Too Much Butter!
I made the silly decision of shopping for cocktail party supplies at Costco and now find myself with more butter than I normally consume in months. Does anyone have any recommendations for recipes that would use up a quantity of butter while still going well with the menu below? Your suggestions/comments on the menu are also welcome.
Cheese platter (edam, brie, crottin)
Charcuterie platter (morcillas, chorizos a la sidra)
Beet-pickled deviled eggs
Latkes with smoked salmon and creme fraiche or chipotle cream and cilantro
Curried beef empanadas
Red velvet cake
That croquemboche will use quite a bit of it.
A little cookie for the holidays is always nice.
Italian Butter Cookies, from my Mom:
1 pound unsalted butter, softened
1 c. powdered sugar, sifted
1 tsp salt
1 c. toasted walnuts or almonds, chopped fine
3 1/2 c. sifted AP flour
1 tsp. good vanilla extract
powdered sugar for dusting
Beat room temp butter until creamy. Add 1 cup powdered sugar, the vanilla and beat with mixer on low speed 30 seconds, then on medium speed for 2 to 3 minutes or till butter begins to cream slightly. To this mixture stir in the walnuts, then the flour a little at a time until thoroughly mixed. The dough will become fairly stiff. Then take spoon sized portions, roll in little balls and then press down with the bottom of a glass to shape. Place on an un-greased cold cookie sheet or baking pan and bake 15 to 20 minutes at 350 degrees until lightly browned around the edges.
Remove cookies from pan and dust with a little powdered sugar or dip half in melted chocolate.
You may also flavor them with almond extract, brandy or 2 tsp. anise seed for variation.
Well, there goes another #, freeze the rest.
I love the thoughtfulness of that idea! I might do that around the office. Typically I wouldn't be afraid to freeze all this butter, but there are other Costco purchases that are competing for space in the freezer so it seems like an appropriate time to get rid of some butter and meat .
Gougeres, although you already have the croquembouche
puff pastry, either savory or sweet
If you want more sweets, try the mancatcher brownies. That'll take care of three sticks of butter:
But, butter freezes well so you could just freeze it. SInce you have a heavy menu, I don't know if I'd add something else that is heavy in butter.
This suggestion wouldn't necessarily (ok, much at all) go with the menu above, but it does use a lot of butter, and I'm told it's absolutely delicious:
BLUEBERRY SOUR CREAM COFFEE CAKE
2 cups granulated sugar
2 sticks (1 cup) unsalted butter, softened
2 eggs, beaten lightly
1 cup sour cream
2 cups all purpose flour
1 tablespoon vanilla extract
1 tablespoon baking powder
1/4 teaspoon salt
1-2 cups fresh blueberries, or thawed, drained frozen berries
½ cup chopped walnuts
1 teaspoon ground cinnamon
Preheat oven to 350 F. Butter a 10" bundt pan and lightly dust the inside with flour.
In a mixer, or by hand, cream sugar and butter until light and fluffy. Add eggs, blending well, and then add sour cream. Mix until combined. Gradually fold in flour, vanilla, baking powder, and salt into creamed mixture until just blended.
Pour half of the batter into the prepared pan, smoothing to the edges and creating a slight trough with a spatula. Gently spoon the berries over the batter and around the ring, making sure they don't touch the sides of the pan. Pour the remaining batter over the berries and smooth the top. Sprinkle topping on if desired.
Set pan on the middle rack in the oven and bake for about 60 minutes, or until the sides of the cake pull away from the pan and a toothpick inserted in the center comes out clean. Cool on a wire rack for at least 30 minutes. Turn onto a plate.
In the summer months I love to put out bright trays of pedigreed vegetables fresh from the farmer's market, but they are never eaten. Even when accompanied by a great dip, people will root in the kitchen for bread before they touch the crudites. People do eat chaat when I put it out, but given that I'm already serving latkes, I didn't want to overload on potatoes. If you have suggestion, I am open!
What about a spicy type of vegetable slaw? You could shred some carrots, parsnips, broccoli (they sell prepackaged broccoli slaw), very thinly shredded cabbage,thinly juilenne pea pods and colorful bell peppers, yellow squash, peeled & seeded cucumber shaved with a veg peeler, etc. Make a simple vinaigrette with a light oil such as veg or canola, and add a touch of sriracha, brown sugar, even some 5 spice. Toss in a few golden raisins and marinate...Put in a bowl with a slotted spoon or small set of tongs in the middle of your meat tray and add some toasted crostini...It would go good with the empanadas too!
How about chocolate mousse tartlettes? This Smitten Kitchen recipe calls for a bit of butter, and if you spoon it into mini crusts (maybe with pecans or almonds in the mix), you can use even more. http://smittenkitchen.com/2009/10/sil...
p.s. oh whoops, I missed the desserts at first glance. well...how do you feel about three?