Friday, November 18, 2011

Swarovski and Spiced Butter

I got some gorgeous Swarovski crystals in the mail and decided to set them in silver plate. This photo is okay, but if you saw it in person, wow!

If we don't get a big snow storm, I'll be heading to an art and craft sale on Saturday in Virginia, MN. I have gift certificates now available to sell at the market and for sale in my Etsy shop.

I'm having a little dinner party tonight and the base of the dish uses spiced butter. So good! Here's how you make it.

Spiced Butter (from Marcus Samuelsson's The Soul of a New Cuisine)

1 pound unsalted butter
1/2 medium red onion, coarsely chopped
1 garlic clove,minced
One 3-inch piece ginger, peeled and finely chopped
1 tsp fenugreek seeds
1 tsp ground cumin
1 tsp cardamom seeds
1 tsp dried oregano
1/2 tsp ground turmeric
8 basil leaves

Melt the butter in a medium saucepan over low heat, stirring frequently. As foam rises to the top, skim and discard it. Continue cooking, without letting the butter brown, until no more foam appears. Add the onion, garlic ginger, fenugreek, cumin, cardamom, oregano, turmeric, and basil and continue cooking for 15 minutes, stirring occasionally.

Remove from the heat and let stand until the spices settle. Strain through a fine mesh sieve before using.

Store in the refrigerator in a tightly covered container for up to 3 weeks.

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