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SEPTMEBER
1998
Flavorful
Butter Toppings
For a simple,
yet elegant way to dress up cooked foods, try these
versatile butter recipes provided by the California
Milk Advisory Board. Serve one teaspoon per serving
of softened, flavored butter on hot grilled or roasted
meat, poultry or fish during last moments of cooking
or just before serving. Also can be used to top vegetables.
If you have
dairy related recipes you would like to share with
the Dairy community on MooMilk, send them to me, Aimee
Silva. I would love to get them!
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 Rosemary
Butter
Combine in food processor or blender until smooth:
1/2 cup butter, softened
1/4 cup chopped chives
1/4 cup chopped parsley
1-1/2 teaspoons fresh minced rosemary
1 teaspoon freshly ground black pepper
1/2 teaspoon grated lemon zest
1/2 teaspoon fresh minced garlic
Mustard
Mint Butter
Combine in food processor or blender until smooth:
1/2 cup butter, softened
1/4 cup finely chopped fresh mint
1 tablespoon coarse-grained mustard
1 teaspoon fresh lemon juice
1/2 teaspoon grated lemon zest
1/2 teaspoon fresh minced garlic
Spicy
Oriental Butter
Combine in food processor or blender until smooth:
1/2 cup butter, softened
1/4 cup finely chopped cilantro
1/4 cup toasted sesame seeds
1 teaspoon soy sauce
1/2 teaspoon five-spice powder*
1/4 to 1/2 teaspoon red pepper flakes
*Five-spice powder is
an oriental spice blend which usually contains star
anise, fennel or anise seed, cloves, cinnamon and
peppercorns. It is available in Asian or specialty
markets.
Recipes courtesy
of the California Milk Advisory Board
Contact: Jennifer Plant or Deneen Murrieta, Torme
& Kenney, 415.956.1791
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Entertaining
With California Butter
 Forming
Butter Balls
Dip a melon baller in warm water and draw across a
stick of butter to form a round ball. The butter should
be cool but not cold. Push balls onto parchment with
the tip of a knife. Store balls in refrigerator until
ready to use; remove from parchment before serving.
Making Butter Cut-Outs
Cut sticks of cold butter into ¼-inch-thick slices.
With small decorative cookie cutters, no larger than
the surface area of the butter slices, punch out shapes.
Then transfer to a parchment-lined baking sheet. Keep
the shapes simple, like a leaf, heart, half-moon,
star, diamond, triangle or clover. Store shapes in
the refrigerator until ready to use; remove from parchment
before serving.
Decorating Ramekins of Butter
Fill small ramekins, crocks or cups with
softened, spreadable butter. Swirl or smooth top of
butter with small metal spatula, as desired. Decorate
top of butter with fresh herbs or edible flowers.
Refrigerate, then serve in ramekin when butter is
firm.
Established in 1969,
the CMAB is headquartered in Modesto, California and
is the largest marketing board in the Western United
States, serving more than 2,300 dairy families. Under
the dairy umbrella, the CMAB executes generic advertising,
retail and food service promotions and milk quality
improvement and research programs on behalf of California
dairy products, including Real California Cheese.
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Tips
on Storing and Using California Butter
- · Butter can be frozen
in its original wrapper for up to several months.
In fact, unsalted butter is best when kept frozen
until ready to use. For longer storage, it is best
to wrap the butter in foil or plastic as it can
be kept frozen that way for up to nine months at
0oF.
- Unopened, wrapped
butter can also be kept refrigerated for several
weeks. To ensure butter keeps its fresh flavor,
the California Milk Advisory Board recommends that
opened butter be kept in a covered dish in the refrigerator's
butter compartment.
- When softening refrigerated
or frozen butter or melting it for use in a recipe,
microwave ovens can prove very useful. To soften
butter, microwave one stick on "warm"
or the lowest heat setting for approximately one-and-one-half
minutes. (Check at 30-second intervals as microwave
strength will vary.) To melt butter, place it in
a microwave-safe glass or cup and microwave on "high"
approximately one minute for a single stick (1/2
cup). (Check at 30-second intervals as microwave
strength will vary.)
- Leftover seasoned
butter can be preserved by placing it on waxed paper
and rolling it into a cylinder approximately 3/4-inch
in diameter. When placed in a freezer-style plastic
bag and tightly sealed, the butter can be frozen
for up to one month. To use, simply cut 1/4-inch
slices as needed.
Information provided
by the California Milk Advisory Board
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California
Dairy and Butter Facts
 California
is the number one dairy state. Since 1993, California
has produced more milk annually than any other state.- In 1997, California
produced a record 27.6 billion pounds of milk (17.6%
of the nation's total milk supply).
- Dairy farming is the
largest agricultural commodity group among the 250
in California. The state's dairy industry produces
nearly $4 billion in sales annually.
- California's 2,300
dairy families house 1.4 million milk cows. Approximately
one out of every seven dairy cows in the US lives
in California.
- California cows average
20,851 lbs. per cow in milk production, the highest
production rate among the top 10 dairy states and
significantly higher than the national average of
16,357 lbs. per cow.
- California is the
country's largest butter producer. In 1997, California
produced 314 million pounds, approximately a quarter
of the nation's total butter production.
- Few ingredients can
enhance the flavor of foods as well as butter. The
key, as with all good things, is to savor butter
in moderation.
Information provided
by the California Milk Advisory Board
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