Tag Archives: compound butter

Making Your Own Compound Butter

Possibly one of the easiest way to impress your friends and family is to “make your own butter.”  No I am not advocating churning butter by hand, just taking regular butter and making it more awesome by adding lots of flavor.  This is an easy way to perk up winter veggies, just toss with compound butter after you roast or steam squash or root veggies.  Here are some ideas to get you started but really everything goes better with butter to just use this to get started and let me know what you come up with.

Blue Cheese Butter:  As evidenced by the picture above blue cheese can actually turn your butter blue but its so delicious you won’t notice.  PERFECT for on top of a steak you can also use it on top of a backed potato.

Herb Compound Butter:  This is by far the most versatile version.  I use it to flavor and baste my cornish game hens in one of my most popular recipes.  Its great slathered on bread or added to steamed or roasted vegetables.  The best part is you can use whatever herbs you have handy and in whatever combination you would like.  Sage and rosemary go great together as do thyme and parsley but the sky is the limit.

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Roasted Garlic Butter:  Make a bunch of roasted garlic and combine some with butter and you have a great addition to mashed potatoes, pasta, or cream sauces.  This is great for shortcut garlic bread as well – just toast up crusty bread, spread on roasted garlic butter and season with salt and pepper.

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Cinnamon Butter:  Salt is really key here – combine salt, cinnamon and butter together and put it out for a pancake bar, to top an English muffin or with scones.

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Chipolte Butter:  Finely chop some chipoltes in adobo and add to butter to create an instant sauce for vegetables.  A nice light side for taco night the butter will melt right away when added to roasted asparagus or green beans.  Its also great on top of carne asada or corn on the cob.

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Cornish Game Hens with Herb Butter

Little chickens!  My husband just loves these and I must admit I am sort of a sucker for cornish game hens myself.  I love to serve these for dinner parties – they are no more difficult than a regular roast chicken and there is something so fun about everyone getting their own little hen.  As with chicken there are about a million ways to prepare cornish game hens.  The meat tends to be a bit more tender so I try to not overwhelm it but this herb butter subtly infuses herb flavor while basting the hen for you.  The result is a nicely browned, aromatic little chicky that took all of 2 minutes to prepare.  This would be perfect for Christmas Eve dinner – the smell of roasting chicken will permeate the house and make your whole family smile.

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Cornish Game Hens with Herb Butter (printable version at the end of the post)

Inspiration:  personal pan chickens
Special Equipment:  kitchen twine (optional)

  • 8 tablespoons butter, room temperature
  • 4 teaspoons chopped herbs (I used thyme, sage and rosemary but any mix would work)
  • salt and pepper
  • 2 heads of garlic, cut in half lengthwise
  • 4 cornish game hens

Preheat your oven to 450 degrees.  In a small bowl mix the butter with the herbs and then season with salt and pepper.  Stuff the hens with a half a head of garlic each.  Use your fingers to separate the skin from the breast meat at the top of the hen, being careful not to break the skin.  About a tablespoon of butter under the skin of each hen and then use the remaining 4 tablespoons of butter to rub all over the top of the hens, making sure to cover the legs, wings and breasts.  If you have kitchen twine, tie the legs together.

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At this point you can put the hens back in the fridge and roast them the next day.  If you are ready to cook them place them in a roasting pan or on a cookie sheet- they should each have some room on either side of them for the heat to circulate.  Use two pans if they don’t have enough room.  Cook the hens for 50 minutes (a meat thermometer should read 180 degrees at the leg).

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Using a spatula lift out the hens and let them rest on a cutting board covered in tin foil for 5 minutes.  Meanwhile pour all the juices from the roasting pan off into a sieve over a small sauce pan and cook the juices over high for 3 minutes or so until slightly reduced to a sauce like consistency.  Serve alongside the hens.

Cornish Game Hens with Herb Butter

  • Servings: 4
  • Print

Special Equipment:  kitchen twine (optional)

  • 8 tablespoons butter, room temperature
  • 4 teaspoons chopped herbs (I used thyme, sage and rosemary but any mix would work)
  • salt and pepper
  • 2 heads of garlic, cut in half lengthwise
  • 4 cornish game hens

Preheat your oven to 450 degrees.  In a small bowl mix the butter with the herbs and then season with salt and pepper.  Stuff the hens with a half a head of garlic each.  Use your fingers to separate the skin from the breast meat at the top of the hen, being careful not to break the skin.  About a tablespoon of butter under the skin of each hen and then use the remaining 4 tablespoons of butter to rub all over the top of the hens, making sure to cover the legs, wings and breasts.  If you have kitchen twine, tie the legs together.  At this point you can put the hens back in the fridge and roast them the next day.  If you are ready to cook them place them in a roasting pan or on a cookie sheet- they should each have some room on either side of them for the heat to circulate.  Use two pans if they don’t have enough room.  Cook the hens for 50 minutes (a meat thermometer should read 180 degrees at the leg).  Using a spatula lift out the hens and let them rest on a cutting board covered in tin foil for 5 minutes.  Meanwhile pour all the juices from the roasting pan off into a small sauce pan and cook the juices over high for 3 minutes or so until slightly reduced to a sauce like consistency.  Serve alongside the hens.

 

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