big fan of ReadyMade Mag (i think that is pretty obvious), and i of course get their email newsletter. in this week's newsletter, there was a little ditty on compound butters aka flavoring butters with a number of seasonings/herbs/fruits/etc... to get rich, complex, fatty goodness slivers that will gourmet-up just about anything you put it on.
this weeks CSA basket was a perfect challenge to make butters with all of the herbs we had!
Each recipe follows the same procedure: 1 stick of butter softened, dice the crap out of your ingredients and mix very well into the butter (you can also use a food processor for everything), either keep in a glass jar, or for longer storage, roll into logs in plastic wrap and keep in the freezer. cut slices as you need them-the possibilities are endless.
VALENCIA ORANGE, SHALLOT AND PERUVIAN SALT
- 2T orange zest
- 2T minced shallot
- 1t salt
- 2T minced cilantro
- 1-2 small chilies
- 1t lime zest
- 1T blue cheese
- 2 cloves garlic minced (or more)
- 2T minced parsley
- 1-2T honey (like Backyard Bees local honey)
- 2 T orange zest OR raspberries OR smashed macadamia nuts (we are not getting them for a few more months i think, but a girl can think ahead)