Cocktail Hour Compound Butter Flight (4-Ways)
A four-way compound butter flight featuring garlic crunch and tomato butter, dirty martini butter, brown butter with honey, and goat cheese fig butter variations. This recipe yields one complete flight of 8 cubes (2 cubes per flavor). To prepare a full 8-cube mold of a single flavor, multiply that specific flavor's ingredient measurements by four.
Equipment
- Skillet
- Mixing bowls
- Ice bath
- pastry brush
- piping bag, or spoon
- Square Gift Box, optional
Ingredients
Garlic Crunch and Tomato Butter
- 5-6 garlic cloves thinly sliced
- olive oil for frying
- ¼ cup sun-dried tomatoes finely chopped
- 3 tbsp tomato paste
- 8 oz unsalted butter room-temperature
- 1 pinch salt
Dirty Martini Butter
- 8 Castelvetrano olives stuffed with blue cheese (about 2 tbsp)
- 8 oz unsalted butter room-temperature
- 2 tbsp blue cheese
- 3 scallions chopped
- 3 tbsp chives
- 1½ tsp vodka
- 1½ tsp olive brine
- 1 lemon zest only
- 1 pinch salt
Honey Browned Butter
- 10 oz unsalted butter room-temperature
- 3 tbsp honey
- flaky salt to taste
- 2 pieces honeycomb
Goat Cheese and Fig Butter
- 8 oz unsalted butter room-temperature
- 1 pinch salt
- edible pressed flowers for assembly
- 3 oz goat cheese
- ¼ cup fig jam
Instructions
Garlic Crunch and Tomato Butter
- Add the garlic slices to a cold skillet and cover with olive oil. Place over medium heat and cook until lightly golden, stirring often to prevent burning. Transfer to a cutting board, finely chop and set aside.5-6 garlic cloves, olive oil
- Remove the oil, and sauté the sun-dried tomatoes and tomato paste over medium heat for 3 minutes. Let cool completely.¼ cup sun-dried tomatoes, 3 tbsp tomato paste
- In a bowl, combine the softened butter, chopped garlic, tomato mixture, and salt. Mix until fully incorporated.8 oz unsalted butter, 1 pinch salt
- Fill two molds with the butter. Scrape the top edges clean and chill in the refrigerator for 12 hours before unmolding.
Dirty Martini Butter
- Stuff the olives with a small amount of blue cheese and slice thinly lengthwise.8 Castelvetrano olives
- In a bowl, combine the softened butter, blue cheese, scallions, 1 1/2 tbsp chives, vodka, olive brine, lemon zest, and salt. Mix until smooth.8 oz unsalted butter, 2 tbsp blue cheese, 3 scallions, 1 ½ tbsp chives., 1½ tsp vodka, 1½ tsp olive brine, 1 lemon, 1 pinch salt
- Brush a thin layer of butter inside two of the molds. Add a sprinkle of chives, about 3 slices of the stuffed olives and ⅓ of the butter. Repeat until 2 more times, making sure your last layer is the butter. Scrape the top edges clean and chill in the refrigerator for 12 hours before unmolding.1 ½ tbsp chives.
Honey Browned Butter
- Add the butter to a saucepan over medium heat and cook until golden with a nutty aroma, stirring frequently.10 oz unsalted butter
- Remove from heat and pour into a bowl. Place that bowl into an ice bath and whisk until the butter thickens. Mix in the honey and flaky salt to taste.3 tbsp honey, flaky salt
- Brush a thin layer of butter inside two of the molds. Place a piece of honeycomb into each mold and pipe the brown butter and honey butter around it, filling completely. Scrape the top edges clean and chill in the refrigerator for 12 hours before unmolding.2 pieces honeycomb
Goat Cheese and Fig Butter
- Mix salt to taste into the butter. Brush the sides of two cube molds lightly with butter and press edible flowers along the sides.8 oz unsalted butter, 1 pinch salt, edible pressed flowers
- Fill each halfway with butter. Using a spoon, push the butter up along the sides to create a small well in the center. Freeze for 10 minutes to set.
- Once set, pipe in dollops of goat cheese and fig jam into the well. Finish by topping with the rest of the butter. Scrape the top edges clean and chill in the refrigerator for 12 hours before unmolding.3 oz goat cheese, ¼ cup fig jam
Nutrition
Calories: 970kcal, Carbohydrates: 16g, Protein: 4g, Fat: 101g, Saturated Fat: 64g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 27g, Trans Fat: 4g, Cholesterol: 265mg, Sodium: 219mg, Potassium: 251mg, Fiber: 1g, Sugar: 12g, Vitamin A: 3369IU, Vitamin C: 6mg, Calcium: 72mg, Iron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.