Place filets in a re-sealable plastic bag.
Combine the marinade ingredients in a glass bowl or measuring cup.
Pour the marinade over the filets, seal the bag and refrigerate for at least 2 hours or overnight.
Thoroughly combine the butter, worcestershire sauce and mustard. Set aside until the steaks are cooked.
Remove the filets to a warm platter. Place about a teaspoon of flavored butter on top of each filet.
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.
hinly spread bread with butter (plain or flavored with mustard or horseradish
Beat 3 tablespoons of brandy, 2 tablespoons of icing sugar into the butter till very smooth and spoon into a pretty jar and refrigerate.
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.
Mix all until smooth 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.
Using a wooden spoon or in the bowl of a stand mixer equipped with a paddle attachment, blend the softened butter with the Sriracha until completely combined.
Scoop the flavored butter onto a sheet of plastic wrap. Roll the plastic around the butter, forming a log about 1 inch in diameter; wrap tightly.
Chill in the refrigerator for at least an hour. Once hardened, the butter may be sliced for use. Keeps in the refrigerator for up to 2 weeks or in the freezer for 6 months.
Saute shallots in one tablespoon of the butter until caramelized and almost crisp, and allow to cool.
Fold all ingredients together and chill.
When almost firm, place flavored butter onto wax paper and roll into a log.
Seal in plastic wrap and refrigerate or freeze until needed (can cut off portions of the roll and keep the rest frozen).
Let butter soften before using for best flavor.
small bowl, combine the butter with the shallot, parsley, garlic
easpoon flavored butter.
FOR EACH FLAVORED BUTTER:
Using a spoon, mix butter with
br>Blend together the caramel, butter, salt and vanilla in a
nions fine and saute in butter or margarine until they look
Melt honey-flavored butter in a large skillet over medium-high heat; saute onion in butter until golden and glazed, 5 to 7 minutes.
Add Brussels sprouts to the skillet; season with salt and pepper. Saute sprouts until crisp-tender, 5 to 7 minutes. Remove skillet from heat, drizzle wine over the sprouts, and toss to coat.
e herbs, garlic, pepper, and butter in a small mixing bowl
he herbs, garlic, pepper, and butter in a small mixing bowl
ooling.
Maple Butter.
Mix 2 sticks butter and maple syrup
then mix with butter.
Melt the butter mixture over low heat
INSTRUCTIONS.
Beat butter with fork in small bowl
Mix the butter, chives, ginger, lemon juice and
Blend honey with butter or margarine.
Makes 1 cup.
Combine first 4 ingredients, and shape into a log. Wrap in wax paper and chill 1 hour.
Remove and discard husks and silks from corn. Rub corn with olive oil; sprinkle evenly with salt and pepper.
Grill corn, covered with grill lid, over high heat 10 to 15 minutes or until tender, turning often.
Serve with flavored butter.