The darkness ushered in with the clock change for the Buffalo Bills and Baltimore Ravens game this weekend means it’s time for some spooky game-day food, and this recipe for “Ravenbutter” is seriously next level. This isn’t just any old spread, folks, the mad-kitchen scientist is back, making game days even more memorable with a perfect themed recipe. If you’re new to this game, it’s simple: we love the Bills, we love food, and every week we get a recipe based on the matchup.
Poe’s Secret Sauce (and a Twist on an Old Favorite)
You know the Ravens are named for Edgar Allan Poe, right? The “forevermore” guy, big Baltimore connection. So, for this recipe, the question was “What did Poe love to eat?” Turns out, the answer was probably booze, but he was also super broke as a writer. Legend has it he pretty much lived on bread and butter. So, the goal was to elevate that simple butter. This “finishing butter” works great on bread, sure, but imagine all the other good stuff you could put it on.
The inspiration for the flavors actually comes from the Baltimore “lemon stick” treat. You might be wondering, “Where’s the Buffalo part of this?” Simple: we love animals made out of butter. So, you get butter ravens, which are way more sinister than lambs, if you ask me. This takes the Baltimore history from the first Wingin’ It and gives it a whole new vibe.
Whip Up Some Butter Ravens, It’s Easier Than You Think
Making this Ravenbutter is surprisingly quick, only about 10 minutes active time for a cup of finishing butter. Here’s what you need:
* 2 sticks of salted butter
* About ten sage leaves
* About ten mint leaves
* 1/2 tsp lemon juice
You’ll definitely want a food processor for this, it makes the whole thing way less arduous. And if you want to get fancy, grab some silicon molds and food coloring. First, let that butter come to room temperature. While it’s softening, wash and dry your sage and mint leaves. Pulse those leaves in your food processor until they’re finely minced. Then, chop up your room-temp butter into big chunks, add them to the processor, and hit it again. Pour in the lemon juice, and pulse everything together until it’s perfectly blended. If you’re going for fancy, spread that butter into your molds with a butter knife. Pop those molds into the freezer for at least 15 minutes, then carefully remove your butter.
The main tip for this one is all about balancing those flavors. A 3:1 ratio with sage being the heavier note really hits different. Just enough lemon brings it all together without making it too citrusy. Play around with it, adjust to your taste, and then enjoy the gallery!
So, get your food processor ready, balance those sage and mint flavors, and get ready to make some seriously poetic Ravenbutter for this Bills-Ravens showdown. Game on!
This article was created with AI assistance and published under Seattle On Tap’s editorial standards. See our Editorial Policy.
Originally reported by Buffalo Rumblings.
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