Now, that we are all getting ready for Thanksgiving and our big family feast is right around the corner and the question occurs, “what to do with the leftovers?” I live by a “waste not, want not” motto, which means I don’t like wasting food! So instead of wasting food I like to try and utilize those items that typically hit the trash or the garbage disposal by making “Sweet & Savory Compound Butters.”
Compound butters are super simple to make and leave a lasting impression on friends and family. I used my leftover cranberry mold to make my sweet compound butter by mixing some of the cranberry mold, with honey, orange juice, and butter which makes the perfect topper to breads, biscuits, and waffles. It’s an easy way to jazz up your breakfast a bit and make it colorful.
For the savory compound butter I took my leftover herbs that I used in my stuffing and to season the turkey with and added them to my butter with a little fresh minced garlic. A little slice over the top of a juicy steak, prime rib, or toast enhances the flavor. Honestly, the possibilities are limitless as to what you can do with the compound butters and it makes me feel super content inside that no food is ever wasted.
- Cranberry Compound Butter
- 1 Cup of Butter (room temperature)
- 1 tbsp of Honey
- 2-3 tbsp of Cranberry Mold
- 1/2 Fresh Squeezed Orange
- Savory Herb Butter
- 1 Cup of Salted Butter (room temperature)
- 4 Sprigs of Thyme (finely chopped)
- 1-2 Sprigs of Rosemary (finely chopped)
- 2-3 tbsp of Parsley (finely chopped)
- 1-2 tsp of Garlic (minced)
- Allow your butter to sit on counter top overnight.
- Mix your ingredients in your mixer. I use my kitchenAid mixer but you could use a hand mixer or food processor.
- Whip for 3-4 minutes.
- Add to parchment paper and roll into a log shape. Use a pan or kitchen ruler to press up against the butter to help shape it.
- Leave in refrigerator for 3 hours and serve on top of breads and meats.
- They can be frozen and used at a later date.