Little Ivy Cakes

Simply Seasoned Butters
I love any kind of herbed butter. There can be so many things you can do here with what you already have in your spice rack or in the fridge. I love doing just a simple rosemary butter with sea salt and fresh ground pepper. But, These two particular butter recipes adapted from a WS cookbook I have and are really delicious and extra special. I make them occasionally and always love them because they have some real popping flavors that will bring color to any spring or summer vegetable. You can make a batch, use it tonight, and then freeze the extra to have in a snap for future dinners. EASY!

Kalamata Butter

This one is my favorite because of it's gorgeous purple color. I use this one on steamed green beans, tossed with jasmine rice, or slightly melted with some mayo to dip steamed artichoke leaves in.
-Just toss all the ingredients below in a food processor and you're done.

10 kalamata olives pitted
1/2 stick of butter, room temp to slightly chilled
1 medium shallot, outer layer peeled off and discarded, then cut into big chunks
1 small- medium garlic clove cut in half

Lime Chile Butter

This one is yummy on corn on the cob, asparagus, or new baby potatoes sauteed in the butter with some olive oil.
Mix all ingredients below with a wooden spoon and you're done.
lime chile butter


1/2 stick butter, soft room temp (not melted)
1-2 large clove garlic, finely minced with a knife not a garlic press.
1 tsp (mild) chile powder
A sprinkle of paprika
A sprinkle of cumin
Salt and pepper to taste
2 tbs chopped fresh cilantro
squeezed juice of half a lime

I hope you enjoy and have fun expanding on these recipes!
THE END!