RECIPES: Compound Butters Without Fear

For our Fall 2015 issue, outeastfoodie and writer of our What’s in Season column, Laura Luciano, decided that fall is a good time to take the herbs that are surely taking over your garden and make them into something fat and flavorful.

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No more dry rubs or herbal teas. No, she was going to smush them into fresh butter and use them to garnish sweet and savory dishes just like the pros at Nick & Toni’s. Check out the story here, and the recipes below.

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Sage Butter
By Chef Bryan Futerman

1 stick of butter (softened at room temp)
1 shallot clove, minced
2 tablespoons chopped sage
½ teaspoon salt
Freshly ground pepper
Salt and pepper to taste

After prepping your ingredients combine everything in a mixing bowl and mix with a spoon or spatula till all the ingredients are incorporated. Once thoroughly combined and seasoned to your taste, you are ready to roll. Using plastic wrap or parchment, shape and roll your butter into little logs. Freeze the logs, and when you need them, you will be able to slice neat pieces to use for anything.

Ingredient sources:
Butter—Wüthrich European-style 83 percent from Wisconsin
Shallots—Balsam Farms, Amagansett
Garlic—Quail Hill Farm, Amagansett
Sage—from your garden

Coffee Cake
By Pastry Chef Rachel Cronemeyer

For the batter:
4 eggs
8 ounces sour cream
1 tablespoon vanilla
…………
Dry ingredients:
11.25 ounces all-purpose flour
8.75 ounces sugar
1 tablespoon baking powder
¾ teaspoon baking soda
¾ teaspoon salt
…………
6 ounces butter, softened
4 ounces sour cream

Whisk together eggs, 8 ounces sour cream and vanilla.
In a separate bowl mix together dry ingredients.
Add the butter and 4 ounces sour cream to the dry ingredients and mix on medium speed until it comes together.
Add the egg mixture in 3 parts, scraping down the bowl often. Mix on medium-high speed until light and fluffy (about 1 minute).

For the filling and streusel:
3.75 ounces all-purpose flour
5.25 ounces sugar
1.75 ounces dark brown sugar
2 tablespoons cinnamon
…………
1.75 ounces dark brown sugar
…………
1 ounce butter, cubed and chilled
1 cup almonds, chopped (or nut of your choice)
2 cups blackberries or fruit of your choice (optional)

Place the flour, sugar, brown sugar and cinnamon in a food processor and pulse to combine.
Take 1 cup of the mixture and put it in a bowl with the other remaining 1.75 ounces brown sugar—set this aside for the filling.
With the rest of the mixture still in the food processor, add the butter and almonds and pulse to combine—set aside for the streusel topping.

To assemble:
Spray a cookie tray and place parchment on the bottom.
Spread ½ of the batter in the pan. Spread the filling and the fruit (if desired) on top of the batter.
Spread the remaining batter over the filling/fruit. Top with streusel topping.
Bake at 350° until springy to the touch and a toothpick inserted comes out clean.

Verbena Butter
By Pastry Chef Rachel Cronemeyer

6 ounces butter, softened (1.5 sticks of butter)
2 tablespoons honey
2½ teaspoons finely chopped verbena (can also grind in a spice grinder)
Pinch of salt (if using unsalted butter)

Mix all ingredients together either by hand or using a mixer

Ingredient sources:
Butter—Wüthrich European style 83 percent from Wisconsin
Honey—Nick and Toni’s Garden, East Hampton
Verbena—Nick and Toni’s Garden, East Hampton
Flour—Amber Waves Farm, Amagansett
Blackberries—Oysterponds Farm, Orient

compound butter_laura luciano

photo by Laura Luciano

Wölffer Estate Cabernet Franc, Shallots and Parsley Compound Butter
By Laura Luciano

2 shallot cloves, minced
1 cup Wölffer Estate Cabernet Franc (or red wine of your choice)
1 pint heavy whipping cream
½ teaspoon salt
2 tablespoons finely chopped parsley
1 tablespoon white pepper

In a small saucepan, place the shallots and red wine and cook until liquids have almost evaporated and the shallots are wine stained. Set aside to cool.

In a stand mixer place the cream and a pinch of salt. With a whisk attachment blend until the butterfat separates from the milk, approximately 5 minutes.

Take the butter and squeeze out the buttermilk through a fine sieve or cheesecloth. Then take the butter and wash it in a cup of ice-cold water. Repeat until water is clear.

Place butter in a bowl or back in a clean stand mixer with a paddle and blend the shallots, parsley, white pepper. Once incorporated, use plastic wrap or parchment to roll the butter into a log. Freeze for when you are ready to use them. You will be able to slice into round disks to use on anything.
For our Fall 2015 issue, outeastfoodie and writer of our What’s in Season column, Laura Luciano, decided that fall is a good time to take the herbs that are surely taking over your garden and make them into something fat and flavorful.

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Eileen M. Duffy

Eileen M. Duffy DWS holds a diploma in wines and spirits from the Wine & Spirit Education Trust. Her book on Long Island wine Behind the Bottle came out in 2015. Visit her website, eileenmduffy.com, to find out what else she's working on.