they serve as quick-fix sauces for a piece of fish, meat, or a bowl of pasta; and they brighten an artichoke or a serving of green beans in surprising ways. We often see flavored butters as an elegant touch to bread service in restaurants, but there are plenty more varieties and uses that are easy for home cooks to use in their kitchens as well.

The recipes are amazingly quick to execute in the kitchen and transformative in the flavor they impart, and each recipe has advice about what the butter is best used on. Enhance your meals with: • Shallot-Herb Butter • Rosemary–Roasted Garlic Butter • Mint Butter • Caramelized Onion Butter • Chipotle Butter • Kimchi Butter • Orange-Honey Butter • Salted Caramel Butter • Rose-Berry Butter • Hazelnut Praline Butter • And many more In addition to the recipes, there are plenty of photographs to illustrate, and ample tips and tricks, like the perfect temperature at which to serve the butters, how to serve, and the tools needed for making stunning presentations with flavored butters.

Add alluring flavors to your everyday meals with these delightful homemade butters.

© 2013 Harvard Common Press (Rafbók): 9781558328082

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Rafbók: 2 april 2013