Chive-Cheese Butter

Chive-Cheese Butter Recipe from Peru | Ingredients: butter, Roquefort, chives

Region / culture: Peru | Preparation time: 10 minutes | Servings: 8

Introduction

Chive-Cheese Butter is a delicious and versatile spread that can be used on bread, crackers, vegetables, or even as a topping for grilled meats. This flavorful butter adds a burst of savory goodness to any dish.

History

Chive-Cheese Butter has been a popular condiment for many years, with its origins dating back to European cuisine. The combination of creamy butter, sharp cheese, and fragrant chives creates a harmonious blend of flavors that is loved by many.

Ingredients

0.25 lb (113 g) of soft butter or margarine
0.25 lb (113 g) of roquefort cheese
2 tsp of frozen chopped chives

How to prepare

Blend the butter, cheese, and frozen chopped chives together until thoroughly combined.
Shape the mixture into a roll on a sheet of waxed paper.
Refrigerate the roll until ready to use.

Variations

Try adding different herbs or spices to the butter mixture, such as garlic, thyme, or paprika, to create unique flavor combinations.

Cooking Tips & Tricks

Make sure to use soft margarine for this recipe to ensure that the butter blends easily with the cheese and chives. You can also experiment with different types of cheese to create unique flavor profiles.

Serving Suggestions

Serve Chive-Cheese Butter on warm bread or crackers as an appetizer, or use it to top grilled vegetables or meats for added flavor.

Cooking Techniques

Blending the butter, cheese, and chives together until smooth is the key technique for this recipe. Make sure to refrigerate the mixture before serving to allow the flavors to meld together.

Ingredient Substitutions

You can substitute butter for margarine in this recipe, but the texture and flavor may vary slightly. You can also use different types of cheese, such as cheddar or gouda, for a different taste.

Make Ahead Tips

Chive-Cheese Butter can be made ahead of time and stored in the refrigerator for up to a week. Simply shape the mixture into a roll and wrap it in waxed paper before refrigerating.

Presentation Ideas

Slice the Chive-Cheese Butter into rounds and arrange them on a serving platter with crackers and fresh vegetables for a beautiful and delicious appetizer spread.

Pairing Recommendations

Pair Chive-Cheese Butter with a crisp white wine or a light beer for a refreshing and satisfying combination.

Storage and Reheating Instructions

Store Chive-Cheese Butter in the refrigerator in an airtight container for up to a week. Allow it to come to room temperature before serving for the best flavor.

Nutrition Information

Calories per serving

Calories per serving: 120

Carbohydrates

Carbohydrates: 0g

Fats

Total Fat: 12g

Saturated Fat: 5g

Proteins

Protein: 2g

Vitamins and minerals

Calcium: 60mg

Vitamin A: 300IU

Alergens

Contains dairy

Summary

Chive-Cheese Butter is a rich and flavorful spread that is high in fat and protein. It is a delicious addition to any meal, but should be consumed in moderation due to its high calorie content.

Summary

Chive-Cheese Butter is a simple and delicious spread that adds a burst of flavor to any dish. With its creamy texture and savory taste, this butter is sure to become a favorite in your kitchen.

How did I get this recipe?

The first time I saw this recipe, I was captivated by its simplicity. It was a sunny afternoon, and I was visiting my dear friend Margaret at her cozy cottage in the countryside. She had just harvested a fresh batch of chives from her garden and was eager to show me how to make her famous Chive-Cheese Butter.

As we sat at her kitchen table, Margaret began to chop the chives with a practiced hand, her eyes sparkling with excitement. She explained to me that she had learned this recipe from her own grandmother, who had passed it down to her many years ago. The key, she said, was to use only the freshest ingredients and to mix them together with love and care.

I watched in awe as Margaret added a generous amount of cream cheese to the bowl, followed by a dollop of butter and a sprinkle of salt. She then folded in the chopped chives, their vibrant green color standing out against the creamy white mixture. The aroma that wafted up from the bowl was intoxicating, a perfect blend of savory and fresh.

As Margaret finished mixing the ingredients together, she handed me a spoon and urged me to taste the Chive-Cheese Butter for myself. I hesitated for a moment, unsure of what to expect, but as soon as the creamy mixture touched my tongue, I was hooked. The sharp tang of the chives paired perfectly with the richness of the cheese and butter, creating a flavor profile that was both familiar and new.

From that moment on, I was determined to master the art of making Chive-Cheese Butter. I begged Margaret to show me the recipe, and she graciously agreed, guiding me through each step with patience and encouragement. I took notes diligently, making sure to capture every detail so that I could recreate the dish on my own.

Over the next few weeks, I practiced making Chive-Cheese Butter in my own kitchen, experimenting with different ratios of ingredients and techniques. Each time, I would bring a batch to Margaret for her expert critique, eager to learn from her wisdom and experience. She would taste my creation, nodding approvingly or offering a gentle suggestion for improvement.

As I became more confident in my abilities, I started to put my own twist on the recipe, adding a pinch of garlic here or a sprinkle of lemon zest there. Margaret encouraged me to be creative, to trust my instincts and to let my palate guide me. And so, with her guidance and support, I developed my own signature version of Chive-Cheese Butter, a dish that reflected my personality and style.

Years passed, and Margaret and I continued to share our love of cooking and recipes. We would spend lazy afternoons in her kitchen, swapping stories and sampling each other's creations. The Chive-Cheese Butter remained a constant favorite, a dish that never failed to delight and impress.

Sadly, Margaret passed away last year, leaving behind a legacy of love and laughter. But her spirit lives on in the recipes she taught me, including the beloved Chive-Cheese Butter. Whenever I make it now, I think of her and the wonderful times we shared, and I am grateful for the gift of her friendship and culinary expertise.

And so, dear reader, I urge you to try making Chive-Cheese Butter for yourself. Let its simple yet delicious flavors transport you to a place of warmth and joy, where good food and good company reign supreme. And remember, as Margaret taught me, that the secret ingredient in any recipe is always a generous sprinkling of love.