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This butter combines all the elements of the classic Old Fashioned cocktail²except with butter added. Use it with duck, ham, pork and
turkey; or try it baked inside an acorn squash or tossed with beets, carrots and sweet potatoes. It¶s also wonderful as a spread on bread,
rolls or muffins.
Ingredients
mY ¦ cup dried cherries*
mY Ô cup Bourbon
mY ë cup (2 sticks) salted butter, at room
temperature
mY 2 tablespoons orange zest, freshly grated
mY 2 tablespoons confectioner¶s sugar, or to taste
mY Optional: ë tablespoon orange or Angostura bitters or additional Bourbon
*Dried cherries can be ordered online or found in the bulk department of fine grocers or health food stores.
You may also substitute the more readily available cherry-flavored sweetened dried cranberries.
èreparation
ë.Y In a small bowl, soak the cherries in Bourbon, stirring occasionally, until the
Bourbon is almost absorbed. This will take 2 to ë2 hours. (To speed the
process, lightly heat the cherries in Bourbon, but cool completely before
adding to butter.)
2.Y Place the butter in a medium mixing bowl and with an electric mixer (fitted
with the paddle) or wooden spoon, beat until light and fluffy. Scrape down the
sides.
3.Y Add the soaked cherries, zest, sugar and bitters or additional Bourbon (if
using) and beat to incorporate, scraping sides of the bowl with a rubber spatula as needed.
4.Y Scrape into a small bowl, serving crock or butter mold and cover tightly; or shape into a long roll in grease-proof paper (plastic,
wax or parchment) for storing and slicing as needed.
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›ith its beautiful magenta hue and sweet, tart flavor, this butter will find fans at breakfast, lunch and dinner. It¶s a versatile bread and
muffin spread, waffles garnish, turkey and ham complement (try it on a sandwich), and melts temptingly on sweet potatoes and other
vegetables.
Ingredients
mY ë cup (2 sticks) salted butter, room
temperature
mY Ô cup reduced pomegranate syrup or
pomegranate molasses (do not reduce), chilled*
mY 2 tablespoons clementine zest, finely grated‚
mY ë tablespoon confectioner¶s sugar, or more to taste
mY Optional: Ô cup toasted and chopped
almonds, hazelnuts or pecans
*To make pomegranate syrup, boil ë ounces of pomegranate juice in a heavy saucepan over medium-low
heat until reduced to Ô cup. You can also use pomegranate molasses²available from many specialty
grocers or at EthnicGrocer.com.

‚Any orange or mandarin variety may be substituted for clementines.

èreparation
ë.Y Place butter in medium mixing bowl and with an electric mixer (fitted with a
paddle) or wooden spoon, beat until light and fluffy. Scrape down the sides.
2.Y Beat in the pomegranate syrup or molasses, clementine zest and sugar,
scraping sides of the bowl as needed to incorporate all ingredients.
3.Y Stir in nuts.
4.Y Scrape butter into a small bowl, crock or butter mold and cover tightly; or shape into a long roll on grease-proof paper (plastic,
wax or parchment) for storing and slicing as needed.
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·njoy your Blue Cheese Butter ADD SUNDRI·D TOMATO·S?
Favorite Restaurant Recipe used to enhance a steak
Preparation time: ë
minutes. Serves 8-ë
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Ingredients:
m ounces of butter at room temperature (softened)Y
m ë2 pound Bleu cheese of your choice, crumbled (try a fairly strong blue cheese, maybe a Roquefort or Stilton)
- Sundried tomatoes
m 34 teaspoon ›orcestershire
m 34 teaspoon coarse black pepper
Instructions:Y
m In a bowl, cream the butter until smoothY
m Fold in the cheese, ›orcestershire sauce and pepper (some chunks of the blue cheese should remain)
m Roll in plastic wrap or parchment paper and twist the ends to close
m If not using immediately, refrigerate (3 days maximum) or freeze (2 months, maximum)
m If frozen, thaw and cut into ë ë2 ounce pieces and place on top of hot steaksY
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Chocolate Hazelnut Butter
ADD to ë sticck of butter:
Powdered cocoa to taste
Sugar to taste
ë to 2 tablespoons finely chopped hazelnuts

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