{Savory & Sweet}: Herb-Truffle + Honey-Cinnamon Compound Butters

If you know me, then you know how I feel about a good compound butter.  Over the weekend, I decided to whip up two varieties--one sweet and one savory--to add extra flair and flavor to my holiday tables.  And what resulted were insanely good butters that will have you feigning long after the holidays have come and gone.

On the savory side, I took to my pantry for truffle salt (because it's the holidays, you know), and garlic, then I rounded up some fresh Italian herbs to create a decadent Herb-Truffle Butter.  This delicacy will take your turkey, chicken, roasted veggies, popcorn, and more, over the top with bold, savory goodness.

On the sweet side of things, I went for the warmth of cinnamon, coupled with the floral sweetness of honey, for a Honey-Cinnamon Butter that will make you forget what you did with your pancakes, waffles, french toast, muffins, baked sweet potatoes, and then some, before it came along. 

Easy to make and wonderful for sharing, these compound butters are the perfect special touches to your holiday fare.

Happy Eating!

Herb-Truffle Butter
Ingredients:
1 stick (4 oz.) unsalted butter, room temperature
1 garlic clove, minced
1/2 teaspoon truffle salt
1/4 teaspoon freshly ground pepper
Medley of fresh basil, rosemary and thyme, chopped  

Method:
In a small bowl, combine butter, herbs, salt, garlic and pepper.  Place on parchment paper and roll up into a log.  Refrigerate, or freeze, to firm.  Serve and enjoy!

Honey-Cinnamon Butter  
Ingredients:
1 stick (4 oz.) unsalted butter, room temperature
3 tablespoons honey
1/2 teaspoon ground cinnamon 
1/4 teaspoon salt
Splash of vanilla extract

Method:
In a small bowl, combine butter, honey, vanilla, cinnamon, and salt.  Place on parchment and roll up into a log.  Refrigerate, or freeze, to firm.  Serve and enjoy!

(Cook's Note: Butters can be stored in freezer and refrigerator.)   

Rustic Strawberry Jam Crostini

It felt really good to be back in the kitchen this past weekend.  On Sunday, I decided to spoil myself a bit and whip up a brunch bite to go along with my "in-house" cappuccinos that I've essentially become addicted to lately.  A mound of fresh strawberries-- turned rustic strawberry jam--and an exquisitely scrumptious honey compound butter made for one of the best crostini I've tasted.  And I do adore my crostini.

To describe how it came together, I'd borrow from that hit of yesteryear and say (or sing) that it was easy like Sunday morning.  Corny perhaps, but totally apropos. 

With an emphasis on rustic (rather than a classic gelatin base), the jam came together in about half an hour, and the honey-butter called for little more than a spoon twirl or two.  Not long after, warm, buttery toasted baguette slices, that could easily have stood on their very own as perfection, were toppled with the sweet, yet slightly complex and savory jam (I tossed in a teaspoon of fresh thyme), to form bite after bite of homemade satisfaction. When I finally finished savoring my delicacies, I got an even bigger rush from the fact that I had leftovers--and I could would do it all over again soon.

Still makes me want to sing.  Make it for yourself and we'll start a band.

Happy Eating!

Rustic Strawberry Jam Crostini

Herb and Garlic Roasted Chicken with Root Vegetables

Herb-Garlic Roasted Chicken with Root Vegetables

When it comes to selecting a dish for all things delicious, hearty, comforting and crowd-pleasing, roasted chicken tops the list.  I count it as one of my favorite go-to bites when I’m looking for an unforgettable dish that comes together with ease--and often when I’m hosting dinner guests.

On a recent occasion, I decided to infuse some extra “love” into my recipe by flavoring the chicken with my Herb-Garlic butter.  Starting with my classic preparation of seasoning the cavity and stuffing it with herbs, citrus and aromatics, I then rubbed my compound butter on the skin (and tucked a little away underneath the skin to help the breast meat remain extra moist) before roasting the chicken over a bed of hearty root vegetables.  

And you can probably guess the results.  Within an hour and a half, a beautifully golden, crispy and succulent chicken, with tender root vegetables, emerged from the oven ready to be devoured. 

The next time you’re ready to wow your guests—and your palate—this easy and delicious recipe should top your list as the ultimate crowd pleaser.  

Happy Eating!

Herb and Garlic Roasted Chicken with Root Vegetables

Ingredients:
1 Whole Chicken (3 to 4 lbs.)
Herb–Garlic compound butter
1 large onion, quartered

1 lemon, quartered
1 head of garlic, halved with skin on
Fresh thyme
Fresh rosemary

Salt

Freshly ground black pepper

Root vegetables (parsnips, potatoes, and carrots), peeled and chopped

Method:
Preheat oven to 425 degrees F.

Place chicken in a roasting pan and sprinkle the cavity with salt and pepper.  Stuff the cavity with onion, lemon, garlic, thyme and rosemary.  Rub the chicken with the herb-garlic butter and gently lift the skin over the breast and tuck butter underneath.  (Be careful not to tear the skin.)  Season the chicken all over with salt and pepper.  Tuck the wings under and tie the legs together.

Spread the root vegetables in the roasting pan to form a bed around the chicken.  Place chicken in the preheated oven and roast for about an hour and fifteen minutes or until the juices run clear.  Remove the chicken from the oven, tent with foil and allow to rest for 10-20 minutes.  Carve and serve with the vegetables.  Enjoy!

HOW TO EAT: Corn on the Cob

I think we can all agree that BBQ season is officially here!  And there's nothing that screams BBQ fare quite like corn on the cob.  Whether you enjoy it grilled, roasted, slathered in your favorite compound butter, or all on its natural, sweet lonesome, it's undeniably an all-around favorite for those casual, yet scrumptious, menus that we love to serve when the heat is on.

And in today's how to eat installment, we're putting this yummy bite front and center with a quick and fun tutorial on the best (and proper) way to devour your corn. 

Enjoy...and Happy Eating!

Eating Corn on the Cob

Butter and season several rows at a time, not the whole ear at once. Hold the ear firmly with both hands and eat.  Corn is served only at casual meals.
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Special Touches: Champagne Vinaigrette & Herb-Garlic Butter

 

In the grand scheme of a meal, a special dressing or butter may not seem like a big deal, but trust me when I tell you that it is.  In fact, I think everything that brings a meal together--from the quality of the ingredients to the finishing touches--are quite special.  They exemplify the effort (i.e. the heart and soul--and love, in my case) that goes into preparing a delectable meal.

In the case of a vinaigrette and compound butter, you can single-handedly elevate a dish from routine and ordinary to extraordinary and unforgettable.  And recipes like my classic Champagne Vinaigrette and Herb-Garlic Butter will help you do just that. 

When I share with others that I've been making my own dressings (Vinaigrettes, Blue Cheese, Caesar, etc.) for years, they often look amazed.  (And I get it--especially with the non-foodie types.)  However, I then share how easy they are to make, as well as the fact that with the home-made stuff you know--and control--exactly what you're eating.  The added health benefits--along with the fun of creating something delicious on your own--means that you really have no reason not to make your own!  This is equally true with compound butters.

The flavor profiles for vinaigrette and compound butter are as varied as your tastes and imaginations will allow, but for today's purposes, I'm sharing two of my all-time favorites that never fail to satisfy--and solicit the abundant "oohs and aahs" that every dedicated cook loves to inspire. 

So whether you're looking to dress up salad greens and grilled vegetables, or wake up pasta, fish or roasted meats, adding these special touches will take you there--and beyond.

Happy Eating!

Champagne Vinaigrette

Ingredients: 

3 tablespoons champagne vinegar*

1/2 cup extra virgin olive oil

1 garlic clove, minced

1 teaspoon dijon mustard

1/2 teaspoon honey

Kosher salt, to taste
Freshly ground black pepper, to taste

Add vinegar, garlic, mustard, honey, salt and pepper in a bowl and whisk to combine.  Slowly drizzle the olive oil into the mixture while steadily whisking until the oil is fully incorporated and the dressing emulsifies.  Store dressing in an airtight container in the refrigerator for on-going enjoyment.

*Cook's Note: If you don't have champagne vinegar on hand, you can substitute a good white wine vinegar for an equally delicious vinaigrette.

Herb-Garlic Butter

Ingredients: 

1/2 cup (4 oz.) unsalted butter, at room temperature

1/2 teaspoon fresh thyme, chopped

1/2 teaspoon Italian parsley, chopped

1/2 teaspoon fresh rosemary, chopped

1 large or 2 small garlic cloves, minced

1/4 teaspoon salt

Combine butter, herbs, garlic and salt.  Refrigerate (or freeze) until butter has become firm again.  Remove from refrigerator, serve and enjoy! 

P.S.  Tell me, what special touches do you like to add to your dishes?

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Foodie Vocabulary: Compound Butter

Compound butter is a treasure to me.  Reason being: it can single-handedly elevate a dish's flavor quotient and scrumptiousness, and all that with the same minimal effort it takes to add plain butter to a dish.  Well almost.  But trust me, the additional effort is so slight, you'll have no qualms about "compounding away".

As the name implies, compound butter is plain butter (I typically use unsalted) compounded with additional flavors.  And there's virtually no end to the flavors the creative cook can create.  From blue cheese to herbs and garlic to orange marmalade to chili spices and lime zest, the compound butter frontier knows no bounds.  And it stores like regular butter, so once you make it, you'll have a little treasure awaiting in your fridge whenever you want it--or until you run out.

So the next time you want to spice up that pasta dish or add a zing to some steamed fish or wake up that piece of toast, consider substituting your plain butter allotment for a kicked-up compound butter.  Since you're planning to use the butter anyway, you might as well get the most bang for your foodie buck.

To get you started with this most delectable foodie delight, I want to share my recipe for Herb-Garlic Butter.  I can't make garlic bread without it, and I also love it on my Fish en Papillote.  Making that simple tweak to my dish was a mouth-watering revelation!  And once you try it, I trust you'll agree.

Happy Eating!

Herb-Garlic Butter
Ingredients: 
1/2 cup (4 oz.) unsalted butter, at room temperature
1/2 teaspoon fresh thyme, chopped
1/2 teaspoon Italian parsley, chopped
1/2 teaspoon fresh rosemary, chopped
1 large or 2 small garlic cloves, minced
1/4 teaspoon salt

Combine butter, herbs, garlic and salt.  Refrigerate (or freeze) until butter has become firm again.  Remove from refrigerator, serve and enjoy!