FOOD PROCESSOR BUTTER
Transforming cream into butter is one of the most satisfying acts of kitchen alchemy you can perform, and it comes with the bonus of controlling exactly how your butter will taste. The food processor makes the process simple and mess-free way, and while you're processing, you can add flavorings and seasonings to create a flavored butter to spread on toast or stir into hot pasta. Choose from cinnamon-orange, garlic-herb, or paprika-sesame, or invent a flavor entirely your own.
Provided by Anna Stockwell
Categories Butter Milk/Cream Cinnamon Orange Parsley Garlic Lemon Sesame Paprika Food Processor
Yield 1/2 lb. (1 cup) butter
Number Of Ingredients 16
Steps:
- Process cream in a food processor until the butter solids have separated from the buttermilk and you see lots of little clumps of butter clinging together distinctly separated from thin milky liquid, 4-7 minutes (unpasteurized cream will separate more quickly). Carefully drain buttermilk; reserve for another use.
- Remove jar with blade still attached. Pour cold water over butter solids left in food processor jar, then drain. Repeat until water runs clear, 3-4 times. Pour off as much water as possible out of jar of food processor, using your hands to hold the butter solids in place while you pour. Continue to process until butter forms a solid ball, about 2 minutes. Pour off water again, then add salt (if using) and process to combine.
- If making compound butter, add ingredients for chosen flavor and process until fully incorporated.
- Transfer butter to a medium bowl lined with a double layer of cheesecloth. Gather cheesecloth up around butter and twist to squeeze until no more liquid runs out of butter. Transfer butter to a sheet of parchment or waxed paper and roll up into a log. Chill until firm, about 1 hour.
- Do Ahead: Butter can be made 5 days ahead. Keep chilled.
COMPOUND BUTTER
Steps:
- Chop the butter into uniform chunks using the dough scraper.
- Place the oil into the food processor and add the chives. Process until the chives are finely chopped. Add the remaining herbs and blend until the herbs have colored the oil. Using the whisk attachment, whip the butter in the mixer?s work bowl at medium speed until it softens and lightens in color, about 5 to 7 minutes.
- Add the herb oil to the butter and beat for another 2 minutes until oil is fully incorporated. Remove butter from bowl and spoon onto parchment paper or plastic wrap. Roll into a log, using the edge of a baking sheet to form a tight log. Chill for 2 hours before serving.
BASIC BUTTER COOKIE DOUGH
One basic dough can make very different but equally delectable cookies -- Spritz Butter Cookies, Cut-Out Butter Cookies, and Icebox Butter Cookies.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Number Of Ingredients 8
Steps:
- Place flour, sugar, butter, and salt in the bowl of a food processor; process until mixture is the texture of coarse meal.
- In a small bowl, lightly beat egg yolks and vanilla; with motor running, add to food processor. Process just until a dough forms.
HOMEMADE BUTTER
You can make great tasting butter at home just by putting heavy cream in a food processor and running it till it turns into butter.
Provided by Brian Perspect
Categories Appetizers and Snacks Dips and Spreads Recipes
Time 10m
Yield 16
Number Of Ingredients 2
Steps:
- Pour cream into a food processor or blender. Process for 10 minutes, or until the butter separates. Strain off the liquid. Season to taste with salt if you like. Press butter into a small bowl with the back of a spoon to further remove liquid.
Nutrition Facts : Calories 102.6 calories, Carbohydrate 0.8 g, Cholesterol 40.8 mg, Fat 11 g, Protein 0.6 g, SaturatedFat 6.9 g, Sodium 47.6 mg
CLASSIC BUTTER PIE PASTRY
This all-butter pastry makes a flavorful, flaky pie crust. It is easy to handle and bakes to be golden brown and beautiful-just like Mom's! -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Desserts
Time 10m
Yield pastry for one 9-inch pie.
Number Of Ingredients 10
Steps:
- Combine flour and salt; cut in butter until crumbly. Gradually add ice water, tossing with a fork until dough holds together when pressed., Shape dough into a disk for a single-crust pie; for a double-crust pie, divide dough in 2 with 1 piece slightly larger than the other. Shape into 2 disks. Wrap and refrigerate 1 hour or overnight., On a lightly floured surface, roll 1 disk of dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. , For a single-crust pie: Trim crust to 1/2 in. beyond rim of plate; flute edge. Fill or bake according to recipe directions., For a double-crust pie: Add filling to pie. Roll remaining dough to a 1/8-in.-thick circle. Place over filling. Trim, seal and flute edge. Cut slits in top. Bake according to recipe directions.
Nutrition Facts : Calories 173 calories, Fat 12g fat (7g saturated fat), Cholesterol 31mg cholesterol, Sodium 165mg sodium, Carbohydrate 15g carbohydrate (0 sugars, Fiber 1g fiber), Protein 2g protein.
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