Winning Recipes

To help get the creative juices flowing, here are delicious winning recipes from last year’s Butter Up The Holidays contest.

Appetizer

Sweet Chili Shrimp Baguette Bites

— Renata Stanko from Lebanon, OR

• 1 cup unsalted butter, softened
• ¼ cup shallots, minced
• 1 teaspoon fresh ginger, minced
• 1 teaspoon fresh garlic, minced
• 1 teaspoon fresh lemon zest
• 1/3 cup sweet chili sauce, such as Mae Ploy brand
• 1 teaspoon Worcestershire sauce
• 1 tablespoon fresh chives, minced
• 1 French baguette
• 8-16 ounces cooked small shrimp
• Additional chives for garnish

Heat a small sauté pan over medium heat and add 1 tablespoon of the butter. When the butter is melted, add the shallots, ginger and garlic, and sauté until softened and fragrant, about 3 minutes. Remove from heat and stir in the lemon zest, chili sauce, and Worcestershire. Cool to room temperature.

Place the remaining softened butter in a medium bowl. Add the cooled shallot mixture and minced chives, and mix until well combined. Refrigerate the seasoned butter for 1 hour or longer to let the flavors develop. Slice the baguette into ½ inch thick slices. Spread a bit of butter mixture on each of the baguette slices and top with shrimp and additional chive blades for garnish.

Makes about 20 appetizers.

Entrée

Herb Butter Roast Turkey Breast

— Connie Kingrey from Woodland, WA

• 1 cup salted butter, softened
• 1 clove garlic, minced
• ½ teaspoon poultry seasoning
• 2 sprigs fresh thyme
• 4 leaves fresh sage
• 2 sprigs fresh marjoram
• 1 turkey breast roast, about 5-7 pounds
• Preheat the oven to 350°F.

In a medium bowl combine the butter, garlic and poultry seasoning. Set aside, or refrigerate until needed. Rinse and dry the fresh thyme, sage, and marjoram. Set aside.

Rinse the turkey breast under cool water and pat dry with paper towels. Place the turkey breast skin side up on a rimmed baking sheet or a shallow roasting pan. Gently separate the skin from the breast meat on each side, starting at the top of the breast, to create a pocket.

Place half of the seasoned butter into each pocket between the skin and breast meat. Spread butter evenly over the meat. Tuck the fresh herbs into the pockets so the sprigs lay across the butter and are visible through the skin. After cooking the skin becomes browned and transparent, so you will be able to see the fresh herbs.

Roast the turkey breast for 15 – 20 minutes per pound. Baste the turkey with pan drippings 2-3 times during roasting. Remove the turkey when the internal temperature registers 160°F on an instant-read thermometer. Let the turkey rest for 20 minutes before carving.

Dessert

Orange Cream Sugar Cookies

— Patrick Paul from Beaverton, OR

• 3 cups all-purpose flour
• ¾ teaspoon baking powder
• ¼ teaspoon salt
• 1 cup unsalted butter, softened
• 1 cup sugar
• 1 egg, beaten
• 1 tablespoon milk
• 3 teaspoons orange extract
• 1 teaspoon vanilla extract

Combine flour, baking powder, and salt in a bowl. In the bowl of a stand mixer combine the butter and sugar, and beat until the butter has lightened. Add the egg and milk, beat to combine. Add the orange and vanilla extracts, beat to combine. On low speed gradually add the flour mixture until it forms a dough. Wrap dough in plastic and refrigerate for at least 1.5 hours.

Preheat oven to 375 at 375°F.

On a floured surface, roll the dough to about ¼ inch thick. Cut the dough into desired shapes and transfer to a parchment-lined baking sheet. Bake for 8 minutes, turning the baking sheet once half way through. Let baked cookies stand on the baking sheet for 3 minutes before transferring them to a rack to cool. Cool cookies completely before frosting.

Orange Cream Frosting:

• 1 cup unsalted butter, softened
• 3 cups powdered sugar
• 2 tablespoons heavy cream
• 1 teaspoon orange extract
• 1 teaspoon vanilla extract

In the bowl of a stand mixer whip the butter and sugar, starting on low and increasing speed to medium. Continue to whip for 3 minutes. Add the cream, orange and vanilla extracts, and whip to combine. Adjust the consistency with additional cream or powdered sugar. Frost the cooled cookies with a thin layer of orange cream frosting.