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Striped Bass With Burgundy Butter Sauce
* note: see the “fish stock” recipe which is included in this collection.
Prepare grill.
In a heavy saucepan saute shallot in butter over moderate heat until softened.
Add burgundy, vinegar, and lemon juice and boil until reduced to a glaze.
Remove from heat.
In another heavy saucepan whisk together fish stock or broth and 2 tablespoons evaporated milk just to a simmer.
In a cup stir together cornstarch and remaining 2 tablespoons milk and whisk into stock mixture.
Simmer 1 minute, whisking occasionally, and whisk into shallot mixture.
Bring sauce to a boil, whisking, and whisk in 1 day ahead and cooled, uncovered, before being chilled, covered.
Reheat sauce over low heat before serving.
Pat fish dry and season with salt and pepper.
Grill fish, flesh-side down first on an oiled rack set 5 to 6 inches over glowing coals 2 to 3 minutes on each side, or until just cooked through.
Alternatively, brush a hot well-seasoned ridged grill pan with oil and grill fish over moderately-high heat.
Serve fish with sauce.
Streusel Topped Gingerbread With Butter Sauce
Preheat over to 375 degrees.
Grease bottom only of 8 inch square or round cake pan.
In a large bowl, combine sugar and margarine; blend well.
Lightly spoon flour into measuring cup; level off.
Add flour, ginger, cinnamon, allspice and salt; mix until crumbly.
Reserve 1/3 cup of mixture for topping.
To remaining mixture, add baking soda; mixing well.
Add buttermilk, molasses and egg, blending well.
Pour batter into greased pan, sprinkle with reserved mixture.
Bake for 20 to 30 minutes or until toothpick inserted in the center comes out clean.
Butter sauce.
In a small saucepan, combine all of the sauce ingredients.
Bring to a boil over medium heat, stirring constantly.
Reduce heat, simmer 4 minutes, stirring occasionally.
Serve warm sauce over gingerbread.
Refrigerate any.
Strawberry Thyme Butter
In food processor or blender, coarsely puree strawberries and thyme, if using.
Add butter and salt and process until fairly smooth.
Serve at room temperature.
Recipe can be made 1 day in advance and refrigerated, tightly covered.
Bring to room temperature before serving.
Yields 1 cup.
Each 1 teaspoon: 17 calories; 24 mg sodium; 5 mg cholesterol; 2 grams fat; 0 carbohydrates; 0 protein; 0.01 grams fiber.
Producer sarah pillsbury.
Strawberry Flavored Compound Butter For Fish
Wash and clean berries, and allow to air dry.
In a food processor, finely chop jalapeno, shallots and berries.
Add lemon juice, honey, salt, and pepper.
Process until smooth.
Add butter and continue to process until smooth.
Scoop butter onto parchment paper, scraping the sides of the processor with a rubber spatula.
Roll compound butter into a sausage shape, using parchment as casing, and freeze.
Cut butter into coins and place on grilled fish fillets such as red snapper.
This recipe yields six 4-ounce logs flavored butter.
Strawberry Butter
In a blender or food processor, blend together all ingredients.
Posted by chef on September 24th, 2009 under butter, strawberry | Comment now »Strawberry Almond Butter
Cream butter with powdered sugar in food processor until light and fluffy.
Add strawberries and puree.
Add almonds and salt and pulse to mix.
Serve landmark “west coast cookbook” little, brown; 1952.
Formatted by lynn tablespoon:58 calories; 37 mg sodium; 8 mg cholesterol; 3 grams fat; 8 grams carbohydrates; 0 protein; 0.05 gram fiber.
Steamed Vegetables With Chile Lime Butter
Melt butter in small saucepan over low heat.
Add garlic; cook and stir about 20 seconds.
Add lime peel, chile and lime juice; mix well.
Set aside.
Place steamer basket in large saucepan.
Add 1 cup water; bring to a boil.
Add cut-up vegetables to basket; cook 4 to 5 minutes or until crisp tender.
To serve, place vegetables in serving bowl.
Add butter mixture; toss gently.
3/4 cup servings.
Steamed Radishes With Lemon Dill Butter
In a steamer set over boiling water steam the radishes, covered, for 5 minutes, or until they are just tender.
In a large skillet melt the butter over moderately low heat, add the radishes, the lemon juice, the dill, and salt and pepper to taste, and heat the mixture, stirring, until the radishes are heated through.
Steamed Cabbage With Butter
Cut the cabbage into quarters.
Remove any wilted and discolored outer leaves and cut out the core from the cabbage pieces.
Cut the cabbage into a large 1-inch dice.
Heat the butter and water to simmering in a 4-quart pot.
Stir in the cabbage, sugar, salt, and pepper.
Cover the pot and cook the cabbage, stirring occasionally, until the cabbage is tender, about 25 minutes.
Steak With Butter And Ginger Sauce
Heat a large, heavy skillet over medium-high heat until it begins to smoke.
Add steak, and cook until nicely browned, 1 to 2 minutes.
Turn, and cook until browned, 1 to 2 minutes.
Remove from heat, transfer steak to a plate, and set aside.
When the skillet has cooled slightly, return it to the stove over medium-low heat.
Add the butter; when it melts, add the ginger, and saute, about 30 seconds.
Add the soy sauce, stirring with a spoon until thick.
Return the steaks to the skillet along with any accumulated juices.
Increase the heat to medium, and cook, turning the steak after 3 or 4 minutes for medium-rare.
Transfer the steak to a serving dish, and spoon the pan juices over the steak.
Garnish with fresh cilantro leaves.
Steak Tartare With Butter-Fried Oysters
Combine all the ingredients except the butter and oysters in a large bowl and blend with a fork until well-mixed.
Form into 2 burgers and refrigerate until ready to eat.
Heat some of the butter in a frying pan until just foaming.
Dry the oysters and add them 6 at a time.
Cook over a fierce heat until the edges begin to curl, turning once.
Remove then repeat with the remaining 6, adding extra butter if necessary.
Season to taste.
Place the oysters in their own shells, warmed, in a circle round the steak tartare.
Serve with hot buttered toast.
Steak Sandwiches With Chive Butter
Melting chive butter on any kind of grilled steaks creates a tasty herb sauce.
This recipe is from “outdoor cooking.
To prepare the chive butter, in a small bowl, combine the butter, chives, lemon juice, salt and pepper.
Using a fork or wooden spoon, beat vigorously until blended.
Transfer to a sheet of plastic wrap and shape into a log about 2 inches long and 1 inch in diameter.
Wrap in the plastic wrap and chill until firm, about 1 hour, or for up to 3 days.
Prepare fire for direct-heat cooking on a grill.
Position the grill rack 4 to 6 inches above the fire.
To prepare the steaks, sprinkle them lightly with salt and pepper and place them on the rack.
Grill, turning every 2 minutes until done to your liking, about 8 minutes total for rare, about 10 minutes total for medium.
About 4 minutes before steaks are done, arrange the bread slices on the rack and grill, turning once, until lightly browned, about 2 minutes on each side.
To serve, transfer the bread to individual plates.
Place a small handful of watercress on each slice of bread and place a steak on the watercress.
Cut the chive butter into 4 equal slices and place a slice on each steak.
Serve at once.
Nutrition information per serving: calories.
460 fat.
25 grams cholesterol.
140 mg sodium.
540.
Steak Butter
Melt butter till liquid.
Combine all ingredients and wait for butter to cool slightly.
When butter is.
Still soft but not liquid spread onto wax/parchment paper and roll up.
Place in freezer for 15 to 30 minutes or keep frozen till use.
Place on steak in desired quantity right before tabeling.
St Louie Ooey-Gooey Berry Butter Cake
In a mixer bowl, beat butter, granulated sugar, and 1 egg until pale and thickened.
Beat in sour cream.
Combine flour, baking powder, and soda, then beat into butter mixture until smooth.
Spread evenly in a buttered and floured 9-inch cake pan with a removable rim.
Bake in a 350 degree fahrenheit oven until cake is pale golden and springs back slightly when gently pressed, 20 to 25 minutes.
Meanwhile, in bowl beat cream cheese, powdered sugar, and remaining egg until smooth.
Spread over cake and arrange blackberries and blueberries on top.
Bake until edges of topping are set and lightly browned but center of cake still jiggles when pan is gently shaken, 25 to 30 minutes.
Let cake cool completely on a rack.
Loosen from rim with a knife, then remove rim.
Serve or, if making ahead, chill airtight up to 1 day.
Serves: 10.
Squash With Maple-Ginger Butter
Prep: 10 min, cook: 15 min.
Place squash in a steamer basket over boiling water.
Cover pan and steam 10 minutes or until tender.
Melt maple syrup and butter in a saucepan over low heat.
Put ginger in a small sieve set over a bowl and press firmly to extract the juice.
You should have about 1 tsp.
Juice.
Stir ginger and lime juice into syrup mixture.
Spoon over squash and serve immediately.
Springtime Vegetables With Herb Butter
Cut potatoes into halves or quarters.
Place in medium saucepan with enough water to cover.
Bring to boil; reduce heat and simmer, covered, until barely tender about 8 to 10 minutes.
Add peas; continue cooking 3 to 5 minutes.
Transfer vegetables to colander; drain well.
Discard water from saucepan; add butter.
Cook over medium heat until butter is melted; stir in herbs, salt and pepper.
Return vegetables to pan, tossing lightly to coat.
Nutritional information.
Springtime Potatoes, Sugar Snaps, Herb Butter
Cut the potatoes into halves or quarters.
Place in a medium saucepan with enough water to cover.
Bring to a boil; reduce heat and simmer, covered, until barely tender, about 10 minutes.
Add the peas; continue simmering uncovered about 3 to 5 minutes, until as tender as desired.
Transfer the vegetables to a colander; drain well.
Discard the water from the saucepan; add the butter.
Cook over medium heat until the butter is melted; stir in the herbs.
Return the vegetables to the pan, add salt and pepper.
Toss lightly; heat through.
Robin.
Spinach And Butter Bean Soup
Heat the oil in a pan, and soften the garlic in it.
Add the spinach and butter beans with liquid from the can and 1/2 pint 300ml of the stock.
Simmer for 15 minutes, then blend, sieve, or put through a food processor.
Add the remaining stock and reheat.
Garnish with strips of lemon rind if you like, and serve fairly soon, as the soup will lose colour if left to stand.
Notes: the butter beans add a nutty flavour to the soup, as well as thickening it.
Other green vegetables could be used instead of spinach, for example, brussels sprouts are particularly good.
Spicy Pumpkin Butter
Try using this added to whipped cream to garnish pumpkin pie combine the two sugars, water, allspice, ginger, cloves, nutmeg and cinnamon in a 4-cup glass measure.
Mw on high 3 minutes; stir.
Add pumpkin and mw on high 5 minutes.
Let cool and refrigerate.
Keeps several weeks in refrigerator or can be frozen.
Spicy Plum Butter
Quarter plums & remove pits.
Puree in blender, a small amount at a time, till it measures one quart.
Add sugar & spices.
Pour into kettle & simmer uncovered till thickened, about 1 1/2 - 4 hours.
Add triple sec & doubled.
From jane slosberg, palms, mi.
Michigan country lines, a publication of rural electrice co-operatives in western michigan.
Bgmb90b; genie, e.
Radis.