Bloody Mary ButterOle & Shaina Olmanson
So, you can make your own butter. And it’s good. While you’re there patting yourself on your back, let’s consider the world of possibilities at your fingertips as you squeeze the buttermilk from the pint of cream you’re molding into butter right now.
Did you know that you can add jelly to butter and it will taste out of this world? It’s true. Perhaps you’d like to saute a few chanterelles and chop a few ground cherries to mix into the creamy mass of yellow you create. This, too, would be an excellent idea. Today, however, we’re stirring cocktails into our butter and spreading them on baguette or scooping them up with cucumber slices, both of which happen to be equally divine. Bloody Mary Butter with a hint of horseradish vodka and plenty of chopped tomatoes.
Bloody Mary Butter
1/2 pound homemade butter
2 tablespoons Bloody Mary cocktail
1 green olive, minced
1 tablespoon sun-dried tomatoes, minced
1 teaspoon fresh herbs (parsley, oregano)
1/4 teaspoon sea salt, finely crushed
1/4 teaspoon smoked paprika
1/8 teaspoon chili powder
Whip together all ingredients in a stand mixer or with a hand blender. When all the ingredients are incorporated, shape the butter or store in a small container in the refrigerator. Serve with bread, crackers or vegetables, use to fry up a Bloody Mary egg, melt over a freshly grilled steak and more.
Makes 1/2 pound compound butter.
Photo by the Fresh Tart.