Compound Butters

Compound butters are very versatile and add a nice touch to a number of dishes. The sweeter butters are delicious when spread on toast or served with pancakes, while the more savory ones can enhance the flavor of a steak hot off the grill, or finish a soup before serving. Our list is only a suggestion – use your imagination and play around with your favorite flavors.

Orange-Maple

Makes ½ cup

8tablespoons unsalted GOOD quality butter, like Plugra or Kerrygold, room temperature

1½ tablespoon orange zest

2 tablespoons pure maple syrup

1.Put butter and zest into the work bowl fitted with the chopping blade. Process until full combined, about 30 seconds. Scrape bowl as necessary. With unit running, add the maple syrup through the feed tube and allow to process until fully combined, about 30 seconds.

2.Remove butter from bowl and place on a sheet of waxed paper. With the aid of the paper, form the butter into a log. Roll and wrap well in plastic. Butter can either be refrigerated or frozen.

Nutritional information per serving (1 teaspoon):

Calories 38 (87% from fat) • carb. 1g • pro. 0g • fat 4g • sat. fat 2g

• chol. 10mg • sod. 0mg • calc. 2mg • fiber 0g

Nut Butter

Makes ½ cup

½cup toasted nuts (cashews and walnuts are excellent choices)

8 tablespoons unsalted GOOD quality butter, like Plugra or Kerrygold, room temperature

pinch sea salt

pinch ground cinnamon (optional)

1.Put nuts into the work bowl fitted with the chopping blade. Pulse a few times to chop. Add butter, salt and cinnamon, if using. Process until fully combined, about 30 seconds. Scrape bowl as necessary.

2.Remove butter from bowl and place on a sheet of waxed paper. With the aid of the paper, form the butter into a log. Roll and wrap well in plastic. Butter can either be refrigerated or frozen.

Nutritional information per serving (1 teaspoon; based on cashew butter):

Calories 34 (99% from fat) • carb. 0g • pro. 0g • fat 4g • sat. fat 2g

• chol. 10mg • sod. 11mg • calc. 0mg • fiber 0g