So, butter. I admit it, I love good butter. I love it on toast, I love it on buttered noodles, I love it in potatoes and sweet potatoes and over roasted veggies. I love a little bit in my oatmeal or my cream of wheat or on a piece of fresh-out-of-the-oven cornbread or melted over waffles and pancakes. It’s even great over a grilled steak. I also just adore European butter over a piece of really good crusty bread with a little bit of salt sprinkled on top—heaven!
What can make butter even better? If you add to it in the form of compound butter.
Compound butters are simple to make, but the results are so delicious! And you can make them either sweet or savory.
The two recipes I have today are for a berry-cinnamon-honey compound butter and a roasted garlic compound butter.
So what, you’re probably (not) asking, does this have to do with the summer ’16 dessert series? Imagine this: berry-cinnamon-honey butter melting into every little nook and cranny of a pound cake or angel food cake that’s been grilled (for more on grilling cake you can check out my recipe for grilled peaches and angel food cake). There may possibly be ice cream and berries involved. There you have a fusion of warm, cool, sweet, and tart with a touch of salt that is absolutely heavenly.
And because it’s summer, I’m including the roasted garlic compound butter recipe because it really is perfect over grilled meats, grilled veggies, and melted over rice.
Whether it’s dinner or dessert, these two recipes are the perfect addition to dining al fresco this summer!
Quick Note: I use salted butter for my compound butters, including the sweet butters, because I love the flavor dimensions a small bit of salt creates without overpowering any other flavor. Salt can really bring out the best in other ingredients. If you don’t want salt or can’t eat the salt, however, buy unsalted butter.
- Berry, Honey, and Cinnamon Compound Butter Recipe:
- 8 Tbsp. butter, softened
- ¼ cup fresh or frozen berries (thawed, if frozen)
- 1 to 2 tsps. honey
- 1 tsp. cinnamon
- ½ tsp. vanilla
- For the Roasted Garlic Compound Butter:
- 8 Tbsp. butter, softened
- 4 to 6 cloves of roasted garlic (to your taste preference), mashed
- 1/16 tsp. delicate finishing salt, like Himalayan pink salt, Maldon’s, or grey salt
- Combine all ingredients for your particular butter in a bowl or the bowl of a stand mixer.
- If mixing by hand, use a spatula to stir and mix all ingredients together until thoroughly combined. If using a stand mixer, use the paddle attachment at medium-high speed for a two until everything is well combined.
- At this point, you can taste the butter to see if it needs additional ingredients or seasoning.
- Scrape the butter onto the far end of a piece of wax paper and start rolling the wax paper tightly, shaping the butter into a roll as you go and pressing the ends in.
- Twist the ends of the wax paper tightly, giving the butter one last shaping, and place into the fridge for at least two hours.
- Slice into the butter and serve over whatever you wish!
Compound butters can be stored in the fridge for two weeks.
So there you have two recipes for compound butters, but you don’t have to stop here! There are so many different combinations you can try, such as dried or fresh herbs, roasted garlic with fresh or dried herbs, cinnamon and honey, maple butter, cilantro lime, pumpkin spice—it’s up to your imagination!
‘Till next time!