Mini-Potatoes with Raisin Butter

This is a unique appetizer that your guests will enjoy.  Don’t be surprised if no one can determine the actual ingedients.  I couldn’t when I first tried this.

1/2 of a pound of salted butter

1 cup of golden raisins

1 tablespoon of Worcestershire sauce

1 cup of brandy

2 dozen small potatoes, baked

Submerge the raisins in the brandy and cover, preferably overnight. The next day, drain thoroughly and place with the butter and Worcestershire sauce in a food processor. Blend well and freeze for about half an hour. Halve the small potatoes and scoop out an indentation in each. Spread the raisin butter in each potato half and place on a baking sheet. A half hour before serving, warm in a 225 degree oven until the butter softens, then let come to room temperature.

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