Recipes with butter, unsalted
1,866 recipes
Sour Cream Breakfast Cake with Pecan & Cinnamon
Sour cream bundt cake with a hidden layer of cinnamon, brown sugar, and chopped pecans. Made with whole wheat flour for a heartier crumb. Dust with powdered sugar and serve warm for brunch.
Dill Casserole Bread
A soft, savory yeast bread baked in a casserole dish with cottage cheese, dill, and onion. No kneading required, just mix, rise, and bake for a tender homemade loaf with herb-flecked flavor.
Chocolate Praline Truffles
Chocolate praline truffles with homemade caramelized almond praline powder, semi-sweet chocolate ganache, orange liqueur, and a hand-rolled cocoa-dusted shell. A three-stage holiday confection worth the effort.
Mascarpone with Wafers, Caramelised Fresh Figs & Orange Sauc
Mascarpone sandwiched between crispy ginger brandy wafers with caramelized fresh figs and orange sauce. A stunning restaurant-style plated dessert with snap and tuile textures.
Mascarpone with Wafers, Caramelised Fresh Figs & Orange Sauc
Mascarpone sandwiched between crispy ginger brandy wafers with caramelized fresh figs and orange sauce. A stunning restaurant-style plated dessert with snap and tuile textures.
Chocolate-Mint Mousse
Chocolate mint mousse made with semi-sweet chocolate, creme de menthe, whipped cream, and decorative chocolate wedges. A rich, elegant dessert with a cool minty finish.
Risotto with Fennel
Fennel risotto with arborio rice, butter, Parmigiano-Reggiano, and a hint of nutmeg. Creamy Italian comfort food where sweet, anise-scented fennel melts into every spoonful.
Paskha
Paskha, the traditional Russian Easter cheese dessert with cottage cheese, farmer's cheese, raspberry jam, candied orange peel, and almonds. Molded, drained, and served cold.
Fish Broth with Oysters & Saffron
Fish broth with oysters and saffron simmers a homemade fish fumet with juniper, leeks, and white wine, then adds clams, just-curled oysters, mung bean threads, radicchio, and saffron at serving. A delicate, restaurant-style seafood consomme.
Ale Chocolate Frosting
Great recipe. Make it exactly as is. This is my new standby!
James' Lamb Shanks with Beans
Lamb shank and bean casserole inspired by French cassoulet: garlic-studded shanks braised in red wine and beef stock, layered with beans, caramelized onions, and topped with bacon and golden breadcrumbs.
Blue Cheese Souffle
Blue cheese cold souffle dip whips tangy blue cheese with cream cheese, butter, and Dijon into a billowy gelatin-set mousse. Serve with crackers and crudites for entertaining.
Vieiras a la Gallega - Scallops in Mustard-Olive Sauce
Galician-style scallops in a creamy Dijon mustard sauce with pimento olives, capers, and garlic, baked in shells under a golden breadcrumb crust.
Barbecue Sauce Prudhomme
Prudhomme-style Cajun barbecue sauce with bacon, pecans, honey, citrus, and a triple-pepper seasoning blend. Simmered thick and blended for chicken, pork, or ribs.
Whisky Fudge Cake
Whisky fudge cake with melted chocolate, 16 eggs, and a generous pour of whisky baked into a dense, rich sponge. Served with clotted cream for a showstopping British-style dessert.
Cumberland Rum Butter
Cumberland rum butter with dark brown sugar, unsalted butter, and rum. Traditional British hard sauce for Christmas pudding and mince pies.
Sour cream bundt cake with a hidden layer of cinnamon, brown sugar, and chopped pecans. Made with whole wheat flour for a heartier crumb. Dust with powdered sugar and serve warm for brunch.
A soft, savory yeast bread baked in a casserole dish with cottage cheese, dill, and onion. No kneading required, just mix, rise, and bake for a tender homemade loaf with herb-flecked flavor.
Chocolate praline truffles with homemade caramelized almond praline powder, semi-sweet chocolate ganache, orange liqueur, and a hand-rolled cocoa-dusted shell. A three-stage holiday confection worth the effort.
Mascarpone sandwiched between crispy ginger brandy wafers with caramelized fresh figs and orange sauce. A stunning restaurant-style plated dessert with snap and tuile textures.
Mascarpone sandwiched between crispy ginger brandy wafers with caramelized fresh figs and orange sauce. A stunning restaurant-style plated dessert with snap and tuile textures.
Chocolate mint mousse made with semi-sweet chocolate, creme de menthe, whipped cream, and decorative chocolate wedges. A rich, elegant dessert with a cool minty finish.
Fennel risotto with arborio rice, butter, Parmigiano-Reggiano, and a hint of nutmeg. Creamy Italian comfort food where sweet, anise-scented fennel melts into every spoonful.
Paskha, the traditional Russian Easter cheese dessert with cottage cheese, farmer's cheese, raspberry jam, candied orange peel, and almonds. Molded, drained, and served cold.
Fish broth with oysters and saffron simmers a homemade fish fumet with juniper, leeks, and white wine, then adds clams, just-curled oysters, mung bean threads, radicchio, and saffron at serving. A delicate, restaurant-style seafood consomme.
Great recipe. Make it exactly as is. This is my new standby!
Lamb shank and bean casserole inspired by French cassoulet: garlic-studded shanks braised in red wine and beef stock, layered with beans, caramelized onions, and topped with bacon and golden breadcrumbs.
Blue cheese cold souffle dip whips tangy blue cheese with cream cheese, butter, and Dijon into a billowy gelatin-set mousse. Serve with crackers and crudites for entertaining.
Galician-style scallops in a creamy Dijon mustard sauce with pimento olives, capers, and garlic, baked in shells under a golden breadcrumb crust.
Prudhomme-style Cajun barbecue sauce with bacon, pecans, honey, citrus, and a triple-pepper seasoning blend. Simmered thick and blended for chicken, pork, or ribs.
Whisky fudge cake with melted chocolate, 16 eggs, and a generous pour of whisky baked into a dense, rich sponge. Served with clotted cream for a showstopping British-style dessert.
Cumberland rum butter with dark brown sugar, unsalted butter, and rum. Traditional British hard sauce for Christmas pudding and mince pies.
