Preparation:
Orange Ginger Butter: In a small saucepan heat and stir orange marmalade just until melted. In a medium bowl beat butter until fluffy. Beat in melted marmalade, vinegar, and ginger. Cover; chill at least 1 hour before serving. Serve with cooked vegetables. Makes about 1 cup.
Hazelnut Butter: In a small mixing bowl stir together hazelnuts, butter or margarine, and honey. If not serving immediately, cover and chill. Bring to room temperature before serving. toss with cooked vegetables, such as baby carrots, asparagus, of peas. |
