New This Month

Flavored Butters

Martha Stewart Living, May 2011

Butter, as all food lovers know, makes everything better. But blend in chopped fresh herbs, citrus zest, or spices, and you take it to a whole new level of deliciousness. When spread onto bread and paired with simple fillings, these mixes (their proper name is compound butter) anchor a variety of tea sandwiches. They can also add quick bursts of flavor to meals. To make, place 1 stick softened butter plus mix-ins for each spread in a small food processor; pulse until all ingredients are combined. The butters can be refrigerated for up to 1 week.

Watercress and Lemon

2 cups loosely packed watercress + 3/4 teaspoon finely grated lemon zest + 1/4 teaspoon salt.

Great on: Ham tea sandwiches or tossed with boiled potatoes. (Pictured top.)

Dill, Grapefruit, and Fennel

2 tablespoons chopped fresh dill + 1 tablespoon finely grated grapefruit zest + 1/2 teaspoon finely ground toasted fennel seeds + 1/8 teaspoon salt.

Great on: Smoked salmon and watercress tea sandwiches or mixed with warm farro. (Pictured second.)

Cilantro and Curry

3 tablespoons finely chopped fresh cilantro + 1 1/2 teaspoons Thai red curry paste ( + 1/8 teaspoon salt.

Great on: Sliced chicken and cucumber tea sandwiches or slathered on corn. (Pictured third.)

Pea and Tarragon

1/3 cup thawed frozen peas or cooked, cooled fresh peas + 1 tablespoon plus 1 1/2 teaspoons chopped fresh tarragon + 1/4 teaspoon salt.

Great on: Radish tea sandwiches or folded into pasta with goat cheese. (Pictured fourth.)

Chive and Mustard

3 tablespoons chopped fresh chives + 1 tablespoon Dijon mustard + 1/8 teaspoon salt.

Great On: Smoked trout tea sandwiches or melted over steamed asparagus.

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