Edible Gifts Part 2 - Compound Butters

If you've had garlic butter, you've had compound butter. It's really just a fancier way to say that the butter has been flavored. If there is a difference it might be that compound butters generally have more ingredients and, therefore, tend to be a bit more complex in flavor, aroma and appearance. Some are used in place of sauces on meat or vegetables, others are better suited as spreads for bread and pastries. Why not put an assortment on the table and let everyone decide for themselves? Besides, that sweet dish of flavored butter next the to French toast really classes up the joint.

As gifts, compound butters have been well received. That said, I learned that I was giving away more butter than most friends could use. In this case, more is not better. Compound butters don't keep as long as plain butter (3 months tops if refrigerated) so a sampling of two or three different flavors is probably enough for anyone who isn't accustomed to having it around. It would be a shame if the  hand-crafted butter were to be discovered in the bottom of the vegetable bin in August!

After you've blended all the ingredients, and shaped the butter into a log, leave it out on the counter for about an hour and let the flavors develop. Once it's refrigerated, and is firm again, you can easily divide it into thirds and wrap each in fresh wax paper, then in plain paper or cloth. Part of the fun is giving each flavor a less generic name and making labels that can be attached to the outer paper.  This also allows you to add a "use by" date and a few serving suggestions.

Time: 1 hour
Yield: 3 butter rolls per recipe
Level: Easy

Bourbon & Cherry Butter with Orange

Ingredients:

1/2 cup dried cherries

1 cup unsalted butter, softened

2 tbsp organic honey

1 tbsp orange zest

3 tbsp bourbon

Directions:

Chop the dried cherries so that they are about half the size.  In a small bowl, soak the cherries in bourbon for about 30 minutes or until the bourbon is absorbed.

Place the butter and honey in a medium bowl and, with an electric mixer, beat until the butter is fluffy.   

Add the soaked cherries and orange zest to the butter and mix until blended, approximately 1 minute. 

Remove from the bowl and place on a sheet of wax paper. Shape into a roll and let it stay at room temperature for 1 hour. Refrigerate to harden and slice off pieces as needed.
Nice on bread, muffins and French toast, or as a compliment to a vegetable you serve alongside pork or duck.

Mustard Butter

Ingredients:
1 cup unsalted butter, softened
2 tbsp grainy Dijon mustard
1 tsp red chili pepper flakes (or a dash of cayenne pepper)

Directions:
Put all ingredients into a bowl and mix with a wooden spoon until incorporated. Remove from the bowl and place on a sheet of wax paper. Shape into a roll and let it stay at room temperature for 1 hour. Refrigerate to harden and slice off pieces as needed.

Good on a variety of grilled meats. If you know a steak lover, this would be a good one to try.

Lemon & Chive Butter

Ingredients:
1 cup unsalted butter, softened
1 1/2 tbsp chives, blanched and finely chopped
1 tbsp lemon grass finely chopped
1 tbsp lemon zest

Directions:
Put all ingredients into a bowl and mix with a wooden spoon until incorporated.
Remove from the bowl and place on a sheet of wax paper. Shape into a roll and let it stay at room temperature for 1 hour. Refrigerate to harden and slice off pieces as needed.

Pairs well with seafood, vegetables and pasta.

Honey & Orange Butter

Ingredients:

1 cup unsalted butter, softened

2 tbsp orange zest

1 tsp orange marmalade

1 tbsp organic honey (orange blossom honey, if you can get it)

1 medium orange, juiced (approx. 1/3 cup)

2 tbsp orange liqueur (optional)

Directions:

This one requires an electric mixer throughout the process since you have to incorporate the liquid into the butter.

Place the butter and honey in a bowl and, with an electric mixer, beat on high speed until the butter it's fluffy. Turn the mixer to medium speed and add the remaining ingredients. Beat until the ingredients are incorporated.

Remove from the bowl and place on a sheet of wax paper. Shape into a roll and let it stay at room temperature for 1 hour. Refrigerate to harden and slice off pieces as needed.

Goes well on fish or chicken, green vegetables and sweet corn.