two butters, a mayo and a spread

It sounds like the start of a joke. “Two kinds of butter, a mayo, and a spread walk into a bar…”

But this is no joke, these are what I served with my biscuits and ham at our Easter brunch. My entire Easter menu was inspired by the Easter menu featured in this year’s Southern Living Magazine.  Although, I made several changes in recipes and menu choices to fit my taste. For instance, their menu featured Creole Mayo, I am a fan of Sriracha Mayo, so that is what I made. More Easter brunch recipes will follow in the coming days, for today, let’s look at these four.

I took a poll at brunch and asked for everyone’s favorites. The radish-chive butter won hands down. The second favorite was the other butter, made with orange marmalade and apricot preserves. The final two were tied for third. All four make for a perfect ham and biscuit sandwich.

Radish and Chive Butter

• 1/2 cup salted butter, softened
• 1/4 teaspoon salt
• 3 tablespoons finely chopped radishes
• 2 tablespoons chopped fresh chives, plus more for garnish

Beat salted butter and salt with an electric mixer on high speed until light and fluffy, 3 to 4 minutes.

Gently stir in finely chopped radishes and chopped fresh chives. Scrape compound butter into a serving bowl, and sprinkle with more chives. Cover and chill until ready to serve.

 

Spicy Orange-Apricot Butter

• 3 tablespoons orange marmalade
• 3 tablespoons apricot preserves
• 1/2 teaspoon crushed red pepper
• 1/2 teaspoon salt
• 1/2 teaspoon white wine vinegar
• 1/2 cup salted butter

Stir together orange marmalade, apricot preserves, crushed red pepper, salt, and white wine vinegar in a small saucepan; bring to a boil over medium, stirring often. Cook, stirring constantly, until mixture thickens, about 4 minutes. Scrape mixture onto a lightly greased plate; cool completely, about 30 minutes.

Meanwhile, place 1/2 cup salted butter, softened, in a bowl; beat with an electric mixer on medium speed until light and fluffy, 3 to 4 minutes. Stir in marmalade mixture until well combined. Scrape the mixture into a serving bowl. Cover and chill until ready to serve.

Sriracha Mayo

• 1/2 cup mayonnaise
• 2 tablespoons finely minced shallot
• 1 teaspoon white wine vinegar
• 1 teaspoon Mama Mai’s S&P or seasoned salt

Stir together mayonnaise, minced shallot, white wine vinegar, and seasoning in a bowl. Spoon mixture into a serving bowl. Cover and chill until ready to serve.

 

 

Pecan-Cheese Spread

• 2 ounces cream cheese, softened
• 1/4 cup mascarpone cheese
• 2 teaspoons agave nectar or honey
• 1/4 teaspoon cayenne pepper
• 1/4 teaspoon Mama Mai’s S&P or seasoned salt
• 1 cup shredded white Cheddar cheese
• 1/2 cup chopped toasted pecans

Beat cream cheese, mascarpone cheese, agave, cayenne pepper, and seasoned salt with an electric mixer on medium speed until smooth, about 3 minutes.

Stir in white Cheddar cheese and chopped toasted pecans. Scrape the mixture into a serving bowl. Cover and chill until ready to serve.