jams andamp spreads

A recipe for dulse seaweed compound butter from Drifters Wife in Portland, Maine.

Recipe: Seaweed Butter

dulse seaweed (about

sourdough bread,

Storage: Store leftover butter in the refrigerator in a covered dish or ramekin, or spooned onto plastic wrap or parchment paper and rolled into a log. When kept in the fridge, the butter is best when eaten within 1 week; it can also be stored in the freezer for up to 3 months.Where to find dulse: Dulse is a seaweed that looks a bit like red lettuce and grows in the wild, on the Pacific and Atlantic coastlines. It is available at health food stores and Whole Foods, as well as online.

The Kitchn

Sheela Prakash

Step 1

Arrange a rack in the middle of the oven and heat to 225°F.

Step 2

Spread the dulse out in a single layer on a baking sheet. Roast until dry and crisp, about 30 minutes. Remove from the oven and let cool for 10 minutes. Transfer to a food processor fitted with the blade attachment and process into fine, crumb-sized pieces, but not total dust.

Step 3

Add the butter and process until completely mixed in with the dulse, about 30 seconds, scraping down the sides of the bowl as needed.

Step 4

The dulse butter can be used immediately or placed in the refrigerator for a couple of hours to firm up a bit first. Enjoy it spread on slices of sourdough bread as an appetizer or snack.

This pumpkin-spiced spread comes together in 30 minutes and is perfect for swiping on breakfast, snacks, and so much more.

Pumpkin Butter

lemon

pumpkin purée (not pumpkin pie mix)

sugar

apple juice

honey

pumpkin pie spice

salt

Rachel Perlmutter

Juice 1 medium lemon until you have 2 tablespoons and place in a medium saucepan. Add 1 (15-ounce) can pumpkin purée, 1/2 cup packed brown sugar, 1/2 cup unsweetened apple juice, 2 tablespoons honey or maple syrup, 2 teaspoons pumpkin pie spice, and 1/2 teaspoon kosher salt.

Cook over medium-high heat, stirring occasionally, until bubbling vigorously. (If the pumpkin butter sputters too much in the beginning, add an additional 1/4 cup unsweetened apple juice). Reduce the heat to low and simmer, stirring occasionally and scraping the bottom of the saucepan, until thickened, 25 to 30 minutes.

Remove the saucepan from the heat. Let cool until room temperature, about 30 minutes. Transfer to an airtight container and refrigerate for up to 2 weeks or freeze for up to 2 months.

This fluffy, maple-flavored butter is perfect for spreading on toast, pancakes, or biscuits.

Homemade Maple Butter

unsalted butter

maple syrup

cinnamon

Spice substitutions: Freshly grated nutmeg or pumpkin pie spice can be substituted for the cinnamon. Storage: Refrigerate maple butter in an airtight container for up to 1 week or freeze for up to 1 month. Some maple syrup might bead on the surface of the butter after a few days. Let the butter come to room temperature, then re-whip until smooth and well-combined. If frozen, thaw overnight in the refrigerator and re-whip before serving. 

Shilpa Uskokovic

Let 1 stick unsalted butter sit at room temperature until softened. Meanwhile, place 1/2 cup maple syrup in a medium saucepan over medium heat and bring to a simmer. Reduce the heat to medium-low and simmer until reduced by a quarter, 10 to 12 minutes (keep a close eye, as the syrup could boil over!). The syrup will look thick and coat the back of a spoon and the bubbles in the pan will be larger and slower. Remove from the heat and let cool completely, 20 to 25 minutes.

Beat the butter in a large bowl with an electric hand mixer until smooth and creamy, about 1 minute. (Alternatively, beat the butter with a whisk.) Add the cooled maple syrup, 1/2 teaspoon kosher salt, and 1/2 teaspoon ground cinnamon. Beat until fluffy and lighter in color, 1 to 2 minutes.

That signature Caesar flavor you love in a dippable sauce.

Caesar Butter

anchovies

garlic

(1 stick) cold unsalted butter,

parsley

water

black pepper

Dijon mustard

Parmesan cheese

Kosher salt

chicken, shrimp, steak, bread,

Storage: This butter sauce is best made right before serving, but you can refrigerate leftover butter in an airtight container for up to 4 days. Reheat in a small saucepan over low heat until completely melted and warm; do not let it boil. Remove from the heat. Drizzle in cool water 1 teaspoon at a time while whisking vigorously, until the sauce is creamy and emulsified again.The butter sauce can also be used cold: Toss with hot pasta, boiled potatoes, or cooked green beans for an instant flavor boost.

Melissa Gaman

Place 4 oil-packed anchovies and 3 garlic cloves on a cutting board and chop them together until the garlic is finely chopped. Then, using the flat side of a chef’s knife, drag the blade through the mixture several times, scraping to create a very coarse paste. The garlic does not need to be totally smooth.

Cut 8 tablespoons cold unsalted butter into 8 pieces. Finely grate the zest from 1 medium lemon until you have 1 teaspoon, then juice the lemon until you have 1 tablespoon. Pick the leaves from 3 fresh parsley sprigs and coarsely chop until you have 1 tablespoon.

Place the lemon juice and 1 tablespoon water in a small saucepan and bring to a bare simmer over medium-low heat. Reduce the heat to low. Whisk in 1 piece of the butter until almost melted. Repeat whisking in the remaining butter 1 piece at a time, until all the butter is melted and the sauce is a creamy yellow. Do not let the butter boil, or it will separate.

Add the garlic and anchovy mixture, lemon zest, and 1/2 teaspoon coarsely ground black pepper. Whisk to combine. Remove from the heat.

Step 5

Add 2 teaspoons Dijon mustard and whisk until smooth. Add the parsley and 2 tablespoons grated Parmesan cheese, and whisk to combine. Taste and season with kosher salt as needed. Serve warm with chicken, shrimp, steak, bread, or crudités for dipping.

I&#39;m giving it 5 stars because 1 it&#39;s a creative recipe and two it sounds absolutely incredible! I&#39;ve been wanting to try anchovies but keep chickening out because the recipes I found didn&#39;t speak to me. Thank you for sharing this. I have added the ingredients to my shopping list and have subscribed 😋😊

Garlic Aioli (4-Ingredients)

garlic, finely grated, minced, or pressed

mayonnaise

Storage: The aioli can be refrigerated in an airtight container for up to 10 days (or only 4 days if made with homemade mayonnaise made with raw pasteurized eggs). Mix in a little lemon juice as needed if it tastes flat.

Stir 5 finely grated garlic cloves, 1 tablespoon of the lemon juice, and 1/2 teaspoon Dijon mustard together in a small bowl until combined. Let sit for 15 minutes for the flavors to meld.

Whisk in 3/4 cup mayonnaise until smooth. Taste and season with kosher salt or up to 1 tablespoon more lemon juice as needed.

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Recipe: Seaweed Butter

Pumpkin Butter

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Top 5 jams andamp spreads recipes from across the web

The most viewed jams andamp spreads recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Recipe: Seaweed Butter

Pumpkin Butter

Homemade Maple Butter

Caesar Butter

Garlic Aioli (4-Ingredients)

The most viewed jams andamp spreads recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine