Different butters are available for cooking use

Q: One of my favorite recipes calls for “European-style” butter. I’ve always used plain old American butter because I’ve only recently begun to see European butter on the supermarket shelves. Other than price, what is the difference between “American” and “European” butter?
– Carol H.,
Meadowview, Va.

A: European butter has a higher percentage of butterfat. That’s why they smell so yummy. (An example would be Plugra butter). Some European butters are also cultured/aged in the same way cream cheese might be.

The butterfat content is the real difference in butters. European butter typically contains 82 to 84 percent butterfat and comes in salted and unsalted varieties. The greater portion of butterfat makes European butter taste richer than American butter.

Butter sold in United States markets is typically 80 to 82 percent butterfat and salted, unless marked otherwise. Flavorings, colorings and preservatives may also be added.

European style butter, at 82 percent or greater fat content, is referred to as “dry butter” and is available in specialty shops. Salted butter is generally sold in sticks wrapped in wax paper, while unsalted butter is sometimes wrapped in aluminum foil.

If you are buying an 86-percent fat American butter, I think it will be as delightful as any European import.

Q: What is and where do I get paste food coloring? Why would I use it instead of liquid?
– Teresa M.,
Bristol, Tenn.

A: Dyes of various colors (most commonly blue, green, red and yellow) are used to tint foods such as frostings and candies.
The most familiar form of food coloring is liquid, which comes in little bottles available at any supermarket.

Food coloring paste, which comes in a wider variety of colors, can usually only be found in specialty stores such as cake-decorating shops.
It’s particularly suitable for mixtures that do not combine readily with liquid, such as white chocolate. A little of any food coloring goes a long way, so it’s best to begin with only a drop or two, blending it into the mixture being tinted before adding more.

Cranberry Relish with a twist

1 small navel orange
1 (12-ounce) bag fresh or frozen cranberries
1 Bartlett pear, cored and cut into large chunks
1/2 cup light brown sugar
Pinch kosher salt
3 tablespoons pecans, toasted and coarsely chopped

Wash and dry the orange. Cut the orange into small wedges, including the peel, and put in a food processor.
Add the cranberries, pear, sugar and salt. Pulse until coarsely chopped. Transfer to a bowl, cover and refrigerate for at least 2 hours and up to 2 days. Just before serving, stir in the pecans.

Butter Cookies

3 1/2 cups all-purpose flour, plus more for work surface
3/4 teaspoon salt
3 1/2 sticks unsalted butter, softened
1 1/4 cups sifted sugar
2 large eggs
1 teaspoon vanilla extract
1/4 teaspoon ground cinnamon

Sift together flour and salt into a bowl. In the bowl of a standing mixer, add the butter and mix on medium-high until fluffy and light. Add the sugar and the eggs, one at a time, and mix until combined. Add vanilla and cinnamon.

Reduce the speed to low and gradually add the flour to the butter, sugar and egg mixture. Mix until batter looks smooth. Place dough onto a flowered cutting board and cut the dough into quarters, flatten and wrap with the plastic. Chill in the refrigerator for 2 1/2 hours.
Preheat oven to 350 degrees F.

With a rolling pin covered in flour, roll out dough quarters one at a time, on a floured work surface to 1/4 to 1/8-inch thick. Use a variety of cutters to cut out cookies. Transfer to a baking sheet lined with parchment and space cookies about 1 1/2 inches apart.

Bake cookies until they are golden brown, about 8 minutes. Using a using a spatula, transfer cookies to a wire rack to cool

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