Chefs Butter Recipes

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

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.

• 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

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!

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

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.

•  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

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.

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

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.

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

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

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.

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

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.

•  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

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!

• 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

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!