Compound Butters – KC Wine Co

KC Wine Co Aug 2015 [11151]Compound butters are fun and easy to make, they freeze well, and it’s a good way to use up fresh herbs from your herb garden.  Plus they are easy to incorporate into nearly any dish – steaks, grilled corn, vegetables, popcorn, bread…..anything, really! These particular recipes use wine from the KC Wine Co (or your favorite local winery) and would give an elegant flair to any party, gift basket, or special evening. So next time butter is on sale, stock up. You’ll be needing it!
wine and butter
Gorgonzola Herb Butter
1 cup unsalted butter, softened
4 oz. gorgonzola crumbles
2 Tbs. KC Wine Co. Norton red wine
2 Tbs. chopped fresh rosemary
1 Tbs. chopped fresh sage
2 Tbs. chopped fresh thyme
1 Tbs. chopped fresh oregano
pinch of red pepper flakes
pinch of kosher salt
Add herbs into the bowl of a food processor, along with red pepper flakes and salt; pulse until herbs are chopped.
Place butter and gorgonzola crumbles into a large mixing bowl; add chopped herb mixture and use a spatula to fold all ingredients together well.
Place butter mixture onto a large waxed paper sheet, using the waxed paper to help roll the mixture into a long, cylindrical shape.  Wrap butter in the wax paper, twisting the ends to seal.  Refrigerate butter until firm.
To use butter, remove from refrigeration and unwrap to cut off a slice as needed.  Wrap and refrigerate roll until ready to use again.  Or, cut entire roll into slices and wrap individually, placing wrapped slices into a freezer bag to use as needed.
 Wine
Curried Mint and Cilantro Butter
1 cup unsalted butter, softened
1 Tbs. curry powder
1 Tbs. KC Wine Co. Seyval white wine
1/3 cup fresh mint leaves
1/3 cup fresh cilantro leaves
kosher salt and freshly ground black pepper, to taste
Place all ingredients into bowl of a food processor and pulse to combine, stopping from time to time to scrape bowl down with spatula, until well blended.
Place butter mixture onto a large waxed paper sheet, using the waxed paper to help roll the mixture into a long, cylindrical shape.  Wrap butter in the wax paper, twisting the ends to seal.  Refrigerate butter until firm.
To use butter, remove from refrigeration and unwrap to cut off a slice as needed.  Wrap and refrigerate roll until ready to use again.  Or, cut entire roll into slices and wrap individually, placing wrapped slices into a freezer bag to use as needed.
Butter
French Quarter Butter
1 cup unsalted butter, softened
2 Tbs. KC Wine Co. Seyval white wine
1 Tbs. lemon juice
zest of 1 lemon
2 cloves garlic
1 shallot
1/3 cup Italian parsley
½  sweet red bell pepper, roughly chopped
1-2 tsp. hot sauce
kosher salt and freshly ground black pepper, to taste
Place all ingredients into bowl of a food processor and pulse to combine, stopping from time to time to scrape bowl down with spatula, until well blended.
Place butter mixture onto a large waxed paper sheet, using the waxed paper to help roll the mixture into a long, cylindrical shape.  Wrap butter in the wax paper, twisting the ends to seal.  Refrigerate butter until firm.
To use butter, remove from refrigeration and unwrap to cut off a slice as needed.  Wrap and refrigerate roll until ready to use again.  Or, cut entire roll into slices and wrap individually, placing wrapped slices into a freezer bag to use as needed.
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Now You’re Cookin’,
Chef Alli

 
**This recipe was featured on Chef Alli’s Farm Fresh Kitchen with From the Land of Kansas, as part of WIBW 13 News This Morning, August 2015. To order your favorite From the Land of Kansas products and ingredients, visit our new ecommerce sight. 
 

Disclosure of Material Connection: This is a “sponsored post.” The company who sponsored it compensated me via a cash payment, gift, or something else of value to write it. It may also contain “affiliate links”. This means if you click on the link and purchase the item, I will receive an affiliate commission. Regardless, I only recommend products or services I use personally and believe will add value to my readers. I am disclosing this in accordance with the Federal Trade Commission’s 16 CFR, Part 255: “Guides Concerning the Use of Endorsements and Testimonials in Advertising.”

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Chef Alli

Chef Alli is a home-grown Kansas girl on a mission to strengthen families through enabling kitchen confidence, educating the family cook, and encouraging better food relationships. She believes with her whole heart that time spent with our loved ones and our overall quality of life is greatly enhanced by nutritious food made at home with simple, wholesome ingredients. She loves being able to connect and share this passion with others through her website, her social media presence, and her coveted speaking engagements.

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