Compound Butter

Compound Butter sounds like something difficult . Actually it is very easy.  A Compound Butter is simply adding other flavors to butter.  The idea is to add some intense flavor to the butter so that a small amount will add an accent of that flavor to anything you put it on.  Garlic butter is a compound butter.

Here are some simply but tasty ways to do that.

1. For steaks add roasted garlic and some blue cheese crumbles.  Or you can saute some shallots in butter until they are tender, deglaze with vermouth and add that to some more butter.  Either on of these will add a certain flavor to any meats.

2. For seafood - add some dill or tarragon. You can also add some shallots or any herb that you like.

3. Vegetables - I like dill or oregano with a lot vegetables.  Especially if you grill them, Add the compound butter just as you serve the veggies. 

Try some Lemon in the butter too - it really adds a zing. Or peppers or - the list is endless!
Experiment and see what you like.

French Toast

For a little different taste here is a quick tip to spice up breakfast. 

French Toast - add 1/2 a teaspoon of Cinnamon and a dash of fresh Nutmeg to your egg mixture. I also add 1 tablespoon of sugar.  The sugar will sweeten the mix and the spices give just enough background taste to make the toast special.

I also warm the syrup in the microwave. That makes a difference.

WICKED MILKSHAKES - ADULT BEVERAGE!

This is from the cookbook. I think as the summer gets longer you may want to use this recipe more. I hope you enjoy it! I created this one on one of those hot Idaho days way back in the 70's - long before smoothies were ever invented.

Ingredients

1          pint raspberries

1          container of frozen raspberries

1          half gallon cheap raspberry sherbet

1          bottle of cheap champagne or sparkling wine

Fill a blender half way with the sherbet and add about half of the frozen raspberries and 4 oz champagne to get the mixture smooth.  Blend until it is mixed and smooth.  Add fresh raspberries and pulse a few times.  Pour into fluted glasses and top with more fresh raspberries. 

Variations

You can also use Orange Sherbet – just add some Cointreau with the champagne 

Pineapple Sherbet with rum and crushed pineapples.

You get the idea!!  It was big hit back then!! Just remember to use the cheapest champagne you can find as it is usually the driest and will even out the sugar in the sherbet.  This is the ONLY time I will EVER recommend cheap Champagne!!