Sweet and savory compound butters. They are great addition to have on hand to enhance flavors to your morning biscuits, toast, pancakes, waffles and then move into steak, slather all over a whole chicken, baked or roasted potatoes and veggies later in the day.
1/4cupmixed berries, I used blackberries and raspberries
2tbspSimple Truth Organic honey
Instructions
GARLIC, DILL AND HORSERADISH COMPOUND BUTTER
Finely chop dill. Add dill, horseradish and grated garlic into bowl with softened butter. Mix well to combine.
Transfer the butter mixture onto a sheet of plastic wrap. Then roll up to form a log. Wrap another layer of plastic wrap to ensure nothing comes out. Twist both ends tight and refrigerate for at least one hour. The butter is ready to serve when cold and solid.
BERRY COMPOUND BUTTER
In a bowl smash berries with softened butter and honey. Mix well until combined. Omit most of the liquid that comes out of the berries.
Transfer the butter mixture onto a sheet of plastic wrap. Then roll up to form a log. Wrap another layer of plastic wrap to ensure nothing comes out. Twist both ends tight and refrigerate for at least one hour. The butter is ready to serve when cold and solid.
Notes
Refrigerate for up to 10 days. Freeze for up to 2 months. Remove from fridge about 15 minutes before serving to soften slightly.