two butters, a mayo and a spread
It sounds like the start of a joke. “Two kinds of butter, a mayo, and a spread walk into a bar…”
But this is no joke, these are what I served with my biscuits and ham at our Easter brunch. My entire Easter menu was inspired by the Easter menu featured in this year’s Southern Living Magazine. Although, I made several changes in recipes and menu choices to fit my taste. For instance, their menu featured Creole Mayo, I am a fan of Sriracha Mayo, so that is what I made. More Easter brunch recipes will follow in the coming days, for today, let’s look at these four.
I took a poll at brunch and asked for everyone’s favorites. The radish-chive butter won hands down. The second favorite was the other butter, made with orange marmalade and apricot preserves. The final two were tied for third. All four make for a perfect ham and biscuit sandwich.
Radish and Chive Butter
- 1/2 cup salted butter, softened
- 1/4 teaspoon salt
- 3 tablespoons finely chopped radishes
- 2 tablespoons chopped fresh chives, plus more for garnish
Beat salted butter and salt with an electric mixer on high speed until light and fluffy, 3 to 4 minutes.
Gently stir in finely chopped radishes and chopped fresh chives. Scrape compound butter into a serving bowl, and sprinkle with more chives. Cover and chill until ready to serve.
April 3, 2018 1 Comment
Sriracha Powder
Pure brilliance!!! That is what I think of the idea of making Sriracha Powder from the wildly popular Sriracha sauce. The brilliant idea and recipe are courtesy of Chef Dale Talde of Talde in Brooklyn, New York.
Chef Talde uses the powder to make his signature Sri-rancha, a Sriracha-flavored homemade ranch dressing. In my book, turning the sauce into a powder is brilliant for two reasons. First, it intensifies the delicious Sriracha flavor. Secondly, it prevents the sauce from watering down dressings, such as the ever-popular Sriracha Mayo. So many wonderful uses come to mind – including sprinkling it atop deviled eggs and potato salad or stirring it into soups and stir-fry.
Plus when you run out of Sriracha, which I do more often than I’d like to admit, you can have the powder on hand as a quick substitute until you get to the market again.
August 14, 2012 2 Comments
preservation
Preserved lemons are a common ingredient in Moroccan and other North African cuisines. The pulp is sometimes used in stews and sauces and can be used sparingly in Bloody Marys or added to homemade seafood cocktail sauce. But the true treasure of preserved lemons is the peel. The flavor is slightly tart, intensely and wonderfully lemony. Preserved lemon peel is the key ingredient in many Moroccan dishes such as tagines.
Not all preserved lemon recipes call for olive oil, but I like to add it after the fermenting process to help “seal” or cover the lemons and prevent spoilage. Since I have Meyer lemons from my yard and also have the Queen Creek Meyer Lemon Olive Oil, I’ll be using both of those, but regular lemons are more than fine, and in fact, are the traditional lemons used. Limes and grapefruit can be preserved, using the same method and are delicious with curries, seafood, and lamb.
Make your own preserved lemons along with me today, because next week I’ll be posting delicious recipes to get you started using your new bounty!
February 21, 2010 3 Comments