Slate Roof Creamery

Slate Roof Creamery

slateroofcreamery.com
We make all natural specialty butters from grass fed, rBST free dairy, in sweet and savory varieties.
Slate Roof Creamery
More ideas from Slate Roof
Parmesan Garlic Herb Butter  Summer Mussels. 4# mussels cleaned, 1 bottle white wine, 3 shallots chopped, 1/2 bulb fennel chopped, 1/2 cup heavy cream, 1 container Parmesan Garlic Herb Butter. Add wine, shallots, fennel, cream, and 1/2 container Parmesan Garlic Herb Butter to a large stock pot. Heat over high heat. When mixture boils add the mussels, stir. After one-minute shake vigorously. Mussels are done in 1-3 minutes when shells open. Remove from heat stir in the rest of the Butter.

Parmesan Garlic Herb Butter Summer Mussels. 4# mussels cleaned, 1 bottle white wine, 3 shallots chopped, 1/2 bulb fennel chopped, 1/2 cup heavy cream, 1 container Parmesan Garlic Herb Butter. Add wine, shallots, fennel, cream, and 1/2 container Parmesan Garlic Herb Butter to a large stock pot. Heat over high heat. When mixture boils add the mussels, stir. After one-minute shake vigorously. Mussels are done in 1-3 minutes when shells open. Remove from heat stir in the rest of the Butter.

Ravioli with Parmesan Garlic Herb Butter Beurre Blanc. Boil Ravioli  as per directions. In a sauce pan add a small amount of olive oil and 1 clove finely minced garlic, saute until soft not browned. Add 1/4 cup dry white wine and cook until pan is almost dry. Add 3/4 cup chicken stock and cook until only 1-2 TBSP remain. Add 1/4 heavy cream and cook until reduced by half. Remove pan from heat and swirl in 4 TBSP cold Parmesan Garlic Herb Butter 1 TBSP at a time until a creamy emulsion forms.

Ravioli with Parmesan Garlic Herb Butter Beurre Blanc. Boil Ravioli as per directions. In a sauce pan add a small amount of olive oil and 1 clove finely minced garlic, saute until soft not browned. Add 1/4 cup dry white wine and cook until pan is almost dry. Add 3/4 cup chicken stock and cook until only 1-2 TBSP remain. Add 1/4 heavy cream and cook until reduced by half. Remove pan from heat and swirl in 4 TBSP cold Parmesan Garlic Herb Butter 1 TBSP at a time until a creamy emulsion forms.

Chicken Thighs with Wild Maine Blueberry Butter Beurre Blanc. Grill chicken breast. In a sauce pan add a small amount of olive oil and 1 TBSP finely chopped shallot, cook until translucent 1-2 minutes. Add 1/4 cup dry white wine and cook until almost dry. Add 3/4 cup chicken stock to pan and cook until  only 1-2 TBSP remain. Remove from heat and swirl in 4 TBSP cold Wild Maine Blueberry Butter 1 TBSP at a time until a creamy emulsion forms. Serve immediately.

Chicken Thighs with Wild Maine Blueberry Butter Beurre Blanc. Grill chicken breast. In a sauce pan add a small amount of olive oil and 1 TBSP finely chopped shallot, cook until translucent 1-2 minutes. Add 1/4 cup dry white wine and cook until almost dry. Add 3/4 cup chicken stock to pan and cook until only 1-2 TBSP remain. Remove from heat and swirl in 4 TBSP cold Wild Maine Blueberry Butter 1 TBSP at a time until a creamy emulsion forms. Serve immediately.

Crab Cakes with Lemon Herb Butter Beurre Blanc. Saute crab cakes in olive oil, remove from pan leaving only a scant amount of oil. Add 1 TBSP finely chopped shallot and cook until translucent 1-2 minutes. Add 1/2 cup dry white wine and 1/4 cup chicken stock to pan and cook until pan is almost dry. Add 1/4 cup fresh lemon juice  and cook until only 1-2 TBSP remain. Remove from heat and swirl in 3 TBSP cold Lemon Herb Butter 1 TBSP at a time until a creamy emulsion forms. Serve immediately.

Crab Cakes with Lemon Herb Butter Beurre Blanc. Saute crab cakes in olive oil, remove from pan leaving only a scant amount of oil. Add 1 TBSP finely chopped shallot and cook until translucent 1-2 minutes. Add 1/2 cup dry white wine and 1/4 cup chicken stock to pan and cook until pan is almost dry. Add 1/4 cup fresh lemon juice and cook until only 1-2 TBSP remain. Remove from heat and swirl in 3 TBSP cold Lemon Herb Butter 1 TBSP at a time until a creamy emulsion forms. Serve immediately.

Sea Salt Caramel Butter Beurre Blanc Agrodolce- Saute chops and remove from pan. Add 1 TBSP finely chopped shallot, and saute until translucent 1-2 minutes. Deglaze with 1/4 cup dry white wine, and cook until pan is almost dry. Add 1/2 cup chicken stock and 1/4 cup Sherry Vinegar and cook until only 1-2 TBSP remain. Remove from heat and swirl in 3 TBSP cold Sea Salt Caramel Butter, one TBSP at a time until a creamy emulsion forms. Serve immediately.

Sea Salt Caramel Butter Beurre Blanc Agrodolce- Saute chops and remove from pan. Add 1 TBSP finely chopped shallot, and saute until translucent 1-2 minutes. Deglaze with 1/4 cup dry white wine, and cook until pan is almost dry. Add 1/2 cup chicken stock and 1/4 cup Sherry Vinegar and cook until only 1-2 TBSP remain. Remove from heat and swirl in 3 TBSP cold Sea Salt Caramel Butter, one TBSP at a time until a creamy emulsion forms. Serve immediately.

Parmesan Garlic Herb Butter Radish Canapés simple to make and great for entertaining. Spread a generous amount of Parmesan Garlic Herb Butter on cocktail pumpernickel bread. Top with thinly sliced organic heirloom radishes. With a one inch round cookie cutter cut each slice into two rounds. Enjoy. To see me make these check out Slate Roof Creamery on YouTube

Parmesan Garlic Herb Butter Radish Canapés simple to make and great for entertaining. Spread a generous amount of Parmesan Garlic Herb Butter on cocktail pumpernickel bread. Top with thinly sliced organic heirloom radishes. With a one inch round cookie cutter cut each slice into two rounds. Enjoy. To see me make these check out Slate Roof Creamery on YouTube

Yu Choy Sum a delicious and nutritious Asian green rich in vitamins A and C. For this simple recipe blanch washed Yu Choy in rapidly boiling salted water for 3 minutes. Shock in ice water and drain. Heat a thin film of oil in a frying pan. Toss in garlic, ginger, and hot pepper. When heated through add slices of lotus root and brown on both sides. In a clean pan melt 2 tablespoons Lemon Herb Butter and toss in greens until warmed through. Plate with lotus root and lemon zest. Enjoy

Yu Choy Sum a delicious and nutritious Asian green rich in vitamins A and C. For this simple recipe blanch washed Yu Choy in rapidly boiling salted water for 3 minutes. Shock in ice water and drain. Heat a thin film of oil in a frying pan. Toss in garlic, ginger, and hot pepper. When heated through add slices of lotus root and brown on both sides. In a clean pan melt 2 tablespoons Lemon Herb Butter and toss in greens until warmed through. Plate with lotus root and lemon zest. Enjoy

Parmesan Garlic Herb Butter Dinner Rolls. Impress your guest with these delicious rolls. Serve warm from the oven and the wonderful aroma will bring everyone to the table. Easy to make and can be refrigerated before baking so no last minute prep. To make:  To 1 cup milk heated to 115F, add 1 teaspoon active dry yeast, and 1 teaspoon barley malt syrup. Proof your yeast for 20 minutes or more until it is frothy. Add 2 cups all purpose flour to the bowl of a stand mixer fitted with your dough…

Parmesan Garlic Herb Butter Dinner Rolls. Impress your guest with these delicious rolls. Serve warm from the oven and the wonderful aroma will bring everyone to the table. Easy to make and can be refrigerated before baking so no last minute prep. To make: To 1 cup milk heated to 115F, add 1 teaspoon active dry yeast, and 1 teaspoon barley malt syrup. Proof your yeast for 20 minutes or more until it is frothy. Add 2 cups all purpose flour to the bowl of a stand mixer fitted with your dough…

Everything Bagel Butter Deviled Eggs. A delicious twist on a classic deviled egg.  Cook and peel one dozen eggs. Slice each egg in half lengthwise. Remove yolks and place in mixing bowl. Add 1/4 teaspoon sea salt, a pinch of ground white pepper, one tablespoon Dijon mustard, two and one half tablespoons mayonnaise, and two and one half ounces Everything Bagel Butter. Combine thoroughly and stuff into egg whites.  To see me make these, check out our YouTube channel Slate Roof Creamery

Everything Bagel Butter Deviled Eggs. A delicious twist on a classic deviled egg. Cook and peel one dozen eggs. Slice each egg in half lengthwise. Remove yolks and place in mixing bowl. Add 1/4 teaspoon sea salt, a pinch of ground white pepper, one tablespoon Dijon mustard, two and one half tablespoons mayonnaise, and two and one half ounces Everything Bagel Butter. Combine thoroughly and stuff into egg whites. To see me make these, check out our YouTube channel Slate Roof Creamery

Heirloom carrots glazed with Classic Honey Butter. Only the best carrots from the farmers market will do. Place in skillet with 2 tablespoons Classic Honey butter, salt, and one half cup water. Cook until the liquid evaporates and the carrots are glazed.

Heirloom carrots glazed with Classic Honey Butter. Only the best carrots from the farmers market will do. Place in skillet with 2 tablespoons Classic Honey butter, salt, and one half cup water. Cook until the liquid evaporates and the carrots are glazed.

Pan seared Brussels Sprouts with Cranberry Orange Butter. This is the perfect recipe for both Brussels sprouts lovers and haters. Chopped sprouts are quickly sautéed then topped with Slate Roof Creamery Cranberry Orange Butter. Wash and clean 1 pound of fresh Brussels sprouts. Cut in half through the core. Place cut side down and slice. Heat a nonstick skillet on high and add 1 teaspoon canola oil. When pan is near smoking add sprouts. Stir vigorously until sprouts begin to brown. Add 1/2…

Pan seared Brussels Sprouts with Cranberry Orange Butter. This is the perfect recipe for both Brussels sprouts lovers and haters. Chopped sprouts are quickly sautéed then topped with Slate Roof Creamery Cranberry Orange Butter. Wash and clean 1 pound of fresh Brussels sprouts. Cut in half through the core. Place cut side down and slice. Heat a nonstick skillet on high and add 1 teaspoon canola oil. When pan is near smoking add sprouts. Stir vigorously until sprouts begin to brown. Add 1/2…

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Buttered toast with pear & black pepper to start off my Sunday