Tag Archives: butter
They’re not too sweet, a little chewy from the cranberries, soft, and crumbly like your traditional butter cookie. Without a doubt it’s easy to lose track how many you’ve eaten in one sitting. I swear they magically appear in my hand, I’m not sure how it happens.
I love things during the holidays for a classy look on some dessert options but not much has stopped me from making these during any other time of the year in the past. If you’re in the mood for any kind of cook at any time of year, no one can tell you no and stop you! Just a fair warning, you’ll probably want to double up the recipe. You’ll see why! 🙂
WHITE CHOCOLATE CRANBERRY BUTTER COOKIES
Preheat oven to 350 F degrees.
Combine the flour and baking powder in a large bowl and set aside.
Cream the sugar and butter in your stand or hand held mixer then add the egg and extracts until well combined.
Gradually add the flour mixture to the sugared butter and beat until just combined. Make sure to scrape down the sides of the bowl, especially the bottom.
Add the chopped white chocolate chips and cranberries. Use a large spoon to fold everything together in the cookie dough.
Line a baking sheet with parchment paper. Use a medium (1.5 tablespoon) cookie dough scooper to scoop each butter cookie onto the baking sheet. Use the back of a teaspoon and flatten the center of the cookie with an imprint.
Bake at 350 F degrees for about 10 to 12 minutes. Let them sit a few minutes to cool before removing.
Gorgonzola Butter in my opinion is the yummiest way to enjoy gorgonzola cheese. For those who love Blue Cheese would definitely appreciate gorgonzola, especially mixed up with fresh chives and homemade butter melted on top of your favorite cut of steak; which mind you is ridiculously easy to make! You should give a try at least once, here’s my simple step-by-step recipe, Homemade Butter. I stumbled upon this idea of butter when I had leftover king crab meat, little bit of gorgonzola, chives that needed to be used fast and I had just bought filets. So I made the Gorgonzola Butter, let that melt on top of the steak straight out of the oven and then piled the top of all that with the crab meat. I’ll just say that any time I eat king crab, I’m always going to purposely leave just enough leftovers to do this again.
Making decked out butters for all sorts of culinary purposes is really fun because there are so infinite flavors you can turn butter into, whether it’s breakfast, lunch, dinner, or dessert. I did a Tarragon Chive Butter for one of my recent recipe posts: Bison Filet With Tarragon Chive Butter. If you want to try a more milder profile, give that one a guy to start with. But feel free to throw in chopped sun-dried tomatoes, garlic, fresh grated horseradish, any of your favorite spices, whatever you love most and enjoy!
Mix everything together in a bowl until well combined.
Place on a sheet of plastic wrap, wrap it up and shape the butter into a 1 1/2" thick log.
Refrigerate for at least an hour to harden.
This is the ultimate special occasion recipe whether it’s for someone special or you want something easy and elegant for a group. I’m not going to try and deceive people with the idea that Bison filet is affordable. It is not cheap. You’ll probably pay around $34.99 per pound. But it is worth every damn cent. For a lesser expensive option you can go with beef filet instead. It wasn’t long ago I went to Whole Foods with the intention to buy two filets but they were all out. Grass-fed bison filet was my only filet option, um YES PLEASE. FORCE ME, TAKE THE MONEY! No regrets. Every bite was heaven. And that is why I’m sharing this with you. Because I don’t eat steak often, when I do it’s filet. And now, I prefer bison over beef every damn time. UGH damn foodies.
The recipe is very straight forward and takes no time at all to do. The finishing butter is to die for especially if you make Homemade Butter. Because there’s not a whole lot of time required to make this, you could make it extra special by making your own homemade butter in about 15 minutes. Some times putting a little more time and effort into something shows you care. People tend to appreciate that a lot. I know I do. The delectable side dish in the picture is my Maple Capocollo Wrapped Haricot Verts. It’s my absolute favorite to go with the bison filet because it also doesn’t take much time to assemble and you let the oven do all the cooking.
BISON FILET & TARRAGON CHIVE BUTTER
Cover a both sides of the bison filets with a generous amount of sea salt and fresh ground pepper. Let the filets sit until they’re about room temperature.
Using the back of a spoon, soften the butter and mix in the fresh tarragon and chives with a pinch of sea salt. Set aside or refrigerate until ready to use.
Heat an iron skillet over medium-high heat. Drizzle the bottom with olive oil and sear the bison filets about 3 minutes on each side. Then place the iron skillet in the oven at 400 F for about 12-15 minutes for medium rare to medium.
Place the filets on their plate with a dollop of the tarragon chive butter on top. Place aluminum foil on top creating a tent. Let rest for 5 minutes.
There’s nothing quite like homemade jam using fresh fruit. With peach season in full swing I snagged several peaches from my half bushel I got at the Nashville Farmers Market and decided to once again incorporate bourbon with peaches. It’s part jam and part fruit butter that can be used on ANYTHING! I’ve used this on toast, on ice cream, as a glaze for wild caught Alaskan salmon that turned out incredible.
But I must confess, one of my weaknesses is cheese and crackers. Not just any cheese though, a great strong tangy cheese will go great like swiss, sharp cheddar, a little gorgonzola or a soft cheese like camembert. And since we’re on the topic of cheese, you could totally make a quick crostata or galette with your favorite store bought dough. A little cheese, peach jam and nuts. SO GOOD! You know, just some ideas for you to enjoy!
BOURBON VANILLA PEACH JAM
Fill a large pot with water and bring to a boil. Make a very shallow cut like an “X” at the bottom of the peaches.
Boil each peach for about 30 seconds. Remove from the water and peel the skin off.
Cut the peach flesh off from around the pits and discard them.
Puree the peaches in a blender or food processor and set aside.
In a sauce pan, melt the butter, add the peach puree, bourbon, sugar, lemon juice, and vanilla extract. Let it come to a boil stirring frequently to prevent from burning.
Reduce the heat so the jam can reduce slowly while it simmers. Still stirring frequently, scraping down the sides from time to time. Do this for about 40 minutes or until fairly thick.
Let it cool before placing in a jar.
The jam will thicken more as it cools.
Making homemade butter is quite possibly the most easiest thing you can do in the kitchen. Don’t let the idea of having to go buy cheesecloth and use it scare you. In fact you can find them at pretty much any grocery store. Or you can find better quality ones that you can use over and over again on Amazon.com; which is what I do. It’s extra rewarding to make your own homemade butter especially when it only takes 15 minutes start to finish.
If you have access to heavy cream from a dairy farmer, then even better. You can save a decent amount of money especially for large families if you make your own butter especially if you’re buying a good quality block of butter at the store. Usually I buy grass-fed butter at the store. It has a lot more flavor, it never gets super hard so it’s easy to spread on bread and it softens very quick to room temperature when you want to bake. It’s also a lot healthier for you containing healthy fats because the animal is eating grass (what it normally would in the wild), not grain etc. You really are what you eat.
When you don’t have a punching bag to let out some aggression, you can squeeze and knead the liquid from the butter. It really is a great stress reliever LOL! I mean, it does help. Anyways, making homemade butter doesn’t have to end at just plain butter. You can control the amount of salt you put into it, which is perfect for those who like salted butter but have to watch their sodium intake. And the best thing of all, making different flavors for all sorts of purposes like melting on top of your favorite cut of steak. I’ll be sharing some flavor ideas very soon. So be on the lookout!
Fold the cheesecloth into two layers.
Whisk the heavy whipping cream on high speed with an electric stand mixer for about 10 minutes until the pale yellow butter starts to separate from the liquid.
Transfer everything into the lined strainer. Gather the cheesecloth around the solids and knead the butter to form a ball and squeezing out the excess liquid.
Rinse well under cold water. Remove from cheesecloth and pat dry with paper towels.
Season the butter with salt and use the back of a spoon to fold it in until everything is well incorporated. Taste a tiny bit to gauge the salt contents to your preference.