Compound Butters
Source of Recipe
101 cookbooks
Recipe Introduction
These recipes make batches of roughly 1/4 cup each. Feel free to double or triple batches depending on the quantity you are after.
List of Ingredients
Dry Desert Lime Compound Butter
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, as a spread on sandwiches, etc.
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.
Dehydrated Strawberry Compound Butter
These little guys come in tubs that are sold at many natural food stores. You can also get raspberries, blueberries, blueberries. Chop up the strawberries, whip them into the butter and you get a textured, color-flecked spread perfect for pancakes, toast, muffins and the like. The strawberries on 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.
4 tablespoons unsalted organic butter, room temperature
1 tablespoon organic cane sugar (I used Florida Crystals)
1/3 cup dehydrated organic strawberries, minced
Combine in a small bowl and refrigerate.
Raw Serrano Compound Butter
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 of down on the chile scale depending on your tastes. A pretty pale green butter flecked with dark green freckles I'm going to use it on crepes, and corn, and to toss fresh summer shell beans, and for pasta....really versatile. I think a great variation on this one would be to add roasted garlic and pan-toast the chiles before blending them in.
4 tablespoons unsalted organic butter, room temperature
2 serrano chiles, deveined and seeded, loosely chopped
1/4 teaspoon fine grain sea salt
Combine in a small bowl and puree with a handblender until the chiles are fully incorporated. Refrigerate.
Smoked Paprika Compound Butter
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 (I'm setting myself up for a corn bender), toasted artisan breads, and zucchini muffins.
4 tablespoons unsalted organic butter, room temperature
1 - 1 1/2 teaspoons smoked paprika
1/4 teaspoon fine grain sea salt
Combine in a small bowl and refrigerate
Recipe
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