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Do You Compound Butter ?
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Margi Cintrano View Drop Down
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    Posted: 01 December 2012 at 10:13
In taste and fragrance, compound butters are cooling and warming all in the same bite. The flavor profiles are divine and delightful in addition to adding a lovely tasting profile upon your food.
 
 
With a pulse of a food processor, until well combined, and freezer until well chilled, and then brought to room temperature, it is so easy to prepare too.
 
Photo Courtesy: Fotosearch.
 
 
 
Would enjoy hearing your enjoyed compound butters.
 
Some suggestions I have prepared are:
 
1) Mint Butter : Roast Lamb
2) Garlic Butter : Delicious for hot oven warmed Italian bread  
3) Basil Butter :  On Caprese Sandwiches or Risotto or Omelettes  
4) Blue vein cheese Butter :  Veggies  or Rare Steak
5) Orange & Mint Butter :  Roast or Sautéed Chicken Breast or Breakfast Toast  
6) Smoked Paprika ( Pimentón de La Vera Piquant & Sweet ) Butter : Fab for Corn on the Cob
7) Parsley Butter: Veggies or Sautéed Chicken Breast
8) Rosemary Butter: Roast Lamb or Grilled Lamb Chops
9) Leek Butter: Risotto or Roasted Leeks
10) Berry Butter: French Toast or Waffles or Pancakes or Breakfast Toast
 
Look forward to hearing about your butter adventures,
Margi.
 
Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.
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Points: 221 		Post Options Post Options   Thanks (0) Thanks(0)   Quote Feather Quote  Post ReplyReply Direct Link To This Post Posted: 01 December 2012 at 11:05
I've made some lovely blue cheese butter, I use it for red meat, and I saw that you posted about using it with leeks--great idea.

When I make butter, I get better flavor by leaving the cream sit out at room temperature for 24 hours before making it into butter. It develops a stronger cultured flavor, more creamy to me. My favorite taste in butter is the sweet and even slightly more cultured flavor, keeping as much as of the water/milk/cream portion as possible.

I just harvested a bit of rosemary, and may make that into compound butter to use with potatoes this winter.
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Margi Cintrano View Drop Down
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Points: 6362 		Post Options Post Options   Thanks (0) Thanks(0)   Quote Margi Cintrano Quote  Post ReplyReply Direct Link To This Post Posted: 01 December 2012 at 11:25
Good Evening Feather,
 
Rosemary butter with baked potatoes !  Oh yes, surely a phenomenal suggestion, that I had almost forgotten.
 
I shall leave my butter out all night next time I prepare a batch, and take some photos too.
 
Yes, blue vein cheese with leeks is wonderful and a baked potato too ... 
 
Just thought, since you have fresh Honey with herbs, this would be lovely on French Toast or Waffles with Vanilla Icecream LOL
 
Pleased that u have posted ur contributions and feedback,
Thanks,
Have a wonderful wkend.
Mare.
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Points: 3454 		Post Options Post Options   Thanks (0) Thanks(0)   Quote Hoser Quote  Post ReplyReply Direct Link To This Post Posted: 02 December 2012 at 03:37
Yes, I often top my grilled porterhouse steaks with a large pat of compound butter.
Normally garlic and blue cheese, but whatever is handy may wind up in there as well...fresh chives, freshly ground pepper...whatever strikes my fancy.
Go ahead...play with your food!
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Margi Cintrano View Drop Down
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Buon Giorno Hoser,
 
Thanks for your feedback.
Which blue vein cheese do you employ ?  Gorgonzola, Roquefort, Asturian Spanish Cabrales or an American blue vein variety ?
 
Have lovely Sunday,
Margi.
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Buongiorno, Good Morning,
 
 
I have a lovely recipe for compound butter that pairs lovely with Risotto.
 
Blood Orange, Saffron & Smoked Paprika Butter
 
3 sticks of butter room temperature (*** Feather suggested to leave out all night)
salt to taste
1 1/2 tsps. Marsala Sicilian Semi Sweet Wine
zest of 1 blood orange or similar
the juice of 1/2 blood orange or similar
1 tblsp. very finely fresh minced Parsley
1 tsp. freshly ground black pepper
2 cloves garlic minced finely
1/2 tsp. Smoked Paprika ( I use Spanish Pimentón de La Vera )
1 tblsp. of Saffron threads pounded in a Mortar & Pestle ( can employ ground Saffron )
 
Combine all the ingredients in a Food Processor.
 
 
Great for corn on the cob or Risotto.
 
Enjoy,
Margi.
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In addition to many of the above, we do:
 
Anchovy butter, which goes particularly well with chicken.
Lemon butter, on most veggies, but especially asparagus.
Honey butter, primarily for breadstuffs, but, hey, it's honey, ya know.
 
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Margi Cintrano View Drop Down
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Welcome Back Brook, thanks for ur lovely suggestions. Lemon butter on aspargus, yum. Honey butter ! TU. Margi.
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Originally posted by Margi Cintrano Margi Cintrano wrote:





In taste and fragrance, compound butters are cooling and warming all in the same bite. The flavor profiles are divine and delightful in addition to adding a lovely tasting profile upon your food.
 
 
With a pulse of a food processor, until well combined, and freezer until well chilled, and then brought to room temperature, it is so easy to prepare too.
 
Photo Courtesy: Fotosearch.
 
 
 
Would enjoy hearing your enjoyed compound butters.
 
Some suggestions I have prepared are:
 
1) Mint Butter : Roast Lamb
2) Garlic Butter : Delicious for hot oven warmed Italian bread  
3) Basil Butter :  On Caprese Sandwiches or Risotto or Omelettes  
4) Blue vein cheese Butter :  Veggies  or Rare Steak
5) Orange & Mint Butter :  Roast or Sautéed Chicken Breast or Breakfast Toast  
6) Smoked Paprika ( Pimentón de La Vera Piquant & Sweet ) Butter : Fab for Corn on the Cob
7) Parsley Butter: Veggies or Sautéed Chicken Breast
8) Rosemary Butter: Roast Lamb or Grilled Lamb Chops
9) Leek Butter: Risotto or Roasted Leeks
10) Berry Butter: French Toast or Waffles or Pancakes or Breakfast Toast
 
Look forward to hearing about your butter adventures,
Margi.
 
Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.
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Margi Cintrano View Drop Down
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Points: 6362 		Post Options Post Options   Thanks (0) Thanks(0)   Quote Margi Cintrano Quote  Post ReplyReply Direct Link To This Post Posted: 03 December 2012 at 14:46
Just thought of Chive Butter for baked potatoes and French Style Omelettes. Margi.   
Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.
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