Recipe: Flavored Butters (repost)

Flavored Butters
Source: Southern Living

Stir desired recipe ingredients into 1/2 cup butter, softened; cover and chill 8 hours. Hint: roll the butter in wax paper and freeze in a zip-top plastic freezer bag.

HERB BUTTER: 2 tbsp chopped fresh dill and 1 tbsp chopped fresh parsley. Serve on assorted steamed veggies, fish or chicken.

JALAPENO BUTTER: 2 garlic cloves, pressed; 1-2 jalapeno peppers, seeded and minced; and 1 tbsp chopped fresh cilantro. Serve on baked potatoes, rice or chicken.

SEAFOOD BUTTER: 2 tsp grated onion and 1 1/2 tsp Old Bay seasoning. Serve on any seafood or on baked potatoes.

CHIPOTLE PEPPER BUTTER: 1 tbsp chipotle peppers in adobo sauce. Serve on rice, baked potatoes, chicken or pasta.

CITRUS BUTTER: 1 tbsp grated lemon rind and 1 tbsp grated orange rind. Serve on any seafood, chicken or pasta.

HONEY BUTTER: 2 tbsp honey and 1 tsp grated lemon rind. Serve on sweet potatoes, waffles, winter squash, or ham.

PECAN BUTTER: 1/3 c finely chopped pecans, toasted. Serve on pancakes, sweet potatoes, winter squash, or gingerbread.

MEDITERRANEAN BUTTER: 3 tbsp mined pitted kalamata olives; 1 garlic clove, minced; and 2 tbsp basil olive oil. Serve on sliced French bread for an easy appetizer or on pasta, fish or chicken.

LEMON-ANCHOVY BUTTER: 2 tsp anchovy paste, 1 tsp grated lemon rind, and 1 tsp lemon juice. Serve on seafood.

LEMON PEPPER BUTTER: 1 tsp pepper, 1 tsp grate lemon rind, and 1 tsp lemon juice. Serve on steak, fish, chicken or shrimp.

SESAME BUTTER: 1 tbsp minced fresh ginger, 1 tsp grated lime rind, and 1 tsp dark sesame oil. Serve on shrimp, sweet potatoes, or grilled chicken.

CRANBERRY BUTTER: 2 tbsp cranberry sauce. Serve on sweet potatoes, waffles, or ham.

BOURBON BUTTER: 2 tbsp bourbon. Serve on pork chops or ham, toasted pound cake, waffles, or sweet potato biscuits.

PESTO BUTTER: 2 tbsp pesto. Serve on chicken breasts, baked potatoes, assorted steamed veggies, or pasta.

BLUE CHEESE BUTTER: 1/4 c crumbled blue cheese. Serve with crackers as an hors d'oeuvre or on baked potatoes or steak.