Thursday, December 20, 2012

How to make Compound butters / "Beurre composé"

With all theses party coming to us for Christmas  here is a very easy and super tasty little gifts to bring to any friends true the festive season 
Compound butters Beurre composé

So easy to do so wonderful to recive
To make compound butter, you need to soften the butter and whip additional elements like aromatic liquids, herbs and spices into it. Refrigerate the reformed butter until it becomes firm. You can also give different shapes to the butter before chilling and use it as garnish later. Savory compound butters include a variety of ingredients like dried mushrooms, smoked paprika, mustard, saffron...
Fresh paste made from cilantro, chilies, parsley, dill, garlic, anchovies, mango & ginger...
Infusion with Alcohol  Cognac, port wine, Riesling...
Chop ingredients.  black truffle, salt confit meyer lemon...

 Pour the butter on vegetables and meat and let it melt to give food a rich flavor. Spread the butter before making sandwiches. You can also serve it with grilled meat or fish. 

 Organic butter
 Chilies , lemon grass, basil, salt confit meyer lemon, garlic, cilantro, truffle

You could put it in a pasty pouch and pipe it into a butter plate
Great to Stir fry as well
Compound butter has a smaller shelf life so use it just a few days after making it. 
The maximum you can use it for a month, only if frozen. 

one I really like is a tea infused butter  here is a recipe Infusion green tea Unsalted butter. Make sure to use a bit more butter than the recipe for whatever you're baking suggests because the butter will stick to the tea leaves. About 1 1/2 teaspoons of strong, loose tea How to make it all happen:
  1. In a small saucepan, melt the butter into liquid
2. Add the tea leaves
3. Heat the mixture for 5 minutes on low heat
4. Remove the pan from the heat and let it stand for 5 minutes so that the butter is colored by the tea leaves                                                                                                                                             5. Pour the mixture through a sieve while pressing on the tea leaves. Throw the leaves away.
6. Let the mixture come to room temperature and then use it like regular butter in what you're baking

You could try it with a lapsang souchong smoke tea or with a rooibos 

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