The Campout Cookbook's smoked-paprika garlic butter
2
Photo, iStock.
Ingredients
8 tbsp (1 stick) unsalted butter, softened
1 tsp smoked paprika
1 tbsp minced garlic
1/2 tsp koosher salt
Instructions
Start with 8 tablespoons (1 stick) softened unsalted butter, and mix in the seasonings with a fork or in a food processor. Transfer the compound butter to a widemouthed 8-ounce Mason jar and refrigerate until there’s a reason for the season. Butter will keep for about 2 weeks in the refrigerator and up to 3 months in the freezer.
How to make caramel skillet s'mores
Excerpted from The Campout Cookbook by Marnie Hanel and Jen Stevenson (Artisan Books). Copyright © 2018. Illustrations by Emily Isabella. Used with permission from the publisher.
Chatelaine celebrates, inspires, informs and empowers. We know that Canadian women contain multitudes, and we cover all of the issues—big and small—that matter to them, from climate change to caregiving, Canadian fashion and what to cook now.