As I mentioned yesterday and earlier in the week, Kerrygold asked 50 bloggers to try out 2 new butters they just put out, a reduced fat butter and a naturally softer butter and both of those babies pass my butter taste test!
I don’t know about you all…but I for one, run around during the week (and often the weekend too) like a nut! I skid in the door from work…kick off my heels, try to get a decent dinner on the table, do homework then if I am lucky, find I a few minutes to myself to relax…then either my husband or I am right back out the door running around for CCD, sports, dance, a birthday party, etc…you know the drill.
As I was think of what to do with the butters Kerrygold sent, I decided that I wanted to use them in a way that would make my life simpler…so I did.
I LOVE pasta, and so does my family. However we all seem to like our pasta differently. My husband is a sauce man, my son…butter only, my daughter will take a dollop of sauce or butter depending on her taste that day and me…I love a great butter & chicken broth sauce with some Parmesan cheese or maybe a wonderful seafood sauce. During the week, I don’t have time to please my kids, my husband AND whip up a sauce that I will love…SO, I decided to make a few Pasta Butters. That way I can make them when I have time or inspiration…scoop them into balls and Freeze them until I want to pop one out and bring my pasta to life! I am happy with myself and happy with Kerrygold (not only for their fantastic butters BUT for the inspiration…thanks KG!)
I came up with 2 that I really dig – A Roasted Red Pepper Butter and a Lemon Caper Butter. I actually made each of them with both the Kerrygold Reduced Fat Butter as well as the Naturally Softer Butter and both ways were great. So if I am in the mind to cut calories…I pop a reduced fat pasta butter out, if not then the other…works for me!
Roasted Red Pepper Pasta Butter
5 ounces of Kerrygold Reduced Fat or Naturally Softer Butter at room temperature
1 roasted red pepper (if using a purchased peppers, piece together a whole pepper – usually 2 pieces and drain, then blot. Try to remove as much of the moisture as possible.
1/2 teaspoon minced garlic
Salt and pepper to taste
Place your peppers in your food processor and pulse until chopped up. Add in the butter, garlic, salt and pepper and pulse until combined. Scrape the bowl into a small crock and refrigerate until firm. Use a small cookie scoop or a large ice cream scoop to form into rounds. Press down hard on the scoop to ensure a nice firm round. Refrigerate or freeze until ready to use.
Lemon Caper Pasta Butter
4 ounces Kerrygold Reduced Fat or Naturally Softer Butter at room temperature
1 TBS minced garlic (more or less to taste – I LOVE garlic)
2 TBS drained capers
1/4 tsp grated lemon zest
Salt and pepper
Place your butter in a small bowl, microwave for a few seconds if necessary to soften the butter. Add in the garlic, lemon zest and salt and pepper and mix well. Add in the capers and gently mix until incorporated.
Scrape the bowl into a small crock and refrigerate until firm. Use a small cookie scoop or a large ice cream scoop to form into rounds. Press down hard on the scoop to ensure a nice firm round. Refrigerate or freeze until ready to use.
Have fun trying trying these or your own creations…If you have a great pasta butter to share I’d love to hear it!! Also, check out 3 of my food blogging friends who are part of the 50 food bloggers that I know of playing around with the new butters…Bon Appetit Hon, Smith Bites and Bread and Putter Good luck in the contest gals!!