Most people have standard dishes they usually prepare, including steak, chicken, potatoes, spaghetti, etc. After eating these meals on a regular basis, the dishes can become somewhat boring. However, there is a way to make these them more interesting. By topping your regular dishes with different types of butter, normal meals become above average. To liven up your next dish, try one of the butter recipes below:

Black Peppercorn Butter

This butter is great on a steak or baked potatoes.
Ingredients:
1 14 ½ ounce can low-salt chicken broth
¼ cup brandy
½ cup (1 stick) butter, room temperature
2 tablespoons fresh lemon juice
1 tablespoon chopped shallot
1 teaspoon chopped fresh thyme
Preparation:
• Combine broth and peppercorns in small saucepan. Cover and simmer 30 minutes. Uncover and simmer until mixture is reduced to ¼ cup, about 15 minutes.
• Add brandy; simmer until mixture is reduced to 3 tablespoons, about 10 minutes. Cool. Blend peppercorn mixture, butter, lemon juice, shallot and thyme in food processor until peppercorns are finely chopped.
• Can be prepared two days ahead. Chill. Use at room temperature or freeze; thaw before using.
Sun-Dried Tomato Olive Butter
This butter is great in bean soup and adds moistness and a sweet and sour flavor to chicken when spread on the skin before roasting or grilling. It is also a flavorful topping for baked potatoes.

Ingredients:
¼ pound (1 stick) unsalted butter, at room temperature
¼ cup minced rehydrated sun-dried tomatoes
¼ cup minced pitted kalamata olives
1 tablespoon minced seeded lemon (the peel and the pulp)
½ teaspoon freshly ground black pepper

Preparation:
• Combine all the ingredients in a small bowl and mix until no hard lumps of butter remain in the mixture.
• Spoon the butter onto a piece of parchment or plastic wrap and shape into a log about 2 inches in diameter. Roll up tightly and refrigerate until firm. Slice into ¼ inch medallions.
• The butter can be prepared in advance and frozen for up to 1 month.

Spiced Butter
This recipe can be used as a condiment on the dish of your choice for added flavor.
Ingredients:
8 tablespoons (1 stick) unsalted butter, at room temperature
4 tablespoons roasted garlic puree
2 teaspoons finely chopped fresh chervil
1 teaspoon finely chopped fresh marjoram
½ teaspoon ground cinnamon
¼ teaspoon ground ginger
Coarse salt and freshly ground white pepper to taste

Ingredients for Roasted Garlic Puree:
1 cup peeled garlic cloves
1 cup extra virgin olive oil

Preparation of Roasted Garlic Puree:
• Preheat the oven to 300 degrees.
• Place the garlic in a small ovenproof container and pour in the oil. Use additional oil if needed to completely immerse all the garlic cloves. Cover the container with aluminum foil and roast 1 hour, until garlic is soft and light golden brown.
• Strain the garlic and place in a blender along with 2 tablespoons of the oil. Puree to a smooth consistency, adding a small amount of oil if necessary. Pour into a container and cover the top of the puree with a thin layer of oil.
• Refrigerate remaining portion.

Preparation of Spiced Butter:
• In a small bowl, combine all the ingredients. Cover and set aside at room temperature.
Sometimes a topping can really compliment a dish. After trying these recipes, you will never look at butter the same. In addition to these recipes, you can add your own flavors. Experiment with different seasonings, herbs and vegetables to create your own butter recipe. Do not forget that Seldom Blues will be hosting a Thanksgiving Day brunch from 11 a.m. to 5 p.m. For reservations, please call (313) 567-7301.
Detroit-based Southern Hospitality Restaurant Group owns and operates Seldom Blues Restaurant and Jazz Supper Club in theRenaissance Center; Detroit’s Breakfast House & Grill @ Merchants Row in the heart of Campus Martius; and the Motown Soul Food Café in New Center.