Spiced Butter               

 tags (edit): Gourmet Magazine @Vogel @Try Soon! Condiments  

 

The labor is minimal: Soften the butter and mix in herbs and spices, then chill. But it pays off in so many ways -- the butter provides a richness to the pan sauce for the filet mignon and an exotic finishing for the accompanying artichokes and haricots verts. Prepare with "Filets Mignons with Spiced Butter, Glazed Artichokes, and Haricots Verts" and "Cooked Artichokes", included in this collection.

Ingredients

1/4 teaspoon coriander seeds
1/4 teaspoon cumin seeds
1/4 teaspoon caraway seeds
5 tablespoons unsalted butter softened
1/4 cup fresh cilantro chopped
1/2 teaspoon dried hot red-pepper flakes
1/4 teaspoon salt
1 teaspoon fresh lemon zest finely grated
1 teaspoon fresh lemon juice


 

Instructions
 Special equipment: an electric coffee/spice grinder

Finely grind coriander, cumin, and caraway seeds in grinder, then transfer to a small bowl. Add butter, cilantro, red-pepper flakes, salt, zest, and lemon juice and stir until combined well. Mound butter in center of a sheet of wax paper or plastic wrap. Using sheet as an aid, form into a 3 1/2-inch log. Chill, wrapped in wax paper, until firm, at least 1 hour.


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Yields: 2 Servings
     Gourmet magazine, February 2007, page 114

 notes:  * Butter can be chilled, wrapped well, up to 1 day.
* Made this to go with filets mingons with spiced butter, glazed artichokes, and haricots verts. LOVED it. I did not have caraway seeds on hand but it was still wonderful. I will be using it in the future for added flavor to my veggies.

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