Mixed Greens Blog

Mixed Greens Blog
Living Sustainably in the Pacific Northwest

24
February
2014

Compound Butter It Up

Like in jazz, it’s fusion, man. We love our butter. Compound it by adding a few special ingredients and it can make a simple dish swing.

compound butters #2 1cornbread

A pat of roasted garlic and jalapeño butter on corn bread; a compound butter on a baguette; mixed with hot pasta or rice; spread on the outside of a cheese sandwich, any sandwich, before grilling; roasted pieces of chicken embellished with a pat or two, same with fish, scrambled eggs, potatoes, zucchini, fresh corn, a pan of roasted broccoli, carrots . . . The great thing about compound butter as an ingredient is that you can make a batch, keep it in the fridge for a couple of weeks and use it as needed. Make up your own versions. It’ll add zing to a simple meal. Plus, it’s butter.

Just to get you going, here are a few ideas from The Tassajara Bread Cookbook – and Alice Waters’ basic cornbread recipe.

 Tassajara Cookbook Compound Butter Recipes

Modifications are starred.*

compound butters

Roasted Garlic and Hot Chili Butter

Ingredients: 3/4 C salted butter, softened/3 or 4 cloves garlic, oven-roasted in their skins until soft/ 1 1/2 t red pepper flakes (* Or, 1/8 t Chipotle chili powder instead)/ Salt to taste.

Directions: Squeeze softened cooked garlic into bowl with butter and chili/ Mix thoroughly with a fork/ Add a pinch of salt if needed/ Refrigerate until ready to use/ Or, on a piece of waxed paper, roll into a log, wrap and refrigerate until hard/ Cut off a pat at a time as needed.

Lime and Cilantro Butter

Ingredients: 3/4 C salted butter, softened/ Juice and zest of 1 lime/ 1/2 C chopped, fresh cilantro/ *A pinch of chipotle?/ Salt & pepper to taste.

Directions: Same as above. Mix all ingredients thoroughly, refrigerate.

Lemon Mustard Butter

Ingredients: 1/2 C (1 cube) salted butter, softened/ 1 1/2 t Dijon mustard/ 1 to 2 T fresh lemon juice/ Salt & pepper to taste.

Directions: Same as above. Mix all ingredients thoroughly, refrigerate.

Sweet Butters

Ingredients & Directions: Same as above, using 1 or 2 cubes of softened butter/ Add: 2 T honey, a little fresh lemon juice; or 3 T sweetened cocoa & 1/2 t freshly grated nutmeg/ Mix and refrigerate/ Use on toast, biscuits, waffles, pancakes, . . .

Maybe this gets your imagination going. There are a zillion ways to jazz up your butter. Compound it.

cornbread

Alice Waters’ Corn Bread Recipe

From Alice Waters’ The Art of Simple Food Cookbook. This is a really good excuse for Roasted Garlic and Hot Chili Butter. Takes about 10 minutes to mix by hand, 20 minutes in the oven.

Ingredients:  1 3/4 C cornmeal and flour; can be a mix of 1 1/4 C cornmeal and 1/2 C flour (or all cornmeal or any other combination)/ 1 T sugar (optional)/ 1 T baking powder/ 3/4 t salt/ 1 C milk/ 1 egg/ 4 T (1/2 stick) butter, melted/ Additional optional ingredients: 1/3 C corn, 1/4 C coarsely chopped green chilies, 1/3 C grated cheddar cheese (add less salt), 1/2 Chipotle chili powder.

Directions: Preheat oven to 425 degrees/ In the oven, melt an additional 2 T butter in cast iron skillet, 8 or 9-inch round or loaf pan/ Place dry ingredients in a large bowl and mix/ Stir milk and egg together/ Melt butter in microwave or on stove top/ Add milk and egg to dry ingredients and mix/ Add butter and mix/ Stir in any ‘extra’ ingredients/ Pour mixture into hot buttered pan and place immediately in oven/ Bake for 12 – 15 minutes or until golden brown and toothpick test shows that it’s done in the center/ Best served hot out of the oven – with a compound butter.

A 10-inch (#8) cast iron pan accommodates a double batch just fine. Bake it a little longer.

cornbread


Tagged as: , ,

Comments are closed.