New This Month

Compound Butters

To get your meal off to a great start, perk up pats of butter with zesty herbs and spices. Jeffrey Selden, of Marcia Selden Catering & Event Planning in Stamford, Connecticut, whipped up four delicious combinations. At your reception, set each table with assorted compounds in passable dishes; between bites, total strangers can become friends while trading their tasting notes on each variety.

Photography: Christina Holmes

Source: Martha Stewart Weddings, Spring 2013

Ingredients

For the Asian Nori, Sesame, Ginger butter

  • 1 lb. salted butter, softened
  • 3 tablespoons white sesame seeds
  • 3 tablespoons black sesame seeds
  • 2 dried nori sheets, julienned
  • 2 tablespoons ginger, grated

For the Turmeric and Mustard Seed butter

  • 1 lb. salted butter, softened
  • 4 tablespoons dried ground turmeric
  • 2 tablespoons of dried mustard seeds

For the Lemon Basil Pesto butter

  • 1 lb. salted butter, softened
  • 4 oz. pre-made pesto
  • Zest of one lemon

For the Smoked Chipotle and Lime butter

  • 1 lb. salted butter, softened
  • 6 tablespoons dried ground smoked chipotle powder

Directions

  1. Cream together by hand or in a Kitchen Aid (if making the lemon basil butter, fold in lemon zest after you have creamed the butter and basil). Salt and pepper to taste.

  2. Place butter the edge of a long sheet of parchment paper and roll into the shape of a 2-inch round log approximately 12-inches long, twisting the ends and wrapping in foil. Freeze till firm and then place in the refrigerator. Slice into "coins" as needed.

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