Saturday, November 23, 2013

Three Easy Compound Butters for Thanksgiving


I am going to make this quick because it's Thanksgiving week and things are crazy busy.  An easy way to dress up your Thanksgiving table and let people know they are special and stuff, is to make compound butters.  And I've got three options for you today.



One of these butters, the cranberry-orange butter, has been a tradition in my family a long time.  It's tangy and sweet and yummy. (And yes, it was already on my blog before, right here.)  The other two are my own creation.  I am absolutely in love with all of them because they play such different rolls in my life.



The caramelized onion and gruyere is TO. DIE. FOR. on warm, crusty bread because the cheese melts slightly.  DO YOU HEAR WHAT I AM SAYING?!  THERE IS CHEESE *IN* THE BUTTER!


The honey butter gets a subtle spicy kick from coarse black pepper.  It is fantastic with buttermilk biscuits as well as traditional rolls.  Plus it's pretty.  Like a little speckled log.

The really great thing is that you can make these well ahead of time and stick them in the fridge. (Like maybe a week!)  Pull them out and let them come to room temperature before you serve them.  Shape them into logs or put them in a bowl.  Whatever stuffs your turkey.  But just make them.

HAPPY THANKSGIVING!



Black Pepper and Honey Butter


4 sticks butter, softened to room temperature
1/4 cup honey
1 teaspoon coarsely ground black pepper

Whip butter on high speed until smooth and fluffy.  Beat the honey and black pepper.  Shape into 2 logs of equal size using parchment paper.  Refrigerate until needed.  Let come to room temperature before serving.

Caramelized Onion and Gruyere Butter 


4 sticks butter, softened to room temperature, divided
1 medium onion, finely chopped
1 teaspoon Worcestershire sauce
1 cup finely shredded Gruyere cheese
1/2 teaspoon dried thyme or 1 teaspoon chopped fresh thyme
1 teaspoon freshly ground black pepper

Place 2 tablespoons butter in a medium skillet over medium heat until melted.  Add onions and cook until caramelized, about 12-15 minutes, stirring occasionally.  Stir in Worcestershire sauce.  Remove from skillet and cool completely.  

Whip remaining butter on high speed until smooth and fluffy.  Beat in the onions, gruyere cheese, thyme, and black pepper.  Shape into 2 logs of equal size using parchment paper.  Refrigerate until needed.  Let come to room temperature before serving.

Cranberry-Orange Butter


4 sticks butter, softened to room temperature
2/3 cup whole cranberry sauce
1/4 cup orange marmalade

Whip butter until fluffy with electric mixer or hand mixer.  Beat in cranberry sauce and orange marmalade. Shape into 2 logs of equal size using parchment paper.  Refrigerate until needed.  Let come to room temperature before serving.


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