Chef Jason Sobocinski has a genius way of using up the odds and ends of fruit, vegetables, cheeses, herbs and other ingredients at his New Haven restaurant, Caseus: he turns it into a flavored compound butter, served as a daily special with locally baked breads. It’s a cheffy technique that’s easy to adapt for home use: dead simple, delicious, endlessly customizable. Here are a few of his favorite flavored butter combinations.
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RecipePopcorn Butter
Buttered popcorn is delicious, so why not popcorn butter? This compound butter is not only delicious on fresh-baked bread or toast, it's surprisingly tasty on basmati rice, or stirred into a pot of creamy risotto.
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RecipeTaleggio and Garlic Confit Butter
Aged balsamic, stinky cheese, and shallots make this butter pungent, and that’s a good thing. A quick garlic confit adds sweetness for balance (and leaves you with some lovely garlic-infused oil left over). For an out-of-this-world pairing, try a thick layer slathered on a roast beef sandwich.
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RecipeOatmeal Cookie Butter
This sweet, fruity butter tastes like the most sophisticated cookie dough you’ve ever licked off a spoon. It's amazing on warm, fresh bread, or for a sweet snack spread it on graham crackers.
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RecipeCitrus and Sheep's Milk Cheese Butter
Bianco Sardo is a sheepy aged Sardinian cheese. Its tang pairs nicely with that of citrus, and since it’s not too salty, it won’t overpower fruit notes. If you can’t find it, use a high-quality pecorino.
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RecipeFall Herb Butter
Almonds offer a toasty counterpoint to bold fall herbs in this savory butter, which makes a terrific finish for simply grilled or seared steaks. While the meat is resting, dollop some butter over the steak and let it slowly melt and dress the meat.
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RecipeFrench Toast Butter
Sweet and comforting, with a nice, salty crunch, this butter is also a great way to use up leftover bread. Slather it on waffles or pancakes, or spread it on a toasted English muffin.
