Christmas Butter Recipes

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CHRISTMAS BUTTER



Christmas butter image

This butter is a job for Christmas Eve. It won't take long and will guarantee you happiness the day after. A really beautiful turkey like Mr Kelly's doesn't need anything more than olive oil and salt and pepper, they're that good. While the purist in me says leave it alone, the chef in me is curious and wants to experiment. I think the bird, and the occasion, deserve a bit of extra love so if you can add a bit of an edge with something that complements and enhances its natural flavours, why not try it? An experiment of mine I'm happy to say really worked out was this flavoured butter. It looks beautiful, gives a delicate sweetness and holds the skin away from the meat so it gets extra crispy as it cooks. Another bonus is that the butter's journey out of the bird will give you a self-basting bird. Brilliant.

Provided by Jamie Oliver

Categories     Sides     Jamie's Family Christmas     Fruit     Christmas     British     Turkey     Sauces & condiments

Time 25m

Yield 10

Number Of Ingredients 6

1 x 250 g pack of butter
75 g dried cranberries
a few sprigs of fresh thyme
4 sprigs of fresh rosemary
a few sprigs of fresh sage
1 clementine

Steps:

  • Put your butter into a bowl. Really finely chop the cranberries and add to the bowl.
  • Pick the thyme, rosemary and sage leaves, then chop, sweep and run your knife through the herb leaves until really finely chopped. Add to the butter with a pinch of sea salt and black pepper.
  • Grate in the zest of your clementine and mix so the butter softens and everything is combined. Divide the butter roughly in half.
  • Get your turkey and use a spoon to work your way between the skin and the meat. Start at the side of the cavity just above the leg and work gently up toward the breastbone and towards the back so you create a large cavity.
  • Pick up half of your butter and push it into the cavity you've created. Use your hands to push it through the skin right to the back so it coats the breast meat as evenly as possible. Do the same on the other side, then rub any leftover butter all over the outside of the bird to use it up.
  • If you've got any herb stalks left over, put them in the cavity of the turkey for added flavour as it cooks.
  • Cover the turkey in clingfilm and put in the fridge until you're ready to cook it the next day.

Nutrition Facts : Calories 214 calories, Fat 20.7 g fat, SaturatedFat 13.1 g saturated fat, Protein 0.2 g protein, Carbohydrate 6.2 g carbohydrate, Sugar 5.1 g sugar, Sodium 0 g salt, Fiber 0 g fibre

CHRISTMAS BUTTER MINTS RECIPE



Christmas Butter Mints Recipe image

No proper Southern tea party, wedding reception, or baby shower is complete without a candy dish brimming with delicate buttermints. Traditionally colored in a rainbow of pastel hues, they are light and crisp with a buttery richness, a refreshing minty flavor, and a texture that melts in your mouth. The classic recipe is a little tricky and requires expert candymaking skills. But with our simplified Christmas Butter Mints, which require no cooking and only a few kitchen staples, you can whip up a batch in no time. When freshly made, buttermint dough has the consistency of modeling clay. You can roll it and cut it with fanciful cookie cutters, press it into candy molds, or simply roll it into logs and cut into pieces with a sharp knife. The mints need 24 hours to rest and dry, uncovered, before they'll be firm enough to serve.

Provided by Nancie McDermott

Categories     Candy

Time P1DT30m

Yield 10 dozen

Number Of Ingredients 7

1/2 cup unsalted butter, at room temperature
1 pound powdered sugar, plus more for work surface
2 tablespoons evaporated milk
1 teaspoon peppermint extract (or 6 to 8 drops pure peppermint oil)
1/8 teaspoon vanilla extract
1/8 teaspoon fine sea salt
Red food coloring gel (such as Christmas Red or Super Red)

Steps:

  • Line a large baking sheet with parchment paper. Beat butter with a stand mixer or hand mixer on medium speed until light and creamy, 1 to 2 minutes. With mixer on low speed, gradually add powdered sugar, and beat until mixture forms a stiff, crumbly dough, 1 to 2 minutes, stopping to scrape down sides of bowl as needed. Add evaporated milk, peppermint extract, vanilla extract, and fine sea salt. (If using peppermint oil, start with 6 drops, and taste the dough to see if a stronger peppermint flavor is desired before adding more oil.) Beat on medium speed until mixture is smooth and soft and has the consistency of modeling clay, 2 to 3 minutes.
  • Remove dough from mixer bowl, and shape into a smooth ball. Cut ball in half; wrap 1 dough ball half in plastic wrap, and set aside. To color the remaining dough ball half, use a wooden pick to deposit a little of the red food coloring gel onto dough; massage in with your fingers until evenly blended. Keep adding food coloring gel, a little at a time, until it reaches the desired shade of red.
  • Divide red dough portion and reserved white dough portion into 4 equal portions each to make 8 equal portions (4 red and 4 white). On a flat work surface sprinkled with some powdered sugar, gently knead together 2 red portions of dough with 2 white portions of dough until the mixture looks marbled. (Do not overmix.) Roll into a long, smooth, 1⁄2-inch-thick log with visible swirls of both red and white color showing. Using a sharp knife, cut log into 60 (1⁄2-inch-thick) pieces. Repeat process with remaining 2 red dough portions and 2 white dough portions. Transfer buttermints to prepared baking sheet.
  • Let buttermints dry at room temperature, uncovered, 24 hours. (They'll develop a crisp outer shell with a sweet, creamy, minty middle.) At this point, buttermints can be bagged up for giving as gifts, spooned into a candy dish, or stored in an airtight container or ziplock plastic bag for up to 2 weeks.

CHRISTMAS BUTTER COOKIE CUTOUTS



Christmas Butter Cookie Cutouts image

This recipe is a classic that came out of the Betty Crocker Test Kitchens a while ago, but in our book, a recipe that stands the test of time is the only kind worth having! We recently baked up a batch of these cookies to give them a refreshed recipe image, and we can attest that these are an exceptionally fun option for bakers who want to make something that's achievable but still stretches their skills. The base for these cookies is delightfully short and treads the perfect line between being tender and having a satisfying little snap. Once they're out of the oven and cooled, the real fun begins. First they get brushed with a thin icing that forms a lovely, smooth canvas for decorating. Once that's set, creativity takes center stage, and you can test your hand at decorating with royal icing and all the sprinkles, sugars and nonpareils you can find in your pantry. The editor who took on the task of decorating these was intimidated at first, having a complicated history with royal icing, but found the recipe included below easy to work with to create beautiful cookies. Set aside some time to devote to making these cookies when the Christmas spirit really sets in-we promise they'll bring you the comfort and joy of the season!

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 3h30m

Yield 32

Number Of Ingredients 14

3/4 cup butter, softened
3/4 cup granulated sugar
1 egg
1 tablespoon finely grated lemon peel
2 tablespoons lemon juice
2 1/2 cups Gold Medal™ all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
3 cups powdered sugar
2 tablespoons meringue powder
5 teaspoons lemon juice
4 to 5 tablespoons water
Betty Crocker™ colored sugars
Betty Crocker™ candy sprinkles

Steps:

  • In large bowl, beat butter and granulated sugar with electric mixer on medium speed until creamy. On low speed, beat in egg, lemon peel and 2 tablespoons lemon juice. Stir in flour, baking soda and salt until well blended.
  • Divide dough into 4 parts; flatten each part into 1/2-inch-thick round. Wrap each in waxed paper or plastic wrap; refrigerate 30 minutes.
  • Heat oven to 350°F. Remove 1 round of dough at a time from refrigerator. Between sheets of floured waxed paper or plastic wrap, roll dough until 1/4 to 3/8 inch thick. Cut with 3-inch cookie cutters in various shapes. On ungreased cookie sheets, place cutouts 1 inch apart.
  • Bake 10 to 12 minutes or just until edges are golden. Cool on cookie sheets about 1 minute before removing to cooling rack. To make cookies for hanging, using a toothpick or end of plastic straw, carefully poke a hole in the top of each cookie while cookies are still hot. Cool 10 to 15 minutes before frosting.
  • In medium bowl, stir together powdered sugar and meringue powder. Stir in 5 teaspoons lemon juice and enough of the 4 to 5 tablespoons water to make a thin icing. Transfer 1/2 cup of the icing into small bowl; set aside. Using a flexible pastry brush, paint cookies to the edges with icing. Place on cooling rack to dry completely, about 30 minutes.
  • Beat reserved icing with electric mixer on high speed 5 to 7 minutes or until peaks form. Place in small resealable food-storage plastic bag; cut a very small hole in the bottom of the bag with the plain white icing. Squeeze icing onto glazed cookies. Before icing dries, sprinkle with decorations, and tap off excess. Dry thoroughly on cooling rack. Thread cookies with narrow ribbon for hanging.

Nutrition Facts : Calories 150, Carbohydrate 25 g, Cholesterol 20 mg, Fat 1, Fiber 0 g, Protein 2 g, SaturatedFat 3 g, ServingSize 1 Cookie (With Icing Only), Sodium 100 mg, Sugar 16 g, TransFat 0 g

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