Compound Butters

Don’t be afraid of butter.  Especially grass-fed butter (which is the only kind you should eat).  It’s anti-inflammatory, full of essential vitamins, and makes everything taste butter . . . I mean better.

While flavorful on its own, butter is even better when infused with spicy, herbaceous, sweet, or garlicky ingredients, turning something plain into a satisfying meal.  You’re going to love compound butters.

When I don’t have the energy to cook, I’ll roast a spaghetti squash, slice off a chunk of garlic herb butter, mix ‘em up, and call it dinner.  And talk about throwing together a fabulous brunch:  All you need are berries, a splash of OJ and a bottle of cold champagne, fresh warm scones, and mango and toasted coconut butter.  Voilà. 

Watch this video for a quick how-to on wrapping compound butter.

---

Food La La Recipe: Compound Butters

Ingredients:

• 1 cup unsalted (WHY? #1) grass fed butter, room temperature
• Flavor combination of choice (see below)

Steps:

1. Break butter up into chunks and place in food processor.
2. Add desired flavor combinations and pulse until evenly mixed.
3. Remove butter and drop onto long sheet of parchment, elongating with a spatula to create a log shape.
4. Roll parchment over the log to solidify log shape, and continue to mold with hands until smooth.  (See video for further instruction)
5. Twist ends and secure with ribbon.
6. Place in freezer for 1-2 hours to harden.

Flavor Combinations:

Katy's Garlic & Herb Butter:

• 2 TBS dill, removed from stem and roughly chopped
• 2 TBS parsley, removed from stem and roughly chopped
• 2 TBS chive, roughly chopped
• 4 garlic cloves, roughly chopped
• 1 tsp kosher salt

Try it with: Pasta, chicken, sautéed vegetables, French bread

Orange + Paprika Butter

• 2 TBS paprika
• 1 organic (WHY? #2) orange, zested
• 1 tsp salt

Try it with: Shrimp, chicken, corn on the cob, Hawaiian sweet rolls

Sweet Mango + Toasted Coconut Butter

• 1 (1.7 oz) bag of freeze dried mango (both Trader Joe’s and Whole Foods carry this)— before you add to the butter, pulse in a food processor until powdered
• ½ cup shredded coconut, toasted

Try it with: toast, scones, English muffins, French toast, pancakes

 

 

 

Psst!  Some recipe notes:

WHY? #1 Salt is an excellent flavor brightener (even with sweet things) but when you start with salted butter, you’re not in control of the amount of salt used.  Stick with unsalted butter, then salt to taste.

WHY? #2 If you don’t always buy organic, this is a good place to splurge.  Often, fruits and vegetables can be shielded by a tough peel or shell (which absorbs the pesticides), but if the peel is part of the recipe, it’s wise to go organic.

*Note:  Compound butter will last 1 week refrigerated, or 4+ months frozen (if you’re worried about freezer burn, wrap the butter in plastic wrap first, then foil or parchment). 

*Note:  If you don’t have a food processor, chop your ingredients finely and make sure the butter is really soft (but not melted!) and mix together with a fork.