Recipe Index

Ingredients

• CACIO E PEPE BUTTER:
• 1 cup Challenge Salted Butter, room temperature
• 2 tablespoons freshly cracked black pepper
• 1 cup freshly grated pecorino romano
• 2 to 3 tablespoons heavy whipping cream
• BLUEBERRY MUFFIN BUTTER:
• 1 cup Challenge Unsalted Butter, room temperature
• 1/4 cup light brown sugar
• 3 tablespoons maple syrup
• 1 teaspoon cinnamon
• pinch of sea salt
• 2/3 cup freeze-dried blueberries

Method

1. For the cacio e pepe butter, put the room-temperature salted butter, black pepper, pecorino romano and heavy cream in a mixing bowl and whip with a whisk attachment until soft and fluffy.
2. For the blueberry muffin butter, cook the unsalted butter in a pan over medium heat for 5 to 8 minutes until it bubbles and browns, then pour it into a bowl and chill it just until it resolidifies to a soft room-temperature consistency.
3. Whip the browned butter with the brown sugar, maple syrup, cinnamon and sea salt until soft and fluffy, then mix in the freeze-dried blueberries until they break apart through the butter.
4. Pack each butter into airtight jars and store them in the fridge for up to 2 weeks, or freeze them for longer keeping.

Prep: 30 min · Total: 1 h

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data