Blended Thanksgiving Butters Recipes

BLENDED THANKSGIVING BUTTERS

Blended Thanksgiving Butters image

Give your Thanksgiving dinner guests their choice of spreads with our homemade caramelized shallot apple, roasted bourbon pecan, and toasted coconut cranberry compound butters.

Provided by Tieghan Gerard

Categories Condiment

Time 40m

Yield 36

Number Of Ingredients 16

Ingredients

1/2 cup shredded sweetened coconut
1 cup salted butter, softened
1 tablespoon honey
1/4 teaspoon grated orange peel (or more to your taste)
1/3 cup dried cranberries
1 cup salted butter, softened
2 large shallots, sliced thinly
1 teaspoon fresh thyme leaves, chopped
1/4 teaspoon black pepper
2 tablespoons apple butter
2 tablespoons Gorgonzola or blue cheese, if desired
2 tablespoons pure maple syrup
1 teaspoon packed brown sugar
3 tablespoons bourbon
1/2 cup raw pecans, chopped
1 cup salted butter, softened

Steps:

Toasted Coconut Cranberry Butter: Heat oven to 325°F. Spread coconut in thin layer on ungreased cookie sheet. Bake 5 to 10 minutes until toasted. Cool 5 minutes.
In large bowl, beat butter, honey and orange peel with electric mixer on medium speed until honey is whipped into butter. Using rubber spatula, fold in cooled toasted coconut and dried cranberries. Transfer to serving bowl and serve immediately, or cover and refrigerate, and use within 1 week.
Caramelized Shallot Apple Butter: In 8-inch skillet, melt 2 tablespoons of the butter over medium heat. Add shallots; cook slowly until they turn a deep golden color, stirring often to avoid burning, 15 to 25 minutes.
Once the shallots have turned golden in color, add thyme and black pepper. Cook 2 minutes; remove shallots from pan, and place on plate. Cool 10 minutes.
Meanwhile, in large bowl, beat remaining butter and apple butter with electric mixer on medium speed until apple butter is fully whipped into the butter. Using rubber spatula, fold in cooled shallots and Gorgonzola cheese. Transfer to serving bowl and serve immediately, or cover and refrigerate, and use within 1 week.
Roasted Bourbon Pecan Butter: Heat oven to 350°F. Line cookie sheet with foil or silicone baking mat.
In small bowl, beat maple syrup, brown sugar and 1 tablespoon of the bourbon with whisk. Add pecans, and stir to coat evenly. Transfer nuts to cookie sheet.
Bake 15 to 20 minutes, stirring occasionally, until toasted. Cool 10 minutes.
Meanwhile, in large bowl, beat butter and remaining 2 tablespoons bourbon with electric mixer on medium speed until bourbon is fully whipped into butter. Using rubber spatula, fold in cooled pecans. Transfer to serving bowl and serve immediately, or cover and refrigerate, and use within 1 week.

Nutrition Facts : ServingSize 1 Serving

REAL CANADIAN BUTTER TARTS, EH?

Real Canadian Butter Tarts, eh? image

These butter tarts are traditionally Canadian, made with sweet maple syrup.

Provided by mrsmambo

Categories Desserts Pies Tarts Butter Tart Recipes

Time 32m

Yield 12

Number Of Ingredients 9

Ingredients

12 (3 inch) unbaked tart shells
¾ cup raisins
¼ cup butter, softened
½ cup packed brown sugar
½ cup maple syrup
1 teaspoon vanilla extract
¼ teaspoon salt
1 egg, lightly beaten
½ cup chopped walnuts, or as needed

Steps:

Preheat oven to 425 degrees F (220 degrees C). Place tart shells on a baking sheet; sprinkle raisins evenly into the bottom of each tart shell.
Whisk together butter, brown sugar, maple syrup, vanilla extract, and salt in a bowl; whisk in egg. Pour mixture into tart shells; sprinkle each tart with walnuts.
Bake in the preheated oven until pastry is light brown and filling is bubbly, about 12 minutes. Cool on a wire rack, about 10 minutes.

Nutrition Facts : Calories 306.5 calories, Carbohydrate 44.5 g, Cholesterol 25.9 mg, Fat 13.9 g, Fiber 0.7 g, Protein 3 g, SaturatedFat 4.4 g, Sodium 176.6 mg, Sugar 27.3 g

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