Making a compound butter has been on my "to do" list for years and I finally did it. Using my Martha Stewart hors d'oeuvres cookbook (see below for the link), I chose 2 compound butter recipes to serve with a freshly baked loaf of rosemary focaccia. All I can say is WOW. So delicious and so many ways they can be used. From now on I will have compound butter in my freezer at all times so I can pull it out and use it on corn, with pasta, on grilled meats or fish, on a panini, with sauteed veggies.....the possibilities are endless.
I chose to make a sundried tomato rosemary butter which was a very nice accompaniment to the focaccia. This is the most popular of the two when it comes to painting your bread with flavour.
The second butter I made was a shallot parsley butter. It is the most versatile of the two and can be used in so many ways. Compound butters freeze very well. Freezing them in ice cube trays or in discs you have cut from a semi frozen log would be ideal so you could take out a bit when you want it.
Sundried Tomato Rosemary Butter
1/2 cup of butter softened
4 oz of goat cheese (half a small log)
5 sundried tomatoes in oil minced very well
1 tbsp of rosemary minced
1/2 - 1 tsp of salt depending on if you used salted or unsalted butter
Mix all the ingredients together.
1/2 cup of butter softened
4 oz of goat cheese (half a small log)
5 sundried tomatoes in oil minced very well
1 tbsp of rosemary minced
1/2 - 1 tsp of salt depending on if you used salted or unsalted butter
Mix all the ingredients together.
Parsley Shallot Butter
1/2 cup of butter softened
1 large shallot minced
2 tbsp of white wine
1 tbsp of minced parsley
1/2 - 1 tsp of salt depending on if you use salted or unsalted butter
Heat 2 tbsp of butter over a medium heat in a saute pan. When butter has melted, add shallots. Saute for a few minutes keeping a close eye on them. Add the white wine and continue to cook until the wine has evaporated. Wait for it to cool then add to the rest of the ingredients. Mix all the ingredients together.
1/2 cup of butter softened
1 large shallot minced
2 tbsp of white wine
1 tbsp of minced parsley
1/2 - 1 tsp of salt depending on if you use salted or unsalted butter
Heat 2 tbsp of butter over a medium heat in a saute pan. When butter has melted, add shallots. Saute for a few minutes keeping a close eye on them. Add the white wine and continue to cook until the wine has evaporated. Wait for it to cool then add to the rest of the ingredients. Mix all the ingredients together.
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