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
Biscuits with vanilla honey cinnamon butter and maple cardamom butter
Cheddar zucchini pancakes with herb butter
Ingredients:
2 cups grated zucchini
1 cup grated cheese
2 eggs
1 cup bisquick or other biscuit making mix
vegetable oil as needed
Directions:
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
Ingredients:
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
Directions:
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
Directions:
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
Directions:
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.
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