Top News

ERIN SULLEY: A buttery secret

The author set to serve her first batch of flavoured butter. You could almost call it a buttery charcuterie board. — Paul Pickett photo
The author set to serve her first batch of flavoured butter. You could almost call it a buttery charcuterie board. — Paul Pickett photo - Contributed

Raspberry and honey butter will melt in your mouth.
Raspberry and honey butter will melt in your mouth.

Butter. Yes, it’s filled with fat and described as an edible fatty substance made by churning cream. Let’s face it, it’s fatty and it’s absolutely delicious.

Have you ever gone to a restaurant and the server brings out warm bread with fluffy spreadable flavoured butter? It’s my weakness. Sometimes I catch myself staring at it in a way that would make a human blush, secretly hoping my friends will take a pass so I can hoard it all to myself. I try to time my move perfectly, chiming in with, “Oh, is anyone going to take that last piece?”, while they’re deep in conversation.

Did you know you can bring fancy-flavoured butter to your own kitchen table? It’s honestly effortless and takes only a few steps. Flavoured butter adds intense flavour to bread, meat, pasta, fish, veggies and more. I love how you can customize it to your taste. What would you like, savory, sweet or spicy? You can have whatever your little buttery heart desires, foodie friends.


 

“If you cook with butter there is no margarine for error.” – Unknown Author

You can choose to blend ingredients with a spoon, mixer or food processor. Whatever tickles your fancy.
You can choose to blend ingredients with a spoon, mixer or food processor. Whatever tickles your fancy.

There’re all sorts of ways to add flavour. Hear me out. Imagine your fork filled with sliced tenderloin as chile flavoured butter melts over the meat. Ummm… yes please! How about popping garlic and parsley butter on grilled potatoes or slathered on grilled veggies? And for breakfast you can spread berry butter over your French toast or smother your tea biscuit with whipped strawberry butter.

Oh, and I can’t forget to tell you about the extra taste cilantro lime butter adds to baked cod.

Piping the butter provides an elegant look. A blackberry on top certainly gives it a final touch.
Piping the butter provides an elegant look. A blackberry on top certainly gives it a final touch.

OK, it’s instruction time so pay close attention because this is going to go by real fast. Take your butter out of the fridge, soften for an hour at room temperature, beat the butter with a spoon or mixer until it’s soft, add your flavouring and stir again until well mixed. Bon Appetite! I promised you simple. Minimal effort, folks!
What? You don’t want to make this every single time you cook?

Let me walk you down easy street. Whip up a few batches and freeze them for future use by scooping your butter mixture onto parchment paper or plastic wrap. Perhaps you have some nifty reusable food wraps? (Note to self, buy some nifty reusable food wraps for yourself, Erin. I’m trying to get out of this plastic world.)

OK, back to butter. Roll your flavoured butter into a salami shape and twist the ends. The recipes I’ve read say it keeps for three days in the fridge and one month in the freezer. I would date it before putting it away. You’ll thank yourself later.

Parsley and garlic – say no more. Put a slice atop a piece of meat, once platted, and watch it melt.
Parsley and garlic – say no more. Put a slice atop a piece of meat, once platted, and watch it melt.

“The only thing better than butter is more butter” - Author Unknown

Want to go over the top with baked goodies? We already add a lot of flavour with varied toppings like icing and glazes, however, have you considered adding an extra burst of flavour from within? I found a recipe for peanut butter cookies laced with mango-cinnamon butter that I can’t wait to try.

For those who are dairy-free, let’s face it, the coconut and soy-based spreads you’re using have little to zero flavour. Turn your blah into “more please” by flavouring it to your liking.

Vanilla pecan butter with toasted baguette is scrumptious. Folding the pecan bits in, rather than blending with a food processor, provides a little crunch.
Vanilla pecan butter with toasted baguette is scrumptious. Folding the pecan bits in, rather than blending with a food processor, provides a little crunch.

You could just spoon the flavoured butter into a small dish, but what’s the fun in that? Try piping it out of an icing bag for a unique look. If you don’t have an icing bag then you can cut the corner off a sandwich bag. If you decided to go with butter logs, take it out of the freezer, cut into pieces and layer them like you would with cheese slices. Remember, it’s the little things that make a big impact.
There are a few things to keep in mind before you start your butter adventures. Use semi-salt or unsalted butter. Don’t season your grill; butter burns too quickly. Slicing off pieces of the frozen butter log, when needed, allows for less waste. No. 1: let your frozen butter sit out for an hour to make sure it’s room temperature before use. Trust me, this keeps the profanity at bay.

I brought the blackberry butter and honey and raspberry butter into work – let’s just say it didn’t take long before the seal of approval was given. However, my favorite so far is vanilla pecan. The plan this weekend is to try something on the spicy side; perhaps a paprika butter.

What’s your plan?
Suffice to say, flavoured butter is definitely fit to eat.

Erin Sulley is a self-confessed foodie who lives in Mount Pearl. Email
erinmsulley@gmail.com Twitter @ErinSulley Instagram @erinsulley

Previous column:

ERIN SULLEY: Make breakfast while you sleep






 

Recent Stories