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Fancy Flavored Bread Butter

If soup is the main dish at your holiday party, a warm slice of bread simply must be the side.



The Menu:


Hand-Crafted Butter

Bread Boulangerie


Assorted Homemade Butters:

Homemade Fleur de Sel Butter, Apricot Orange Blossom Honey Butter,
Black Pepper, Manchego, and Fresh Rosemary Butter Candied Orange and Cranberry Honey Butter, Gorgonzola, Olive, and Walnut Butter Candied Lemon Honey Butter


Assorted Breads:
Mrs. Backer’s Pastry Shop, Gourmandise Bakery Parker House Rolls, Croissants, Swedish Limpa, Almond Pastry Ring, Rum Bread, Christmas Stollen Baugettes, Assorted French rolls, French baguettes, Apple bread, Seven Grain Bread.


Drinks:

Holiday Hot Chocolate and Hot Spiced Pear Cider
Homemade Fleur de Sel Butter
3 cups heavy whipping cream
1 tsp Fleur de Sel

Place cream in food processor. Run on high for 10-15 minutes, or until butter comes together and milk separates. Remove and press out additional liquid either by hand or in a fine mesh sieve. Stir in salt, and refrigerate or freeze to keep fresh.


Makes 3/4 pound
Apricot Orange Blossom Honey Butter
1/2 cup Fleur de Sel Butter
1/4 cup + 1 tbsp finely snipped, dried apricots
4 tbsp powdered sugar
2 tbsp orange blossom honey
1/4 tsp vanilla

Mix all ingredients together until smooth. Refrigerate or freeze to keep fresh. Serve at room temperature.


Makes 1/4 pound

Black Pepper, Manchego, and Fresh Rosemary Butter
1/2 cup Fleur de Sel Butter
4 tbsp finely grated, Manchego cheese
1/2 tsp black pepper
1-2 sprig fresh rosemary, leaves removed and finely minced


Mix together all ingredients until smooth. Refrigerate or freeze to keep fresh. Serve at room temperature.


Makes 1/4 pound
Candied Orange and Cranberry Honey Butter and Zest
1/2 cup Fleur de Sel Butter
4 tbsp powdered sugar
2 tbsp fresh Candied Cranberries*
Candied Orange Zest
1 tbsp honey
1/4 tsp vanilla

1/2 cup sugar
1/2 cup water
Cranberries
Orange zest ribbons

Bring water and sugar to a boil, stirring occasionally. Add zest ribbons and cook for 2-3 minutes. With tongs are strainer, remove zest from syrup and place on parchment or wax paper. Repeat with cranberries. Let cool completely. If using as a garnish dust with super fine sugar if desired.


Mix together all ingredients until smooth. Refrigerate or freeze to keep fresh. Serve at room temperature.


Makes 1/4 pound
Gorgonzola, Olive, and Walnut Butter
1/2 cup Fleur de Sel Butter
4 tbsp crumbled Gorgonzola cheese
2 tbsp finely chopped olives
2 tbsp finely chopped walnuts

Mix together all ingredients until smooth. Refrigerate or freeze to keep fresh. Serve at room temperature.


Makes 1/4 pound
Candied Lemon Honey Butter and Zest
1/2 cup Fleur de Sel Butter
3 tbsp powdered sugar
Candied Lemon Zest*
1/4 tsp vanilla

1/2 cup sugar
1/2 cup water
Zest ribbons from 1 lemon


Bring water and sugar to a boil, stirring occasionally. Add zest ribbons and cook for 2-3 minutes. With tongs are strainer, remove zest from syrup and place on parchment or wax paper. Let cool completely. If using as a garnish dust with super fine sugar if desired.


Mix together all ingredients until smooth. Refrigerate or freeze to keep fresh. Serve at room temperature.


Makes 1/4 pound

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