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Garlic-Paprika Butter

January 20, 2017 · by polishhousewife · 7 Comments

Paprika seems to be the new thing!  Lays makes a paprika potato chip in Europe that is fantastic; I wish it was available stateside. My husband told me about a French restaurant in Poland that served a garlic-paprika butter with their bread.  The rest is, as they say, history.  And it will be repeated.

Mixing up this colorful compound butter for a dinner party all but guarantees a successful evening. Just be sure to pick up an extra baguette! On more than one occasion, I have seen friends who would just pick at a salad if we dined together in a restaurant, tuck into a good bread and garlic-paprika butter with great abandon.

This could be just the beginning. You’ll find yourself mixing other spices and herbs into buttery spreads.

We used to visit an Irish pub in Poznań that always served a trio of three compound butters with an amazing dark, onion bread with their dinners. The down side was that the little slabs of butter were always ice cold, served straight from the fridge. They couldn’t be spread; attempting to do so would just tear the bread apart, and worst the of all, the flavors of these compound butters were subdued, minimized by the chill.  They would have benefited so much if they’d had 30 minutes to come to room temp. So that she my recommendation, pull your garlic-paprika butter out of the fridge before you’re ready to serve.

To think I used to believe paprika was just for sprinkling on deviled eggs!

Smacznego!

Lois

Garlic-paprika butter

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Garlic-Paprika Butter

  • Author: Polish Housewife
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Description

A colorful and flavorful spread!


Ingredients

  • 1 cup butter, softened, if using unsalted butter, add a pinch of salt
  • 5 small cloves garlic, roasted & run through garlic press
  • paprika

Instructions

  1. Combine all ingredients until well blended, using enough paprika to achieve a color similar to cheddar cheese
  2. Shape into logs, by rolling in wax paper, chill and slice, or pipe into a serving dish
  3. Bring to room temp before serving

Notes

This is delicious for frying an egg or making hash browns

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Filed Under: Polish, Polish Pantry, Spreads ·

Comments

  1. VINCENT says

    December 6, 2009 at 7:45 pm

    Hello,

    We bumped into your blog and we really liked it – great recipes YUM YUM.
    We would like to add it to the Petitchef.com.

    We would be delighted if you could add your blog to Petitchef so that our users can, as us,
    enjoy your recipes.

    Petitchef is a french based Cooking recipes Portal. Several hundred Blogs are already members
    and benefit from their exposure on Petitchef.com.

    To add your site to the Petitchef family you can use http://en.petitchef.com/?obj=front&action=site_ajout_form or just go to Petitchef.com and click on “Add your site”

    Best regards,

    Vincent
    petitchef.com

    Reply
  2. kat newkirk says

    January 20, 2017 at 12:09 pm

    The brand of paprika you use is important- some are so bland and flavorless. In the states, the best brand I’ve found is a Hungarian import called Pride of Szego. As a bomus, I’m pretty sure this brand has a good vitamin C content. (The Hungarian scientist Szent Kiraly won a Nobel Prize for discovering vitamin C in paprika.)

    Reply
    • polishhousewife says

      January 20, 2017 at 12:15 pm

      Thanks for the recommendation, Kat!

      Reply
  3. Elizabeth Beaudoin says

    January 21, 2017 at 7:21 am

    Oh! the garlic would do it for me…..yum. Thanks.

    Reply
    • polishhousewife says

      January 21, 2017 at 12:01 pm

      Absolutely!; enjoy!

      Reply
  4. Kasia says

    January 23, 2017 at 8:39 pm

    Why oh why don’t they make the paprika chips in the States??????

    Reply
    • polishhousewife says

      January 24, 2017 at 6:41 am

      I will never understand why we don’t see them here!!!!

      Reply

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