Compound Butters Are Beautiful, Easy and Freezable
I’ll be talking about compound butters this morning on my Rise & Shine Oklahoma segment. If you’d like the printable recipe, please scroll to the bottom of the post where you’ll see the printable! Want to watch the live video? Just visit the Rise & Shine tab of my blog or press the play button below! P.S I had no idea Lance was beating that bowl the way he did.
With the wonderful invention of the food processor, these flavored butters became a whiz to make, with their varieties only limited by ones imagination.
Compound butter simply means butter that’s had one or several ingredients added to it. You know, compound (as in more than one), kind of like compound fractures, only less painful.
Compound butters can be sweet or savory.
And compound butters are scrumptious.
I saw the fabulous Chef Kurt Fleshfresser make this butter this weekend at Merchant Cuisine Festival, and I knew I was going to share it with you. Watch how easy this is.
Take one pound of butter (you can make whatever amount you want though) and toss it into your food processor. Having it at room temperature really helps the processor work, so I recommend that. Add in a handful of fresh sage leaves (about one and one-half cups).
Also add in a clove or two of garlic, depending on how much you like garlic. I’m adding two.
Toss in a sliced red chile. This is a jalepeno chile that I let ripen to red from my garden.
Sprinkle in a little salt and pepper.
And whiz that baby up.
Scrape it out of the bowl of the processor. I’m reserving about one-half a cup to make something scrumptious.
Now, go ahead and scrape the remaining butter onto a long piece of wax paper. You’re trying to kind of form a log here, so spoon it down the center longways.
Now you can roll up the paper around it, forming a log of butter.
Twist the ends up tightly.
And place it in a gallon freezer sack for extra freezer protection. Write on the freezer baggie with a sharpie to help you remember what it is!
Pop it into your freezer where it will keep for a month or two. When you want to use some, just take it out of the freezer and hack off however much you want and place the rest right back into the freezer.
What to use this for?
I roasted some butternut squash – don’t know how? You can find out how by clicking here. Just omit the part about the maple syrup.
Then toss both the butter and squash cubes together for a quick flash-fry in a saute pan, just until the butter melts all over the squash.
But let me tell you what Chef Kurt did. Grab ya a spaghetti squash and cut it in half longways, scraping out the seeds and pulp. Then drizzle olive oil, salt and pepper over the flesh side and placed it cut side down onto a baking sheet. Bake 30-40 minutes at 375º or until it’s fork tender.
Then remove it and scrape all the spaghetti-like strands out with a large spoon into a saucepan. Add in your Sage Compound Butter. Stir fry this all around, until the butter has all melted and gotten super yummy with the squash.
And that my friends is a lovely, lovely thing.
Other variations of compound butter could be –this one. Lime zest and cilantro to top roasted corn.
Or how about butter mixed with pungent blue cheese, a little garlic and chives to spoon onto a freshly grilled steak masterpiece? Basil, oregano and parsley with a couple cloves of garlic would be great to top off some fresh baked bread or even stirred into some leftover spaghetti pasta or gnocchi.
The possibilities are endless and thought provoking. Can you come up with one? I’d love to hear your ideas!
Or just use mine…either way, enjoy a compound butter this week and impress your family.
or just yourself.
Katie’s Printable Recipe (adapted from Kurt Fleischfresser) – Sage Compound Buttered Spaghetti Squash