Chocolate Butter


Chocolate Butter

Chocolate butter is basically just a compound butter ― melted chocolate mixed into room temperature butter. In other words, it’s just butter with a hint of another flavor.

Spreading chocolate butter on your toast is not like eating Nutella. The chocolate flavor is subtle, the butter still the star. But, it’s just the little push we need to make our morning toast feel a little bit special. Everyone should make some and keep their fridge stocked with the good stuff at all times. Especially because it’s ridiculously easy to make.

Ingredients

  • 1 stick of salted butter, at room temperature
  • 1/2 cup of semi-sweet chocolate, chopped (get the good stuff) or in chips

Preparation

  1. Melt the chocolate in a double boiler or in the microwave until smooth. Let it cool to room temperature.
  2. In a mixing bowl, beat the butter for a minute, until it’s soft and smooth. Add the cooled, melted chocolate and mix until totally incorporated.
  3. Eat. On toast in place of regular butter. On pancakes. On French toast. On whatever you can think of.

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Strawberry Biscuits


Strawberry Biscuits
Ingredients

  • 1/2 cup (4 oz.) salted butter, frozen
  • 2 1/2 cups (10 oz.) self-rising flour
  • 1/4 cup granulated sugar
  • 1/4 teaspoon baking powder
  • 1 cup chilled heavy whipping cream
  • 1 cup chopped fresh strawberries
  • 2 tablespoons salted butter, melted
  • Basil-Honey Butter

Procedure

  1. Preheat oven to 475°F. Line a rimmed baking sheet with parchment paper. Grate the frozen butter using large holes of a box grater. Toss together grated butter, flour, sugar, and baking powder in a large bowl. Chill 10 minutes.
  2. Make a well in the center of the butter mixture. Add the heavy cream, and stir 10 times. Add the strawberries, and stir 5 times. (Dough will be loose and flaky.)
  3. Turn the dough out onto a lightly floured surface, and gently knead 3 to 4 times. Lightly sprinkle flour over top of dough. Using a lightly floured rolling pin, roll dough into a 3/4-inch-thick rectangle (about 9 x 5 inches). Starting at 1 short end, fold dough in half so short ends meet. Repeat rolling and folding procedure 4 more times.
  4. Roll the dough to 1-inch thickness. Cut dough with a floured 2 1/2-inch round cutter, and place on prepared baking sheet, rerolling dough scraps and flouring as needed.
  5. Bake in preheated oven until lightly browned, about 15 minutes. Brush warm biscuits with melted salted butter, and serve with Basil-Honey Butter.

Basil-Honey Butter

Ingredients

  • 1/2 cup (4 oz.) salted butter, softened
  • 2 tablespoons chopped fresh basil
  • 1 teaspoon lime zest
  • 1 teaspoon honey

Procedure

  1. Stir together softened butter, basil, lime zest, and honey.
  2. Serve with Strawberry Biscuits

Roasted Garlic Butter


Roasted Garlic Butter

Ingredients

  • 2 bulbs garlic
  • 1 tablespoon olive oil
  • 1/2 cup unsalted butter, softened
  • 1/4 teaspoon sea salt

Procedure

  1. Preheat the oven to 350°F.
  2. To roast the garlic, slice off the top portion of the garlic head to reveal the cloves. Lightly rub back and forth to remove the paper and peel any excess paper off. Pour a bit of olive oil over each bulb. Wrap the bulbs tightly in foil and place in the oven. Roast for 45 to 60 minutes, until the cloves are caramely and golden. Let cool slightly.
  3. Squeeze the cloves out into a bowl and add the salt. Mash the cloves and salt with a fork. Add in the butter and mash and stir together for a few minutes until the garlic is evenly distributed. Place the butter in a piece of plastic wrap.

Porcini Compound Butter


Porcini Compound Butter

Ingredients

  • 1/2 ounce dried porcini mushrooms, divided
  • 1/2 cup (1 stick) salted butter, at room temperature
  • 1 teaspoon kosher salt

Procedure

  1. Place about 10 whole porcini mushrooms in small bowl. Cover with enough boiling water just to top mushrooms. Cover and set aside 5-10 minutes or until mushrooms have reconstituted and are soft.
  2. Drain mushrooms (save mushroom water for soups or gravy), squeeze out excess water. Thinly slice mushrooms and set aside.
  3. Place remaining porcini mushrooms in clean coffee grinder and grind to fine powder to make 2 tablespoons.
  4. Place butter in food processor fitted with metal blade. Add 2 tablespoons porcini powder, half of sliced porcini mushrooms, and salt to butter. Blend until well mixed and butter is smooth.
    Using rubber spatula, scrape butter onto sheet of plastic wrap. Roll into log shape. Place reserved porcini slices on top of butter and wrap tightly. Twist ends of plastic closed. Refrigerate 30 minutes or until just firm enough to slice.

Chive and Herb Butter


Chive and Herb Butter

Ingredients

  • ½ cup (1 stick) salted butter, at room temperature
  • 3 chives, minced
  • 1 tablespoon fresh parsley, minced
  • 1 tablespoon fresh thyme leaves, minced
  • 2 lemons, halved, plus zest of 1 lemon and juice of ½ lemon
  • 4 boneless, skinless chicken breasts
  • 2 tablespoons extra virgin olive oil
  • Kosher salt and freshly ground black pepper

Procedure

  1. In small bowl, combine butter, herbs, lemon zest and lemon juice until well mixed.
  2. Lay out large piece of plastic wrap on clean counter. Spoon butter mixture onto bottom third of plastic wrap then roll into log.
  3. Refrigerate for hour or until firm.

Sweet & Spicy Mustard Compound Butters


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Ingredients

Spicy Mustard Compound Butter

  • 6 garlic cloves, peeled
  • 2 tablespoons olive oil
  • 6 slices bacon, fried and crumbled
  • 8 tablespoons unsalted butter, at room temperature
  • 2 teaspoons French’s Classic Yellow Spicy Mustard
  • 3 tablespoons fresh chopped tarragon
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper

Sweet Mustard Compound Butter

  • 1 tablespoon olive oil
  • 2 shallots, thinly sliced
  • 2 teaspoons brown sugar
  • 8 tablespoons unsalted butter, at room temperature
  • 2 teaspoons French’s Classic Yellow Sweet Mustard
  • 3 tablespoons crumble blue cheese
  • 2 tablespoons fresh chopped basil
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper

Procedure

Spicy Mustard Compoind Butter

  1. Preheat the oven to 350 degrees F. Place the peeled garlic cloves in a square of aluminum foil and wrap them up. Before sealing the foil, cover the cloves with the olive oil. Wrap the foil pack tightly. Roast for 45 to 60 minutes, or until the cloves are caramely.
  2. In a large bowl, combine the butter, garlic cloves, mustard, bacon, tarragon salt and pepper. Stir and mash until combined. At this point, you can leave the butter softened so it’s easy for spreading, or you can place it in a square of parchment paper and roll it up tightly, refrigerating it until firm.

Sweet Mustard Compound Butter

  1. To caramelized the shallots, heat a skillet over low heat and add the olive oil. Add the shallots with a pinch of salt and stir. Cook for 8 to 10 minutes, stirring often, until golden and caramely. Since shallots are thinner than onions, they can burn easily so watch closely! Stir in the brown sugar and cook for another 5 minutes.
  2. In a large bowl, combine the butter, shallots, mustard, blue cheese, basil, salt and pepper. Stir and mash until combined. At this point, you can leave the butter softened so it’s easy for spreading, or you can place it in a square of parchment paper and roll it up tightly, refrigerating it until firm.