Angelica Butter Recipes

ANGELICA BUTTER

Steps:

• Soften the butter in a small bowl. Mix in the remaining ingredients. Spread the mixture on a sheet of plastic wrap and refrigerate until firm. Roll into a log shape and wrap in plastic wrap. The log can be frozen until needed. Slice into coin-sized pieces and melt over grilled or sautéed fish before serving.

ANGELICA BUTTER

Steps:

• Note: 1 cube butter=1/2 cup.
• Place the butter in a mixing bowl.
• Stir in the remaining ingredients.
• Place the mixture on a sheet of plastic wrap and set in the refrigerator until stiff enough to form a log.
• Shape the butter about 1 1/2" thick and cover with the plastic. Freeze the log until you are ready to use it. Tip: To shape the butter, I used an old stainless covered butter container like this: (http://myzerowaste.com/wp-content/uploads/2009/02/butter-dish.jpg) that I found at a second hand store. It wasn't exactly "log" shaped rather rectangular but it worked out well.
• Slice butter into 16 coin sized pieces so they will melt easily.
• Place directly from the freezer onto hot fish (grilled, poached, baked, etc.) or a variety of hot vegetables.
• Prep time does not include freezing the butter.
• Yield is half cup or approximately 16 butter "coins".

HOMEMADE CANDIED ANGELICA - FOR CAKES, BAKES AND DESSERTS

Steps:

• Please note, in order to have this recipe posted, I had to put in quantities - they are approximate, depending on how many stems you are candying!
• Cut angelica stalks in their 2nd year. Unlike many other plants, the big stalks are better as long as they are still green (not purple or white).
• De-leaf, remove leaf stalks and cut into pieces of about 6 inches, and soak in cold water for about 8 hours.
• Boil water and plunge the stalks inches Boil until the stalks begin to soften (add about half teaspoon of baking soda per pint of water to keep the vivid green colour, which is associated with 'real' candied angelica that is found in France) It also helps to soften.
• Cool under running water, drain, then peel removing the long stringy parts on the outside of the stalks.
• Put them into a syrup made up of of 1 cup sugar, and 1 cup water; soak for 24 hours.
• Cook in them in the syrup and repeat once a day for four days, by which time the angelica should be translucent without losing shape.
• Remove the angelica stems from the pan and let them drain on a covered rack or screen until dry and glossy.
• N.B.(You can roll the stems in caster sugar, BEFORE drying them on the rack/screen if you wish.).
• Store in an airtight tin or jar, and in a cool, dark place; they will last for up to 2 years in the right storage conditions.
• Cut the stems into appropriate lengths and use to decorate cakes, trifles, desserts or ice cream sundaes.

GEORGINA'S TRUE ENGLISH BUTTER TARTS

Steps:

• Preheat oven to 400 degrees F (205 degrees C). Place tart shells on a baking sheet.
• Bake in the preheated oven until edge of crust is golden, about 10 minutes.
• Lower oven temperature to 350 degrees F (175 degrees C). Position a rack in the upper 1/3 of the oven.
• Whisk brown sugar, golden syrup, butter, eggs, vanilla extract, and salt together in a bowl until smooth. Fill pastry shells with sugar mixture about 2/3-full.
• Bake in the preheated oven until filling foams and is bubbly and golden, about 15 minutes. Remove pan and cool for a few minutes on a wire rack; serve warm or at room temperature.

ANGEL BUTTER

Steps:

• Beat softened butter, honey, brown sugar, cinnamon, and vanilla extract together in a mixing bowl, using an electric mixer, until butter mixture is fluffy, 2 to 3 minutes.