I have long been fascinated by flavored butters. For some reason, however, I have never ventured past honey butter on corn muffins or garlic butter on bread. My world has been significantly broadened since reading Lucy Vaserfirer’s new book Flavored Butters (ad). Who doesn’t love butter?Lucy, who blogs at Hungry Cravings, shows you how easy it is to make flavored or compound butters. Her cookbook starts with a chapter on butter basics and then is divided into two main sections: savory and sweet. Also included are clarified and brown butter combinations for dipping and sauces.
In the Savory section, Lucy travels the entire globe in her flavor combinations, starting with familiar American and European ingredients. Garlic begins the list, but herbs and other aromatics quickly make an appearance. Rosemary, tarragon, mint, caramelized onions, shallots, even olives and anchovies show up in delicious combinations. At the top of each recipe, Lucy gives suggestions for each particular butter’s use. The more exotic flavored butters like Wasabi and Kimchi would be perfect with grilled beef or other meats. On to the Sweet section, Lucy mixes honey, maple syrup or different sugars or jams to achieve just the right balance of sweet, butter and flavors like vanilla, spice, lavender or fruit. Bread, scones, muffins and pancakes will never be the same! The nice thing about all of these butters is that they go together in a snap. Simply soften your butter and stir or whip in the ingredients. Poof! With Lucy’s help, your meals will go from ho-hum to ba-da-bing in minutes.Because of the season, I chose to make the Pumpkin Spice Butter first. This went wonderfully on French toast, but I am thinking I’d like to try it on a baked sweet potato or some roasted butternut squash. The flavor was spectacular. Like I said, I cannot believe I was stuck in the honey butter rut!
I have also bookmarked Caramelized Onion Butter, Curry Butter, Sage Brown Butter, Bed and Breakfast Butter along with many others. Lucy has inspired me to take our butter consumption to the next level.
- 8 Tbsp butter, softened
- 2 Tbsp maple syrup
- 1½ tsp cinnamon
- ½ tsp allspice
- ¼ tsp ginger
- ⅛ (or less) ground cloves
- ½ tsp vanilla extract
- Combine all ingredients in a bowl.
- Beat together on medium speed with a hand mixer or blend with a spoon.
- Transfer to small serving bowl.
- Refrigerate until ready to use and all leftovers.
I received a complimentary copy of this cookbook from Harvard Common Press, but all opinions stated herein are my own.