Orange Basil Compound Butta
|October 30, 2011||Posted by Ashley Marie under Food, Jams & Butters|
What a great thing a compound butter is. A juicy mid-rare piece of beef brought to your table with a hunk of blue cheese butter melting overtop. A simple pasta dish of tagliatelle tossed with a hefty amount of truffle butter. It’s simply butter that has been infused with only a few ingredients and, in the words of Emeril, kick your dish up a notch. Or two.
And damn it, buying these types of butters in the store are either hard to find or are astonishingly expensive. Why not just make some at home? You can literally make a compound butter using anything–herbs, liquor, dried fruit, spices–and use it on top of everything that you’d put butter on or in, like a nicely seared piece of chicken, a heap of brown rice or quinoa, some sauteed root vegetables, a bagel or a fresh-out-of-the-oven muffin (try some cranberry-orange butter on that!).
No, butter isn’t good for you. But neither is having fun.
Makes 1 pound of butter
1 lb. unsalted butter
1 ea. orange, zested
1 ea. lemon, zested
2 tbsp. fresh basil, chopped
1 tbsp. fresh chives, chopped
Salt and pepper, to taste
1 large sheet of parchment paper
1 baking sheet, any size
1. Let the butter sit out at room temperature until soft. While the butter is softening, zest two tablespoons of orange peel and one tablespoon of lemon peel, and chop herbs.
2. Whir butter in a food processor until it is creamy. Add the zests and herbs. Add a pinch of salt and a couple of cracks of fresh black pepper, and pulse to blend.
3. Lay a large square of parchment paper on a clean surface. Using a nonstick rubber spatula, scoop out the butter along one edge of the parchment in the shape of a log. Be sure to leave about two inches at each end so that the butter does not seep out.
4. Roll the parchment over the butter to form a log. Use the edge of a baking sheet to form a tight log and then continue to roll up. You can use a small piece of tape to secure the parchment.
5. Freeze the butter for up to as long as the expiration date on the box suggests. When using, slice off a pat, unwrap and serve.