Orange Herb Butter Recipes
ORANGE-HERB BUTTER
This lively compound butter is a perfect way to add a bit of brightness to grilled fish.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Yield Makes 1/2 cup
Number Of Ingredients 7
Steps:
- Mash together butter, orange zest, orange juice, cayenne pepper, garlic, cilantro, and salt.
ORANGE BUTTER
This flavored orange butter is so simple and easy to make. You can also add a dash of cinnamon or cloves to spice things up a bit. -James Schend, Taste of Home Deputy Editor
Provided by Taste of Home
Time 10m
Yield 2 cups.
Number Of Ingredients 2
Steps:
- In a food processor, pulse butter and marmalade until blended. Refrigerate for up to 1 month.
Nutrition Facts :
HERB BUTTER
This savory butter makes a thoughtful and versatile gift at holiday time. It's great spread on French bread or chicken before baking, or tossed with hot cooked vegetables or pasta.
Provided by Taste of Home
Time 5m
Yield 2 cups
Number Of Ingredients 5
Steps:
- In a bowl, combine all ingredients. Beat until well blended. Cover and store in the refrigerator.
Nutrition Facts : Calories 102 calories, Fat 11g fat (7g saturated fat), Cholesterol 31mg cholesterol, Sodium 116mg sodium, Carbohydrate 0 carbohydrate (0 sugars, Fiber 0 fiber), Protein 0 protein.
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- Blend the butter, chives, fennel fronds and orange zest in a food processor or mini chopper, until well combined. (Alternatively finely chop the herbs and zest, and beat into the butter.) Roll the butter into a sausage shape, wrap in cling film, and refrigerate until ready to use.
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- Fully soften the butter by leaving it at room temperature for 30-60 minutes (or overnight) before proceeding.
- Put softened butter in a small bowl and beat with a rubber spatula until it's fully malleable.Add the chives, orange zest, and salt. Beat again until the herbs are completely covered with butter.
- To serve the same day:Pour butter into a serving bowl and refrigerate for at least an hour before serving. Note that butter will harden again in the fridge, so if you want it to be spreadable, take out of the fridge a few minutes before serving.Refrigerate leftovers and use within 5 days.To store for later:Freeze in a log: Chill butter until it's cool enough to form, and then roll it into a log. Use parchment paper or a rubber spatula to help you form the log. Wrap in parchment paper or plastic wrap, and store in an airtight container, and freeze for up to 6 months. When you're ready to use the butter, simply slice off the amount you want to use and put the rest back in the freezer.Freeze in portions: Scoop butter into portioned molds (like a silicone ice cube tray), and freeze until hardened. Pop the butter out of the molds, transfer to an airtight bag, and use the butter within 6 months.
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