Food Processor Butter Recipes

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FOOD PROCESSOR BUTTER



Food Processor Butter image

Transforming cream into butter is one of the most satisfying acts of kitchen alchemy you can perform, and it comes with the bonus of controlling exactly how your butter will taste. The food processor makes the process simple and mess-free way, and while you're processing, you can add flavorings and seasonings to create a flavored butter to spread on toast or stir into hot pasta. Choose from cinnamon-orange, garlic-herb, or paprika-sesame, or invent a flavor entirely your own.

Provided by Anna Stockwell

Categories     Butter     Milk/Cream     Cinnamon     Orange     Parsley     Garlic     Lemon     Sesame     Paprika     Food Processor

Yield 1/2 lb. (1 cup) butter

Number Of Ingredients 16

2 cups heavy cream, preferably not ultra-pasteurized
1 tsp. kosher salt (optional)
For Cinnamon-Orange Butter:
2 Tbsp. sugar
1 Tbsp. ground cinnamon
1 tsp. finely grated orange zest
For Garlic-Herb Butter:
1/4 cup parsley leaves with tender stems, finely chopped
1 tsp. finely grated garlic
1 tsp. finely grated lemon zest
For Paprika-Sesame Butter:
2 Tbsp. toasted sesame seeds
2 tsp. coarsely grated black pepper
2 tsp. smoked paprika
Special Equipment:
Cheesecloth

Steps:

  • Process cream in a food processor until the butter solids have separated from the buttermilk and you see lots of little clumps of butter clinging together distinctly separated from thin milky liquid, 4-7 minutes (unpasteurized cream will separate more quickly). Carefully drain buttermilk; reserve for another use.
  • Remove jar with blade still attached. Pour cold water over butter solids left in food processor jar, then drain. Repeat until water runs clear, 3-4 times. Pour off as much water as possible out of jar of food processor, using your hands to hold the butter solids in place while you pour. Continue to process until butter forms a solid ball, about 2 minutes. Pour off water again, then add salt (if using) and process to combine.
  • If making compound butter, add ingredients for chosen flavor and process until fully incorporated.
  • Transfer butter to a medium bowl lined with a double layer of cheesecloth. Gather cheesecloth up around butter and twist to squeeze until no more liquid runs out of butter. Transfer butter to a sheet of parchment or waxed paper and roll up into a log. Chill until firm, about 1 hour.
  • Do Ahead: Butter can be made 5 days ahead. Keep chilled.

HOMEMADE BUTTER



Homemade Butter image

You can make great tasting butter at home just by putting heavy cream in a food processor and running it till it turns into butter.

Provided by Brian Perspect

Categories     Appetizers and Snacks     Dips and Spreads Recipes

Time 10m

Yield 16

Number Of Ingredients 2

2 cups heavy cream
¼ teaspoon salt

Steps:

  • Pour cream into a food processor or blender. Process for 10 minutes, or until the butter separates. Strain off the liquid. Season to taste with salt if you like. Press butter into a small bowl with the back of a spoon to further remove liquid.

Nutrition Facts : Calories 102.6 calories, Carbohydrate 0.8 g, Cholesterol 40.8 mg, Fat 11 g, Protein 0.6 g, SaturatedFat 6.9 g, Sodium 47.6 mg

ALL-BUTTER DOUBLE PIE CRUST



All-Butter Double Pie Crust image

A perfectly delicious, flaky homemade pie crust isn't out of reach. In fact, you don't even need a food processor to make this version by the Elsen sisters, who own the famed Four and Twenty Blackbirds pie shop in Brooklyn.

Provided by Four and Twenty Blackbirds

Categories     dessert

Time 9h

Yield 8 servings

Number Of Ingredients 7

1/2 pound cold unsalted butter (2 sticks), plus additional for buttering dish, preferably 82% fat European butter
2 1/2 cups unbleached all-purpose flour, plus more for dusting
1 tablespoon sugar
1 teaspoon kosher salt
1/4 cup apple cider vinegar
1 cup cold water
1 cup ice cubes

Steps:

  • Use a bench scraper to cut butter into ½-inch cubes. (If butter begins to "sweat," dust with flour.) In a large, flat-bottomed bowl, combine flour, sugar, and salt. Add the butter cubes and toss to coat with the flour mixture. Use a pastry blender to cut the butter into the flour; do not smash or smear the butter. Scrape butter off the pastry blender during the mixing process and continue mixing. (If butter is softening too fast, put the bowl in the refrigerator until butter firms up, 2-5 minutes.) Continue cutting, working quickly, until butter is broken down and looks like a coarse crumble with only a few larger pieces.
  • Combine vinegar with water and ice; you'll use 10-12 tablespoons of this liquid in the pie dough. Begin by sprinkling 4 tablespoons of liquid over the flour mixture; use a bench scraper or your hands to incorporate until the mixture begins to come together. Sprinkle in 4 more tablespoons of liquid and continue the mixing process. Squeeze a fistful of dough: if it holds, like wet sand, it's ready. If it falls apart, add 1-2 more tablespoons of liquid at a time, squeezing the dough to check if it holds. Bring all the dough together, sprinkling dry bits with more small drops of liquid as necessary; dough will look shaggy. Knead in the bowl just until incorporated.
  • Turn dough onto a work surface and use a bench scraper to divide dough into two equal pieces. (Note: If you're making the Blueberry Slab Pie, do not divide the dough; shape it into one large, flat disk.) Shape into flat disks and wrap in plastic; refrigerate for at least 30 minutes, preferably overnight. Dough can be refrigerated for up to 3 days and frozen up to 1 month, tightly wrapped. (Note: If you're making the Peach Skillet Pie, stop here; you'll begin that lesson with two chilled disks of dough.)
  • Generously grease pie dish with softened butter. Dust a work surface and a rolling pin with flour. Place one chilled pie disk on the work surface and lightly dust it with flour. (Reserve the other disk to use as a top crust for the Salted Caramel Apple Pie or Peach Skillet Pie, or to line a tart pan for the Farmer Cheese and Thyme Pie.)Roll dough by starting at the center and lightly pressing down with the rolling pin to flatten slightly. Rotate the dough and repeat, pressing down so it's evenly flattened all around, about ⅛-inch thick. Then roll outward to make a circle, rotating the dough a quarter-turn at a time to keep it even. (If dough is softening too fast, chill in the refrigerator until firm, 2-5 minutes.) Roll the dough until it's about 2-3 inches larger than the pie dish, all the way around. Use a pizza wheel to trim away the rough edges. (Save the scraps to make crust cookies!)
  • Overturn pie dish onto the center of the dough circle, then remove and place it right side up on your work surface. Use the light indentation created by the rim as a guide for gently positioning dough into the center of the dish. (If dough is softening too fast, put it back into the refrigerator until it firms up, 2-5 minutes.) Fit dough gently into dish, being careful not to stretch it. Begin crimping the edge by using your fingers to roll the dough firmly so it rests on top of the rim. Crimp by using your index finger and thumb on one hand to squeeze a letter "C" into the dough rim. (Lightly flour your fingers if the dough is sticking.) Repeat, crimping the entire pie and making sure the final fluted crust sits directly on top of the pan's rim. Chill until it is ready to be filled and baked.

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Author Joe Sevier
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Estimated Reading Time 3 mins
  • Pour cream into a food processor. Buy the highest quality cream you can find—"the less pasteurized the better," says Anna Stockwell. "Unpasteurized cream turns into butter more quickly, and tastes a lot better."
  • Whip the cream. Turn the food processor on and let it whir on moderate speed until the butter solids start to separate from the liquid, 4 to 7 minutes.
  • Pour out the buttermilk. That liquid that separated from the butter—that's buttermilk! But it's real, old-fashioned buttermilk, not the kind of buttermilk that's sold in most stores today which is typically just milk with a culture added to it (similar to yogurt).
  • Rinse the butter. Add cold water to the food processor and swish it around, but don't run the machine. This step is important because it removes excess proteins from the butter which could cause it to go rancid more quickly if left in.
  • Flavor the butter. If you'd like—and why wouldn't you like?— now's the time to add flavoring to your butter. You could just add salt—or you could go savory with garlic and herbs, or sweet with cinnamon, sugar, and orange zest.
  • Strain the butter. Scoop the butter into a cheesecloth (or kitchen towel), wrap it up, twist, and squeeze gently to coax out any remaining liquid.
  • Eat! Spread your butter on toast immediately. Or, if you don't plan to use the butter right away, turn it out onto a piece of parchment and form it into a log.


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