Glad you enjoyed it, Roselin. I am a big fan of flavored butters. We had mango-lime butter on rockfish last week.

Ruthanna's Tomato Basil Butter has been a favourite ever since she shared it with us during the making of the Trattoria Cookbook. It is wonderful on more than just fish too.

Ann

Ruthanna, will you share your mango lime butter recipe? I have recipes for raspberry or strawberry butters that I love on biscuits and a vanilla butter too.
Thanks.

That tomato basil butter was a big hit on the Harvest Forum too, where a lot of posters had fresh tomatoes and fresh basil. The mango lime also sounds interesting, although I am kind of underwhelmed with the mangos I can get here.

Annie

Do you think I could have that tomato basil butter reciplease?:)

Monique, you will love this! I have made this and kept some in the freezer and it has created quite a stir every time its posted - its a real favorite!

TOMATO-BASIL BUTTER
Posted by: Ruthanna

1 Tbs. olive oil
1 1/ 2 cups peeled, seeded and chopped tomatoes (about 1 lb.)
2 tsp. minced garlic
1/ 2 cup sweet butter softened
2 tsp. grated lemon rind
1/ 2 tsp. salt
1/ 8 tsp. pepper
1/ 4 cup minced fresh basil

Heat the olive oil in a small skillet. Add the tomatoes and garlic and saute, stirring occasionally, for about 10 minutes or until the tomatoes form a puree that will mound. Let cool.

Put the butter in a mixing bowl and beat in the tomatoes and remaining ingredients.

Can be made up to 2 days ahead and refrigerated but best served at room temperature so that it will melt quickly over the food, such as grilled shrimp, fish, chicken, pork, vegetables.

One of my best "poof" dishes was a pasta dish I threw together when my sister and her husband stopped at our cottage after having been in emerg all day with Sara. Sara had had an alergic reaction to a bee sting. They were there for hours, totally bagged and very hungry. Sara was listless, not interested in food.

I boiled egg noodles and tossed them with Ruthanna's Tomato Basil butter. Can't recall what I served with it but the noodles were such a hit! All three of them gobbled them down. Now Sara calls that dish "bee sting noodles" LOL

And I used the Tomato Basil butter to make a version of

Thnaks so much everyone..I have made flavored butters but not like this!

The Kiev looks great Ann..Thanks again..Saving..

Do you roll it log shaped in waxed paper to serve in rounds..? Like I do w/ the gorgonzola butter?

Roselin, you will always have the recipe right under your nose because I think it originally came from the Frog cookbook, as does this one which is a dinosaur because of the raw eggs. I do still make it and serve on hot pasta:

CAUTION: This recipe uses uncooked eggs..

TOASTED WALNUT BUTTER 4 cups  8 servings

1 pound butter, room temperature
3 Tbs. heavy cream
3 egg yolks
1 cup freshly grated Parmesan cheese
1 cup lightly toasted ground walnuts
2 tsp. salt
2 tsp. pepper
1 1/ 2 Tbs. minced garlic

In a food processor or by hand, cream the butter. Add the cream and egg yolks and blend until smooth. Add the remaining ingredients. Refrigerate, well covered, if not using immediately.

For each entree serving, have 1/ 2 cup of the butter at room temperature; toss with cooked, drained pasta over low heat in the pasta cooking pan. Dust with minced parsley and additional Parmesan, if desired.

This butter is also good on baked potatoes, steamed green vegetables, chicken breasts, etc. Minced fresh herbs can be added but I prefer to let the walnuts be the dominant flavor.

Having a personal quirk against cooking frozen meat and poultry and being fortunate enough to buy both and fresh fish locally, I like to let the flavor shine through and not use a lot of sauces. Let's face it, everything tastes good with wine and/or cream added. LOL So I substitute flavored butters for sauces and here are some that are usually in the freezer (except for the mango).

RED WINE BUTTER (makes 1/ 2 cup)

1/ 2 cup good quality red wine
3 shallots, finely chopped
1 tsp. red wine vinegar
1/ 8 tsp. salt
1/ 8 tsp. freshly ground black pepper
1/ 2 cup unsalted sweet butter

In a small saucepan, boil down the wine, shallots and vinegar until only two tablespoons remain. Season with salt and pepper and cool. Cream the butter and blend in the wine mixture. Roll into a log shape, wrap well, and refrigerate or freeze.

Ideas: steaks, broiled tomatoes, baked oysters, lamb chops

ORANGE-CHIVE BUTTER

1/ 2 cup sweet butter
1 to 2 tsp. grated orange zest (no white part)
2 Tbs. fresh orange juice
1/ 2 tsp. fresh lemon juice
2 Tbs. fresh chopped chives

Cream the butter and mix all the ingredients together until well blended. Roll into a log shape, wrap well, and refrigerate or freeze.

Ideas: shrimp, lobster, cooked carrots or yellow squash, chicken

MINT-MANGO BUTTER

1/ 2 cup sweet butter
1/ 2 fresh mango, peeled and pureed
2 tsp. fresh lime juice
2 Tbs. finely chopped fresh mint
Dash of salt

Cream the butter and mix all the ingredients together until well blended. Roll into a log shape, wrap well, and refrigerate. NOTE: This doesnÂt freeze well and is best if used within 24 hours of when you make it.

Ideas: mild-flavored fish (sole, tilapia, flounder, etc.), pork, beets

I also make mango butter, omitting the mint but adding about a tsp. of grated fresh ginger. I like to put a pat of it on black beans and rice, when served as a side dish and it's good melted as a dip for lump crabmeat.

Any other flavored butters out there?

Try this for steaks. I don't think it's heresy to add to a good steak.

TABASCO ROQUEFORT STEAK SPREAD (enough for 2 steaks)
3 oz Roquefort
2 TBL butter
1/2 tsp Tabasco

Cream all ingredients together until well blended. Spread over grilled steak.~~ Craig Claiborne

Thanks, Ginger. Don't know why I never thought of using a blue cheese before.

Thanks for sharing those recipes-they all sound good. I would never have thought to pair chives and oranges though.
Like the mango one too.
Ginger, no cream in that??? How can that be? LOL.
RL`

There's cheese, though!

Thanks for the new butter recipes Ruthanna and Ginger - that Roquefort butter looks fabulous for steak - what a good idea.

(RL - there's cream in butter, no?)

True, Woodie-lost my head there for a minute!!