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Seasoned butters make an excellent topping for any roasted, broiled, or barbecued meat, poultry, or fish.
The butters can be made up to four days ahead and refrigerated up to one week; they can also be frozen two to three months. To use just slice off the amount you need, saving the rest for another time.
Blue Cheese Butter
4 ounces Blue, Stilton, or Roquefort cheese
1/2 cup unsalted butter
1. Crumble cheese and place in a food processor or blender.
2. In a small saucepan over medium-high heat, melt butter. With machine running, add hot butter to cheese in a fine stream. Blend until mixture is smooth.
3. Let stand at room temperature until butter reaches a spoonable consistency. Use immediately, or refrigerate or freeze for later use.
Makes 1/2 cup.
|Sheri Ann Richerson|