Spreads for Savory Loaves
Source: Vintage Recipes from Amy Vanderbilt's Complete Cookbook (c. 1961)(Drawings by Andy Warhol)
A loaf of baker's bread, sliced and spread with a savory butter Mix-
ture then heated in the oven until the bread is hot through and crust
toasting, can add a gourmet touch to luncheon or supper. The most
famous of such loaves is spread with garlic butter, which is nothing
more thatn butter softened at room temperature, and blended with crushed
peeled garlic, as little garlic or as much garlic as you and your guests
like. (I use a garlic press and do not peel cloves. Result: no garlic odor
Here is Daisyfields' Herb Spread: Melt 1/4 lb, or 1 stick, butter.
Stir into it 1 tsp each dried basil, marjoram, and fresh-cut chives
(we grow our own). Add 1 tbsp fresh-cut parsley. Mix. Spread
on sliced French or American-type loaf. Place in loaf pan, or tie string
around loaf and place on baking sheet.
Bake in moderately hot oven (400 degrees F.) 15 minutes or until loaf
is hot through and beginning to toast around the edges.
Instead of slicing loaf, cut in thick slices not quite trhough to bottom
of loaf. Spread slices slightly apart, spread both sides with herb butter.
Press loaf back in shape and heat as above.
Curry-Onion Spread: 1.4 lb or 1 stick, butter, melted, 1/3 cp
grated onion, 1 tsp curry powder, 1/2 tsp celery salt, 1/2
tsp paprika. Use as described for herb spread.
Ginger Spread: 1/4 lb or 1 stick butter, melted, 1./4 cp finely
minced candied ginger., 1 tbsp grated orange peel, 1 tbsp
sugar. Use as described for herb spread.
Parmesan Spread: 1/4 lb or 1 stick butter, melted, 1 cp grated
Parmesan cheese, 1/3 cp grated onion, 1/2 tsp paprika. Ase as
described for herb spread.
Sage-and-Onion Spread: 1/4 lb or 1 stick butter, melted, 1/2 tea-
spoon crumbled sage, 1/2 tsp onion salt or grated fresh onion, 1/4
tsp celery salt. Use as described for herb spread.
Freeze or refrigerate savory spread slices or loaves
To serve, heat unthawed, as described, extending the heating time
5 or 10 minutes, or enough to make loaf hot and bring it almost to