Tag Archive for Butter

Bacon Bourbon Butter

Bacon Bourbon Butter takes butter to a whole new level. My friend Jessica brought this for Baconfest – The Sequel and it was a huge hit. She was so sweet she made an extra one just for the family that we wouldn’t have to share with anyone!! 

Level of Difficulty: Easy
Time Required: Prep Time – 10 min; Chill Time – at least 2 hours


1 slice smoked bacon, finely chopped
1 tsp. bacon drippings
1 stick (1/2 cup) unsalted butter room temp
1 tablespoon bourbon
1 tablespoon pure maple syrup
1 tsp. brown sugar
Kosher salt to taste

Preparing Bacon Bourbon Butter:

Using a fork, vigorously whisk together all ingredients in medium bowl until well combined. Transfer to wax or parchment paper.  Fold over paper and roll into a cylinder. Chill until solid. Refrigerate up to 2 weeks or freeze up to 3 months!


Bacon Bourbon Butter 

Meal Ideas:

Jessica served her Bacon Bourbon Butter with a warm baguette. I used it in baked potatoes and it was delicious! I think next I will try it in with pasta and see how it tastes. I’m sure it will be amazing!! 

Blue Cheese Biscuits with Pinot Noir Butter

Blue Cheese Biscuits with Pinot Noir Butter

Blue Cheese Biscuits with Pinot Noir Butter is the type of dish I expected our good friend, Andrea to bring to Winefest. She is a great cook and always comes up with recipes that are a little more “sophisticated” than I do. Pinot Noir Butter? Really? How could I have missed this? In a word…”Fantastic!” She got it off of yummy.com

Level of Difficulty: Difficult



[slightly adapted from my cranberry biscuits, which were adapted from bon appetit]

makes about 20 round biscuits

3 cups all-purpose flour

1/2 teaspoon granulated sugar

4 teaspoons baking powder

1/2 teaspoon salt

1 teaspoon baking soda

1 1/2 sticks (3/4 cup) cold butter, cut into pieces

1 1/4 cups milk (whole or 2%)

6 ounces gorgonzola cheese (or your favorite blue), crumbled


[slightly adapted from Bobby Flay’s Bar Americain]

1 stick (1/2 cup) unsalted butter, softened to room temperature

1 1/2 cups pinot noir

1/8 teaspoon sea salt

pinch of black pepper

Preparing Blue Cheese Biscuits with Pinot Noir Butter:



Preheat oven to 425 degrees F.

In a large bowl, combine flour, sugar, salt, baking powder and soda, and whisk until combined. Using a fork, pastry blender or your hands, add butter pieces to the flour and mix until coarse little crumbles remain. Add in crumbled gorgonzola. Pour in milk and stir with a spoon until just combined, not overmixing. Use your hands if needed to bring the dough together – I did.

Use a 1/4 cup measure to drop batter onto a nonstick baking sheet, or press dough on a sheet of parchment paper or cutting board, then using a biscuit cutter to shape the dough into rounds. Bake for 10-12 minutes, or until biscuits are golden brown.


Bring the wine to a boil in a saucepan (be careful so it does not boil over!) and cook until reduced to just under  1/4 cup – this took me about 15 minutes. Let cool completely.

Once wine is cool, combine with softened butter, salt and pepper, and mix thoroughly to combine. I had some issues with the butter absorbing all of the wine, so what I did was place the entire bowl in the fridge, and pop it out every 15 minutes or so, mixing really well with a spoon until all of the wine mixed in. Once mixed completely, chill in the fridge for about 5 minutes, then form into a square or log with your hands and wrap in plastic wrap. Refrigerate until ready to use – best if used after 2-3 days so the flavors can mesh!

Blue Cheese Biscuits with Pinot Noir Butter 

How to Clarify Butter

how to clarify butter

Well, first you might ask, “Why do you clarify butter?”

Butter consists of water, milk fat and milk solids. When you cook with butter at high temperatures, the solids will burn and ruin whatever your cooking.

To avoid this, some people will mix butter with an oil to allow it to get to a higher temperature before it burns. However, that changes the flavor profile. That is where clarified butter comes into play.

How to Clarify Butter

To clarify butter, you melt the butter in a saucepan over medium heat and, using a spoon, remove the white foamy portions that rise to the top of the melted butter. When complete, let the melted butter rest for a minute and strain the butter through a fine mesh sieve or cheesecloth. The resulting liquid should be clear and golden in color.

Use clarified butter to saute with, dip shellfish into, or make hollandaise sauce, just to name a few.

I always clarify my butter before making anything with phyllo. Why? It’s simple…because my grandmother did!! – Denise