Flavored Butter Recipes

I’m sharing two flavored butter recipes from the latest book Flavored Butters, by Lucy Vaserfirer. One sweet and one savory; both delicious!

If you follow me on Instagram you probably saw me post this book recently, and a giveaway to come. Well, today’s the day you can enter to win a copy of Flavored Butters by Lucy Vaserfirer, and I’m sharing a couple of recipes from the book to get you excited about it. I chose one sweet and one savory, and I can attest to the fact that they are delicious and easy to make!

Making flavored butters, or compound butter, is a classic way to impart more flavor into meats, vegetables, and breads. It’s also a great way to add a special touch when entertaining, but simple enough to do for everyday meals.

Flavored butter recipes :: Blue Cheese & Chive Butter

• 1/2 cup {1 stick} unsalted butter, softened
• 4 ounces Gorgonzola dolce, crumbles {or other blue cheese}
• 2 Tablespoons chopped fresh chives
• 1/8 teaspoon kosher salt, or to taste {I actually eliminated the salt}

Blend all 4 ingredients together in a medium size bowl. Form into a log shape and roll in wax paper. Refrigerate until firm, or over night.

Slice and serve on French or Italian bread, on burgers, over steak, or with pasta.

Flavored Butter Recipes :: Apricot Butter

• 1/2 cup {1 stick} unsalted butter, softened
• 1/4 cup apricot preserves {or other fruit preserves}

Blend together the butter and preserves in a medium size bowl. Spread mixture on a sheet of wax paper, about a 1/4 inch thick. Top with another piece of wax paper and refrigerate until firm, or overnight.

Once chilled, remove and cut out shapes using a small, shaped cookie cutter. Lift shapes off wax paper using a thin spatula.

Serve over toast, french toast, biscuits, crepes, or other breakfast fare.

Both recipes I made were so good, especially the blue cheese butter. I literally had to FORCE my self to stop eating it on slices of French bread!

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