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Pumpkin seed flavored butter

January 6, 2013

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This recipe incorporates pumpkin seeds  into butter along with garlic, fresh cilantro, and lime juice.  Pepitas (pumpkin seeds) are  less pronounced in flavor than nuts like pecans and cashews but compliment Mexican food better.  Typically they are toasted and salted for a great snack.  They are also used to make pipian,  a sauce that reminds me of the complex mole sauces.  This flavored butter tastes good slathered on toasted sliced bread or a warmed flour tortilla.

3 sticks of unsalted butter  (12 ounces)

1/2 cup  unsalted (hulled) pumpkin seeds  plus about 4 tablespoons

1 tablespoon minced garlic

1/4 cup loosely packed chopped cilantro

1/2 teaspoon fresh lime juice

Salt and freshly cracked black pepper to taste

Let the butter come to room temperature.  Meanwhile  toast the pumpkin seeds in a skillet until lightly brown.  Remove them from the pan onto a plate or baking sheet and let cool.  They will continue to brown if you leave them in the pan.  After they have cooled,  finely grind enough of the seeds in a spice grinder or food processor to make about 3 tablespoons.  Roughly chop the rest of the seeds. It’s better to have nice chunks to bite into rather than small bits.  It’s ok to leave some whole.  When the butter is soft,  put it in the bowl of your mixer.  With the paddle attachment, mix in the ground seeds on slow to medium speed.   Continue to mix while adding the lime juice, chopped seeds,  garlic and chopped cilantro.  Season with salt and pepper to taste and serve at room temperature.  This makes about 2 cups of the butter.

You can also mix by hand in a mixing bowl.  You may prefer to leave out the cilantro or substitute with your favorite herb.  I know some folks have a strong aversion to cilantro.  If you do substitute  another herb,  add accordingly, to taste. A little goes a long way for some herbs.

An alternative way to serve it would be to place the butter on a parchment paper and shape it into a log about 1  1/2 inches in diameter.  Wrap it in the parchment paper and chill it until it becomes firm.  It is now ready to slice.

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2 Comments leave one →
  1. January 6, 2013 1:53 am

    Wow man, very creative!!! And very Mexicano! Inspiring…The ancestor spirit chefs are speaking through you.

    • January 6, 2013 2:02 am

      It would be great to channel them! I gather from what I’ve been reading that they had a profound spiritual connection to their food.

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