FOOD PROCESSOR BUTTER
Transforming cream into butter is one of the most satisfying acts of kitchen alchemy you can perform, and it comes with the bonus of controlling exactly how your butter will taste. The food processor makes the process simple and mess-free way, and while you're processing, you can add flavorings and seasonings to create a flavored butter to spread on toast or stir into hot pasta. Choose from cinnamon-orange, garlic-herb, or paprika-sesame, or invent a flavor entirely your own.
Provided by Anna Stockwell
Categories Butter Milk/Cream Cinnamon Orange Parsley Garlic Lemon Sesame Paprika Food Processor
Yield 1/2 lb. (1 cup) butter
Number Of Ingredients 16
Steps:
- Process cream in a food processor until the butter solids have separated from the buttermilk and you see lots of little clumps of butter clinging together distinctly separated from thin milky liquid, 4-7 minutes (unpasteurized cream will separate more quickly). Carefully drain buttermilk; reserve for another use.
- Remove jar with blade still attached. Pour cold water over butter solids left in food processor jar, then drain. Repeat until water runs clear, 3-4 times. Pour off as much water as possible out of jar of food processor, using your hands to hold the butter solids in place while you pour. Continue to process until butter forms a solid ball, about 2 minutes. Pour off water again, then add salt (if using) and process to combine.
- If making compound butter, add ingredients for chosen flavor and process until fully incorporated.
- Transfer butter to a medium bowl lined with a double layer of cheesecloth. Gather cheesecloth up around butter and twist to squeeze until no more liquid runs out of butter. Transfer butter to a sheet of parchment or waxed paper and roll up into a log. Chill until firm, about 1 hour.
- Do Ahead: Butter can be made 5 days ahead. Keep chilled.
HOMEMADE BUTTER
You can make great tasting butter at home just by putting heavy cream in a food processor and running it till it turns into butter.
Provided by Brian Perspect
Categories Appetizers and Snacks Dips and Spreads Recipes
Time 10m
Yield 16
Number Of Ingredients 2
Steps:
- Pour cream into a food processor or blender. Process for 10 minutes, or until the butter separates. Strain off the liquid. Season to taste with salt if you like. Press butter into a small bowl with the back of a spoon to further remove liquid.
Nutrition Facts : Calories 102.6 calories, Carbohydrate 0.8 g, Cholesterol 40.8 mg, Fat 11 g, Protein 0.6 g, SaturatedFat 6.9 g, Sodium 47.6 mg
APPLE-FRANGIPANE GALETTE
Provided by Food Network Kitchen
Categories dessert
Time 3h20m
Yield 6 to 8 servings
Number Of Ingredients 23
Steps:
- Make the crust: Pulse the all-purpose flour, granulated sugar and salt in a food processor. Add the butter and pulse until it looks like coarse meal with some pea-size bits. Add the egg and pulse a few times until the dough just starts to clump together. Turn out onto a piece of plastic wrap, gather the dough into a disk and wrap. Refrigerate until firm, at least 2 hours or overnight.
- Make the frangipane: Combine the almond flour, granulated sugar, all-purpose flour, butter, egg, brandy (if using), extract, pie spice and salt in a medium bowl and mix with a rubber spatula until smooth. Refrigerate until ready to use.
- When ready to assemble the galette, preheat the oven to 400˚ F. Remove the dough from the refrigerator and let sit at room temperature for a few minutes. Roll out the dough on a lightly floured surface into a 12-inch round, about 1/8 inch thick. Transfer to a parchment-lined baking sheet. Spread the frangipane over the dough, leaving a 1 1/2-inch border; refrigerate while preparing the apples.
- Prepare the apples: Peel the apples and slice 1/4 inch thick. Toss with the brown sugar, granulated sugar, lemon juice and pie spice in a bowl. Arrange the apples over the frangipane, slightly overlapping. Fold in the edge of the dough, pleating as you go. Brush the edge with the beaten egg and sprinkle with the demerara sugar. Bake until the crust is golden brown and the apples are browned and tender, 35 to 40 minutes. Transfer the baking sheet to a rack and let cool.
- Heat the apricot preserves and brandy in a small saucepan over medium heat, whisking, until loose. Strain into a small bowl, pressing on the solids. Brush the glaze over the apples.
BUTTER
From recipegoldmine.Place bowl and blade of a food processor into the freezer for 4 to 5 hours.Preparation time=freezing time and cooking time=processing time.The heavy cream is the only ingredient needed,but since Zaar needs at least two ingredients I added salt.Don't use it if you want unsalted butter.
Provided by littlemafia
Categories Very Low Carbs
Time 5h15m
Yield 3/4 cup, 1 serving(s)
Number Of Ingredients 2
Steps:
- Turn on the food processor, and pour the cream through the feed tube. Process for about 10 minutes, until butter has hardened around the blade, leaving the liquid that has separated from the cream in the bottom of the bowl.
- Transfer the butter to a sieve and shake 2 or 3 times over the sink to allow any excess liquid to drain.
- Put the butter in a bowl, cover, and chill for at least 1 hour before using.
- Store it in the refrigerator for up to 1 week.
Nutrition Facts : Calories 821.1, Fat 88.1, SaturatedFat 54.8, Cholesterol 326.1, Sodium 90.4, Carbohydrate 6.6, Sugar 0.3, Protein 4.9
More about "food processor butter recipes"
HOW TO MAKE BUTTER FROM SCRATCH IN THE FOOD PROCESSOR
From epicurious.com
Author Joe SevierPublished 2019-03-06Estimated Reading Time 3 mins
- Pour cream into a food processor. Buy the highest quality cream you can find—"the less pasteurized the better," says Anna Stockwell. "Unpasteurized cream turns into butter more quickly, and tastes a lot better."
- Whip the cream. Turn the food processor on and let it whir on moderate speed until the butter solids start to separate from the liquid, 4 to 7 minutes.
- Pour out the buttermilk. That liquid that separated from the butter—that's buttermilk! But it's real, old-fashioned buttermilk, not the kind of buttermilk that's sold in most stores today which is typically just milk with a culture added to it (similar to yogurt).
- Rinse the butter. Add cold water to the food processor and swish it around, but don't run the machine. This step is important because it removes excess proteins from the butter which could cause it to go rancid more quickly if left in.
- Flavor the butter. If you'd like—and why wouldn't you like?— now's the time to add flavoring to your butter. You could just add salt—or you could go savory with garlic and herbs, or sweet with cinnamon, sugar, and orange zest.
- Strain the butter. Scoop the butter into a cheesecloth (or kitchen towel), wrap it up, twist, and squeeze gently to coax out any remaining liquid.
- Eat! Spread your butter on toast immediately. Or, if you don't plan to use the butter right away, turn it out onto a piece of parchment and form it into a log.
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