Compound Butters

I decided to make some different flavors of compound butters. It was extremely easy and delicious and was fun to come up with accompanying food to go with them.

The 8 flavors I made are:

1. Lemon rosemary thyme butter

(1/2 cup butter, zest 1/2 lemon, 3 large sprigs rosemary, 2 small sprigs thyme)

2. Moroccan spice butter

(1/2 cup butter, 1/2 tsp cumin seeds, 1/2 tbs grated ginger, and 1/2 tsp grated turmeric heat in a pan with a small amount of oil, 1/4 tsp ground cumin, 1/4 tsp ground coriander, 1/4 tsp cinnamon, 1/8 tsp cayenne, zest 1/2 lemon, 2 tbs chopped cilantro)

3. Red wine shallot butter

(1/2 cup butter, 1 small shallot, minced cooked in 3 tbs red wine till the shallots absorb the wine, 2 tbs parsley)

4. Maple cardamom butter

(1/2 cup butter, 1/4 cup maple syrup, 1 tsp ground cardamom, 1 tsp whole cardamom seeds)

5. Fig butter

(1/2 cup butter, 3 tbs fig preserves)

6. Herb butter

(1/2 cup butter, handful of basil leaves, 2 sprigs oregano, ~6 chives)

7. Vanilla cinnamon honey butter

(1/2 cup butter, 1/4 cup honey, 1/2 tsp cinnamon, 1/2 tsp vanilla)

8. Cranberry butter

(1/2 cup butter, 1/4 cup fresh cranberries, sweeten with honey or sugar to desired sweetness)

I used salted butter so if you use unsalted I would add some salt to the recipes above. The exact amounts of the additions don’t have to be accurate. Keep adding things till the butter is to your taste.

I placed 1/2 cup (1 stick) softened butter into a small food processor and mixed with all the add-ins till they were evenly distributed. Then I scooped the butter onto a piece of plastic wrap and wrapped it into a log shape. For add ins that are heat up first (like the red wine shallot butter), let cool completely before mixing in.

Grilled bone-in rib-eye with red wine shallot butter

Biscuits with vanilla honey cinnamon butter and maple cardamom butter

Cheddar zucchini pancakes with herb butter

Ingredients:

2 cups grated zucchini

1 cup grated cheese

2 eggs

1 cup bisquick or other biscuit making mix

vegetable oil as needed

Directions:

Mix all ingredients until well combined

Heat vegetable on a griddle or frying pan over medium heat. Scoop 1/4 cup batter into pan and flatten. Cook until browned, 3-4 minutes per side.

Orange scones with cranberry butter

Ingredients:

2 cups all-purpose flour

1/8 cup sugar

1 tbs baking powder

2 tsp kosher salt

1/2 tbs grated orange zest

1 1/2 sticks butter (3/4 cup), diced

2 large eggs

1/2 cup heavy cream

1 egg beaten with water or milk for egg wash

Directions:

Preheat the oven to 400 F

Mix flour, sugar, baking powder, salt, and orange zest. Add cold butter and cut into mixture until butter pieces are about pea-sized.

Combine eggs and heavy cream. With a mixer on low speed, add in the flour and butter mixture. Mix until just blended.

Knead the dough into a ball.

Separate dough into 8 pieces. Form into 2-3 inch discs. Place onto a baking pan lined with parchment paper. Brush the tops with egg wash and bake for 20-25 minutes until the tops are browned.

Arugula cheddar grilled cheese sandwich with fig butter

Directions:

Butter inside pieces of bread with fig butter. Add cheese and arugula between slices. Use a frying pan or sandwich press to heat sandwich and melt cheese.

Baked potato with Moroccan spice butter

Directions:

Preheat oven to 350 F

Rub potato with a small amount of oil and salt the outside. Pierce a few times with a fork.

Place directly on top rack of oven (with a pan or something underneath to catch any drips).

Bake for 1 hour or until soft when pierced with a fork and the skin is crispy.

Pork chops with lemon rosemary thyme butter