Ingredientes para A Quartet Of English And French Cheese Flavoured Butters
- 8 ounces (225g) Camembert cheese
- Salted Butter
- Fresh Ground Black Pepper
- 4 ounces (115g) Roquefort cheese
- 1/2 cup (1 stick) unsalted butter
- Parsley
- 4 ounces (115g) Stilton cheese
- 1 tablespoon chopped green peppercorns
- 8 ounces (225g) sharp cheddar cheese
- 2 cloves minced garlic
- Lemon Thyme Leaves
- 1 tablespoon milk
- 1/4 teaspoon salt
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Como fazer A Quartet Of English And French Cheese Flavoured Butters
- **Camembert Butter:**
- In a food processor, combine 8 ounces (225g) softened Camembert cheese, 1/2 cup (1 stick) unsalted butter, 1 tablespoon milk, and 1/4 teaspoon salt. Process until smooth and creamy.
- Scrape the mixture into a large piece of foil.
- Shape into a log (approximately 8 inches long), and tightly wrap in the foil.
- Refrigerate or freeze until needed. (Refrigerated: up to 1 week; Frozen: up to 2 months)
- **Roquefort Butter:**
- In a food processor, combine 4 ounces (115g) crumbled Roquefort cheese, 1/2 cup (1 stick) unsalted butter, 1 tablespoon milk, and 1/4 teaspoon salt. Process until smooth.
- Scrape the mixture into a large piece of foil.
- Shape into a log (approximately 8 inches long), and tightly wrap in the foil.
- Refrigerate or freeze until needed. (Refrigerated: up to 1 week; Frozen: up to 2 months)
- **Stilton & Green Peppercorn Butter:**
- In a food processor, combine 4 ounces (115g) crumbled Stilton cheese, 1/2 cup (1 stick) unsalted butter, 1 tablespoon milk, 1 tablespoon chopped green peppercorns, and 1/4 teaspoon salt. Process until smooth.
- Scrape the mixture into a large piece of foil.
- Shape into a log (approximately 8 inches long), and tightly wrap in the foil.
- Refrigerate or freeze until needed. (Refrigerated: up to 1 week; Frozen: up to 2 months)
- **Cheddar & Garlic Butter:**
- In a food processor, combine 8 ounces (225g) shredded sharp cheddar cheese, 1/2 cup (1 stick) unsalted butter, 2 cloves minced garlic, 1 tablespoon milk, and 1/4 teaspoon salt. Process until smooth.
- Scrape the mixture into a large piece of foil.
- Shape into a log (approximately 8 inches long), and tightly wrap in the foil.
- Refrigerate or freeze until needed. (Refrigerated: up to 1 week; Frozen: up to 2 months)
- Once chilled or thawed, slice and use as desired. Enjoy on steaks, grilled fish, vegetables, bread, pasta, or in sauces!
Nutrition Information (Approximate per serving)
Sodium
53 g
Sugar
1g
Fat
410g
Carbs
0g