You’re attempting to view exclusive content only for members in the Craving Crew
Already have an account? Sign in
You’re attempting to view exclusive content only for members in the Craving Crew
Already have an account? Sign in
I love a flavored butter! I’ve done a miso butter, an herby butter I put on my BTI roast chicken, and now these! I wanted to make you something that you could keep in the fridge or freezer and use to pump up any dish. Just slice off a piece and let it melt over whatever you toss it on. Perfect for a cozy steak dinner on a cold night when you can’t go out but want something a little extra! The instructions tell you how to make the butters (choose whichever flavor calls to you) into handy little slice-and-use logs, but you can also just freeform it, leave the butter in the fridge, and scoop out a spoonful when ready to use.
1 stick unsalted butter, softened
1 clove garlic, minced
1 tablespoon finely crumbled Cotija or Parmigiano Reggiano cheese
1 tablespoon chopped fresh cilantro
1 teaspoon finely grated lime zest
1 teaspoon lime juice
¼ teaspoon ground cumin
¼ teaspoon ground coriander
2 pinches fine sea salt
1 stick unsalted butter, softened
2 tablespoons light (blond or white) miso paste
2 tablespoons chopped scallion greens
½ teaspoon mirin
¼ teaspoon rice wine vinegar
¼ teaspoon sesame oil
2 pinches togarashi or chili powder
1 pinch fine sea salt
For when you need gravy, and you need it now. Greatest Thanksgiving hack ever!
Come together over these pull-apart treats.
Put this sauce on everything!!
Like a Korean-style corn dog, but make it mochi.
