Kalbi Butter
- 2 sticks (1/2 pound) unsalted butter, softened
- 3 tablespoons soy sauce
- 1 ½ tablespoons sugar
- ½ tablespoon sesame oil
- 2 garlic cloves, minced
- 1 scallion, trimmed and finely chopped
- One 1/2-inch piece ginger, peeled and minced
In a small saucepan, combine the soy sauce, sugar and sesame oil. Bring to a boil and cook for 2 minutes until thickened. Then let cool to room temperature.
In a medium bowl, add the minced garlic, chopped garlic and ginger. Add the softened butter and whisk until combined. Add the soy sauce mixture a little bit at a time while whisking until a smooth compound butter forms.
Using plastic wrap, roll the butter into a 1½-inch-thick log and chill until firm before slicing into rounds. Use over steak, grilled vegetables or roast chicken.
Fig-Honey Compound Butter
- 2 sticks (1/2 pound) unsalted butter, softened
- 4 Fresh Mission Figs
- 2 teaspoons Honey
- Zest of 1 small orange
- Pinch of salt
Place the softened butter into a bowl. Shop the fresh figs into small dice. Add the figs, honey, orange zest and pinch of salt into the bowl with the butter.
Fold gently with a spatula. Put butter into a small bowl or crock and chill. Bring to room temperature before using. Spread on warm toast, warm croissants, pop-tarts, pancakes or any other warm sweet pastries.
