Epicurean Butter Review

I love butter. It's no secret. And now, my butter love has expanded to a whole new category: Epicurean Butters! Epicurean butters are infused butters: made with grade AA butter combined with all natural ingredients, and they're intended to allow you to bring restaurant quality food to the home cook!

And there are SO many fun ways you can use these butters: I mean there are always the obvious choices of spreading on bread for toast, sandwiches, etc. or using in or on potatoes...

Black Truffle Butter on mashed potatoes...oh yeah.

Then we have Scampi butter: which you can obviously use to make shrimp scampi, but this garlic butter with a touch of lemon juice and fresh herbs is extremely versatile.You can have it on vegetables or as a finishing butter for chicken or seafood. Or you can melt it and use it for dipping crab legs, lobster, steamed mussels, or artichokes! The Tomato Chipotle can be used when preparing fajitas or any dish that needs some spiciness. Chili Lime is great with seafood, or rice and vegetables. The Roasted Garlic Herb is an amazing butter to finish grilled steak or other fish or meats.  It can also be delectable in pasta sauce. And then of course there are garlic bread, pizza, seafood, veggies, etc. I feel like I just wanna eat the Black truffle butter on everything. Ditto with the White Truffle. And then there are sweet flavors! The Orange Honey and Caramel Sea Salt are amazing for breakfasts-biscuits, pancakes, muffins, and so on! Really all, the possibilities for these butters are ENDLESS!

Photo source

Photo source

If you're now feeling like you need some Epicurean Butter in your life, check out this link to see what stores near you carry them!

And here are some recipes of mine that could be made extra scrumptious with the help of Epicurean Butters:

Butter Baked Chicken-Take 2:Holiday Recipe Exchange:Week 10 (Butter)

Note: None of what I am about to write about pertains to this recipe. It's good-go try it. Now listen to me ramble:

As this post is another submission for The Holiday Recipe Exchange (view Week 1 Parts 1 and 2, Week 3, Week Six, Week Seven, Week Nine , and Part 1 Week 10) let's talk about the upcoming holiday, shall we? Tomorrow is Thanksgiving. This is the first Thanksgiving I have ever hosted, or even got close to hosting. Growing up, we always spent Thanksgiving day at my paternal grandparents' house (which oftentimes meant we had spaghetti for Thanksgiving dinner--NO COMPLAINTS!) and we celebrated with my mom's side on the following Sunday. My mom has never hosted it. So I've never seen the full of thing up close. All I know is that she made Pumpkin Pie (and I am doing the same-even using the same recipe!....Yes...it's the one from the back of the can...shut up I love it.). Last year I wasn't able to go home, but I worked that day (as Michael was still in Ohio)-so...obviously...no real effort there. This year I'm hosting a "small" dinner at our apartment with me, Michael, and my friends Brandon and (maybe) Trish. I say "small" because, although it is very few guests....I'm making a lot of food. What are we having? Well....

Main Course: 

Turkey, duh. But, specifically, as I am a little nervous to make a whole one (and since there are only a few of us) my mom gave us two Butterball Turkey breasts. I'm still kind of nervous...

Side Dishes: 

Rolls (brought by Brandon)

Cranberry sauce (also brought by Brandon. I don't like it. Him and Michael do, so, whatever)

Gravy (there are packets that came with the turkey)

Applesauce

Corn (frozen corn of the cob...I just need to cook it a little. Then I'll cut it off the cob, just because it's easier)

How Sweet's Smashed Potatoes

Dessert:

Pumpkin Pie (previously mentioned)

Mini apple pies (for Michael-he doesn't like pumpkin pie-, and maybe Brandon too.)

Browned Butter Chocolate Chip Cookies-Holiday Recipe Exchange:Week 10 (Butter).

I'd heard the hype, I knew all about browned butter. And I believed it, it sounded awesome. And you know what?

It. is. AWESOME.

This was exactly as amazing as I expected. For those of you who don't know:

When you cook butter until it browns, something magical happens. It all of a sudden has the ability to add an unbelievable amount of complexity and an almost smoky, nutty quality to anything you use it in. 

These cookies were SO. GOOD. Michael's take on the difference in taste? 

"I can taste the butter more."

Yes, sweetie, I'm sure you could.

In general it's just a great chocolate chip cookie, lovely texture and great, unique taste from the browned butter. And, since the butter is obviously the star of this cookie show-what better submission for a butter themed Holiday Recipe Exchange? 

(Previous Holiday Recipe Exchange posts: Week 1 Parts 1 and 2, Week 3, Week Six, Week Seven, and Week Nine)