Ever made compound butter? It’s a great way to use up fresh herbs either from your garden, a great sale at the supermarket, or as I did – with herbs from my CSA box.
Before I continue, I want to address a common misconception.
Butter is not bad for you.
Butter is not giving you heart disease like you’ve been taught.
I could go on, but I am just inviting trouble if I do. 😉
If you are a vegan and therefore fundamentally opposed to butter, just ignore me. 🙂
A quick bit on butter from http://www.weedemandreap.com
Oh, and a pretty great blog entry about butter and its benefits can be found HERE. I really recommend you take the time to read it.
Back to the recipes. 🙂
I’d love to say my compound butters turn out like these from Bon Appetit Magazine:
but they don’t.
Here is how I made a couple this week.
1.) Find an awesome sale on a good quality butter. (This step can be skipped if you are not as fortunate as I was this week. 😉 )
The best butter I can find locally is Organic Pastures. It is the best of three worlds: Organic and grassfed, AND RAW. Most importantly to me, I feel confident that they aren’t going to sneak random grains into their cows like Kerrygold did. 😦 I am not able to budget Organic Pastures for everything, however, so I will continue to buy the best grassfed butter I can, and that will probably mean Kerrygold will still be in my fridge. Organic Valley is another good option, as are many locally-sourced butters.
If all of this is overwhelming to you, and money is tight, just use store-bought butter! It is still so much healthier than margarine! Please, just please stop eating margarine.
2.) Gather your favorite herbs, and some inspiration. I was inspired by my desire to roast a chicken in herb butter and to top a grain free peach bread with a cinnamon and honey butter. 🙂 (Recipe coming soon!)
3.) Take about 20 minutes out of your day to make something amazing.
For the herb butter, soften one stick of butter. Add 1 tsp each of your favorite fresh herbs. I added one tsp rosemary, one tsp thyme, and 1 tsp marjoram. All organic, and all from my CSA box, fresh as can be.
Mix the herbs into the butter.
If using immediately, or rather soon, store in the fridge. If you want to save it for later, put it into a freezer-safe container, label it, and tuck it in the freezer for later use.
For my cinnamon butter, I again start with one stick of softened butter. Add 1 tsp cinnamon and 1 TBSP of raw, organic honey. Mix to combine, and stir in the fridge for 3-5 days. Freeze for later if desired.
The options are endless, guys. Try some other ideas (that also happen to be really CSA friendly:
To make a butter that would be really amazing over fresh pasta or roasted root veggies, use 1 stick butter, a couple TBSP of fresh basil, 1 tsp fresh oregano, and a tsp of minced garlic.
For garlic bread spread, try 1 tsp minced garlic, 2 TBSP raw parmesan cheese and 2 tsp chopped parsley.
For an awesome pancake butter, add a handful of fresh berries or 1 peeled and chopped peach, 1 tbsp raw, organic honey and mix well, until the fruit breaks up into the butter. Imagine it: French toast, sprinkled with cinnamon, topped with peach and honey infused butter? Yes please! (Goodness, I miss that.)
Get creative guys. Find a use for those extra chives…that dill that you said you were going to use in oven roasted fish and didn’t, chocolate bits, your favorite cheeses, nuts, olives, sundried tomatoes…the sky is the limit!
Remember: Butter makes everything better.