Tuesday, February 9, 2016

Citrus Shoyu Butter




Amount
Measure
Ingredient
Prep Method
1
Stick
Unsalted organic butter

2
Teaspoons
shoyu
Or tamari
1
Medium
Citrus fruit
Juice and zest
½
Teaspoon
Black sesame seeds
Optional
½
Teaspoon
Brown sesame seeds
Optional
1/8
Teaspoon
Black pepper
Optional



Melt butter w/ all the other ingredients in a small sauce pan over low heat.  Allow to cool to room temp.  Stir well to emulsify.  Pack into a clean glass jar and refrigerate.  This butter is fantastic with all citrus fruits, Meyer lemon, tangerine and grapefruit are particularly delish.  But the more readily available lemons, limes, oranges etc all make Citrus Shoyu Butters with distinctly delightful flavor profiles.  Double the rest of the ingredients if using a whole juicy grapefruit or pomelo.  Substitute coconut oil or a mix of coconut oil and evoo for a non dairy version.  Use the finest quality shoyu you can find.  If you prefer to go gluten free choose tamari.  You'll find a lot of useful info about choosing quality Soy Sauce here.
This eggs anytime meal is resplendent w/ Meyer Lemon Shoyu Butter.  Creamy from the butter, tart from the citrus and loaded w/ shoyu umami.  Wilted organic romaine, coconut & corn tofu, pineapple sage blossoms.  And it all came together in less that 15 mins.
You'll add flavor quick as can be to any dish that starts w/ vegetables.  Sprouted garbanzos and romesco cauliflower, simmered in the garbanzo bean broth and garnished with a teaspoon of Meyer Lemon Shoyu Butter.  That's all it takes for a scumptious dish. 
 
Eating Healthy & Delicious is a Win Win Win Situation!
Eat, Live & Party Well
Blog post by Chef Mark Cleveland

Avanti is the longstanding leader in organic, sustainable, local, flavorful cuisine in Orange County, CA.

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