One of my favorite late night bar snacks is a trio of butter and salt with a side of bacon at 694 Wine Bar in Chicago. Three amazing butters from three different regions sprinkled with three equally stunning salts. Oddly enough, three of us meet there late at night about every three months to indulge in this cholesterol-raising treat.

My second favorite butter appetizer is at Cyrano’s Bistro. This flavored herb butter is delivered along with a basket of warm bread, and it is finger licking delicious. Give me an order of the herb butter along with a house-made pate, and I’m completely fat and happy.

With a party approaching, I wanted to create a touch of restaurant essence at home. With only one butter choice on hand it was an easy decision to make a flavored butter. The plan was to create a butter spread for my homemade buns with the option to add thin slices of ham for a full sandwich. It needed to enhance the meat and also stand on its own melted into a warm slice of bread without overwhelming either.

This is when random condiments in the fridge come in handy. A few sun-dried tomatoes for depth, a little parsley and lemon to lighten it up and a touch of honey to add sweetness – this butter is fantastic!

It’s hard to believe there was a time I didn’t eat butter. Easy flavored herb butter can give the illusion of restaurant quality and turn a simple sandwich into a gourmet delight. Portion control is really the only downfall to making this at home; but that’s one Fat and Happy problem I’m willing to risk.

Flavored Butter: Sun-dried Tomato and Herb Butter

  • 1 cup butter, slightly cooler than room temperature
  • 3 sundried tomatoes in oil
  • 1 cup parsley
  • 1 tablespoon oregano
  • zest of 1 lemon
  • 1 tablespoon honey

Add all the ingredients into a food processor, pulse until combined and until all ingredients are well chopped. Serve at room temperature or chilled if desired.

Fat and Happy Food Blog Tips and Techniques: For effect, use plastic wrap to roll the butter into a log and then refrigerate. Cut into slices and serve with baked potatoes or on top of a grilled steak or chicken. This would be really great to elevate corn on the cob.

For more recipes, go to Monique’s blog: FatandHappyBlog.com

 

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