Executive Chef, Peter Roelant, The Four Oaks in Bel Air, CA, USA

Apple-Cinnamon Butter

Ingredients

  •  2-ounce dried apples
  •  1/2 teaspoon cinnamon powder
  •  1 tablespoon brown sugar
  •  1/2 cup unsalted butter (1 stick), softened

Preparation

Mix all ingredients in a food processor or with a hand-mixer until well combined. Fill the Butter Bell crock with the mixture and serve with fresh scones, muffins or your favorite breakfast breads.

Orange Honey Butter

Ingredients

  • 1/2 cup unsalted butter, softened (1 stick)
  •  1 1/2 teaspoon grated orange peel
  •  1/2 tablespoon orange preserves
  •  1/2 tablespoon orange blossom honey

Preparation

Mix all ingredients in a mixing bowl with wire whisk until well combined. Fill the Butter Bell crock with the flavored butter. So tasty on warm biscuits fresh from the oven!

Candied Garlic Pepper Butter

Ingredients

  •  1/2 cup unsalted butter, softened (1 stick)
  •  2 candied garlic cloves*
  •  ½ teaspoon black pepper
  •  Pinch of salt

Preparation

*Candied garlic cloves: In a frying pan. Place whole garlic head in 400-degree oven, covered with aluminum foil, for about 45 minutes, or until the garlic has softened. Scoop out cloves, or pinch out, when cooled. Mix all ingredients in a mixing bowl until well combined. Fill the Butter Bell Crock with the delicious butter mixture and serve with a crusty French Baguette or on top of a grilled Rib Eye Steak.

Executive Chef/Owner Hans Rockenwagner, Rockenwagner, Santa Monica, CA USA

Cranberry Butter

Ingredients

  • ½ cup unsalted butter, softened (1 stick)
  • 1/3 cup fresh cranberries (if using frozen, thaw completely)
  •  2 tablespoons maple syrup

Preparation

Finely chop the cranberries. Mix all the ingredients together until well combined, but not so much as the butter mixture is uniformly pink. Place mixture in the Butter Bell and serve with waffles or pancakes or any breakfast breads.

Executive Chef Jean Francois Meteigner, An Nam French Bistro MGM Grand, Ho Tram Beach Resort, Ho Tram, Vietnam

Provencal Butter

Ingredients

  •  1/2 cup unsalted butter (1 stick)
  • 2 tablespoons finely chopped black olives
  • 1 1/2 teaspoons chopped fresh rosemary, sautéed
  •  1 teaspoon chopped garlic
  •  1 teaspoon ground black pepper

Preparation

Allow butter to soften. Sauté the rosemary for 15 seconds in a dab of butter; remove and let cool. Mix all ingredients with a wire whisk until well combined. Fill the Butter Bell crock with the mixture and serve with French baguettes or freshly baked sourdough rolls.

Chef de Cuisine, Patrick Jamon, Villa Deevena, Playa Negra, Costa Rica

Roasted Hazelnut Butter

Ingredients

  •  4 oz. fresh Hazelnuts
  •  ½ cup unsalted butter (1 stick)
  •  ¼ cup lemon zest

Preparation

Allow butter to soften. In a hot 4oo degree oven, roast Hazelnuts for10 minutes. Remove skin after roasting, and coarsely chop them. Mix with the butter and add the lemon zest. Fill the Butter Bell Crock with the flavored butter mixture. Serve with breakfast rolls or with afternoon tea on country breads.

Executive Chef, Michel Roussel, Brennan’s, New Orleans, LA USA

Brennan’s Banana’s Foster Butter

(Based on the original Bananas Foste dessert created at Brennan’s Restaurant in 1951.)

Ingredients

  •  ½ cup unsalted butter
  •  ½ large banana, mashed
  •  ½ tablespoon cinnamon
  • 2 tablespoons brown sugar
  • 1 tbsp banana liqueur

Preparation

Whip ingredients together until completely blended. Place mixture into the Butter Bell Crock and serve with your favorite breakfast foods. Especially delicious over pancakes, waffles or freshly baked blueberry muffins.

From Executive Chef/Owner, Joe Miller, Joe’s and Bar Pintxo, Venice, CA USA

Pumpkin Syrup Butter

Ingredients

  •  ½ cup unsalted butter
  •  1ablespoon Arrop Syrup
  •  1-ounce Arrop Pumpkin Rind

Preparation

Allow butter to soften. Mix all ingredients with a wire whisk. Fill the Butter Bell Crock with the butter mixture and serve with berry scones or a zucchini bread.

Former Executive Chef, Claude Millen, Brazilian Court, Palm Beach, FL, USA

Orange Butter

Ingredients

  •  ½ cup unsalted butter, softened
  •  2 teaspoons sugar
  •  Juice from one beautiful, plump Orange
  •  Zest from the plump beauty
  •  Zest from one lemon
  •  2 tablespoons Grand Marnier liquor

Preparation

Blanch the zest of the orange and lemon, then chop finely. Mix all ingredients. Fill the Butter Bell Crock. Perfect with warm Croissants. So tasty for kids on their pancakes…yummy!

Former Executive Chef, Laurent Gras, Peacock Alley, Waldorf Astoria Hotel, New York, NY USA

Golden Butter

Ingredients

  • ½ cup unsalted butter, softened (1 stick)
  •  2 tablespoons fresh cooked corn, chopped
  •  ½ teaspoon oven roasted tomato
  •  1 teaspoon fresh basil, minced
  •  ¾ teaspoon mustard
  •  1 teaspoon lemon juice
  •  Fresh ground pepper to taste

Preparation

Cut tomato in half and bake in oven at 400 degrees until browned on the top. Remove and let cool; then dice. Mix all ingredients in a bowl with a whisk (or wooden spoon) until well-combined. Place the mixture in the Butter Bell Crock and serve. A perfect spread over hot sourdough rolls or even over chicken or fish!

10 BEST SIMPLE BUTTER RECIPES TO SERVE ALL YEAR ROUND

Show your friends and family how much you care with these special flavored and herbed butter recipes. They’ll never guess something so tasty can be created in 5 minutes or less!

To prepare a basic flavored butter recipe, place ½ cup softened butter in a bowl. Using a wooden spoon or electric mixer, cream butter until fluffy. Stir in two tablespoons of your favorite herbs and flavorings (see suggestions below) or create your own. Pack the butter into the Butter Bell Crock and serve immediately.

Rosemary-Garlic

Combine butter with a pureed garlic clove and 1 tablespoon freshly chopped Rosemary. Serve with fresh rolls or smear over French bread (1”thick), place in oven and bake.

LEMON-THYME

Add a squeeze of lemon juice to butter made with two tablespoons fresh thyme. Excellent served over warm vegetables.

HONEY-VANILLA

Mix one teaspoon vanilla extract into butter and beat. Then add 1 tablespoon honey and mix. Perfect for breakfast rolls, toast, croissants and scones.

CRANBERRY BUTTER

Add two tablespoons of prepared cranberry sauce to softened butter. Serve with dinner rolls or atop slices of turkey or ham.

JAMMIN’ BUTTERS

Add two tablespoons of your favorite jelly or jam. Great served on pancakes and waffles for breakfast or brunch.

Cocoa Butter

Combine ½ cup butter with 2 to 4 TBSP Sweetened Cocoa Powder. A dash of mint extract or 1 TBSP Instant Expresso can be added for a unique twist! Great served on a plain donut for dessert!

PECAN BUTTER

Mix butter with 1/3 cup finely chopped toasted pecans. Serve on sweet potatoes, gingerbread or pumpkin bread.

SOUTHERN LIVING’S BOURBON BUTTER

Add two tablespoons bourbon to butter. Tasty on toasted pound cake or sweet potato biscuits.

GORGONZOLA BLUE BUTTER

In a food processor combine 4 TBSP butter with 4 TBSP Gorgonzola cheese. Process until smooth. Fantastic shmeared on top of a juicy grilled steak!

CHAI BUTTER

Combine ½ cup butter with ¼ brown sugar, 1 TSP Cinnamon, ½ TSP ground Ginger, pinch of nutmeg and a pinch of ground Cloves. Try adding a teaspoon of this butter to your morning coffee or tea for added flavor. Also delicious spread over muffins, roasted carrots or toast.