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Compound Butters

I decided to make some different flavors of compound butters. It was extremely easy and delicious and was fun to come up with accompanying food to go with them.
The 8 flavors I made are:
1. Lemon rosemary thyme butter
(1/2 cup butter, zest 1/2 lemon, 3 large sprigs rosemary, 2 small sprigs thyme)
2. Moroccan spice butter
(1/2 cup butter, 1/2 tsp cumin seeds, 1/2 tbs grated ginger, and 1/2 tsp grated turmeric heat in a pan with a small amount of oil, 1/4 tsp ground cumin, 1/4 tsp ground coriander, 1/4 tsp cinnamon, 1/8 tsp cayenne, zest 1/2 lemon, 2 tbs chopped cilantro)
3. Red wine shallot butter
(1/2 cup butter, 1 small shallot, minced cooked in 3 tbs red wine till the shallots absorb the wine, 2 tbs parsley)
4. Maple cardamom butter
(1/2 cup butter, 1/4 cup maple syrup, 1 tsp ground cardamom, 1 tsp whole cardamom seeds)
5. Fig butter
(1/2 cup butter, 3 tbs fig preserves)
6. Herb butter
(1/2 cup butter, handful of basil leaves, 2 sprigs oregano, ~6 chives)
7. Vanilla cinnamon honey butter
(1/2 cup butter, 1/4 cup honey, 1/2 tsp cinnamon, 1/2 tsp vanilla)
8. Cranberry butter
(1/2 cup butter, 1/4 cup fresh cranberries, sweeten with honey or sugar to desired sweetness)
I used salted butter so if you use unsalted I would add some salt to the recipes above. The exact amounts of the additions don’t have to be accurate. Keep adding things till the butter is to your taste.
I placed 1/2 cup (1 stick) softened butter into a small food processor and mixed with all the add-ins till they were evenly distributed. Then I scooped the butter onto a piece of plastic wrap and wrapped it into a log shape. For add ins that are heat up first (like the red wine shallot butter), let cool completely before mixing in.

Grilled bone-in rib-eye with red wine shallot butter

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Biscuits with vanilla honey cinnamon butter and maple cardamom butter


Cheddar zucchini pancakes with herb butter

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2 cups grated zucchini
1 cup grated cheese
2 eggs
1 cup bisquick or other biscuit making mix
vegetable oil as needed
Mix all ingredients until well combined
Heat vegetable on a griddle or frying pan over medium heat. Scoop 1/4 cup batter into pan and flatten. Cook until browned, 3-4 minutes per side.

Orange scones with cranberry butter

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2 cups all-purpose flour
1/8 cup  sugar
1 tbs baking powder
2 tsp kosher salt
1/2 tbs grated orange zest
1 1/2 sticks butter (3/4 cup), diced
2 large eggs
1/2 cup heavy cream
1 egg beaten with water or milk for egg wash
Preheat the oven to 400 F
Mix flour, sugar, baking powder, salt, and orange zest. Add cold butter and cut into mixture until butter pieces are about pea-sized.
Combine eggs and heavy cream. With a mixer on low speed, add in the flour and butter mixture. Mix until just blended.
Knead the dough into a ball.
Separate dough into 8 pieces. Form into 2-3 inch discs. Place onto a baking pan lined with parchment paper. Brush the tops with egg wash and bake for 20-25 minutes until the tops are browned.

Arugula cheddar grilled cheese sandwich with fig butter


Butter inside pieces of bread with fig butter. Add cheese and arugula between slices. Use a frying pan or sandwich press to heat sandwich and melt cheese.

Baked potato with Moroccan spice butter

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Preheat oven to 350 F
Rub potato with a small amount of oil and salt the outside. Pierce a few times with a fork.
Place directly on top rack of oven (with a pan or something underneath to catch any drips).
Bake for 1 hour or until soft when pierced with a fork and the skin is crispy.

Pork chops with lemon rosemary thyme butter

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Homemade Fruit Leather


Flavors from left to right: grape, apple cinnamon, raspberry mango, banana chocolate, tropical fruit, blueberry cantaloupe, strawberry kiwi, honey vanilla peach


I just got a new kitchen toy (I LOVE kitchen toys), a dehydrator! A lot of people use dehydrators to store food that they buy in bulk or that goes out of season, but I pretty much just bought it to make beef jerky and fruit leather 🙂 I may also use it to store herbs if I grow some when it gets warmer out. I tried out making several different flavors to get a feel for how the thing worked and which types of fruits would work best. I would say it was a huge success because all the flavors tasted delicious! Some had better consistencies than others but they were all very tasty.


This is how the sheets look after they’re done dehydrating

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These quantities made 1 tray for each flavor. For all the flavors except the apple cinnamon (which I poured straight from the jar) I pureed all the ingredients in my food processor until they reached a smooth consistency.

Apple cinnamon – 2 cups cinnamon applesauce

  • This one had the consistency most resembling real fruit leather I used to eat as a kid. Super delicious and peeled off really easily!

Rasbperry mango – 1.5 cups fresh mango, 1 cup fresh raspberries, 1 tbs honey (because my mango wasn’t very ripe and sweet)

  • Really good, the most tart of all the flavors

Honey vanilla peach – 2 cups canned peach halves (drained and rinsed), 1 tbs honey, 1/2 tsp vanilla extract

  • Another one with really good consistency and peeled away really easily, very sweet and good flavor

Banana chocolate – 4 small ripe bananas, 2 tbs unsweetened coco powder

  • good consistency, you could definitely taste the chocolate, great if you’re a fan of bananas!

Tropical fruit – 1 cup fresh pineapple, 1 cup fresh mango, 1 ripe banana

  • yum! peeled easily and great texture

Blueberry cantaloupe – 2 cups cubed cantaloupe, 1 cup blueberries

  • This one was a bit sticky and probably had my least favorite flavor. It was still good but I probably won’t make it again

Strawberry kiwi – 1 small package strawberries (~1.5 cups), 4 kiwis, 1 tbs honey

  •  delicious! a bit tart and I love the crunch of the seeds

Grape – 2 cups fresh grapes

  • This one probably was the stickiest and hardest to peel off but it was one of my favorites in terms of taste

I dried all of the flavors on fruit roll sheets at 130 C for 6-9 hours until they were dry

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