Butter is such a summer food.
Oh, it’s not? Hmmm. Well, I hereby declare BUTTER THE OFFICIAL SUMMER FOOD.
Think about it, you can add almost anything to it, baste it over grilled meats or drizzle it over summer vegetables. I mean, I know it’s butter and all. But that’s just it. It’s BUTTER. I see your smiles.
The best way to make flavored (or compound) butter is to use a local butter. We’re enormously lucky in Kansas City to have Shatto Milk Company right at our doorsteps. It’s the real deal. Creamy, nothing artificial, and out-of-this-world TASTY. I’ve asked to rent some space next to this one badical haystack on the farm, but so far it’s a no-go.
So, compound butter – so simple. You basically start with room temperature butter and mix in whatever you fancy! I used a mini food processor today, but if you don’t have one, you can use a simple hand mixer.
After your mouth-watering suggestions last week, I decided on three variations this afternoon: sun-dried tomato butter, fresh herb butter, and roasted garlic and lemon butter.
BUTTER BUTTER BUTTER.
Once they’re combined with the flavorings, I like to dollop the butter on the end of a large piece of clear plastic wrap. Roll it up like a little log, twisting the ends. Stick them in the freezer until you’re ready to use. When you’re ready and willing to understand what heaven really is, unwrap, and slice off the desired amount.
Sun-dried tomato butter: 1 stick of butter, 1/2 cup sun-dried tomatoes, 1/4 cup fresh parsley leaves, pinch of salt and pepper – DONE.
Fresh Herb Butter: 1 stick of butter, 1 cup assortment of fresh herbs, (basil, parsley, chives, thyme, oregano, sage) pinch of salt and pepper – DONE.
Roasted Garlic and Lemon Butter: Take a head of garlic and whop off the end, Cover with foil and roast (on a baking sheet) for 35 minutes at 400 degrees. Let cool slightly. Pinch the cloves out of the skins and mix it with 1 stick of butter, zest of 1 lemon and the juice from half the lemon, pinch of salt and pepper – DONE.