HOME > Chowhound > Home Cooking >
What's your latest food project? Tell us about it
TELL US

Revamped Spreads and Butters?

g
glitch Nov 26, 2007 11:13 AM

I'm looking for a variety of home-made butter/spread recipes for toast, crackers, waffles etc. Usually I just go with the originals..plain butter or cream cheese or jam.. I need variety!
Any ideas on good savoury or sweet spreads I can easily make?? I've made cinnamon butter with soft butter, cinnamon and powder sugar before but thats it.

  1. scuzzo Nov 26, 2007 11:48 AM

    This is one of my favorite appetizers EVER. I make a chutney with sun dried tomatoes, caramelized onions, golden raisins, roasted red pepper, and optionally, currants. Serve this chutney with cambozola cheese, roasted garlic and toasted crostini. It's a wicked combination of flavors.

    3 Replies
    1. re: scuzzo
      l
      LAWoman Nov 26, 2007 02:42 PM

      Could you please post a recipe for the chutney?

      1. re: LAWoman
        scuzzo Nov 26, 2007 02:54 PM

        I don't really have one. I just tasted it while eating out and then made it. Basically I just rehydrated the tomatoes, caramelized the onions and simmered everything until melded using a bit of water and bit of olive oil. Salt and pepper to taste. I then froze portions is ziploc bags in the freezer until needed. Let me know if you try it!

        I'm sure many other off the shelf chutneys would work too. I used to find Trader Joe's Major Somebody Or Other's Pear Chutney and that was great too. Really great.

      2. re: scuzzo
        g
        glitch Nov 26, 2007 09:36 PM

        this sounds amazing! Seems farely easy to prepare and I'd be able to adjust to fit my tastes. Thanks for the idea! I'm going to try it

      3. danhole Nov 26, 2007 11:56 AM

        I really like this fromage fort, from Chez jacques:

        http://www.msnbc.msn.com/id/18577724

        I also just add some Mrs. Dash garlic herb seasonings to cream cheese for a savory spread. I will dig through the spices and add a touch of this and a touch of that to cream cheese, or butter. It depends on my mood. Just add a bit, taste, and go from there! I do that with mayo, as well.

        2 Replies
        1. re: danhole
          g
          glitch Nov 26, 2007 09:37 PM

          what kind of cheese did you try that recipe with?

          1. re: glitch
            danhole Nov 27, 2007 08:11 AM

            I had a bit of leftover gruyere, aged cheddar, gorgonzola, and some swiss. Seems like there was something else, but I don't remember. I really think it is a "anything goes" type recipe. When ever I get to the point I have little pieces of cheese leftover, I just toss them together and blend them up. I did add a bit of herbs as well. It was very delicious.

        2. k
          karykat Nov 26, 2007 12:42 PM

          Here's a link from 101 Cookbooks with some compound butters:

          http://www.101cookbooks.com/archives/...

          There's one sweet one with strawberries and a few savory ones. The one I keep meaning to try has smoked paprika in it.

          Also, compound butters are a good way to preserve fresh herbs. The fat keeps the herbs good. So we made butters with tarragon and with parsley and chives to freeze.

          Show Hidden Posts