Magickal Cauldron Cooking

Here's a variety of butters that can add flavor to your meals. Combine in your blender and let your taste buds experience the many flavors offered to you.

SWEET HERB BUTTER
3 tablespoons sweet-scented herbs (mints, Lemon Balm, or Lemon Verbena)

1. teaspoon orange zest (optional)
2. tablespoons fruit preserves or honey
3. tablespoon brandy or sweet Liquer
4. Tablespoonor more chopped pecans or almonds (optional)

1/4 pound unsalted butter (1 stick)

ANCHO OREGANO PECAN BUTTER
3 cloves of garlic

1. ancho chile, briefly toasted and ground in spice grinder (approximately 4 tsp.)
2. tablespoons chopped fresh oregano
3. tablespoon Gold tequila
4. generous tablespoons chopped pecans (toasted)

salt and pepper to taste
1/4 pound unsalted butter (1 stick)

BASIL GARLIC PARMESAN BUTTER
4-6 cloves garlic, minced
1/2 cup freshly chopped basil
3-4 tablespoons lightly toasted pine nuts or more (optional)

1. tablespoon white whine
2. tablespoons freshly grated parmesan cheese

salt to taste
1/4 pound unsalted butter (1 stick) softened

SPICY CILANTRO BUTTER
3-4 cloves garlic minced
4 generous tablespoons fresh cilantro
1-2 jalapenos or 1 serrano chile (preferably red), seeded and chopped finely
1 teaspoon lime zest
2-3 teaspoons fresh lime juice
salt to taste
1/4 pound unsalted butter (1 stick) softened

DILLY BUTTER
1 green onion with tops or 1 medium shallot minced
4 generous tablespoons chopped fresh dill
1/2 teaspoon lime zest
1/4 teaspoon dried mustard
2 teaspoons fresh lemon juic or white wine
2 teaspoons chopped fresh chives (optional)
salt and freshly ground pepper to taste
1 hard boiled egg, yolk and white, ground seperately with a mouli grinder, or ricer (optional)
1/4 pound unsalted butter (1 stick) softened

FABULOUS FENNEL BUTTER WITH PERNOD
1 green onion with top, finely chopped 4 generous tablespoons finely chopped fennel leaves
1 teaspoon orange zest
salt and freshly ground white pepper to taste
1 tablespoon Pernod or dry Vermouth
1/4 pound unsalted butter (1 stick) softened

ELEGANT LEMON BALM BUTTER
1/3 cup lightly toasted almonds, crushed
1/2 tightly packed cup chopped lemon balm (some lemon thyme, lemon verbena, or lemon basil may be used)
1 teaspoon lemon zest
1 tablespoon lemon juice (or more)
salt and freshly ground white pepper to taste
1/2 pound unsalted butter (s sticks) softened

MEXICAN MINT MARIGOLD BUTTER
1-2 green onions with tops, or 1 medium challot, finely chopped
2-3 tablespoons finely chopped mexican mint marigold leaves (some of the golden petals may be used as well)
1/2 teaspoon orange zest (optional)
2-3 teaspoons fresh orange juice or white wine or dry vermouth
1-2 tablespoons chopped pecans or more (optional)
salt and white pepper to taste
1/4-1/2 teaspoon dried mustard--optional
1/4 pound unsalted butter (1 stick) softened

FRESH MINT BUTTER
4 Tbsp. chopped fresh mint
1 tsp. or more honey
3 tsp. or more fresh orange juice
1 tsp. orange zest
salt and freshly ground white pepper to taste
1/4 pound unsalted butter (1 stick) softened

TEQUILA OREGANO BUTTER
4 or more cloves of garlic, minced
1/2 generous cup of chopped fresh oregano
2 Tbsp. chopped cilantro
1/2 tsp. crushed dried red chile pepper
2 tsp. chopped fresh chives
2 Tbsp. or more gold tequila
salt and pepper to taste
1/2 pound unsalted butter (2 sticks) softened

REGAL ROSEMARY BUTTER
2-3 cloves garlic, minced
3 tsp. fresh rosemary leaves, removed from stem
1/2 tsp. orange or lemon zest
1 Tbsp. white whine or orange or lemon juice
1/4 tsp. or more crushed red dried chile pepper (optional)
salt and pepper to taste
1/4 pound unsalted butter (1 stick) softened

SAVORY SAGE BUTTER
1 Tbsp. finely chopped onion
4 Tbsp. freshly chopped sage
2 Tbsp. finely chopped peeled apple
2 tsp. lemon juice or white whine
salt and pepper to taste
1/4 pound unsalted butter (1 stick) softened

GREEN SORREL BUTTER
2 Tbsp. minced shallots
1 loose cup watercress leaves
1 loose cup chiffonade of sorrel

CHIFFONADA: stack several leaves--roll up tightly like a cigar and slice into thin strips, crosswise
1/2 tsp. dried mustard

1. Tbsp. fresh lemon juic or white wine
2. Tbsp. chopped fresh chives

salt and pepper to taste
1/2 pound unsalted butter (2 sticks) softened

author: Charmaine & Marianne Caesar