Flavored Butter Saffron And Cardamom Butter Recipes
17 EASY WAYS TO MAKE FLAVORED BUTTER
These flavored butter recipes are fantastic! They're sweet, savory, creamy, and you 'butter' believe they'll add a new level of yum to your meals.
Provided by insanelygood
Categories Recipe Roundup Toppings
Number Of Ingredients 17
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep a delicious recipe in 30 minutes or less!
Nutrition Facts :
SAFFRON BUTTER
A Spanish and Mediterranean influenced butter, this goes with many vegetables. Try fennel, eggplant, tomatoes and pasta. Enjoy!
Provided by Sharon123
Categories Onions
Time 15m
Yield 1/2 cup
Number Of Ingredients 9
Steps:
- Cover the saffron threads with 2 teaspoons hot water and let it steep until the color emerges, after a few minutes.Work it into the butter, which has been brought to room temperature, with the remaining ingredients, using a wooden spoon.
- Move to a crock or place on wax paper and roll into a cylinder. Freeze until firm. Once frozen, slice into thin disks. Use as desired on vegetables, meat, fish, etc. Enjoy!
Nutrition Facts : Calories 1662.1, Fat 184.3, SaturatedFat 116.6, Cholesterol 488.1, Sodium 1630.4, Carbohydrate 8, Fiber 0.6, Sugar 0.3, Protein 3.3
FLAVORED BUTTER: SAFFRON AND CARDAMOM BUTTER
Gifts or fridge. *Uses: on steamed or grilled fish, in couscous, to add interest to a roast chicken sandwich, melted over steamed carrots with honey*
Provided by Annacia
Categories < 15 Mins
Time 5m
Yield 5 ounces
Number Of Ingredients 4
Steps:
- Soak 1/2 teaspoon saffron in 2 tablespoons single cream.
- Beat this, 1/4 teaspoon salt flakes and 1/2 teaspoon ground cardamom into the butter until smooth.
- Roll, sprinkle another 1/2 teaspoon saffron strands over rolled butter, cover again and store in refrigerator.
- FOR GIFT:.
- Wrap each butter roll in foil and then tissue paper, twisting the ends like a sweet wrapper.
- Add a label with the flavour.
- Include suggestions for uses or recipes and bundle together in a gift basket.
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