This comment doesn't belong here, but I'm adding it in hopes that Dr. Pam or Dr. Jim will see it and know how very much I appreciate all of these videos and the work that goes into them. I WILL use flavored butters for some gifts this year, as will roomie who has Bridge and Mahhjong ladies she'll want to remember around Christmas. But what I wanted to say is this: We have a GREAT "prepper" group in my local area, many of whom are totally new to canning and all of whom feared meat canning so never had done it. I hosted a "demo class" for them this spring where we all canned simple raw-pack pork loin and each person got their OWN jar at our next formal meeting. They're ALL committed meat canners now! One family decided they were late to the party and personally committed to canning 36 pints/week and have held with that over the summer and into fall. One attendee is an expert in pickling all types of veggies and has moved into PCing meat since discovering how easy it is and overcoming his fear of it. For my part, I'm great w/ canning meat but never in my entire life had made a pickle worth eating. The pickling expert gave me not only his recipe and instructions, but also some of his overabundance of cukes :) (And I now have a stock of some GREAT pickles!) ALL of my local group knows of my love for Dr. Pam at RoseRed Homestead, so there has been a LOT of activity in my local area with Dr. Pam's beef stroganoff, beef stew, and pulled pork. Haha, I have about 20 lbs of pork loin chillin' in the freezer and ALL of that is destined to be canned as Dr. Pam's pulled pork :) It’s amazing!!!!! I DO love this channel! There's sooooooo very much bad & even dangerous PC info available on RU-vid, and I so greatly appreciate Dr. Pam's commitment to SAFE canning practices!
You are so right about bad and even dangerous videos on canning on the internet. I have watched so many this spring and summer on canning and just shuddered at some of them. Imagine canning raw hamburger or sausage. My goodness! Once I watched Dr. Pam's videos, she became my main source for information.
Jeannie and Judy: We thank both of you for your comments. Our goal is to assist viewers understand and use safe canning and storage practices based on the science. One problem, Pam has a PhD, but I do not. I did not finish my dissertation. I have an MA in Developmental Psychology. Jim
@rosered homestead Love all the content you are offering for free and affordable options. See that you are offering a water bath class. Hope you will consider doing a pressure canning class as well as it is so,etching I would love to add confidently to my wheelhouse
@@bundyvilleme Pam has many pressure canning tutorials that are wonderful. Just put in your search RoseRedHomestead pressure canning and that should bring up many to interest you. 😊
Flavored butters, also called compound butters, have a multitude of uses. They make a plain baguette or artisan loaf come alive with flavor; they complement a hearty breakfast muffin or delicate scone; the serve as quick-fix sauces for a piece of fish, meat or a bowl of pasta; and they brighten an artichoke or a serving of green beans in surprising ways. Happy hungry! Cheers, Domenico.
We always had pancakes for breakfast, when the grand kids were there I would mix the syrup with the butter for a way of serving everything neater . No syrup dripping on upholstered chairs and they loved it. Sometimes I used peanut butter or cinnamon , honey.
Do you HAVE to include Lemons, I'm anaphylactic to Citric Acid, (Lemon, Lime, Orange, Grapefruit) Could I use an alternative like Tangerine, kiwi, Strawberry I don't react to, or vinegar for the acidic flavor??
I guess food becomes popular every 20 years or so. I was taught to make these back then. You can wrap these in foil and freeze them. Makes it easy to make ahead for a party.
My favorite compound butter: Chive BLOSSOM butter. The soft purple of the flower petals, the green of the leaves, both mixed into soft yellow butter - it is SO PRETTY! The flowers seem to have a stronger flavor than the leaves. I put multiple rolls of this stuff in the freezer every spring when the chives bloom. Lots of uses - makes the BEST grilled cheese sammich!
I was ahead of my time! (The biggest demands are for my Poblamo butter and Caramel butter). I've made flavored butters and flavored cream cheeses, plus mini homemade breads, (sweet and savory), to make baskets for gifts, or for noshes for gatherings.
@@loisbriggs5675 Oh, please do! It works really well and it really is not hard. Thanks for letting me know. I love to encourage people. I have an old-school blog to encourage people to cook and bake,(it's a been sadly neglected, but it's been around for about 10 years.)
You could gift a flavored bread or quick bread (prepared) with a coordinating butter to go with it. Add in a bottle of wine for those you want to gift “more” to.
I love these butters! I do not watch TikTok so I am glad that you brought these over to RU-vid so I could find out about them My husband and I are going to a conference in Las Vegas. Well the night before booking our reservations to Las Vegas I watched a wonderful RU-vid video. This very generous young man took his mother on a trip to the red rocks of Utah. I thought can we go there from Las Vegas? As you know we can lol. So on our anniversary during that conference trip we are going to take a guided tour over to Zion and Bryce national parks! I am beyond excited!
In Texas we would have “Frito Chili Pie” … get the larger but individual bags of Fritos, cut an “X” in the front, ladle in Chili, add toppings like onions, cheese, sour cream, or whatever else you like, then eat. Easier would be to do it in a bowl (and cheaper, too). They would sell them at ball games & other events.
For the compound butters,, I would put them in piping bags, pipe them onto baking paper, then refrigerate. Once cold and solid, you can put all of 1 flavor gently into containers to refrigerate or freeze for later.
Thank you for the fun normal post that brings us back to daily life and enjoying life! You are a gem! Congratulations on your up coming retirement! We need to enjoy life now above the craziness! ❤️
I love your channel and love that you decided to ‘mix it up’ today. It’s a breath of fresh air! I can have a little fun with the butter then get back to work! 😊
Well that was wonderful! Chief Tuckabuckaway was commenting hey, what about Sir Jim does he get to taste test? You have made Chief Tuckabuckaway so happy. We were laughing about the doritos in the dishwasher. Good on you for doing that for Sir Jim 👏 👍. ❤️❤️
I used to make "flavored" butters back in the late 70's when I was in college and would have friends over for breakfast on the weekends. I had some little molds (flowers, stars, butterflies, etc) that I would make them in. I usually made fruit butters, but now I think I need to make some herb ones! I can almost taste some of them in pasta with a sprinkling (OK, a LOT) of Parmesan cheese. To freeze some, I would make logs and wrap them in plastic wrap. As you said, they make great gifts with homemade muffins, a jar of home canned jelly or jam and crackers. Thank you so much for the ideas! And Jim, enjoy your Fritos! Pam, you are so good to him!
Hello Pam and Jim! Oh yes, compound butter or hotel butter as sometimes called years ago. I love to make different compound butters and keep in my freezer for cooking different dishes. It’s also fun to put into butter molds for special occasions. I’ve got some of my grandmother’s butter molds, they are wooden a couple ceramic. Thanks for sharing, glad to see this is coming back in popularity. Have a blessed night and hope Jim gets his Frito’s scoops lol.
Fun and delicious! Some college graduations are in December so cranberry butter is fitting for those parties. Texas Roadhouse uses sweet cinnamon butter with their rolls. I bet a drop of sesame oil and honey would be good too.
Mr. Jim selfie!!! Love it! You two are so much fun to watch 💗 I cannot wait to try these flavored butter recipes 🧈 Thank you Miss Pam for your free content. I think you guys are amazing 👏
I do not like pumpkin so really did not watch that video...... But you outdid yourself on this one. I am going to copy the ingredients and give my son a copy. He is 49 and has been experimenting with food since he was in his teens and he so loves to mix it up and see what he can come up with. Last weekend he made a delicious breakfast casserole and it was awesome.... He is living with us right now to help us out so I am sure he will come up with a butter of his own and we will get to tast test it.... Thanks for all you do and this was sure a fun one to watch.
Those butters sound delicious and such a treat for different occasions. I love the Fritos hidden for your favorite cameraman. You two are a hoot!! Thank you for all you do!
Great video. I've dabbled in flavored butters a little bit. I make a blue cheese butter to top burgers and steaks. My favorite is making black walnut whipped butter. We tap our black walnut trees every season. We turn the sap into syrup. I use the cooled syrup whipped into the butter. It is so good on pancakes, breakfast breads. I also use the syrup as a sweetener when making custard based ice cream. Thank you for more ideas for tasty butters
We've been doing this for years but we wrap the butter first in plastic wrap. It seems to form a rounder shape and is easy to remove. I suppose you could then wrap in parchment paper to look pretty?
OMG, cilantro/lime sounds wonderful, will make that this weekend when I´m gonna smoke some salmon, YUMMY! The cranberry butter will be nice to chicken or capercaillie. I mostly use my small blender to mix flavored butter, with aching hands it´s the best for me. Sometimes I make rolls, put them in a plastic bag into the freezer. Sometimes, if I want to put the butter on bread and have some in the fridge for a week, I use small jars. I buy fish roe in half quarts jars and save them for small food scraps for next days lunch or marmalade (just me eating that i our family), then I also get a lid to put on. Important to avoid butter getting contact with oxygen because of oxidation. Garlic butter gets a whole new dimension if you put a tiny pinch of tarragon, I also have parsley and two drops of balsamic vinegar in my garlic butter. A basic garlic butter with either sweet chili and ginger/tomato pesto and basil/tapenade and lemon. Crème de la créme: infuse 20 grams of finely chopped raisins in 1 tablespoon of portwine for 30 minutes. Whip 50 grams of butter and blend in 50 grams of Roquefort cheese and the raisins, season with salt and pepper. VERY nice to grilled beef or venison! Another favorite is red wine butter. Boil half a cup of red wine + halv a cup of chopped shallots until the wine is infused into the shallots and then let cool. Whip 100 grams of butter soft and mix in the red wine infused shallots, some finely chopped parsley and season with salt and pepper, maybe a few drops of balsamico too. Taste delicious on a piece of meat, I prefer it on beef or venison. Butter with saffron: a half gram of saffron mixed with 75 grams of butter, a little salt and if you like 1 tablespoon of brandy. Very nice to fish but I prefer it without the brandy, especially if I will eat it with a fat fish like salmon. Then I put a little honey into the butter instead, I think it goes better with the fat in salmon. I you like dill that´s also a nice spice in saffron butter! Other butters: with a quarter of a cup of green olives and 6 dried tomatoes(both finely chopped) in oil to 250 grams of butter or 100 gr feta and half a cup of black olives to 250 grams of butter, very nice with veggies. Or "Three peppers"; half a teaspoon of blackpepper, 1 teaspon of green- and rosepepper to 250 grams of butter. Thank you for new recipes! 💖
Funny, I just decided to make some this past week. I made one with nasturtium, lemon zest and garlic, another with smoked paprika, rosemary and marigolds, and one with parsley, thyme, shallot, oregano. Thanks for showing me more.
Oh I laughed out loud when you got a piece of jalapeño in your bite! Thanks for the fun idea. I am doing homemade Christmas presents this year and this will be wonderful to give out!
Parmesan, basil, and garlic is another combo I love. I would never have thought to mix in cranberry, but since I love cranberries, I sure would love to try it for Thanksgiving.
Lol…you two crack me up…🤣🤣. These are going to be added to Christmas gifts this year along with my homemade jams I made with Blackberries and Raspberries. I was gifted two freezer full of Raspberries and Blackberries. I was told one was Joji Berries. Nope, blackberries. I don’t care. I made over 62 pints and half pints of jam! And I made berry hand pies. But none went to waste. I gave many to neighbors. The rest will be Christmas gifts. This will be such a great side gift with the jam. Thank you!😊 Side note: will be interesting how many jars I get back..Lol….
These sound so wonderful. I am doing Thanksgiving at my home thus year and I will be making some. An idea is to take a small pick and tape the flavor to it and stick it into the butter. Your channel is great.
You and your husband is so sweet and I like how he does his little taste test with his Fritos are doing the Southwest butter I love you both take care God bless you I have learned so much from you see you in your next video
Pam and Jim I am so glad you are having a fun day. Yes, Fritos go with everything. ha ha I'm ready to bake a potato and add some beautiful flavored butter. Yum.
Lol!!! You two are so cute together! I hope Jim enjoyed his Fritos! I love Fritos, too, so now I'm intrigued and can't wait to make some. Thank you for all you do for this community of friends and can't wait for the next video. ♥️♥️
Pam, I take the foam that I scoop off of my butter when I make ghee and make compound butters with it using herbs from my garden. Right now I have one that is basil and oregano and another that is rosemary and thyme. If you freeze dried your jalapeño and powdered it you would taste it more in the butter
We made the cranberry orange sauce and added a stick of cinnamon. Mom also made cranberry relish. Walnuts, fresh cranberr>es, orange with peel. Put thru a grinder. Was so good.
I make compound butters for finishing a grilled steak or a grilled chop, as they rest before enjoying the meal. They also work wonders on any kind of fish.
Thank you for the recipes! A collage roommate's mother, who was up in her years, always said butter and vinegar will top off the poorest tomato - pasta dish to perfection (talking to poor students). That garlic - herb butter would be great with any Italian dish. OH, Jim, are you loved?!?! God Bless and stay safe.
I love flavored butters, and that garlic and herb one sounded great. You are so right that it would be great on steak. The cranberry one would be perfect for dinner rolls for the holidays. Thank you for your video. Enjoyed it. Would be nice to bring as a gift when going to someone's home for dinner.
