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Butter Them Up With Sweet Or Savory Mixtures

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The Tampa Tribune

Published: October 10, 2007

It's back, that ooey-gooey little pat of butter. Long disparaged for its animal-fat appeal, this nonhydrogenated, natural beauty now earns applause from nutritionists.

Why? Thirty percent of butter's fat happens to be monounsaturated, the good-girl fat that gives olive oil its unsullied reputation. When savored in moderation, this relatively small amount of saturated fat has a minimal effect on health.

But instead of settling for the ordinary, why not experiment with a chi-chi beurre compose, the French term for compound butter.

A compound butter is butter that has been flavored with various yummies such as herbs, shallots, wine, citrus zest or spices. Stored in the freezer, it's a fabulous bauble to dress up savory basics such as fresh steamed veggies, grilled fish and crackers.

Sweet butters mixed with fruit, brown sugar, nuts, cinnamon or anything your little heart desires add pizzazz to muffins, waffles, biscuits and crepes.

Here are two diva creations to sample - one sweet, one savory.

Orange-You-Happy Cinnamon Butter: 4 ounces unsalted butter, softened, 1 tablespoon firmly packed brown sugar, 1 teaspoon grated orange peel and 1/4 teaspoon ground cinnamon.

Avocado Lust Butter: 4 ounces unsalted butter, 2 small ripe Haas avocados, 2 tablespoons fresh lemon juice, 2 tablespoons freshly minced cilantro, 1 minced and seeded jalapeno pepper, 2 teaspoons ground cumin, hot sauce to taste and coarse salt and cracked black pepper to taste.

How to make it happen: In a mixing bowl, combine softened butter with other ingredients until completely blended.

Spread the butter mixture into a long strip down a sheet of wax paper, stopping three inches from the edge on each side. Fold the paper over so that the butter is in the center, shaping into a smooth log. Roll the butter in the wax paper, and seal by twisting the ends in opposite directions.

Chill for a minimum of one hour.

Butters can be stored in the fridge for several days or frozen for up to six months. Try the Avocado Lust Butter on grilled swordfish or shrimp.

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