Marjoramshallotbutter Recipes

RUM BUTTER

Steps:

• Blend brown sugar, butter, rum, nutmeg, and cinnamon in a food processor or blender until evenly combined.

CANADIAN BUTTER TARTS

Steps:

• Fill a cup with ice and water. Sift the flour and salt into a bowl. Cut in the shortening to make pea-size pieces. Add the tablespoons of ice water from the cup until dough holds together. Form the dough into a ball. The dough is now complete. Put it into a plastic bag or wrap it up and refrigerate for at least 15 minutes.
• Roll the dough between two sheets of waxed paper. Cut the shells using a large glass or your smallest pot. You should have about 12 shells when finished. Put these shells into a greased muffin or tart pan.
• Preheat oven to 350 degrees F (175 degrees C)
• Put walnuts and coconut on baking pan and roast for 5-10 minutes, until brown. Remove from oven and set temperature to 450 degrees F (230 degrees C).
• Fill the bottom of each tart shell with about 10 raisins each.
• Whisk together sugar, egg, butter, vanilla and hot water. Add coconut and walnuts. Pour mixture into tart shells, filling 2/3 full and no more.
• Bake in 450 degrees F (230 degrees C) oven for 10-12 minutes or until golden brown. Let cool before attempting to remove. Makes 12 tarts.

GARLIC BUTTER

Steps:

• In a small bowl, mix together butter and garlic until well combined. Garlic butter may be may be stored in an airtight container, refrigerated, up to 3 days.

TOAST WITH TOMATO-BUTTER AND MARJORAM

Steps:

• Dice 2 tomatoes (you should have about 1 cup). Heat oil in a large skillet over medium. Add shallot and kosher salt and cook, stirring occasionally, until softened, about 2 minutes. Add diced tomatoes and cook, stirring occasionally, until juices release and liquid reduces, about 10 minutes. Let cool.
• Purée butter and tomato mixture in a blender or food processor until smooth. Stir in marjoram.
• Slice remaining 2 tomatoes. Spread each toast with tomato-butter, top with a tomato slice, and season with sea salt and pepper.
• Do Ahead
• Tomato-butter can be made and chilled for up to 5 days or frozen for up to 3 months.

MARJORAM SHALLOT BUTTER

Steps:

• Heat 1 tablespoon of butter in a small saucepan over medium heat.
• Add the shallots and season with a pinch of salt.
• Sauté until soft, but do not brown.
• Add the vermouth, and simmer until the pan is almost dry.
• Set aside to cool completely.
• Place the butter in a medium mixing bowl and, with an electric mixer (fitted with the paddle) or wooden spoon, beat until light and fluffy.
• Scrape down the sides.
• Add the marjoram and pepper, and beat to incorporate, scraping down the sides.
• Add the cooled shallot mixture and beat to combine.
• Taste for salt and pepper.
• Scrape into a small bowl, serving crock or butter molds and cover tightly; or shape into a long roll in grease-proof paper (plastic, wax or parchment) for storing and slicing as needed.