| Master Recipe |
| I have spoken on FOODTALK about composed (also called “compound”) butters for many applications. When I was a caterer, one of my popular “inventions” was a table full of breads and muffins, in all sizes and flavors. [This of course, in addition to many other food buffets.] We filled the table with pretty baskets of handmade breads in every shape and size, then offered pots of interesting spreads. It was a hit every time - no matter how many guests claimed to be dieting! For a “Party Buffet of Breads,” be sure to have pots of whipped butter, whipped cream cheese, honey, preserves, and marmalade....as well as an assortment of these “composed butters.” The whole concept works just a well when you make a single compound butter, and offer it with scones or biscuits for a simple tea...or served with bread alongside any main course or salad that you may be presenting! A more traditional use of “compound butter” is to use a slice to top a just-cooked piece of meat, fish or poultry - hot off the grill or just out of the sauté pan. The pat of butter melts into a delicious sauce, flavoring and moisturizing the hot grilled item. The technique works just as well on steaming hot vegetables - and many compound butters often make superb sandwich spreads, as well! All composed/compound butters can be successfully made in advance, rolled into “logs” or other shapes, and well wrapped for storage in the refrigerator. [See *Note following recipe.] The important rules are only two: use UNSALTED, and very fresh, butter at room temperature for best results, and thoughtfully taste the finished composition for seasoning, to make sure it tastes just right! If you want to concoct a few spreads, here are some you might choose from. I have included a few spreads made with soft cheese or honey instead of butter. Let any of these spark your imagination to make your very own “signature” versions - and don’t forget what lovely hostess-gifts or other little presents these might make, as well! |
APPLE BUTTER SPREAD: cream 4 ounces of room-temperature cream cheese until fluffy, then blend in 1/4 cup store-bought apple butter, and 1 teaspoon of fresh ginger root.
CHOCOLATE/PEANUT BUTTER: blend together 1/2 cup smooth peanut butter, 2 tablespoons cocoa, 1 tablespoon vegetable oil and 1/4 cup honey.
MAPLE BUTTER: cream 1 stick (1/2 cup) of room temperature butter until fluffy, then blend in 6 tablespoons pure maple syrup. Don’t forget this for pancakes or with biscuits alongside grilled breakfast sausage!
SIMPLE FRUIT SPREAD: cream 1/2 cup of butter or cream cheese until fluffy, then blend in 1/2 cup of any kind fruit jam or jelly, and 1/2 teaspoon of lemon zest (the yellow part of the lemon peel).
JALAPENO BUTTER (this is spicy!): toast 2 teaspoons of cumin seeds in a non-stick skillet until fragrant, then grind the seeds in a coffee grinder or mini-food processor. Cream 1 stick (1/2 cup) butter until fluffy, then add the ground cumin seeds, 2 teaspoons of finely-chopped jalapenos and 2 tablespoons of chopped fresh cilantro. Fabulous on corn muffins - or corn on the cob!
PARSLEY/CHIVE BUTTER: Cream 1 cup (2 sticks) of butter until fluffy, then blend in 2 tablespoons minced fresh parsley (Italian parsley has best flavor) and 2 tablespoons minced chives. When blended, add 2 teaspoons lemon juice and 2 teaspoons Dijon mustard, along with salt to taste.
MEDITERRANEAN HERB HONEY: blend 4 teaspoons of herbs de Provence into 12 ounces of warm clover or alfalfa honey (warm the honey by placing it, in its uncapped jar, in a saucepan with about 2” of water - allow to simmer about 5 minutes, then immediately blend in herbs). Place the jar in a warm spot, such as a sunny windowsill, and allow flavors to blend for up to one week; then, re-warm the honey and strain out the herbs. (P.S. use only dried herbs to infuse honey - fresh herbs may cause mold)
Alternative: make sage honey by substituting dried sage for the herbs de Provence, or substitute dried lavender for herbs - use same method to infuse.
HERBED GOAT CHEESE: Blend into 10 1/2 ounces of goat cheese, 2 teaspoons each: fresh tarragon, parsley, marjoram, thyme, dill, basil and chives. Use half the amount of herbs if dried herbs are substituted. Thin with milk if necessary for desired consistency.
AVOCADO BUTTER: Blend into 1 stick of butter (1/2 cup or 8 ounces), 1/2 of a ripe Haas avocado, 1 tablespoon fresh lime juice, 1 tablespoon, chopped parsley, 1 teaspoon Worcestershire sauce, 1 clove of garlic - minced, and a dash of Tabasco or other hot sauce.
CURRY BUTTER: Blend into 1 stick of butter, 1 1/2 teaspoons curry powder, 1 tablespoon fresh lime or lemon juice, 1/2 teaspoon ground ginger. (Optional: 1/4 cup mango chutney.)
HONEY PECAN BUTTER: Blend into 1 stick of butter, 1 cup toasted pecan halves and 1/4 cup, light clover honey. Serve over hot, crispy-fried chicken, or with biscuits or waffles.
DILL-CAPER BUTTER: (tasty as a sandwich spread on pumpernickel, under sliced smoked salmon - or to top grilled fish) Blend into 1 stick of butter: 2 tablespoons chopped fresh dill, 1 tablespoon drained capers - chopped.
ANCHOVY BUTTER: Blend into 1 stick of butter: 1 tablespoon capers, 2 tablespoons anchovy paste - or to taste.
BASIL-MUSTARD BUTTER: Blend into 1 stick of butter: 1/4 cup Dijon-style mustard, and 1/4 cup coarsely chopped fresh basil leaves.
RAVIGOTE BUTTER: Blend into 1 stick of butter: 1 tablespoon drained capers, 1 heaping tablespoon each of chopped shallots, chopped fresh parsley and chopped tarragon, 1 tablespoon snipped chives, 1/2 teaspoon lemon juice. (Optional: add chopped chervil, chopped cornichons.)
ROQUEFORT BUTTER
A little bit more complex than the others, this is dynamite melted over just-grilled steaks!
MAKES ABOUT 1 1/2 CUPS
1/2 pound, unsalted butter (room temperature)
2 shallots - finely chopped
1 large clove, garlic - minced
4 ounces, Roquefort cheese - crumbled
1 teaspoon, minced fresh thyme leaves (or 1/2 teaspoon, dried thyme)
1 tablespoon, red wine vinegar
coarse salt and fresh-ground black pepper to taste
Melt one tablespoon of the butter in a small skillet over medium heat. Add the shallots and garlic, and sauté until the shallots are soft, but not browned - about 5 minutes. Set aside to cool.
Beat the remaining butter by hand with a wooden spoon, or by mixer using the flat whip, until soft and creamy. Into the whipped butter, beat the cooled butter/shallot/garlic mixture, the Roquefort, thyme and vinegar. Blend thoroughly, season with salt and pepper; taste for seasonings, adding salt or vinegar as needed.
COMPOSED BUTTERS GREAT FOR GRILLED FOODS
Each of these composed butters is excellent on grilled foods such as fish and poultry, pork or other meats, even vegetables – whatever appeals to your taste. Just put a slice of chilled composed butter on top of the food as it comes hot off the grill. The butter will melt and spread its flavor over the food.
Each listing of recipe ingredients is meant to be beaten into ONE POUND of softened, unsalted butter. The finished composition may then be rolled into a log, wrapped in plastic wrap, or simply packed into a crock or small dish and tightly covered – then refrigerated until needed.
BASIL-LEMON
4 tablespoons, fresh chopped basil leaves
1 tablespoon, minced garlic
4 tablespoons, fresh lemon juice (about one lemon’s worth)
salt and fresh cracked black pepper to taste
GINGER-SCALLION
4 tablespoons, chopped scallions
2 tablespoons, minced fresh ginger root
1 tablespoon, rice vinegar
salt and fresh cracked black pepper to taste
HOT CHILE-CILANTRO
4 tablespoons, chopped fresh cilantro
2 tablespoons, minced fresh red Serrano chiles
(or substitute chiles of your choice)
2 tablespoons, fresh lime juice (about the juice of one lime)
salt and fresh cracked black pepper to taste
ROSEMARY-GARLIC-BLACK PEPPER
3 tablespoons, rosemary “needles” – lightly crushed
1 tablespoon, minced garlic
2 tablespoons, freshly cracked black pepper
salt to taste
HONEY-SAGE-RAISIN
3 tablespoons, chopped fresh sage leaves
4 tablespoons, honey
1/4 cup, raisins
salt and fresh cracked black pepper to taste
CHILE
3 tablespoons, chile powder
1 tablespoon, ground cumin
3 dashes, Tabasco sauce (or other hot sauce)
2 tablespoons, tequila
salt and fresh cracked black pepper to taste
SESAME
4 tablespoons, sesame seeds – toasted*
2 tablespoons, dark sesame oil
2 tablespoons, finely chopped scallions
[*Cook’s Note: toast sesame seeds in a single layer on a cookie sheet, in a 350 degree oven (preheated) for about 25 minutes. Stir occasionally. Allow seeds to cool before adding to softened butter.]
*General Cook's Note: all above recipes will benefit from standing to develop flavor. Taste after standing to correct seasoning. Remember that flavors will be more intense at room temperature than when chilled, so taste for seasonings at room temperature. Always wrap well! Refrigerate to store butters and cream cheeses (well wrapped) for up to 2 weeks. Butters may be frozen for up to 2 months. (Cream cheese cannot be successfully frozen.) Infused honeys (without butter added) may be stored at room temperature.
Serve at all spreads room temperature for best flavor. Butters and cream cheeses may be served in pots - also may be formed into logs (about 1” in diameter - chill slightly first, roll up in plastic wrap) and sliced after chilling into disks for serving, or serve the formed “logs” whole on a pretty dish, and invite guests to slice their own. Alternatively, form the butters, using melon baller, into balls for individual servings
Beat the remaining butter by hand with a wooden spoon, or by mixer using the flat whip, until soft and creamy. Into the whipped butter, beat the cooled butter/shallot/garlic mixture, the Roquefort, thyme and vinegar. Blend thoroughly, season with salt and pepper; taste for seasonings, adding salt or vinegar as needed.
Each of these composed butters is excellent on grilled foods such as fish and poultry, pork or other meats, even vegetables – whatever appeals to your taste. Just put a slice of chilled composed butter on top of the food as it comes hot off the grill. The butter will melt and spread its flavor over the food.
Each listing of recipe ingredients is meant to be beaten into ONE POUND of softened, unsalted butter. The finished composition may then be rolled into a log, wrapped in plastic wrap, or simply packed into a crock or small dish and tightly covered – then refrigerated until needed.
BASIL-LEMON
4 tablespoons, fresh chopped basil leaves
1 tablespoon, minced garlic
4 tablespoons, fresh lemon juice (about one lemon’s worth)
salt and fresh cracked black pepper to taste
GINGER-SCALLION
4 tablespoons, chopped scallions
2 tablespoons, minced fresh ginger root
1 tablespoon, rice vinegar
salt and fresh cracked black pepper to taste
HOT CHILE-CILANTRO
4 tablespoons, chopped fresh cilantro
2 tablespoons, minced fresh red Serrano chiles
(or substitute chiles of your choice)
2 tablespoons, fresh lime juice (about the juice of one lime)
salt and fresh cracked black pepper to taste
ROSEMARY-GARLIC-BLACK PEPPER
3 tablespoons, rosemary “needles” – lightly crushed
1 tablespoon, minced garlic
2 tablespoons, freshly cracked black pepper
salt to taste
HONEY-SAGE-RAISIN
3 tablespoons, chopped fresh sage leaves
4 tablespoons, honey
1/4 cup, raisins
salt and fresh cracked black pepper to taste
CHILE
3 tablespoons, chile powder
1 tablespoon, ground cumin
3 dashes, Tabasco sauce (or other hot sauce)
2 tablespoons, tequila
salt and fresh cracked black pepper to taste
SESAME
4 tablespoons, sesame seeds – toasted*
2 tablespoons, dark sesame oil
2 tablespoons, finely chopped scallions
[*Cook’s Note: toast sesame seeds in a single layer on a cookie sheet, in a 350 degree oven (preheated) for about 25 minutes. Stir occasionally. Allow seeds to cool before adding to softened butter.]
*General Cook's Note: all above recipes will benefit from standing to develop flavor. Taste after standing to correct seasoning. Remember that flavors will be more intense at room temperature than when chilled, so taste for seasonings at room temperature. Always wrap well! Refrigerate to store butters and cream cheeses (well wrapped) for up to 2 weeks. Butters may be frozen for up to 2 months. (Cream cheese cannot be successfully frozen.) Infused honeys (without butter added) may be stored at room temperature.
Serve at all spreads room temperature for best flavor. Butters and cream cheeses may be served in pots - also may be formed into logs (about 1” in diameter - chill slightly first, roll up in plastic wrap) and sliced after chilling into disks for serving, or serve the formed “logs” whole on a pretty dish, and invite guests to slice their own. Alternatively, form the butters, using melon baller, into balls for individual servings
the last section of recipes above (for the grill) were adapted from The Thrill of the Grill by Chris Schlesinger and John Willoughby (Morrow)
