Mmm, butter. If you hadn’t already noticed the tagline for Paprikás, I am quite inspired by butter. I can easily recall days of my childhood, which included making butter by shaking a jar full of cream vigorously until my little, skinny arms were screaming to give out, then being told to keep going until the butter was fully churned. By the way, making butter is a great way to occupy kids for an hour if you need a little peace and quiet. Did the kids have too much soda? Give them a jar of cream to shake out that energy!
For us adults, though, I present to you compound butter- whipped heavy cream that has been flavored with fresh herbs, extracts, etc. Plus, you get to use a mixer to speed the process up a bit.
Before you make a load of compound butter, a few notes:
-This is not like store bought butter. It’s not packed as densely and does not have the same shelf life.
-Homemade butter melts and burns up faster than store bought. You may need to use more than you’re used to.
-Compound butter has a shelf life of about a week in the refrigerator. Freeze any butter you’d like to keep for longer.
-I do not suggest using homemade butter for baking. Most recipes will be written with store bought butter in mind.
Heavy whipping cream- 1 quart
Salt- 1 tsp.
Fresh Garlic- 8 cloves, chopped
You will also need
Mixer with whip attachment
- Pour the cream and salt into a mixer. Start on a low speed and build the speed up until the mixer is going as fast as possible without splashing cream everywhere.
- Mix the cream for approximately 10 minutes, until it turns to butter. I highly suggest keeping watch over the cream for the last 5 minutes. First the cream will turn fluffy, then lumpy, then the liquid will separate and the butter will stay stuck to the whip. Look for a creamy texture and yellow color, as well as a buttery smell.
- Move the butter to a sifter and squeeze out all extra liquid. This liquid is better known as buttermilk. If you like, you can strain the buttermilk into an airtight container and keep for up to one week in the refrigerator.
- Place the drained butter onto a cutting board. Use the back of a spoon to spread out the butter. Place all the chopped garlic in the middle, and spoon the butter over itself until it is thoroughly combined.
- Lay out a sheet of wax paper. Use your hands to mold the garlic compound butter into a log shape on one side of the paper. Roll the butter up, fold the ends of the wax paper over, and store in the fridge or freezer.
Grilled French Bread with Pâté and Cucumber
French bread- 6 slices, diagonal cut
Garlic compound butter- 2 TB
Pâté- 6 TB
Cucumber- 6 slices
Basil- for garnish
- In a shallow pan, melt the garlic compound butter. Lay each slice of french bread down, and grill on high heat until lightly toasted. Flip each piece over and repeat.
- Remove the french bread from the pan and allow it the cool for a minute.
- Spread about 1 TB of pâté on each piece, then top each piece with a slice of cucumber and a basil leaf.
- Serve as an appetizer, or enjoy as a snack. Always include a glass of wine!
Other uses for compound butter:
Saute veggies or meats
Melt over steak
Spread on toast
Mix into mashed potatoes or buttered noodles
Spread on bread for grilled cheese