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lili@delightfulpalate.net

Compound Butters- Citrus and Tarragon Butter, Garlic Herb and Parmesan Butter, Parsley, Chili, Garlic, and Lemon Butter

Compound Butters

Compound Butters

Citrus Tarragon Butter

2 sticks unsalted butter, room temperature

Zest from 1 large orange

Juice from ½ orange

2 tablespoons finely chopped fresh tarragon

1 small shallot chopped

Pinch of salt

 

Garlic Herb and Parmesan Butter

8 ounces softened unsalted butter
4 cloves garlic, minced
2 tablespoons fresh flat leaf parsley, chopped
2 tablespoons fresh basil, chopped
2 tablespoons green onion, chopped
1/4 cup grated parmesan
Salt and pepper, season to taste


Parsley, Chili, Garlic, And Lemon
4 Tbsp. Finely Chopped Fresh Italian Flat-Leaf Parsley
1 tsp. Chili Flakes
4 Cloves Garlic, finely chopped
Zest of 1 Lemon
1/2 tsp. Coarsely Ground Black Pepper
1 Stick (1/2 Cup) Unsalted Butter, softened at room temperature

 

Method for each flavor on compound butter

Add all ingredients to a large bowl. Using an electric hand mixer beat all ingredients until well combined and fluffy.

Place a medium size piece of plastic wrap on to a clean, flat surface. Using a rubber spatula, gather the butter together in the bowl, and then spoon the butter mixture out of the bowl and onto the center of the plastic wrap. Grabbing the bottom portion of the plastic wrap, pull it up over the butter and begin forming a log shape. Twist the ends of the plastic wrap and place butter in the fridge.

Melt the compound butters on top of steamed vegetables, grilled fish or stuff a  chicken breast and bake.