SWEET & SAVORY COMPOUND BUTTER

Let’s talk about these 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.

If you’ve never made a compound butter before, you’re going to totally love this! Compound butter is just a fancy way to say butter flavored with add ins… and the add ins can be sweet or savory.Making savory compound butter is a great way to use up leftover herbs and adding a touch of garlic or citrus zest.

I couldn’t stop thinking of the delicious whipped compound butter I tried on my recent trip to Detroit for a #LegenDairyWeekend. I’ll tell you all about below. It was so good.
So, I decided to make my own version using Tillamook Unsalted Butter mixed with dill, garlic, sea salt and Private Selection horseradish. This winning combination is the perfect addition to top my melt in your mouth and perfectly cooked Ribeye Steak in the oven. The combination is bomb dot com together.

I love having a sweet version of compound butter on hand with berries and honey or honey and lemon zest. You can add a berry flavor to a stack of pancakes or waffles, spread it on toast or biscuits for breakfast. Keep some compound butters on hand in your freezer and never run out of flavor ideas.

MAKING COMPOUND BUTTER AT HOME:

Simply combine softened butter and other ingredients used to enhance the flavor of dishes. Typically, it’s flavored with herbs and garlic, but you can use sweet things such as honey, berries, citrus and sugar.

Not only is compound butter easy to make, it looks beautiful. Roll the softened mixed butter in plastic wrap and refrigerate it. Once it’s completely chilled in the fridge, it can be sliced into gorgeous rounds of butter. Compound butter can elevate even the simplest of dishes and is perfect on meat, fish, chicken, roasted veggies or sweet breakfast things.

RECAP OF MY TRIP TO DETROIT :

Thank you to Tillamook, Kroger and Sarah of Broma Bakery for hosting such an incredible event.

Let’s talk about my amazing trip to Detroit which inspired this blog post about compound butter. We had the most delicious whipped compound butter served with toasted bread on the first night of our dinner with Tillamook and Kroger products being featured. I mean, who doesn’t love to start a meal off with some warm bread and delicious butter? I do and I know you do too.

If you follow me on Instagram, you might have seen that last month I traveled to Detroit for a #LegenDairyWeekend with Tillamook and Kroger to celebrate the expansion of Tillamook products which are now being carried in select Kroger stores nationwide. I’m a loyal Kroger shopper, Tillamook consumer and live in Portland, which is close to where Tillamook products are made. It was great to see that their products are now being sold at select Kroger stores in other states too.

I arrived to the most gorgeous Detroit Foundation Hotel, which used to be an old fire station, turned into a modern and hip hotel. They did such a beautiful job remodeling it. Check out a few photos of the hotel below and the restaurant and bar inside called Apparatus Room where we first met for cocktail hour.


We gathered for a private 4-course dinner featuring Kroger and Tillamook products by chef Sarah Welch of Marrow at Brooklyn Outdoor. The table scape and event design was done by Detroit Cultivated, it was stunning.

The dinner was absolutely incredible. Sarah did such a beautiful job marrying flavors. There was beef tartare with frites, quail egg, and Tillamook Cheddar gougeres, which I could have eaten all night long over and over. Followed by a dandelion salad, crab pasta, and mini cake bites with Tillamook Stumptown Coffee Ice Cream quenelles, I basically had to be rolled back in a food coma.

Here are a few photos of the courses we enjoyed and the space. It was definitely a memorable meal. All the attention to detail of each course and how they incorporated the Tillamook and Kroger products were so inspiring to me.

For day 2, we were back at Brooklyn Outdoor to make our own breakfast smoothies featuring Tillamook Farmstyle Greek Yogurt and Kroger toppings bar featuring Private Selection and Simple Truth Organics products. My friend Christina and I made pink smoothie bowls together, because come on me and pink go hand and hand and it’s so on brand for me.

After breakfast, we enjoyed an informative Tillamook presentation along with a sampling of Tillamook products. Great to hear the background and story of Tillamook and how they produce their milk products, you can check out more about the company here. I got to do a cheese pull from a 40 pound block of cheese. It was so fun to experience and delicious to taste after.

Later that morning we spent time discussing our business goals and plans for 2018. Then, we got to put together our very own charcuterie boards. Kroger and Tillamook supplied us with everything we needed from meats, cheeses, nuts, crackers, fruits and veggies and an array of spreads. You know me and my charcuterie boards, I had to make an epic one.


After a full belly, we took a creative break making our very own candles and roll on perfume with Detroit Rose. Mine was full of citrus and fresh scent.

Finished off the night with an epic custom designed 6 course dinner and cocktail pairing featuring Tillamook and Kroger products at Grey Ghost. Everything was just pure deliciousness.

Most memorable dish of the night was below sweet cream butter poached cod with buttered potatoes and mushrooms. OMG, yumm.

On our last morning in Detroit, we finished off with a beautifully set up brunch spread made by chef Sarah. The food was served family style. Shakshuka was one of my faves along with the sauteed ramps and cheddar drop biscuits. Now that we were all full, we said goodbye and parted our ways back to our cities. What a great trip! Grateful to have met new friends and experienced a new city.

I enjoyed so much delicious food, meeting new friends, delicious cocktails seeing old ones and cool vibes. It was such a fun weekend.

Here’s a list of the other bloggers I enjoyed my time with on the LegenDairy Weekend!

• Broma Bakery
• Two Peas and Their Pod
• Foodie Crush
• The Lemon Bowl
• Ambitious Kitchen
• Rachel Cooks
• The BakerMama
• Dessert for Two
• A Couple Cooks
• Handle the Heat
• Chelsea’s Messy Apron
• My Baking Addiction
• The Cookie Rookie
• Fit Mitten Kitchen

Thank you for supporting the brands that I enjoy working with. This is a sponsored conversation written by me on behalf of Tillamook and Kroger. The opinions and text are all mine.

SWEET AND SAVORY COMPOUND BUTTER

4 from 3 votes

Prep Time: 10 mins

Chilling Time: 1 hr

Servings: 10 SERVINGS PER BUTTER

Author: Lena Gladstone

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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. 

Ingredients

GARLIC, DILL AND HORSERADISH COMPOUND BUTTER

• 1 cup Tillamook Unsalted Butter
• 2 tbsp Private Selection Creamy Horseradish
• 1/2 tsp sea salt or more to taste
• 1 clove fresh garlic, grated
• 4 tbsp fresh dill, finely chopped

BERRY COMPOUND BUTTER

• 1 cup Tillamook Unsalted Butter
• 1/4 cup mixed berries, I used blackberries and raspberries
• 2 tbsp Simple 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.

Course: Condiment

Cuisine: American

Keyword: butter, savory, sweet

Nutrition

Serving: 0g | Carbohydrates: 0g | Protein: 0g | Fat: 0g | Saturated Fat: 0g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 0mg | Potassium: 0mg | Fiber: 0g | Sugar: 0g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg