Following my previous post of savory compound butters, these are a couple of sweet example I made. Just 3 sweet compound butters, but I am sure you can find way more varieties. Think about desserts, think about pancake, cinnamon rolls, crepes, muffins, scones, pies, cakes, pudding; I don’t think I have to go on.
Same recipe as the savory compound butters: for each variety I used 4 ounce of soft, unsalted cultured butter and I added ingredients to create each butter.
Brown Sugar Pecan Butter: 1 tablespoon of brown sugar, 1 ounce ground pecans, 1/2 tablespoon cinnamon, pinch of salt.
Chocolate Raisin Butter: 3 ounces coarsely chopped dark chocolate, 1 ounce coarsely chopped raisins, 1/2 tablespoon coffee extract
Maple Cinnamon Butter: 2 tablespoons cinnamon, 1/2 tablespoon Maple Syrup, 3 tablespoons turbinado sugar.
Your first reaction will most likely be to use sweet butters in desserts or other sweet recipes, but you can also use them in savory dishes.
Think about a rice dish, like a pilaf with Brown Sugar Pecan butter or a braised beef or a Moroccan stew with Maple Cinnamon Butter. How about ribs or chili with Chocolate Raisin Butter.
Or just plain simple on toast for breakfast or on a cracker with a good glass of wine.
Compound butters are a valuable part of your freezer pantry.
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