Phat Compounds

Being a spoiled little girl certainly had its privileges. Minimal supervision. Lots of toys. But most importantly, my Grandmother fed me well. Very well. Every day I started out with breakfast-in-couch, while I watched my cartoons. When asked what I wanted to eat my first and only response was "cinnamon toast," ah glorious cinnamon toast.

Cinnamon Sugar Compound Butter
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Recipes page.
Poor Grandma must have made two tons of cinnamon toast for me over my extended 18-year stay at her house. Everyday, she would lug out her giant tub of margarine from the fridge, go cupboard diving through 65 years of dormant spices for the cinnamon and top it all off with a perfectly sprinkled dusting of snowy powdered sugar. Had she known about compound butter she'd have at least five more years worth of morning solitaire under her belt.

Compound butter is nothing more than butter mixed with seasoning to make it more flavorful and then chilled for slicing. You've probably seen it hanging out on top of your steak or contrarily as sweet, honey butter on scones and muffins.

Why should you like compound butters?

It's easy;
You'll look cool; and
Versatility abounds.

Easy as 1-2-3. Start with room temperature butter (1). Don't microwave! Mix in your ingredients of choice (2), place in a covered container and put it back in the fridge (3). Many people use small food processors to mix compounds thoroughly, but if your ingredients are pre-chopped hand mixing will do just fine.

For more sophisticated palettes, cut off a slice of butter from a log you've chilled in rolled plastic wrap and place on top of warm steak, chicken or fish. The ease of this finishing adornment aside, plates will look professional and classy and you will look stylish and chic. This finishing touch takes seconds, but will impress all night long.

Efficient and versatile, compound butter can be used as the fat in a saute or in baked goods, as a pasta dressing, to finish sauces, as a spread and, as mentioned, a garnish.

Compound butters are limited mostly by the imagination, but there are a few simple guidelines to follow for success. Make sure all ingredients are at room temperature before you mix and avoid melting the butter. Start with an unsalted butter and season to your preference. Salted butter takes away the control and who wants unruly butter. Try to eat your creation within a week or freeze it up to a month. Although acid, like lemon juice, will help preserve it.