Veg Cooking for Everyone--Flavored Butters

[Guest guest]

Of course, you could use margarine in place of the butter.

 

Blossom Butter

Herb Butter

Mustard Butter

 

 

* Exported from MasterCook *

 

Blossom Butter

 

Recipe By :Vegetarian Cooking for Everyone, Deborah Madison

Serving Size : 0 Preparation Time :0:00

Categories : Vegetarian Cooking for Everyon

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1/4 pound butter -- room temperature

2 tablespoons finely chopped mixed herbs (opal basil,

marjoram, chives, thyme)

3 tablespoons chopped edible blossoms (sage, rosemary,

borage, calendula, or nasturtium)

salt & freshly milled white pepper

 

Nasturtium Butter: Use nasturtium blossoms along with 2 tender nasturtium

leaves, finely sliced. This butter has a peppery flavor that lifts up so-so

soups and is delicious in a cucumber salad.

 

Combine all ingredients together with a wooden paddle or spoon. Transfer to a

crock or set on a sheet of wax paper, roll into a cylinder, and freeze until

firm. Once frozen, the flavored butter can be sliced into thin disks and

floated on soups or used in a number of other recipes that follow.

 

S(ISBN):

" 0-7679-0014-6 "

Copyright:

" 1997 "

Yield:

" 1/2 cup "

 

- - - - - - - - - - - - - - - - - - -

 

Per Serving (excluding unknown items): 814 Calories; 92g Fat (99.5% calories

from fat); 1g Protein; trace Carbohydrate; 0g Dietary Fiber; 249mg Cholesterol;

938mg Sodium. Exchanges: 18 1/2 Fat.

 

 

Nutr. Assoc. : 0 0 0 0

 

 

* Exported from MasterCook *

 

Herb Butter

 

Recipe By :Vegetarian Cooking for Everyone, Deborah Madison

Serving Size : 0 Preparation Time :0:00

Categories : Vegetarian Cooking for Everyon

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1/4 pound butter -- room temperature

2 tablespoons chopped thyme

3 tablespoons chopped marjoram

1 shallot -- finely diced

1/2 teaspoon grated lemon zest

1 pinch salt

 

Combine all ingredients together with a wooden paddle or spoon. Transfer to a

crock or set on a sheet of wax paper, roll into a cylinder, and freeze until

firm. Once frozen, the flavored butter can be sliced into thin disks and

floated on soups or used in a number of other recipes that follow.

 

S(ISBN):

" 0-7679-0014-6 "

Copyright:

" 1997 "

Yield:

" 1/2 cup "

 

- - - - - - - - - - - - - - - - - - -

 

Per Serving (excluding unknown items): 821 Calories; 92g Fat (98.6% calories

from fat); 1g Protein; 2g Carbohydrate; 0g Dietary Fiber; 249mg Cholesterol;

1072mg Sodium. Exchanges: 1/2 Vegetable; 18 1/2 Fat.

 

 

Nutr. Assoc. : 0 0 0 0 0 0

 

 

* Exported from MasterCook *

 

Mustard Butter

 

Recipe By :Vegetarian Cooking for Everyone, Deborah Madison

Serving Size : 0 Preparation Time :0:00

Categories : Vegetarian Cooking for Everyon

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 clove garlic -- put through a press

1/4 pound butter -- room temperature

1 tablespoon Dijon mustard -- or to taste

1 large shallot -- finely diced

OR 2 tbsp. minced scallion

2 tablespoons chopped parsley

salt & freshly milled pepper

 

Combine all ingredients together with a wooden paddle or spoon. Transfer to a

crock or set on a sheet of wax paper, roll into a cylinder, and freeze until

firm. Once frozen, the flavored butter can be sliced into thin disks and

floated on soups or used in a number of other recipes that follow.

 

S(ISBN):

" 0-7679-0014-6 "

Copyright:

" 1997 "

Yield:

" 1/2 cup "

 

- - - - - - - - - - - - - - - - - - -

 

Per Serving (excluding unknown items): 839 Calories; 93g Fat (97.0% calories

from fat); 2g Protein; 4g Carbohydrate; 1g Dietary Fiber; 249mg Cholesterol;

1131mg Sodium. Exchanges: 0 Lean Meat; 1/2 Vegetable; 18 1/2 Fat; 0 Other

Carbohydrates.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0