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Butter is a staple ingredient and a common accompaniment to some of our favorite foods. But it can reach new heights when combined with simple, fresh ingredients.

In a session on October 27 at 2 p.m. EDT, Chef Edward Lee will demonstrate how to make and use high quality, sweet and savory compound butters, starting with natural, organic sweet and creamy butter from Truly Grass Fed. Brooklyn-born Chef Lee owns 610 Magnolia in Louisville, KY, and acts as culinary director at Succotash in National Harbor, MD, and Washington, DC, where compound butter recipes enhance the flavor of many of his dishes. He is also an award-winning author and community activist within the restaurant industry.

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.