{"id":5547,"date":"2022-06-23T01:10:16","date_gmt":"2022-06-23T01:10:16","guid":{"rendered":"http:\/\/www.aussiepizzas.com\/PIZZADELIVERY\/compound-butters-adding-things-to-butter-to-make-it-extra-awesome\/"},"modified":"2022-06-23T01:10:16","modified_gmt":"2022-06-23T01:10:16","slug":"compound-butters-adding-things-to-butter-to-make-it-extra-awesome","status":"publish","type":"post","link":"http:\/\/www.aussiepizzas.com\/PIZZADELIVERY\/compound-butters-adding-things-to-butter-to-make-it-extra-awesome\/","title":{"rendered":"Compound Butters \u2013 Adding Things to Butter to Make it Extra Awesome"},"content":{"rendered":"

I thought we could do a dive into compound butters today. Compound butters are a lazy cook’s secret weapon. They’re a way to add intense flavor to preparations without a whole lot of extra effort. They also freeze really well, earning them bonus points as far as I’m concerned. Thaw, stir, and you’ve got a powerful flavor accent at your disposal. To make a compound butter you incorporate ingredients into a butter base. As much as I love good butter, I also can’t help but constantly ask myself – what can I add to this butter to make it extra awesome? I’ve included a few recent favorites here, and I’ll also mention a few things to think about for when you set out to try out your own ideas.
\"An<\/p>\n

Compound Butter Ideas & Variations<\/h2>\n

The range of possible compound butters is limited only by your imagination. Here are a few past favorites to get you thinking, but please think of them as jumping off points! Have fun and experiment.
\"Roasted
Roasted Strawberry Ginger Compound Butter<\/em><\/p>\n

Roasted Strawberry Ginger Compound Butter<\/span>:
Let’s kick things off with a sweet compound butter. I make it on occasion during strawberry season using strawberries I’ve roasted and cooled. Use a food processor to whip 1 stick (4 oz.) of room temperature unsalted butter until fluffy. Transfer to a bowl and old in 1\/8 teaspoon fine grain sea salt, 3 tablespoons chopped candied ginger, 15 chopped candied pecans, and a couple teaspoons of runny honey. Stir until everything comes together and then loosely fold in about 1\/4 cup roasted strawberries. Great with: brunch.<\/p>\n

\"Lemon
Lemon Miso Compound Butter
<\/em>
Lemon Miso Compound Butter<\/span>:
Use a food processor to whip 1 stick (4 oz.) of room temperature unsalted butter until fluffy. Pulse in 1 tablespoon miso, zest of one lemon (or yuzu), 1\/4 teaspoon ground cayenne, 1\/2 teaspoon ground toasted cumin, and 1\/4 teaspoon sea salt. Taste and adjust if needed. Fold in 2 tablespoons of toasted sesame seeds. Great on: brown rice bowls, roasted delicate squash, saut\u00e9ed vegetables, baked potatoes<\/a>, roasted tomatoes.<\/p>\n

\"Saffron
Saffron Date Compound Butter<\/em><\/p>\n

Saffron Date Compound Butter<\/span>:
Add 1 pinch of saffron threads in 1\/2 teaspoon almond extract, allow to sit for five minutes. Use a food processor to whip 1 stick (4 oz.) of room temperature unsalted butter until fluffy. Pulse in 1 tablespoon honey, and 1\/8 teaspoon fine grain sea salt. Add the saffron-almond extract mixture, scraping down the sides of the processor bowl regularly. Pulse in five plump dates, leaving them a bit chunky. Great on: hot oatmeal, flatbreads, saut\u00e9ed greens.<\/p>\n

\"Garlic
Green Garlic Olive Compound Butter<\/em><\/p>\n

Garlic Green Olive Compound Butter<\/span>:
Use a food processor to whip 1 stick (4 oz.) of room temperature unsalted butter until fluffy. Pulse in 1 large clove of peeled garlic, and lots of freshly ground black pepper. Start with 1\/8 teaspoon, but add more if you like. Pulse in a dozen plump green olives that you have pitted, rinsed, and dried in a clean towel. I like to squeeze the olives between my palms to rid them of as much olive water as possible before pulsing them in. Great on: pasta, polenta, a wide range of vegetables, it’s easy magic.<\/p>\n

\"callionScallion Dill Compound Butter<\/em><\/p>\n

Scallion Dill Compound Butter<\/span>:
Use a food processor to whip 1 stick (4 oz.) of room temperature unsalted butter until fluffy. Pulse in a scant 1\/4 teaspoon fine grain sea salt, a large clove of garlic (or 1 head of trimmed green garlic), 2 scallions, and a handful of fresh dill you’ve de-stemmed. Pulse well here, until everything blends together into a vibrant, electric green butter. Great on: just about everything – grilled asparagus, to finish saut\u00e9ed mushrooms, perfect on corn later in the year, or cornbread. Also, biscuits, polenta, rice bowls, potatoes, egg salad. It’s incredibly versatile.
\"An<\/p>\n

More Compound Butter Recipes!<\/h2>\n

Dry Desert Lime Compound Butter<\/span>: I’ve been playing around quite a bit lately using tea as a seasoning. Many times I’ll grind up tea leaves in a mortar and pestle and use it the way you might use a pepper. The fragrance that comes off the ground leaves is wonderful and brings an unexpected element to many preparations. Depending on the tea I am using this can range from smoky to floral to fresh and bright. In this case I choose a dried lime tisane (or herbal tea) instead. There is something haunting, vibrant and ancient in the taste of dried lime and I thought it might lend itself nicely to a compound butter for use on a range of foods like: sweet potatoes (mashed\/roasted), grilled corn, or as a spread on sandwiches, etc. To make: 4 tablespoons unsalted organic butter, room temperature 1 or 2 Numi Desert Lime tea bags (depending on how strong you want it), cut open and the contents ground in a mortar and pestle 1\/4 teaspoon fine grain sea salt. Combine in a small bowl and refrigerate.<\/p>\n

Freeze-Dried Strawberry Compound Butte<\/span>r: Freeze-dried fruit is quite common now. You can get strawberries, raspberries, blueberries, and pineapple. Crush and chop these strawberries, whip them into butter and you get a textured, color-flecked spread perfect for pancakes, toast, muffins and the like. The strawberries are on the very tart side of sweet so I sweetened this one up with a bit of sugar – I used Florida Crystals because I didn’t want a browner sugar to impact its bright color. To make:\u00a0 4 tablespoons unsalted organic butter, room temperature 1 tablespoon organic cane sugar, 1\/3 cup dehydrated organic strawberries, minced. Combine in a small bowl and refrigerate.<\/p>\n

Raw Serrano Compound Butter<\/span>: This one is for the cornbreads of the world. It has a little heat and a lot of flavor. I used 2 medium serrano chiles, but you can scale up or down on the chile scale depending on your tastes. A pretty pale green butter flecked with dark green freckles I’m also love it on crepes, and grilled corn, and to toss fresh summer shell beans, and for pasta. I think a great variation on this one would be to add roasted garlic and pan-toast the chiles before blending them in. To make: 4 tablespoons unsalted organic butter, room temperature 2 serrano chiles, deveined and seeded, loosely chopped plus 1\/4 teaspoon fine grain sea salt. Combine in a small bowl and puree with a hand blender until the chiles are fully incorporated. Refrigerate.<\/p>\n

Smoked Paprika Compound Butter<\/span>: Fragrant, delicious, and a stunning rusty-orange color a little of this butter goes the distance. It will lend itself nicely to brown rice, certain kabobs, sandwiches, corn soup, toasted artisan breads, and zucchini muffins. To make: 4 tablespoons unsalted organic butter, room temperature 1 – 1 1\/2 teaspoons smoked paprika plus 1\/4 teaspoon fine grain sea salt Combine in a small bowl and refrigerate.<\/p>\n

Let me know if you come up with any special butters we should know about. Keep in mind, compound butters are a great way to use up smaller quantities of herbs, spices, the odd clove of garlic, the bottom of the jar of sun-dried tomatoes, or capers. Melted, many are great on your favorite pancakes<\/a> or homemade popcorn<\/a>. They also freeze really well. I recommend freezing in small quantities, so you can easily pull just enough for a couple of days use. One other tip – concentrated ingredients with little moisture work best. For example, roasted strawberries versus fresh strawberries. Orange zest versus orange segments. Have fun! -h<\/p>\n

Continue reading Compound Butters – Adding Things to Butter to Make it Extra Awesome<\/a> on 101 Cookbooks<\/a><\/p>\n

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I thought we could do a dive into compound butters today. Compound butters are a lazy cook’s secret weapon. They’re a way to add intense flavor to preparations without a whole lot of extra effort. They also freeze really well, … Continue reading →<\/span><\/a><\/p>\n","protected":false},"author":0,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[3],"tags":[],"class_list":["post-5547","post","type-post","status-publish","format-standard","hentry","category-pizza"],"_links":{"self":[{"href":"http:\/\/www.aussiepizzas.com\/PIZZADELIVERY\/wp-json\/wp\/v2\/posts\/5547","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/www.aussiepizzas.com\/PIZZADELIVERY\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/www.aussiepizzas.com\/PIZZADELIVERY\/wp-json\/wp\/v2\/types\/post"}],"replies":[{"embeddable":true,"href":"http:\/\/www.aussiepizzas.com\/PIZZADELIVERY\/wp-json\/wp\/v2\/comments?post=5547"}],"version-history":[{"count":0,"href":"http:\/\/www.aussiepizzas.com\/PIZZADELIVERY\/wp-json\/wp\/v2\/posts\/5547\/revisions"}],"wp:attachment":[{"href":"http:\/\/www.aussiepizzas.com\/PIZZADELIVERY\/wp-json\/wp\/v2\/media?parent=5547"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/www.aussiepizzas.com\/PIZZADELIVERY\/wp-json\/wp\/v2\/categories?post=5547"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/www.aussiepizzas.com\/PIZZADELIVERY\/wp-json\/wp\/v2\/tags?post=5547"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}