Skip to content

Biscoff Spread

INGREDIENTS

  • 4.5 oz Biscoff cookie
  • 0.9 light brown sugar
  • 3.5 oz evaporated milk
  • 0.35 oz butter, unsalted, softened
  • 1 tsp lemon juice
  • 1/4 tsp ground cinnamon

INSTRUCTIONS

  1. Place biscuits and brown sugar into a blender or food processor.
  2. Process just until the biscuits are finely ground.
  3. Add evaporated milk
  4. Process for about 1 min.
  5. Add butter, lemon juice, and cinnamon.
  6. Process again for about 30 seconds.

Notes:  Store the spread in a clean, airtight jar in the refrigerator for about a week.  Use it as a fruit dip, or for drizzling on ice cream, pancakes, or anything you like.

Advertisements

Strawberry Butter

INGREDIENTS

  • 1/2 cup unsalted butter, at room temperature
  • 4 tbsp strawberry jam

INSTRUCTIONS

  1. Place the butter in the stand mixer.
  2. Beat on high until light and fluffy.
  3. Add the preserves.
  4. Beat until well combined.

Notes:  Serve popovers warm with strawberry butter.

Cookie Butter

INGREDIENTS

  • 3-1/2 oz cookie crumbs, store-bought or homemade, finely ground
  • 3-1/2 oz water
  • 1/4 tsp cinnamon, ground
  • 1 oz golden syrup
  • 3 oz coconut oil, refined, solid but not cold, between 70 and 74-deg F

INSTRUCTIONS

  1. Combine cookie crumbs, water, cinnamon, and golden syrup in a 2-qt stainless steel saucier.
  2. Cook about 5 min over medium heat until crumbs have dissolved and mixture feels smooth between your fingertips, whisking constantly.
  3. Remove from heat.
  4. Transfer to a tall, narrow container.
  5. Stir occasionally about 5 min until the steam subsides.
  6. Add solid coconut oil.
  7. Process with an immersion blender until homogeneous and smooth.
  8. Transfer to a glass jar.  The cookie butter will readily absorb odors from used plastic containers.
    Seal to prevent moisture loss.
  9. Refrigerate about 2 hours to re-solidify the coconut oil.

Notes:  From there, store and serve at cool room temperature as a spread or dessert topping.

Fig-Rosemary Spread

INGREDIENTS

  • 10 oz goat cheese, soft
  • 1/4 cup milk
  • 2 tbsp rosemary, fresh, minced
  • 2 tsp vinegar, white balsamic or white-wine vinegar
  • 1/2 cup dried figs, black Mission, finely chopped
  • ~ salt, Coarse, to taste
  • ~ pepper, freshly ground, to taste

INSTRUCTIONS

  1. Combine goat cheese, milk, rosemary, and vinegar in a food processor.
  2. Process until very smooth.
  3. Add figs.
  4. Season with coarse salt and ground pepper.
  5. Pulse once or twice just to incorporate.

Notes:  Use within 1 to 2 days for best quality.

Maple Butter

INGREDIENTS

  • 1 cup maple syrup, pure
  • 2-in cinnamon stick
  • 3/4 cup butter, unsalted , cut into pieces

INSTRUCTIONS

  1. Pour maple syrup into a medium saucepan.
  2. Add cinnamon stick.
  3. Bring to a boil over medium-high heat.
  4. Cook 10 to 15 min until a candy thermometer registers 240-deg F.
  5. Remove the pan from heat.
  6. Discard cinnamon stick.
  7. Stir in butter until melted.
  8. Immediately transfer mixture to the bowl of an electric mixer fitted with the paddle attachment.
  9. Beat about 8 min until mixture is thick, opaque, and creamy, starting on low and increasing to high.

Notes: Store in an airtight container, refrigerated, up to 2 weeks.

Cranberry Relish

INGREDIENTS

  • 1 cup cranberries, fresh
  • 1 apple, small, peeled and roughly chopped
  • 1/2 lemon, peel on
  • 4 dates, Medjool, pitted
  • 1 tbsp fresh orange juice

INSTRUCTIONS

  1. Combine all the ingredients in the blender.
  2. Blend together until everything is finely chopped and a “relish” consistency.

Notes:  Serve with warm popovers.

Pumpkin Spread

INGREDIENTS

  • 2 stick butter, unsalted, softened
  • 1/4 cup plus 2 tbsp pure pumpkin puree
  • 3 tbsp pure maple syrup
  • 1/2 tsp pumpkin-pie spice
  • 1/2 tsp kosher salt

INSTRUCTIONS

  1. Beat together all ingredients with a mixer on high-speed until pale and fluffy.

Notes:  The mixture will stay fresh in the refrigerator for up to two weeks.