Guest guest Posted November 17, 2000 Report Share Posted November 17, 2000 Olive-Rosemary Butter Saffron Butter Spicy Moroccan Butter * Exported from MasterCook * Olive-Rosemary 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 1/2 cup finely chopped Nicoise olives 1 tablespoon minced rosemary 1 teaspoon minced thyme 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): 814 Calories; 92g Fat (99.5% calories from fat); 1g Protein; trace Carbohydrate; 0g Dietary Fiber; 249mg Cholesterol; 1071mg Sodium. Exchanges: 18 1/2 Fat. Nutr. Assoc. : 0 0 0 0 0 0 * Exported from MasterCook * Saffron 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 -------- ------------ -------------------------------- 2 pinches saffron threads -- pulverized 1/4 pound butter -- room temperature 1 large shallot -- finely diced 2 teaspoons finely chopped marjoram or basil 1 tablespoon finely chopped parsley 1/2 teaspoon grated orange or lemon zest 1 pinch cayenne salt & freshly ground pepper Cover the saffron with 2 teaspoons of hot water and let steep until the color emerges after a few minutes. Work it into the butter with the remaining ingredients. 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): 822 Calories; 92g Fat (98.5% calories from fat); 1g Protein; 2g Carbohydrate; trace Dietary Fiber; 249mg Cholesterol; 939mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Vegetable; 18 1/2 Fat. Nutr. Assoc. : 0 0 0 0 0 0 0 0 * Exported from MasterCook * Spicy Moroccan 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 -------- ------------ -------------------------------- 1/2 bunch scallions -- white parts only 2 cloves garlic -- coarsely chopped 1 tablespoon sweet paprika 2 teaspoons ground cumin 1/2 teaspoon ground coriander cayenne pepper -- to taste 2 tablespoons chopped parsley 2 tablespoons chopped cilantro 1 teaspoon chopped mint salt 1/4 pound butter -- room temperature juice of 1 lime Pound the scallions, garlic, ground spices, herbs, and 1/8 tsp. salt in a mortar to form a slightly rough paste (or puree in a small food processor). Stir this paste into the butter with the lime juice. 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): 846 Calories; 93g Fat (96.4% calories from fat); 3g Protein; 5g Carbohydrate; 1g Dietary Fiber; 249mg Cholesterol; 952mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 18 1/2 Fat. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 Quote Link to comment Share on other sites More sharing options...
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