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Log inCompound butters bring extra flavor burst
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Compound butters bring extra flavor burst
by Outspoken on Sat Jul 26, 2008 8:28 am
Compound butters bring extra flavor burst
Whipping the right ingredients into good butter can create a new layer of deliciousness.
The Associated Press
Compound butters are an easy and flavorful way to add panache to any meal.
It's a term that's just a fancy way of describing butters with flavorful ingredients added to them: pepper (ground black, minced fresh or both), sun-dried tomatoes, capers, maple syrup, fresh fruit, etc.
The joy of making compound butters is there really are no rules beyond avoiding wet or watery ingredients, which won't blend well with butter (remember, fat and water don't mix).
The first step in creating a compound butter is to decide what you want to do with it. For example, if it will be served with English muffins or pancakes, opt for sweet flavorings, such as diced apples, maple sugar or cinnamon.
For a classic topper for grilled steak, think savory.
Lightly steamed and diced asparagus or hot peppers are wonderful in a pat of butter plopped on top of a searing hot steak.
Making compound butters is a snap.
The easiest method is to simply use a fork to mash softened butter in a bowl with the flavorings (anything large needs to be finely diced).
For a creamier result, everything can be added to a food processor and pulsed until mostly smooth, or placed in a stand mixer fitted with a whisk or paddle attachment.
Either way, the resulting mixed butter can be wrapped in plastic wrap, formed into a log and chilled. It can be cut into pats when it's firm.
Or transfer it to small serving bowls, then refrigerate until firm, about an hour or so.
You also could transfer the blended butter to a piping bag fitted with a decorative tip. Pipe it into attractive dollops on a parchment paper-linked baking sheet, then refrigerate until firm.
One final note: Since the butter is playing more of a starring than supporting role, go for the good stuff. Look for cultured or imported butters.
Unless you are using salty ingredients or plan to add salt, salted butters are best.
The flavor possibilities for compound butters are limitless, but here are four to get you going.
ASPARAGUS AND THYME BUTTER
Place pats of this butter over steaks still hot from the grill.
2 stalks asparagus, bottoms trimmed
4 tablespoons (1/2 stick) butter, room temperature
Sprig of fresh thyme leaves
Fill a medium bowl with water and ice. Set aside.
Bring a small saucepan of water to a boil. Add the asparagus and blanch for 1 minute. Transfer the asparagus to the ice water to chill. When the asparagus is cooled, pat dry with paper towels and cut into 1/2-inch chunks.
In a small bowl, combine the asparagus, butter and thyme. Mash gently with a fork until thoroughly mixed.
Transfer to a serving container and chill until firm.
Start to finish: 1 hour (10 minutes active).
Makes about 1/3 cup.
Other Recipes in this article: STRAWBERRY-BLACK PEPPER BUTTER, BANANA-BROWN SUGAR BUTTER, ROASTED GARLIC AND SUN-DRIED TOMATO BUTTER
http://pressherald.mainetoday.com/story.php?id=200871&ac=Food
Whipping the right ingredients into good butter can create a new layer of deliciousness.
The Associated Press
Compound butters are an easy and flavorful way to add panache to any meal.
It's a term that's just a fancy way of describing butters with flavorful ingredients added to them: pepper (ground black, minced fresh or both), sun-dried tomatoes, capers, maple syrup, fresh fruit, etc.
The joy of making compound butters is there really are no rules beyond avoiding wet or watery ingredients, which won't blend well with butter (remember, fat and water don't mix).
The first step in creating a compound butter is to decide what you want to do with it. For example, if it will be served with English muffins or pancakes, opt for sweet flavorings, such as diced apples, maple sugar or cinnamon.
For a classic topper for grilled steak, think savory.
Lightly steamed and diced asparagus or hot peppers are wonderful in a pat of butter plopped on top of a searing hot steak.
Making compound butters is a snap.
The easiest method is to simply use a fork to mash softened butter in a bowl with the flavorings (anything large needs to be finely diced).
For a creamier result, everything can be added to a food processor and pulsed until mostly smooth, or placed in a stand mixer fitted with a whisk or paddle attachment.
Either way, the resulting mixed butter can be wrapped in plastic wrap, formed into a log and chilled. It can be cut into pats when it's firm.
Or transfer it to small serving bowls, then refrigerate until firm, about an hour or so.
You also could transfer the blended butter to a piping bag fitted with a decorative tip. Pipe it into attractive dollops on a parchment paper-linked baking sheet, then refrigerate until firm.
One final note: Since the butter is playing more of a starring than supporting role, go for the good stuff. Look for cultured or imported butters.
Unless you are using salty ingredients or plan to add salt, salted butters are best.
The flavor possibilities for compound butters are limitless, but here are four to get you going.
ASPARAGUS AND THYME BUTTER
Place pats of this butter over steaks still hot from the grill.
2 stalks asparagus, bottoms trimmed
4 tablespoons (1/2 stick) butter, room temperature
Sprig of fresh thyme leaves
Fill a medium bowl with water and ice. Set aside.
Bring a small saucepan of water to a boil. Add the asparagus and blanch for 1 minute. Transfer the asparagus to the ice water to chill. When the asparagus is cooled, pat dry with paper towels and cut into 1/2-inch chunks.
In a small bowl, combine the asparagus, butter and thyme. Mash gently with a fork until thoroughly mixed.
Transfer to a serving container and chill until firm.
Start to finish: 1 hour (10 minutes active).
Makes about 1/3 cup.
Other Recipes in this article: STRAWBERRY-BLACK PEPPER BUTTER, BANANA-BROWN SUGAR BUTTER, ROASTED GARLIC AND SUN-DRIED TOMATO BUTTER
http://pressherald.mainetoday.com/story.php?id=200871&ac=Food
"Music is a moral law. It gives soul to the universe, wings to the mind, flight to the imagination, and charm and gaiety to life and to everything."
Plato (427-347 BC)
Plato (427-347 BC)
