Skull butter

29 Oct

halloween recipes, halloween skull molds, halloween recipes

We try to keep the crazy at bay, really we do. But. These cheapo ice cube Halloween molds called out to us at Superstore.

No ice cube plans at all.

It’s all about the butter, baby.

Our first go was to mix softened butter with homemade pumpkin pie spice and a splash of maple syrup. Result: very fun morning waffles.

Next up: Some terrifying maitre d’hotel butter for steaks or fish.

Cream together:
1 cup butter, softened
1/3 cup minced parsley
1 whole lemon, zested
minced garlic

You can add some blue cheese crumbles if this intended for beef.

Smoosh the compound butter into the molds; really pack it in there to get the air bubbles out. Freeze them for more than an hour. Pop free and let come to room temperature before using on steaks.

While a small pat of butter is preferable over these huge butter skulls and pumpkins, the effect will be fun (and you can use half on your steak and half on your baguette, potato or other veg!)

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One Response to “Skull butter”

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  1. Gothic Gourmet’s Greatest Hits | Saucy Cherie - October 1, 2015

    […] Skull Butter: Savoury or sweet, watch as these butter molds melt gruesomely […]

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