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
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
- Combine all ingredients until well blended, using enough paprika to achieve a color similar to cheddar cheese
- Shape into logs, by rolling in wax paper, chill and slice, or pipe into a serving dish
- Bring to room temp before serving
Notes
This is delicious for frying an egg or making hash browns
An accountant by trade and a food blogger since 2009, Lois Britton fell in love with Polish cuisine during the years she lived in Poznań, Poland. As the creator of PolishHousewife.com, she loves connecting readers with traditional Polish recipes. Lois has a graduate certificate in Food Writing and Photography from the University of South Florida. She is the author of The Polish Housewife Cookbook, available on Amazon and on her website.
VINCENT
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Vincent
petitchef.com
kat newkirk
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.)
polishhousewife
Thanks for the recommendation, Kat!
Elizabeth Beaudoin
Oh! the garlic would do it for me…..yum. Thanks.
polishhousewife
Absolutely!; enjoy!
Kasia
Why oh why don’t they make the paprika chips in the States??????
polishhousewife
I will never understand why we don’t see them here!!!!