Spicy Butter With Four Peppercorns
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Spicy Butter With Four Peppercorns
  Spicy    Seasonings    Butter    Spreads  
Last updated 6/12/2012 1:24:15 AM. Recipe ID 57713. Report a problem with this recipe.
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      Title: Spicy butter with four peppercorns
 Categories: Spreads, Seasonings
      Yield: 1 Batch
 
    1/2 c  Unsalted butter; softened
      1 ts Pink peppercorns
      1 ts Green peppercorns
      1 ts White peppercorns
      1 ts Black peppercorns
      1    Garlic clove
      2    To 3 tb. fresh parsley
           -- minced
 
  Soften butter in a small mixing bowl.  Grind peppercorns in a mortar
  and pestle to a medium coarseness; they should not be finely ground,
  but they shouldn't be too coarse either.  Add them to the butter.
  
  Mince the garlic or squeeze it through a garlic press and add to the
  butter along with the parsley.  Blend all of the ingredients with a
  fork. Place the butter in a crock or small ramekin, cover with waxed
  paper or plastic wrap, and refrigerate for at least 1/2 hour before
  using.
  
  Yield: Generous 1/2 cup.
  
  "The range of pepper flavors means that
  just a little of this butter adds a lot of taste. It is simple and
  easy to prepare, and goes with practically any dish, vegetable or
  meat, cooked in almost any style, whether steamed, boiled, sauteed,
  baked, or grilled. We like it especially with fish, poultry,
  potatoes, cauliflower, carrots, beets, squash, and corn. Wrapped
  tightly, it will keep in the refrigerator for up to a week, in the
  freezer for a month. If you prefer not to use pink peppercorns, make
  a spicy butter with three peppercorns; replacing the teaspoon of pink
  peppercorns with equal amounts of green, white and black."
  




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Recipe ID 57713 (Apr 03, 2005)

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