Butter

How to Serve Butter Beautifully

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  • Smooth slabs or cubes: Warm a thin-bladed knife in hot water, wipe it dry then cut a brick of butter into slabs or cubes. Warm the knife and wipe it after each cut.
  • Little balls: Dip a melon baller in hot water and scoop away (as you would with ice cream).
  • Whimsical shapes: Spread a good-sized block of softened butter between two sheets of waxed paper or parchment paper and roll it into an even layer with a rolling pin. Slide paper onto a baking sheet or tray and refrigerate until firm. Remove the top sheet of paper, then cut into shapes with cookie cutters. Peel away scraps and reserve for another use.
  • Round disks: Roll softened butter into a log shape and wrap it in waxed paper, parchment paper or plastic wrap. For an added flavour or garnish, roll the log in finely chopped herbs, dried spices or finely chopped nuts, then wrap. Refrigerate until chilled. Unwrap the butter and place on a cutting board. Warm a thin-bladed knife in hot water, wipe it dry then cut the log into disks. Warm the knife and wipe it after each cut.
  • Butter curls: Start with very cold butter, use a special tool called a butter curler and slowly, but firmly scoop along the brick of butter into curls. This does take some practice so be prepared to have some less-than-beautiful pieces of butter to use in baking, cooking or on your toast!

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