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When it comes to a nice meal (or even just a great snack), good bread is only as good as the butter you smear on it. Here are a few quick butter recipes to jazz up your regular everyday butter!

Cream Cheese Butter

The best of both worlds, and so easy to make! Try adding honey or maple syrup to taste if you want if sweet as well as rich.

Yield: 3 cups
Time: 10 minutes

Ingredients:
1 lb butter, softened
½ lb cream cheese, softened
1 teaspoon fine sea salt

Place all ingredients in stand mixer and whip until light and fluffy. Adjust seasoning to taste. Butter will keep for up to one week in the fridge and up to one month in the freezer.

Garlic Parmesan Butter

This staple butter comes together easily. It makes an amazing garlic bread and is so versatile you can use it for anything you might use regular butter for. It will last about a week in the fridge or a month in the freezer if you want to make a larger batch to keep around.

Yield: 3 cups
Time: 10 minutes

Ingredients:
1 lb butter, Softened
6 tablespoons *garlic confit, mashed with a fork
⅔ cup grated parmesan cheese
2 tablespoons white miso
2 teaspoons lemon zest

Place softened butter in stand mixer and whip until light and fluffy, add all other ingredients and mix on low speed until thoroughly mixed. Adjust seasoning to taste.

Garlic Confit
2 cups garlic cloves
3/4 – 1 c Extra Virgin Olive Oil
Place garlic cloves in small saucepan and pour in just enough oil to cover. Heat until just simmering, and allow to cook gently until all garlic is completely translucent and can be smashed easily with a spoon. Drain and keep oil (it is great for dipping bread, salad dressings, pastas… pretty much anything). Cloves can be kept whole or can be pureed with a small amount of oil in a blender while still hot. Keep both elements refrigerated for up to a week.

Mushroom Butter

The flavor of this butter is rich and earthy. It is delicious spread over hearty bread or melted on vegetables, or even melted into a pan sauce or gravy as a finishing touch. Because there is some work involved, it is best to make a larger batch. Don’t worry it will keep for a week in the fridge or up to a month in the freezer.

Yield: 1 generous quart
Time: 45 minutes

Ingredients:
1# butter, Softened
2 tablespoons butter
8 oz Crimini mushrooms, sliced
1 .garlic clove, crushed
.25 shallot, sliced
1 thyme sprig
1.25 teaspoon sweet sherry vinegar
1 tsp fine sea salt

Cook all ingredients except for softened butter over low heat until very soft and caramelized. Puree until smooth in blender, adding a small amount of oil if necessary to get everything moving. Place softened butter in stand mixer and whip until light and fluffy, slowly add mushroom puree and continue mixing until thoroughly mixed. Adjust seasoning to taste.

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