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Nov 26, 2007 11:13 AM

Revamped Spreads and Butters?

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.

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  1. 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

      Could you please post a recipe for the chutney?

      1. re: LAWoman

        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

        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. I really like this fromage fort, from Chez jacques:

        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

          what kind of cheese did you try that recipe with?

          1. re: glitch

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

          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.