In small bowl, mix ½ cup butter, the chile, vinegar and red pepper until well blended.
Fold in raspberries.
In two separate small bowls, mix Apricot-Curry Butter ingredients and Chocolate-Hazelnut Butter ingredients until well blended.
Spoon butters into serving dishes; cover with plastic wrap.
Refrigerate at least 2 hours to blend flavors.
Remove from refrigerator about 30 minutes before serving to soften.
Notes / Tips / Wine Advice:
Make-Ahead Magic
These elegant butters can be prepared and refrigerated up to 2 days before serving.
Festive Touch
Make logs of butter to slice and serve or to give as gifts. Form small log shape of butter on plastic wrap. Tuck plastic wrap tightly around log and roll gently to make a smooth shape. Refrigerate as directed. To serve, unwrap and slice while cold; arrange slices on serving plate.For a special added touch, roll each log in a coating before wrapping. For Raspberry-Jalapeño Butter, use 2 tablespoons chopped fresh cilantro. For Apricot-Curry Butter, use 2 tablespoons chopped fresh parsley. For Chocolate-Hazelnut Butter, use an additional 2 tablespoons finely chopped hazelnuts or chocolate chips.
Kitchen Secrets
To toast hazelnuts, sprinkle in ungreased skillet. Cook over medium heat 5 to 7 minutes, stirring occasionally until nuts begin to brown, then stirring constantly until nuts are light brown.
