Molds make butter better on holiday table



One way to put a special touch on a holiday table is to mold the butter. I used my collectible Pampered Chef stoneware cookie molds that were just taking up room in my cupboard to make molded butter for Thanksgiving dinner. We set six tables at the community feast and each table got it's own heart-shaped butter.

The technique is simple.
1. Place your stoneware mold in the freezer for 20-30 minutes.
2. At the same time, set out a stick of butter to soften for 20-30 minutes.
3. Remove the mold from the freezer and unwrap the butter.
4. Using the heel of your hand or the back of a metal spoon, smoosh the butter into the mold evenly.
5. Refrigerate the mold with the butter until the butter is firm.
6. Run a knife's thin blade around the outside of the butter, then use the tip of the knife to carefully pry up the butter in corner. Turn it out onto a plate.

I wrapped my butter hearts individually to protect them from odors. I packed them in a plastic lidded container to store and transport them. Make sure you put them on the butter plates while they are still cold and firm.

If you think you don't have the time or the equipment to pull that off, you can still make the butter special by flavoring it. This recipe tastes like the sweet, spiced butter served at steakhouses. In addition to hot rolls, it's also good on baked sweet potatoes.

CHRISTMAS SPICE BUTTER

1 cup (2 sticks) unsalted butter, softened
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon nutmeg
1/4 teaspoon ground allspice
1 tablespoon sugar

Place all ingredients in a mixing bowl. Beat with an electric mixer until fluffy and well-combined. Transfer to a small bowl, cover and refrigerate until needed. Makes 1 cup.

Comments

Post a Comment

Popular posts from this blog

Farewell, My Hero (Burger)

One of my guilty pleasures -- the Hero Burger -- is gone from the market. A Hero Burger is two hamburger patties on a six-inch hero sandwich bun, topped with grilled salami and ham, cheese, mayo, lettuce and tomato and grilled onions if you wish. Late this summer I noticed that the Dairy Mart in my town became a Mountaineer Mart. Throughout the fall more Dairy Marts and All Star Expresses in my area became Circle K convenience stores. The Hero Hut sandwich stations in them closed. Finally this week I noticed that the standalone Hero Hut restaurant in Sabraton has also shuttered. Chico Enterprises sold 26 stores to Circle K and at least one to Mountaineer Mart. From now on, I will only get Hero Hut's signature sandwich, my guilty pleasure -- a Hero Burger -- if I make it myself and then it doesn't taste quite the same. Hero Huts have been around since my childhood, if not before. I'm sad to see them go.
Read more

Family cooking contest reinvents hot dogs

Image
I'm fortunate to be virtual friends with today's guest blogger, Kara Glenn, because we share a love of food. I ogled her photos of Thanksgiving dinner one year and sent her a Facebook friend request for that reason (though I had met her in person when we worked for the same company years ago.) And I'm excited to share with you the cooking contests her family holds. Without further delay, meet Kara. Kara Glenn lives in Morgantown with her husband Trevor and Golden Retriever Kelsey. She currently works for the Department of Energy doing design work, and enjoys cooking, reading (mostly Harry Potter), blogging, gaming with her husband and spending time with her family. Here's her story of a recent family get-together over Columbus Day. One of my family's favorite activities is eating. OK, actually it's our favorite. My mom went to culinary school in New Orleans, and good food has always been the centerpiece of our gatherings. With the growing popularity of the Food
Read more

Old-fashioned candy: January Thaw

Image
Among my fondest memories of growing up in an Appalachian holler is the food, specifically the sweets. Late last year, foodie trend watchers predicted old-fashioned candy is going to be hot this year. I have yet to see Google return this recipe in response to my request for "old-fashioned candy." Trust me, it's a goodie. As a kid, I never gave much thought to why January Thaw was called that -- we sometimes made it in months other than January -- but a Web site that printed a recipe similar to my mom's says it’s because it looks like muddy slush. I assure you it's much tastier. And as the foot or so of snow outside my house has melted this week, the candy doesn't much resemble what's in my yard. Nor does the batch I made tonight exactly match what I remember from 25 years ago. I chalk that up to ingredients and technique and I'll throw in different elevation for good measure. While not "perfect", it's still pretty good -- who could find f
Read more