Chef's Choice: Compound Butters
55 views · Published 18 December 2018 · 13:02 · Indexed 23 October 2026
Channel: Daytona Beach News-Journal · 2018 · News & Politics
Personal Chef Karen Bagley believes utilizing compound butters in a holiday meal can help reduce the stress from cooking. Roasted chicken breast with garlic herb butter Garlic herb butter Ingredients 1/4 pound unsalted butter (one stick) at room temperature 2 tablespoons mixed chopped fresh herbs (rosemary, thyme, oregano) 1 tablespoon finely minced fresh garlic Pinch of salt and pepper Directions Place softened butter in medium bowl. Add remaining ingredients and mix thoroughly. Chicken breasts Ingredients 4 chicken breasts, bone-in, skin-on 4 tablespoons garlic herb butter Salt and pepper Olive oil Directions Preheat oven to 400. Pat chicken breasts dry with paper towel. Place the chicken breasts, skin side up, on a foil lined sheet pan. Insert your fingers between the meat and skin of the chicken and gently separate the skin from the meat leaving the skin attached along one side. Season the chicken with salt and pepper. With your fingers, rub one tablespoon of the garlic herb butter on the meat of each chicken breast and cover with the skin. Lightly rub the skin with olive oil and season with salt and pepper. Roast for 30-40 minutes, or until the chicken reaches an internal temperature of 165 in the thickest part. If the chicken is not brown enough, put it under the broiler for two minutes. Roasting time will vary depending on the size of the chicken breasts. Cover the pan with aluminum foil and allow to rest for five to 10 minutes. Carrots with orange ginger butter Orange ginger Butter Ingredients 1/4 pound unsalted butter (one stick) at room temperature 2 teaspoons orange zest 2 teaspoons finely grated fresh ginger Pinch of salt Directions Place softened butter in medium bowl. Add remaining ingredients and mix thoroughly. Carrots Ingredients 1 pound fresh carrots 1-2 tablespoons orange ginger butter Directions Peel carrots, cut off and discard stem ends. Slice the carrots on the diagonal about 1/4-inch thick. Steam carrots in a steamer basket until fork tender. Start checking tenderness after about 10 minutes. When carrots are tender plunge into a bowl of ice water to stop the cooking process. Dry carrots on paper towels and store in an airtight container or bag up to four days. On the day of serving, heat carrots in a covered sauté pan over medium low heat until heated through, about 5 minutes. When carrots are warm, add one to two tablespoons of the orange ginger butter and mix until butter has melted. Season with salt and pepper. Green beans with Gorgonzola tarragon butter Gorgonzola tarragon butter Ingredients 1/4 pound unsalted butter (one stick) at room temperature 2 ounces crumbled Gorgonzola cheese 1 tablespoon finely chopped fresh tarragon Pinch of salt and pepper Directions Place softened butter in medium bowl. Add remaining ingredients and mix thoroughly. Green Beans Ingredients 1 pound fresh green beans 1-2 tablespoons Gorgonzola tarragon butter 1 teaspoon salt Directions Trim ends of green beans. Bring a large pot of water to a boil and add salt to boiling water. Add green beans to boiling water and cook 4-6 minutes or until crisp/tender. Drain green beans and plunge into a bowl of ice water to stop the cooking process and retain the bright green color of the beans. Lightly dry beans on paper towels, store in an airtight contain or bag in the refrigerator for up to four days. On the day of serving, heat green beans in a covered saute pan over medium low heat. When the beans are heated through, about three to four minutes, add one to two tablespoons of Gorgonzola tarragon butter and heat until butter mixture has melted. Optional: top with sliced, toasted almonds. Honey Butter Ingredients 1/4 pound unsalted butter (one stick) at room temperature 1 tablespoon honey Pinch of salt Directions Place softened butter in medium bowl. Add remaining ingredients and mix thoroughly.
