Butter Trio

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Butter Trio

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Ingredients

RASPBERRY-JALAPEÑO BUTTER

  • ½ cup butter softened
  • 1½ teaspoons finely chopped seeded jalapeño chile about 1 small
  • 1 teaspoon cider vinegar
  • ⅛ to ½ teaspoon ground red pepper cayenne
  • ¼ cup fresh raspberries mashed

APRICOT-CURRY BUTTER

  • ½ cup butter softened
  • 2 tablespoons finely chopped dried apricots
  • 1 teaspoon curry powder
  • 1½ teaspoons honey

CHOCOLATE-HAZELNUT BUTTER

  • ½ cup butter softened
  • 2 tablespoons hazelnut spread with cocoa
  • 1 tablespoon finely chopped hazelnuts filberts, toasted
  • 1 tablespoon miniature semisweet chocolate chips

Instructions

  • In small bowl, mix ½ cup butter, the chile, vinegar and red pepper until well blended.
  • Fold in raspberries.
  • In two separate small bowls, mix Apricot-Curry Butter ingredients and Chocolate-Hazelnut Butter ingredients until well blended.
  • Spoon butters into serving dishes; cover with plastic wrap.
  • Refrigerate at least 2 hours to blend flavors.
  • Remove from refrigerator about 30 minutes before serving to soften.

Notes & Wine Advice

Make-Ahead Magic

These elegant butters can be prepared and refrigerated up to 2 days before serving.

Festive Touch

Make logs of butter to slice and serve or to give as gifts. Form small log shape of butter on plastic wrap. Tuck plastic wrap tightly around log and roll gently to make a smooth shape. Refrigerate as directed. To serve, unwrap and slice while cold; arrange slices on serving plate.
For a special added touch, roll each log in a coating before wrapping. For Raspberry-Jalapeño Butter, use 2 tablespoons chopped fresh cilantro. For Apricot-Curry Butter, use 2 tablespoons chopped fresh parsley. For Chocolate-Hazelnut Butter, use an additional 2 tablespoons finely chopped hazelnuts or chocolate chips.

Kitchen Secrets

To toast hazelnuts, sprinkle in ungreased skillet. Cook over medium heat 5 to 7 minutes, stirring occasionally until nuts begin to brown, then stirring constantly until nuts are light brown.
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Course; Side Dish