Nana’s Kitchen: Flavored Butters

Nana’s Kitchen: Flavored Butters

Greetings, home cooks, welcome to Nana’s Kitchen,

My vacation to Michigan last week was very enjoyable. Visiting with family is always a treat.
My sister has a home next to a huge lake. Sitting on the patio watching the boats and people on skis and other fun water sports was interesting. There was even some fishing. Traveling through Michigan one cannot help but notice there are a lot of lakes!

I know this weekend will be busy with cookouts and get togethers. One of the great summer foods is corn on the cob. I do not know anyone who does not enjoy this tasty food. Our local farmers market has had fresh pulled corn every morning the last few days. Doesn’t last long before the cart is empty.

So in honor of the humble cob, this weeks offerings are 3 flavored butters to serve with your corn. Boiled, fried, grilled or however you like, butter slathered on the corn is always appreciated. Many of you probably have most of these ingredients on hand.

Flavored Butters – Herb Butter – Chili Lime Butter – Garlic Parmesan Butter

Herb Butter

Ingredients:
8 tablespoons butter, softened to room temperature
1 tablespoon minced fresh chives
2 1/2 tablespoons finely mined fresh parsley
1/8 teaspoon garlic powder

Instructions:
In a small bowl combine all ingredients.
After combined place in small serving dish.
Cover and refrigerate.

Chili Lime Butter

Ingredients:
8 tablespoons butter, softened to room temperature
1 1/2 teaspoon chili powder
1/4 teaspoon cayenne pepper
1 teaspoon lime juice
1 teaspoon honey
1 tablespoon finely minced fresh cilantro

Instructions:
In a small bowl combine all ingredients.
Place in small serving dish.
Cover and refrigerate.

Garlic Parmesan Butter

Ingredients:
8 tablespoons butter, softened to room temperature
2 garlic gloves, crushed
1/2 cup finely grated fresh Parmesan cheese
1/2 teaspoon dried Italian seasonings

Instructions:
Place 7 tablespoons butter in small bowl. 
In small saucepan place one tablespoon butter, melt over medium heat.
Add crushed garlic and sauté for 30 to 60 seconds, until fragrant.
Add all ingredients to bowl and combine.
Place in small serving dish.
Cover and refrigerate.

Hints:
I did not add salt to any of these butters since I used salted butter.
Taste the butters and add salt as you prefer.
The Parmesan cheese is salty. This is my favorite.
The chili lime has a bite to it.
The herb butter is mild and earthy.
With the butter softened I used a tablespoon to mix the ingredients. Worked well.
You could use the butters with out refrigeration if preferred. 
If the butters are refrigerated it lets the flavors meld.
Can make these ahead and leave in refrigerator until ready to serve.
Good for 3 days refrigerated.
These recipes could be doubled if needed.
Garnish the dishes as you like.

Have a blessed Sunday.
Happy 4th of July!!!!! Be well and be safe.