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Tuesday, May 3, 2011

Loving Compound Butter

Strawberry Butter with warm Popovers
I saw a Facebook comment recently that said "Butter is the universal donor." I want a T-shirt or bumper sticker with that on it.

Buttter is good on almost anything. Is it even possible to make such a great thing even better? Of course. Compound butter is just plain old butter (which is completely awesome by itself) dressed up and made extra special by adding other awesome ingredients. Lately we have been eating roasted garlic butter on everything- bread, eggs, pasta. Last night I made strawberry butter to go on popovers. I have found myself daydreaming about making compound butters-with roasted serrano peppers to put on grilled corn this summer, with basil and sun dried tomato for pasta, with pecans and bleu cheese for bread. Really there is no end to what I could do.

Roasted Garlic Butter
1 stick unsalted butter, softened to almost room temperature
3-6 garlic cloves, roasted in a dry skillet with papers on until brown
1 tsp kosher salt

Put butter in bowl of stand mixer (or you can use hand mixer), pop garlic out of skins and run a knife throught them to break them up a little more and then throw in bowl, toss in salt. Turn it on medium speed and whip it up until all ingredients are evenly incorporated.

Easy Strawberry Butter
1 stick unsalted butter, softened to almost room temperature
1 tbsp strawberry jam

Put both in bowl of mixer, Turn it on medium speed and whip the butter until jam is evenly incorporated.

To store butters place in covered container in refrigerator. Or you can put the butter on parchment paper and roll it into a log, wrap with plastic wrap and put in refrigerator.