Flavored Butter Compound

Standard

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Think spices, herbs, citrus zest, etc. Most importantly: Go easy on the liquid ingredients, use plenty of salt, and fresh herbs are better than dried.

Pro tip: You might want to label and date it. Refrigerated, it will keep for about two weeks. Frozen, about three months.

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Recipes:

butter

The Fromagette: Here are a few of the infinite possibilities, each uses 2 sticks of salted butter:

orange zest + cointreau +  honey [1 T cointreau, zest of 1 navel orange, 2 T honey]   spread on muffins, scones & breads

caramelized shallot + cognac   [1/2 cup minced shallot caramelized in butter until deep golden brown, 1/2 tsp fresh ground pepper, 1T cognac, sprinkle of salt]  top a steak or burger

orange zest + tarragon +  dijon  [1 T packed chopped tarragon, 1 tsp dijon,  1 T orange juice, zest of one navel orange]  pair with Halibut or any mild fish

black pepper + thyme +  lemon zest  [zest of 2 lemons, 2 T chopped thyme, 1 generous tsp. telicherry peppercorns, smashed]  melt over grilled veggies or swordfish

herb blend  [2 tsp.olive oil,  1T sage,  2 T rosemary,1 T thyme, sprinkle of salt, squeeze of lemon juice – pulse in mini processor]  schmear on hearty artisan breads


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Dill Butter–wonderful on fish or melted on a cut baguette.

1/2 cup (1 stick) Darigold butter, softened

1 tablespoon fresh chopped dill weed (fronds only)

1 tablespoon chopped shallots

1 teaspoon cracked black peppercorns

1/2 teaspoon lemon zest

Fruit and Nut Butter–great on chicken, or on top of a waffle, pancakes or English muffin.

1/2 cup butter, softened

2 tablespoons chopped dried apricots

1 tablespoon chopped chives

1 tablespoon chopped toasted pecans

Mediterranean Garlic Butter–garlic butter with a continental flair!

1/2 cup butter, softened

1 tablespoon chopped sundried tomatoes (packed in oil)

1 tablespoon chopped black olives

1 tablespoon chopped fresh oregano

1/4 to 1/2 teaspoon chopped fresh garlic

Compound-Butter

Lemon Thyme

1 stick unsalted butter, softened
1 clove garlic, peeled
3 Tb. fresh thyme leaves
Zest of 1 lemon
1/2 tsp. salt
Dash of cayenne

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Lemon Dill:

1 stick unsalted butter, softened to room temperature

1 teaspoon chopped fresh dill (tightly packed into the teaspoon)

Zest of 1 lemon

1 teaspoon lemon juice

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Avocado Lime Compound Butter
1/4 cup butter (salted), softened
1 large avocado
zest of one lime
juice of one lime

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Spicy Anchovy & Garlic Butter

2 sticks of butter
2 cloves garlic
2 anchovy fillets
Juice of 1 lemon
Zest of 1 lemon
2 tablespoons Sriracha
2 teaspoons red chili flakes
1/4 teaspoon cayenne pepper (or ancho chili powder, like I used)

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Thai Inspired Butter

1/4 cup (1/2 stick) unsalted butter, room temperature

1/4 cup chopped fresh basil

1 tablespoon grated fresh ginger

2 serrano chiles, seeded if desired, finely chopped

1 teaspoon finely grated lime zest

1 teaspoon kosher salt

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Indian Inspired Butter

1/4 cup (1/2 stick) unsalted butter, room temperature

1 teaspoon kosher salt

1 teaspoon ground cumin

1/2 teaspoon ground turmeric

1/2 teaspoon ground coriander

1/2 teaspoon freshly ground black pepper

1/2 teaspoon ground cinnamon

1/4 teaspoon ground cardamom

chipotle-lime-butter

Chipotle-Lime Butter

1/2 cup (1 stick) unsalted butter, room temperature

1 canned chipotle chile in adobo, finely chopped

1 teaspoon freshly grated lime zest

Kosher salt

nori-sesame-butter

Nori-Sesame Butter

1/2 cup (1 stick) unsalted butter, room temperature

2 teaspoons toasted white sesame seeds 

2 teaspoons toasted black sesame seeds

1/2 sheet toasted nori, finely chopped

Kosher salt

porcini-red-wine-butter

Porcini-Red Wine Butter

1/2 cup (1 stick) unsalted butter, room temperature

2 tablespoons finely chopped dried porcini mushrooms

1 tablespoon red wine

Kosher salt

2 sticks unsalted butter, room temperature

1 tablespoon heavy cream

2 cloves garlic, smashed and finely chopped

1 tablespoon freshly chopped rosemary

1 tablespoon freshly chopped thyme

1 tablespoon freshly chopped sage

Pinch of salt and pepper

Citrus tarragon butter recipe

2 sticks unsalted butter, room temperature

Zest from 4 clementines (or 1 large orange)

Juice from 2 clementines (or juice from 1/2 orange)

2 tablespoons finely chopped fresh tarragon

Pinch of salt

Blue cheese and chive butter recipe

2 sticks unsalted butter, room temperature

4 tablespoons blue cheese (more or less depending on how strong the cheese is)

2 tablespoons freshly chopped chives

Pinch of salt (only if necessary)

Smoked paprika jalapeño butter recipe

2 sticks unsalted butter, room temperature

2 tablespoons smoked paprika

2 jalapeño peppers, pulp and seeds removed, very finely diced

Pinch of salt

Spiced brown sugar butter with walnuts and raisins recipe

2 sticks unsalted butter, room temperature

2-1/2 tablespoons dark brown sugar

1 teaspoon pure vanilla extract

1/2 teaspoon cinnamon

1/2 teaspoon nutmeg

1/4 cup toasted walnuts, chopped

1/4 cup raisins


Flavored butter inspiration
  • Add a pat of curry-ginger butter to steamed basmati rice or skewered grilled shrimp.
  • Melt chile-lime butter on sautéed chicken breasts or on sliced grilled flank steak.
  • Toss steamed green beans with almond-lemon butter or melt on roasted fish.
  • Spread orange-cinnamon butter on French toast, pancakes, or waffles.
  • Serve black olive-rosemary butter with crusty bread as an hors d’oeuvres or fold into mashed potatoes.

Pinterest Butter Recipes

Darigold Food Recipes

http://www.darigold.com/recipes


broiled mussels

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