FINISHING BUTTER RECIPES

Steps:

• Heat oven to 350°F. Line cookie sheet with parchment paper; set aside.
• Combine sugar and garam masala in small bowl; set aside.
• Combine brown sugar, butter and peanut butter in bowl. Beat on medium speed until well mixed. Add egg yolk and vanilla; continue beating until well mixed. Add flour, baking powder, baking soda and salt. Beat at low speed until well mixed.
• Shape dough into 1 1/2-inch balls; roll in sugar mixture. Place, 2 inches apart, onto prepared cookie sheet. Flatten balls in criss-cross pattern with fork dipped in sugar mixture.
• Bake 8-10 minutes or until edges are lightly browned.

Steps:

• Preheat oven to 400°F. Mash butter, parsley, garlic, ½ teaspoon ground mixed peppercorns, and lemon peel in small bowl. Season to taste with salt.
• Heat oil in heavy large ovenproof skillet over medium-high heat. Sprinkle swordfish with salt and ground mixed peppercorns. Add swordfish to skillet. Cook until browned, about 3 minutes. Turn swordfish over and transfer to oven. Roast until just cooked through, about 10 minutes longer. Transfer swordfish to plates. Add seasoned butter to same skillet. Cook over medium-high heat, scraping up browned bits, until melted and bubbling. Pour butter sauce over swordfish and serve.