Best 3 Angelica Butter Recipes
**Angelica Butter: A Delightful Spread with a Floral Twist**
Experience the unique and delightful flavor of angelica butter, a traditional Scandinavian spread that combines the subtle sweetness of angelica stems with the richness of butter. This versatile condiment adds a touch of elegance to any meal, whether it's a simple breakfast toast, a savory roasted vegetable dish, or a delicate pastry. Our collection of angelica butter recipes offers a range of variations, from the classic Swedish version to modern twists that incorporate herbs, spices, and other complementary flavors. Embark on a culinary journey with angelica butter, and discover a new favorite spread that will elevate your meals to new heights.
**Recipes Included:**
1. **Classic Swedish Angelica Butter:** Experience the traditional taste of angelica butter with this classic recipe. Angelica stems are candied and combined with butter, creating a smooth and flavorful spread that pairs wonderfully with pancakes, waffles, and Swedish crispbread.
2. **Savory Angelica Butter:** Elevate your roasted vegetables, grilled meats, and fish with this savory angelica butter. Fresh herbs like thyme and rosemary, along with a hint of garlic and lemon zest, add a delightful dimension to the spread.
3. **Sweet Angelica Butter:** Indulge in the sweet side of angelica butter with this recipe. Featuring a combination of angelica stems, honey, and cinnamon, this spread is perfect for topping scones, muffins, and slices of warm bread.
4. **Angelica Butter with Nuts:** Add a crunchy texture and nutty flavor to your angelica butter with this variation. Toasted walnuts or almonds are incorporated into the spread, creating a delightful contrast to the smooth and creamy base.
5. **Spicy Angelica Butter:** Experience a burst of flavor with this spicy angelica butter. A touch of chili flakes or cayenne pepper adds a subtle heat that complements the floral notes of the angelica. This spread pairs well with grilled chicken, fish, or as a dip for vegetable crudités.
With its unique flavor and versatility, angelica butter is a culinary delight that deserves a place in every kitchen. Experiment with the different recipes presented here and find your favorite way to enjoy this Scandinavian treasure.
ANGEL BUTTER
I first had this fluffy spread at church, and now it is a family hit. Great on homemade breads and bagels. It's slightly sweet and has great texture. You can adjust the honey and brown sugar according to your personal taste.
Provided by Brenda Hrenko
Categories Appetizers and Snacks Dips and Spreads Recipes
Time 10m
Yield 40
Number Of Ingredients 5
Steps:
- Beat softened butter, honey, brown sugar, cinnamon, and vanilla extract together in a mixing bowl, using an electric mixer, until butter mixture is fluffy, 2 to 3 minutes.
Nutrition Facts : Calories 101.6 calories, Carbohydrate 5.3 g, Cholesterol 24.4 mg, Fat 9.2 g, Protein 0.1 g, SaturatedFat 5.8 g, Sodium 66.1 mg, Sugar 5.3 g
ANGELICA BUTTER
Recently I "procured" a wee bit of fresh angelica to try and found this easy introductory recipe online. This flavored butter is intended to be served with fish; I also tested the butter on French bread and grilled vegetables (corn on the cob, tomatoes, etc.)! Mmm! From sallybernstein.com. Added to your bath water, angelica will "reputedly remove any curses or spells that someone has placed on you".
Provided by COOKGIRl
Categories Spring
Time 5m
Yield 1/2 cup
Number Of Ingredients 5
Steps:
- Note: 1 cube butter=1/2 cup.
- Place the butter in a mixing bowl.
- Stir in the remaining ingredients.
- Place the mixture on a sheet of plastic wrap and set in the refrigerator until stiff enough to form a log.
- Shape the butter about 1 1/2" thick and cover with the plastic. Freeze the log until you are ready to use it. Tip: To shape the butter, I used an old stainless covered butter container like this: (http://myzerowaste.com/wp-content/uploads/2009/02/butter-dish.jpg) that I found at a second hand store. It wasn't exactly "log" shaped rather rectangular but it worked out well.
- Slice butter into 16 coin sized pieces so they will melt easily.
- Place directly from the freezer onto hot fish (grilled, poached, baked, etc.) or a variety of hot vegetables.
- Prep time does not include freezing the butter.
- Yield is half cup or approximately 16 butter "coins".
HOMEMADE CANDIED ANGELICA - FOR CAKES, BAKES AND DESSERTS
An aromatic and graceful herb that I grow in my garden; Angelica is a member of the Parsley family, and is known mostly for it's candied stems for cake decorating, as well as the leaves for teas, tisanes, jams and desserts. It is known as 'Herb of the Angels' (hence the name) because it was believed to have ancient medicinal properties. This elegant tall plant has a long firm stem and bright green leaves. If you have the time to candy your own angelica, it is well worth the effort - the commercial varieties have added colourants and flavourings, which is such a shame, as the subtle flavour of this beautiful herb needs no additives whatsoever. The instructions may seem longwinded, but it is very easy and is just repeating the same actions over several days, before drying them on a rack or screen and storing. Use the stems to decorate cakes, trifles and desserts.
Provided by French Tart
Categories Fruit
Time P6DT8h
Yield 8-16 serving(s)
Number Of Ingredients 4
Steps:
- Please note, in order to have this recipe posted, I had to put in quantities - they are approximate, depending on how many stems you are candying!
- Cut angelica stalks in their 2nd year. Unlike many other plants, the big stalks are better as long as they are still green (not purple or white).
- De-leaf, remove leaf stalks and cut into pieces of about 6 inches, and soak in cold water for about 8 hours.
- Boil water and plunge the stalks inches Boil until the stalks begin to soften (add about half teaspoon of baking soda per pint of water to keep the vivid green colour, which is associated with 'real' candied angelica that is found in France) It also helps to soften.
- Cool under running water, drain, then peel removing the long stringy parts on the outside of the stalks.
- Put them into a syrup made up of of 1 cup sugar, and 1 cup water; soak for 24 hours.
- Cook in them in the syrup and repeat once a day for four days, by which time the angelica should be translucent without losing shape.
- Remove the angelica stems from the pan and let them drain on a covered rack or screen until dry and glossy.
- N.B.(You can roll the stems in caster sugar, BEFORE drying them on the rack/screen if you wish.).
- Store in an airtight tin or jar, and in a cool, dark place; they will last for up to 2 years in the right storage conditions.
- Cut the stems into appropriate lengths and use to decorate cakes, trifles, desserts or ice cream sundaes.
Nutrition Facts : Calories 96.8, Sodium 469.6, Carbohydrate 25, Sugar 25
Tips:
- Choose fresh angelica stems: Look for stems that are sturdy and have a vibrant green color. Avoid stems that are wilted or have brown spots.
- Prepare the angelica stems properly: Peel the stems to remove the tough outer layer. Then, cut the stems into small pieces to make them easier to blend.
- Use a high-quality butter: The quality of the butter you use will have a big impact on the taste of your angelica butter. Choose a butter that is made from fresh, high-quality cream.
- Blend the angelica and butter thoroughly: Use a food processor or blender to blend the angelica and butter until they are smooth and well combined. This will help to release the flavors of the angelica.
- Season the angelica butter to taste: Add salt and pepper to taste. You can also add other spices, such as garlic powder, onion powder, or cayenne pepper, to taste.
- Chill the angelica butter before serving: This will help the butter to firm up and make it easier to spread.
Conclusion:
Angelica butter is a delicious and versatile spread that can be used in a variety of ways. It can be spread on bread, crackers, or vegetables. It can also be used as a condiment for poultry, fish, or meat. Angelica butter is also a great addition to cheeseboards and charcuterie plates. If you're looking for a new and exciting way to use angelica, give angelica butter a try.
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