This recipe is adapted from The Sugar Mill Caribbean Cookbook by Jinx and Jefferson Morgan, which, by the way, is highly recommended. Their voice is engaging and gentle. They trace the interplay of many nations’ foodways in the development of Caribbean cuisine with lots of interesting asides, and provide lots of spectacular recipes; fun to cook and fun to eat. If the Jeffersons are not nice people, then their editor and publicist both are genius at fooling us all.
You will be much happier using a processor for this one.
-1 Tablespoon chopped parsley
-1 ½ teaspoons capers
-1 Tablespoon minced chives or scallions, green parts only
-¼ - ½ teaspoon mace
-1 teaspoon grated lemon peel
-a little salt
-¼ teaspoon cayenne
-4 Tablespoons cold unsalted butter cut into small chunks
- Put everything but the butter in a food processor and zap just until you have a paste.
- Add the butter and continue processing until the compound butter has a smooth texture. Do not overprocess or the butter will separate or ‘oil.’ Chill before serving.