savory & spicy compound butters for

VEGGIES, MEATS & TOASTS

There’s no easier way to add flavor and character to vegetables, mushrooms, toasts and meats than with a complex compound butter that you can make ahead of time and keep in the refrigerator or freezer to pull out and use for a quick and inspired meal. We love the smoky rich flavor of molé sauces and the earthy flavor of Spanish picada, and these butters adds a bit of spicy oomph to just about anything. We’ve even melted them on toast and sprinkled a bit of raw cane sugar on top for a wonderful sweet and savory treat!

Below are the quick and easy recipes, based on traditional spices and nuts in Molé and Picada but with small twists so they are more flexible to be used both sweet and savory.

Pro tip: You can fill an ice cube tray with the butter and freeze, then simply pop the butter cubes out and store in the freezer. Voila, you have single servings to use as needed right at your fingertips!

Molé Butter Ingredients

1/2 lb unsalted butter softened to room temperature use the best quality butter you can find, being in Vermont we use Cabot or Vermont Creamery cultured butter or butter from a local small farm

1 Tbsp unsweetened cocoa powder we use Valrhona

2 tsp each freshly ground allspice, cinnamon, anise, smoked sweet paprika

1 tsp chili pepper

1/4 cup toasted nuts like almonds, hazelnuts or walnuts, finely ground in a food processor optional

coarse sea salt to taste


Picada Butter Ingredients

1/2 lb unsalted butter softened to room temperature use the best quality butter you can find, being in Vermont we use Cabot or Vermont Creamery cultured butter or butter from a local small farm

1 Tbsp unsweetened cocoa powder we use Valrhona

4 large cloves fermented black garlic or roasted garlic, pressed to soften into a paste-like consistency with the back of a teaspoon. Roasting and fermenting brings out the mellow sweetness of the garlic and curbs the sharpness of its flavor.

2 tsp paprika

good pinch saffron, broken up in palm with fingers

1/4 cup coarsely ground toasted nuts like almonds, hazelnuts or pine nuts

1 tsp smoked sea salt


Method

Combine all ingredients in a medium sized bowl until evenly mixed throughout.

Transfer to a covered crock or container and store in the refrigerator.

To freeze individual-sized portions: Using a spatula, fill an ice tray with butter (it will leave the scent and flavor of the spices and butter, so use an ice tray that you single out for culinary purposes and not ice cubes!) and freeze. Pop out and keep in a ziplock freezer bag or airtight container and use within two months.

How to use your Compound Cacao Butters

Melt over steamed or grilled vegetables, roasted meats, cook mushrooms in the butter (shiitakes, porcini and portobellos are our favorites), stir into mashed potatoes, sweet potatoes or warm black beans, melt on toast or a warm croissant and sprinkle with a tiny dash of raw cane sugar or brown sugar, spread onto a tortilla and add cheese to make a spicy quesadilla, spread on corn on the cob, substitute for the butter in a baking recipe like cookies or shortbread (for real, this is amazing), or try this recipe for a summer veggie galette.

Pasta with mushrooms browned in the Picada Butter and cooked with a splash of white wine, finished with crumbled feta. Yes, it was good!