Cocktail Hour Compound Butter Flight (4-Ways) | Food My Muse
Cocktail Hour Compound Butter Flight (4-Ways)
45 mins prepServes 8
A four-way compound butter flight featuring garlic crunch and tomato butter, dirty martini butter, brown butter with honey, and goat cheese fig butter variations. This recipe yields one complete flight of 8 cubes (2 cubes per flavor). To prepare a full 8-cube mold of a single flavor, multiply that specific flavor's ingredient measurements by four.
Garlic Crunch and Tomato Butter
1 Add the garlic slices to a cold skillet and cover with olive oil. Place over medium heat and cook until lightly golden, stirring often to prevent burning. Transfer to a cutting board, finely chop and set aside.
14 Remove the oil, and sauté the sun-dried tomatoes and tomato paste over medium heat for 3 minutes. Let cool completely.
15 In a bowl, combine the softened butter, chopped garlic, tomato mixture, and salt. Mix until fully incorporated.
23 Fill two molds with the butter. Scrape the top edges clean and chill in the refrigerator for 12 hours before unmolding.
Dirty Martini Butter
3 Stuff the olives with a small amount of blue cheese and slice thinly lengthwise.
16 In a bowl, combine the softened butter, blue cheese, scallions, 1 1/2 tbsp chives, vodka, olive brine, lemon zest, and salt. Mix until smooth.
22 Brush a thin layer of butter inside two of the molds. Add a sprinkle of chives, about 3 slices of the stuffed olives and ⅓ of the butter. Repeat until 2 more times, making sure your last layer is the butter. Scrape the top edges clean and chill in the refrigerator for 12 hours before unmolding.
Honey Browned Butter
5 Add the butter to a saucepan over medium heat and cook until golden with a nutty aroma, stirring frequently.
17 Remove from heat and pour into a bowl. Place that bowl into an ice bath and whisk until the butter thickens. Mix in the honey and flaky salt to taste.
18 Brush a thin layer of butter inside two of the molds. Place a piece of honeycomb into each mold and pipe the brown butter and honey butter around it, filling completely. Scrape the top edges clean and chill in the refrigerator for 12 hours before unmolding.
Goat Cheese and Fig Butter
7 Mix salt to taste into the butter. Brush the sides of two cube molds lightly with butter and press edible flowers along the sides.
20 Fill each halfway with butter. Using a spoon, push the butter up along the sides to create a small well in the center. Freeze for 10 minutes to set.
21 Once set, pipe in dollops of goat cheese and fig jam into the well. Finish by topping with the rest of the butter. Scrape the top edges clean and chill in the refrigerator for 12 hours before unmolding.
