I love butter. When I was a child, I used to eat sticks of it, until my mom replaced the butter in the fridge with margarine and then I ate spoonfuls of that. Considering all the odd and raw food I ate, the fact that I didn't come down with some awful food-borne bacteria as a kid is a miracle.
While plain butter was the love of my childhood, compound butter is definitely the love of my adulthood. I keep it in the fridge at all times now. My favorite is roasted garlic butter with herbs. Traditional, I know, but a classic for a reason.
Roasted Garlic Butter with HerbsIngredients
- 1 stick unsalted butter
- 1 clove of garlic
- 1 t kosher salt
- 1 T finely chopped herbs (I love rosemary and thyme but chives or dill would also be lovely)
- Olive oil
- Preheat oven to 350 degrees F.
- Set butter out to soften.
- Remove outer layer of garlic peel, leaving the skin of the individual cloves intact. Cut the top off the head of garlic.
- Place on a piece of foil, drizzle liberally with olive oil and fold the foil up around the garlic clove to create a pouch. Bake in oven for 35-40 minutes. Remove and let cool to room temperature.
- Smash garlic with a fork and mix until as smooth as you desire. Mix in softened butter, salt and herbs. Store in refrigerator.
Though I don't keep it in the fridge at all times, I've been known to make cinnamon butter for brunches. Again, very basic, but cinnamon butter can really kick things like waffles up a notch, and it's so easy, why not?
Cinnamon Sugar ButterIngredients
- 1 stick salted butter, room temperature
- 5 t cinnamon
- 2 T sugar
- Mix together butter, cinnamon, and sugar in a small dish until well incorporated. Cover with an air-tight lid and store in refrigerator when not using.