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Roasted Shallot and Caper Butter Recipe

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This recipe for Roasted Shallot and Caper Butter is from The Boca Ciega High School Class of 1970 45th Reunion Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
8 shallots, roasted and peeled
1 c. (2 sticks) chilled unsalted butter, cut into pieces
1 tsp. small capers, well rinsed, drained and patted dry
Pinch of salt
Pinch of freshly ground black pepper
1-2 tbsp. Olive oil for roasting shallots
Directions:
Directions:
Roasting shallots:
-In a 375º F oven, heat 1-2 tablespoons of olive oil in a large roasting pan. -Add the shallots to the pan and shake to coat lightly with oil.
-Roast 45 minutes to 1 hour.
-When done, shallots should be soft throughout.

-In a bowl of a food processor fitted with the metal blade, process all ingredients to smooth paste.
-Press into a crock or ramekin, cover with plastic wrap, refrigerate and serve chilled.
Personal Notes:
Personal Notes:
Serve this flavored butter with warm bread, on toast, atop baked potatoes-anytime a savory alternative to plain butter is desired.

 

 

 

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