We are beyond excited to have a lovely guest post from one of our favorite people, Lucy Vaserfirer. Lucy was one of the first chefs we virtually met through Twitter, and we have been huge fans since. Her blog Hungry Cravings is a breath of fresh air, and her recipes are amazing, not only delicious but uncomplicated as well. Lucy has a new book out and it is all about Flavored Butters, both sweet and savory. We tend to use savory butters very often, especially during grilling season but have not explored sweet versions. Cannot wait to dive into the buttery fun, especially this recipe for Passion Fruit Butter!!
Lucy is sharing one of her recipes from the book today, and it happens to use one of our most fave ingredients (okay two if you count the butter), passion fruit. The Harvard Common, who published Lucy’s book is hosting a “I Can’t Believe it IS Butter” virtual tour, be sure to check out other great buttery posts! We will be reviewing a copy of the book within the next month or two; stay tuned for a fun give-away.
Hello, fellow Chez Us readers! This is Lucy from Hungry Cravings, and I’m thrilled to be over here sharing my passion for flavored butters, the subject of my latest cookbook. Denise, who must have a sweet tooth as bad as mine, asked me to share a bit about making and using sweet flavored butters with you.
So what’s the big deal about sweet flavored butters? Imagine that morning toast with not just a pat of plain butter on top, but a generous dollop of slowly melting Orange-Honey Butter. Or Whipped Chocolate Butter. Or even Salted Caramel Butter! Dare I say, they’ll make you feel like you’re having dessert for breakfast. And what could be a better way to start the day?
The best thing about sweet flavored butters is that they couldn’t be easier to make. Simply blend some soft room-temperature unsalted butter with a small amount of flavoring, which can be anything from vanilla extract, to sweet herbs and spices, to fruit preserves and purees, to caramel and melted chocolate, and then sweeten the mixture to your taste with sugar, honey, or maple syrup. Then dollop away! You can go a step further and form the flavored butter into a log by rolling it up in a sheet of parchment paper and twisting the ends closed (like it’s a big piece of candy) and then refrigerating it. Once it’s firm, the butter can be unwrapped and kept in a butter dish in the fridge, ready to slice whenever a pat is needed.
In addition to being perfect for transforming ho-hum breakfast staples into memorable meals, sweet flavored butters make luscious frostings and fillings for baked goods. Softened and whipped until light and creamy, they can be sandwiched between cookies, piped atop cupcakes, or spread in peaks and swirls onto cake layers. And while they’re not as fluffy as meringue buttercream, they’re not nearly as fussy or labor intensive either.
To prove how quick and easy and delicious sweet flavored butters are, I’ll leave you with my recipe for Passion Fruit Butter (since I know Denise happens to love passion fruit). In the meantime, I just received a package with some artisanal sorghum, so I think I’ll go whip up some a brand new flavor—Sorghum Butter!
Recipe: Passion Fruit Butter
Makes 8 Servings
Passion fruit may be considered exotic on the mainland, but in Hawaii it’s ubiquitous. Hawaiians call it lilikoi and use it with great abandon, adding it to everything from cocktails to butter. On a recent trip to Maui, I had French toast with lilikoi butter one morning and enjoyed it so much that I had to replicate it when I returned home. I made an island-inspired
French toast by substituting coconut milk for the regular milk in my usual recipe, and I used fresh passion fruit in the butter. (Incidentally, this sort of milk substitution also works with pancakes, waffl es, and crêpes, any of which would be perfect with this tropical butter.)
When buying passion fruit, look for fruit that’s “shrinkled”— that’s my word for shrunken and wrinkled, and trust me when I say there’s no better way to describe a ripe passion fruit.
- 1 passion fruit
- 8 tablespoons (1 stick) unsalted butter, softened
- 1 tablespoon confectioners’ sugar
Halve the passion fruit and scoop out the flesh with a spoon. Blend together the passion fruit flesh, butter, and confectioners’ sugar in a medium-size bowl. Form into a log and refrigerate until firm before slicing and serving, or use another shaping method (see pages 16–17).
Recipe © 2013 by Lucy Vaserfirer and used by permission of The Harvard Common Press