Olive And Thyme Compound Butter Food

COMPOUND BUTTER

Steps:

• Chop the butter into uniform chunks using the dough scraper.
• Place the oil into the food processor and add the chives. Process until the chives are finely chopped. Add the remaining herbs and blend until the herbs have colored the oil. Using the whisk attachment, whip the butter in the mixer?s work bowl at medium speed until it softens and lightens in color, about 5 to 7 minutes.
• Add the herb oil to the butter and beat for another 2 minutes until oil is fully incorporated. Remove butter from bowl and spoon onto parchment paper or plastic wrap. Roll into a log, using the edge of a baking sheet to form a tight log. Chill for 2 hours before serving.

HONEY-THYME BUTTER

Steps:

• In a small bowl, beat the butter until light and fluffy. Add the honey and thyme; beat just until blended. Store in refrigerator.

ROASTED GARLIC THYME BUTTER

Steps:

• Put the garlic cloves in a saucepan with just enough olive oil to cover them. Place over low heat and simmer until the cloves are soft and golden, 30-40 minutes. With a slotted spoon, scoop the garlic into a bowl, then mash to a puree. Immediately strain the oil through a coffee filter and reserve.
• Process the butter in a food processor until smooth and creamy. Add 1/4-cup of the garlic puree (save any extra for spreading on bread), 1-1/2 Tbs. of the reserved garlic oil, the thyme, and a pinch of salt. Process until well blended. Taste and add more salt if needed. Refrigerate until firm enough to shape into a log.
• Put an 18-inch sheet of aluminum foil on your work surface. Spoon the butter down the center of the foil into a log about 1-1/2 inches in diameter. Enclose in foil and twist the ends to make a sealed log, like a Tootsie Roll. Refrigerate for up to 1 week, or freeze for up to 6 months.

SAVORY THYME COMPOUND BUTTER

Steps:

• Place the butter in a food processor with the shallots, garlic, thyme leaves, anchovies, lemon zest and lemon juice. Puree until smooth.
• With the motor running, drizzle the olive oil into the butter. Transfer the butter to a bowl and fold in the parsley and paprika and season with salt and pepper.
• Roll up the butter in parchment paper to form a log and refrigerate until firm, about 2 hours, for easy slicing and portioning. The butter can also be frozen for up to 4 weeks.

KALAMATA OLIVE AND GARLIC BUTTER

Steps:

• In a medium-size bowl, whip 1/2 cup unsalted butter (room temperature) until fluffy.
• Combine the softened butter and other ingredients together until they are completely blended.
• For the flavor to better penetrate the butter, allow it to stand at cool room temperature for a few hours before refrigerating.
• Compound butters may be stored in freezer, tightly wrapped. Use a sharp knife dipped in hot water for cutting the frozen butter.

BASIL, THYME COMPOUND BUTTER

Steps:

• Place oil, basil, thyme in food processor and give a few quick pulses to blend well without completely pureeing the herbs.
• Cut butter into small chunks.
• Place butter in bowl and add basil, thyme and sour cream.
• Using a fork mix herbs and sour cream into butter.
• Spread butter onto wax paper in a thick line.
• Fold wax paper over butter and roll into a tube.
• chill for at least two hours before serving.

COMPOUND BUTTER

Steps:

• In a medium bowl, stir together all ingredients with a flexible spatula until well combined. Place butter mixture on the center of a sheet of parchment paper, then loosely fold paper in half toward you and roll back and forth to form butter into a log. Then, while pulling parchment taut, push with a straightedge, such as the rim of a baking sheet, to mold into a neat cylinder, pressing hard to remove any air pockets. Wrap parchment around butter, then twist ends to seal and tie with twine. Refrigerate until firm, about an hour. (Alternatively, transfer butter to ramekins for individual servings.)
• Substitute 2 tablespoons chopped rosemary and 1/4 cup chopped oil-cured olives for the herbs and salt.
• Substitute 2 tablespoons coarsely chopped dill and finely grated zest from 1 lemon for the herbs.
• Substitute 2 teaspoons finely grated orange zest and 1 tablespoon finely chopped oregano for the thyme and parsley.
• Reduce butter to 4 tablespoons (1/2 stick) and mix with 2 tablespoons each coarsely chopped fresh flat-leaf parsley and salt-packed capers (rinsed well and drained), 1 tablespoon finely grated lemon zest, and 1 minced garlic clove (about 1 teaspoon).
• Practically any herb can be blended with butter; here are some common ones to use, along with other flavorful additions: grated lemon zest, dill, rosemary, olives, capers, garlic, flat-leaf parsley, and oregano.