Spiced Butter: BBQ Butter and Basil Tomato Butter

I have declared my love for spiced butter quite a few times now. Especially in the summer month as part of our almost daily BBQs on the balcony. Though the temperatures have dropped significantly and the BBQ times are officially over *cough* *cough* technically at least *cough* *cough* there still isn’t any sort of reason for the butter season to be over, too.

Heck every season is butter season!

Since discovering this epic Roasted Bread with Spiced Butter recipe not too long ago I am again totally gaga about everything butter especially about the ones heavy on spice or herbs. Sadly the Sriracha Lime Butter was long gone and the Lemon Thyme Butter was also running dangerously low in stock!

If you follow me on Instagram you know how deep this addiction goes and that a lot of bread and butter has been devoured over the last few weeks a la casa D.! So there’s no surprise that I needed to stock up on butter at some point. And as I am always easily bored there’s no surprise either that I also needed to play around a bit with some new flavors. I had a few in mind and after discussing them with Stefan over breakfast my choice was quickly made and I must admit I maybe wasn’t the best breakfast company anymore as my thoughts were circling around butter only.

One of my favorite condiments of all times is BBQ Sauce. I eat it with meat obviously but I also enjoy it on sandwiches, with eggs or plain on a piece of bread. So marrying the soft and rich butter flavor and the deep and smokey flavor of BBQ Sauce sounded ideal. And as a plus I finally got to try the liquid smoke I picked up in Berlin in July!

I also wanted to create something with herbs that transports the flavors and feelings of my favorite summer sandwiches to the colder season. I always had a soft spot for caprese sandwiches as the epitome of summer and with this Basil Tomato Butter it’s the easiest ever to spread your bread with a butter that brings the warm and fuzzy feeling of summer back to you. My favorite: make this with the Basil Tomato Butter and sprinkle with feta or mozzarella cheese! Perfect!

Next thing butter popsicles!

Still kidding….

Print Recipe

BBQ Butter

Author: Juli

Ingredients

• 125 g butter
• 3 T tomato paste
• 1 tsp maple syrup
• 1 T Worcestershire Sauce
• 1 clove of garlic
• 1/2 tsp soy sauce
• 1 T red vine vinegar
• 6 drops liquid smoke
• 1 tsp salt
• 1/2 tsp pepper

Instructions

• Give the garlic, vinegar, salt and pepper in a narrow mixing bowl and mix until you have a pale white and smooth mixture
• Melt the butter in the microwave or a water bath - don't melt it in a pot or pan! The butter should be soft but doesn't have to be liquid
• Add the melted butter and all the other ingredients to the mixing bowl and blend again until everything is smooth
• Give the butter in a jar and store in the fridge for near-term use

Notes

If you want to store the butter for longer I recommend freezing it in serving size
For freezing, pour the butter in silicon muffin cups or this cute silicon mini guglhupf tin and freeze them for about 2 h. Then carefully press the butter out of the cups, wrap in plastic foil and freeze again

Print Recipe

Basil Tomato Butter

Author: Juli

Ingredients

• 125 g butter
• 6 dried tomatoes
• 1/3 cup basil chopped (either frozen or fresh will work)
• 1 spring onion
• 1/2 tsp balsamic vinegar
• 1 tsp salt
• 1/2 tsp pepper

Instructions

• Give the spring onion, vinegar and tomatoes in a narrow mixing bowl and mix until you have a pale white and smooth mixture
• Melt the butter in the microwave or a water bath - don't melt it in a pot or pan! The butter should be soft but doesn't have to be liquid
• Add the basil, salt and pepper and the butter to the mixing bowl and blend again until you've reached the desired consistency. I don't mind this butter to be a bit more on the chunkier side so I didn't mix it too well.
• Give the butter in a jar and store in the fridge for near-term use

Notes

If you want to store the butter for longer I recommend freezing it in serving size
For freezing, pour the butter in silicon muffin cups or this cute silicon mini guglhupf tin and freeze them for about 2 h. Then carefully press the butter out of the cups, wrap in plastic foil and freeze again

It might take some time until I need to stock up again but I do indeed have a few ideas for some more flavors on my mind. Or maybe I can’t wait so long. Or maybe I don’t even have to wait that long when I eat more butter….. now that’s a game plan!

Now happy hump day people.

I actually think about sweet butter for next time – is that a thing?