The quest for the perfect teatime experience includes exploring, educating oneself and incorporating new ideas into the fold.  Summertime is the perfect opportunity to investigate or catch up with new books, places and recipes.  I hope you will be inspired. Enjoy one my favorites and find new ways to use herbs and spices.

LOBSTER ~ SEAFOOD BALLS

2 cups of Boiled Lobster*; 4 Tablespoons unsalted Butter, softened or melted; 1 teaspoon Dijon Mustard; 1 ½ teaspoon Curry Powder; ½  to 1 teaspoon Lea & Perrins sauce; ¼ cup grated, raw Almonds**

Place the lobster into a small food processor and pulse into a grainy paste consistency. Place all the other ingredients except the almonds into the food processor and pulse until mixed. Remove the mixture and make certain to hand fold until all is evenly mixed with the lobster. Set into a covered bowl and chill 30 minutes in the refrigerator.  Remove and roll into balls of desired size.  Roll the balls in the grated almonds.  Or, if making a paste fold the nuts into the mixture. Serves: 12 golf ball size to 24 smaller size.

Notes: *Shrimp, crabmeat, scallops even chicken may be substituted for the lobster. **  If allergic to nuts they be eliminated from the recipe. Grated nuts of any kind may be used, including a mixture of almonds, pistachios and pecans as shown in the photo.   The seafood paste may also be used as a topper on a baguette or filling in a tartet shell.

FLAVORED BUTTERS ~Sweet and Savory Pairings

Add pizzazz to an old recipe by pairing a flavored butter to create a new signature dish, one you can call your own. Enrich your tea sandwiches by preparing a corresponding butter to complement the ingredients and breads. Always soften the butter before blending with herbs, spices or other ingredients. Adjust the added ingredient to your personal taste.

When is it best to use salted verses unsalted butter?

Unsalted butter, a sweet cream butter with no added salt, is best to complement and enhance the ingredients of delicate, light sauces and pastries. Salted butter improves flavor by integrating with other seasonings. It also maintains the quality of baked foods.

How to make clarified butter: Over a low heat melt the butter, skim off the white foam as it forms on the surface.  Remove from the heat and set aside to allow the solids to settle. Drain the clear butter, holding back the whey residue, into a glass- airtight container.  Refrigerate until ready to use. Prepare in advance to receive the optimum seasoned piquancy. Clarified butter should keep for two weeks when refrigerated.

ENHANCED BUTTER

Cheese Butter: ½ cup of cheese per pound of softened butter. Grate hard cheese before adding to the butter. Blue, Parmesan, Cheddar, Swiss, Boursin.

Herb Butter: 1 Teaspoon of herbs per pound of softened butter or 1 cup of clarified butter.

Basil, Bay leaf, Chive, Dill, Garlic, Horseradish, Marjoram, Mint, Onion, Oregano, Parsley, Rosemary, Sage, Tarragon, Thyme.

Spice Butter: 1 teaspoon of seasoning per pound of softened butter or 1 cup of clarified butter.

Cinnamon, Curry, Mustard, Nutmeg, Paprika.

Citrus Butter: ¼ cup of grated citrus rind or juice per pound of softened butter or 1 cup of clarified butter. Lemon, Lime, Orange, Grapefruit, Bergamot.

Nut and Seed Butter: ½ cup of finely chopped nuts or seeds per pound of softened butter.

Pumpkin, Poppy, Sesame, Sunflower, Caraway, Almond, Pecan, Pine-nut, Pistachio, Walnut.

Fruit, Honey and Sweet Butter: ¼ cup of honey or preserves per pound of softened butter.

Apple, Cranberry, Fruit Preserves, Honey, Maple Syrup.

HERB AND SPICE PAIRINGS

Get aquatinted with herbs and spices. Add in small amounts, 1/4 teaspoon for each four servings. Taste before adding more. Crush dried herbs or snip fresh herbs before using.

If substituting fresh for dried, use 3 times more fresh herbs.

Basil:  Sweet warm flavor with aromatic odor, used whole or ground.  Use with butter, eggs, dressings, fish, lamb, mayonnaise, meats, pastas, stews and vegetables,

Bay Leaves:  A pungent flavor, use whole leaf, but remove before serving.  Use with fish, pickles, seafood, stews and vegetables.

Caraway:  Has a spicy smell and aromatic taste. Use in breads, cakes, cheese, sauerkraut and soups.

Chives: Sweet mild flavor of onion.  Excellent in breads, butter, cream cheese, eggs, dressings, fish, mayonnaise, salads and soups.

Cinnamon: Sweet, aromatic and flavorful.  Used in all aspects of cooking:  Baking, beverages, roasting, stews and vegetables.

 Cloves: Used for baking, enhancing lemon slices, ham, poultry, teas, meats and vegetables.

Curry Powder: A number of spices combined to proper proportions to give a distinct flavor to fish, meats, poultry and vegetables.

Dill: Both the seeds and leaves of dill are flavorful.  Leaves may be used as a garnish or mixed with butter, eggs, dressings, fish, mayonnaise, soup, pickles and poultry.

Fennel: Both seeds and leaves are used. Has a sweet, hot flavor. Use in small quantities in pies and baked goods. Leaves can be boiled with fish.

Garlic: A strong flavor to be used sparingly, minced, roasted, fresh or dried to butter, dips, dressings, fish, meats, sauces, stews, pastas.

Ginger:  A pungent root. This aromatic spice is sold fresh, dried or ground.  Use in baked goods, cakes, dressings, fish, meats, poultry, soups and tea.

Marjoram: May be used either dry or green. Used to flavor eggs, fish, lamb, meat, poultry, soup and vegetables.

Mint: Leaves are aromatic with a cool flavor. Used in baking, beverages, butter, cheese, eggs, fish, mayonnaise, meat, poultry, and soup.

Nutmeg: A subtle aromatic enhancer for backing, custards, meats, soups, stews, vegetables. Use grated or ground.

 Oregano: Strong aromatic odor, use whole or ground, to flavor dressings, eggs, gravy, meats, pasta, sauces, stews, soups.

Paprika: A bright red pepper. This spice is used in meat, soups and vegetables. Can be used as a garnish for deviled eggs, potatoes and salads.

Parsley:  Best when used fresh but can be used dry.  Use as a garnish or seasoning.  Try in eggs, fish, meat, soups, meats, and mixed greens.

Rosemary: Very aromatic. Used fresh or dried.  Season butter, breads, eggs, fish, lamb, mayonnaise, meat, poultry, and vegetables.

 Saffron:  Orange yellow in color, this spice is used to flavor or color foods. Use in artisan breads, chicken, rice, soup.

 Sage:  Use fresh or dried. The flowers are sometimes used in salads.  A versatile seasoning to use in baking, artisan breads, butter, cheese spreads, eggs, mayonnaise, meats, rice, pork, poultry,

 Tarragon: Leaves have a pungent, hot taste. Use to flavor dressings, fish, meat, poultry, sauces, vegetables.

Thyme: Aromatic gentle flavor, used fresh or dried to season fish, meats, poultry, rice, sauces, soups, stews, stuffing’s.

 ©2023 Ellen Easton