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  Added: Mar 11, 2008  •  Visited (1014)  •  Print version Print this recipe (95)  •  eMail recipe eMail recipe  •  Write review  •  Not rated Rate this recipe
 
Spiced Butter
What You Need:
  • 4 teaspoons finely grated fresh ginger
  • 1½ teaspoons ground turmeric
  • ¼ teaspoon cardamom seeds
  • 1 stick cinnamon, 1 inch long
  • 1/8 teaspoon freshly ground nutmeg
  • 3 whole cloves
  • 2 pounds salted butter
  • 1 small yellow onion, peeled and coarsely chopped
  • 3 tablespoons peeled and finely chopped garlic

  • How To Cook:
    1. Measure out the spices on a plate.

    2. Melt the butter in a heavy saucepan over moderate heat. Bring the butter up to a light boil.

    3. When the surface is covered with white foam, stir in all remaining ingredients, including the onion and garlic.

    4. Reduce the heat to low and cook, uncovered, for about 45 minutes. Do not stir again.

    5. Milk solids will form in the bottom of the pan and they should cook until they are golden brown. The butter will be clear.

    6. Strain the mixture through several layers of cheesecloth placed in a colander. Avoid the milk solids and discard them.

    7. Store the spiced butter in a quart jar, covered, in the refrigerator. It will keep for about 3 months under refrigeration.

    NOTE:
        This butter is cooked until it becomes a ghee, or clarified butter. It keeps very well since the milk solids that actually cause the butter to go rancid are removed. What remains is a cooking oil of incredible flavor. No, you cannot substitute margarine.
     
    To Make: 3 cups
    This recipe is also available in:
    Cuisine » Africa » Ethiopia
    Main Ingredient » Dairy » Butter
    Main Ingredient » Vegetables » Garlic
    Main Ingredient » Vegetables » Ginger
    Dish » Sauces & Condiments

     





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