Flavourful butter tucked under the turkey skin makes for incredibly moist breast meat and ultracrisp skin.
Make this super-easy flavoured butter your go-to summer condiment. Toss with grilled shrimp and scallops, or serve over hot-off-the-grill steak and lobster tails for the ultimate surf-and-turf meal.
This richly spiced apple butter makes more than you'll need for a single loaf of bread, but it'll keep in your fridge for a week or in your freezer for up to two months. Spread it onto warm bread and rolls, or stir it into cake batters in place of applesauce.
Whole fresh sage leaves tucked under the skin show through when the skin turns translucent, golden and crisp. Because of its intensity, dried sage is best for the Sage Butter.
Plump shrimp, crisp snow peas and sweet spring carrots are glazed with a rich, nutty brown butter in this stir-fry— and it only takes a few minutes to cook! Squeezing a little lemon over top at the table adds a bright citrus note that cuts through the richness of the butter. Serve with steamed rice or couscous.
This classic flavour combination is a great way to add a tart-sweet zip to a peanut butter cookie. Any flavour of jam or jelly can be used, though smoother, less chunky ones are the easiest to spread or pipe.
Grilling a whole fish is easy – just remember to grease the grill (not the fish) so the skin doesn't stick to it. Any leftover flavoured butter keeps well for up to a week.
A brown butter spread gives flaky spiced pumpkin scones nutty flavour and an extra touch of sweetness. Overworked dough can become tough when baked; for the flakiest pastry, knead it just until the dough comes together.
Flavoured butters are some of the easiest gifts to make and will be much appreciated when you include gift tags outlining their possibilities: slice and melt over fish or steak, blend into mashed potatoes or vegetables, toss with pasta or rice, or melt and pour over sautéed shrimp (one of the mini-logs is enough for 1-1/2 lb/750 g large shrimp).
