The other day I had a gin cocktail with pink peppercorns in it. The bright pink color was so pretty & inspiring – I couldn’t wait to try out a compound butter featuring pink peppercorns. This combination with shallot and fresh thyme is savory & delicious. How would you eat your shallot pink peppercorn thyme butter?
1/2 c. homemade butter
1 tbsp. pink peppercorns, crushed
1 tsp. shallots, finely chopped
1 tsp. fresh thyme
1/8 to 1/4 tsp. sea salt, to taste
Put 1 tbsp. of pink peppercorns into a small bowl, and using a muddler or the back of a spoon, lightly smash the peppercorns. Mince half a medium shallot or 1 small one. Remove the thyme leaves from the stick either by hand or with a knife. Blend the crushed peppercorns, minced shallots, thyme and salt into the softened butter.
Shape the butter into a log using plastic wrap. Refrigerate until butter log is firm – approximately thirty minutes.
This butter makes a wonderful accompaniment to grilled steak. I also highly recommend spreading it on a grainy cracker for an afternoon snack.
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The other afternoon, I was lucky enough to get up close and personal with one of my favorite local chefs, Luke Venner. I got a chance to hang out behind the scenes, whip up some bomb butter and chat all things Churncraft.
A few weeks ago, a jury of 39 design experts from around the world met in Germany to judge more than 5’500 product innovations from 54 countries. After careful evaluation, the jury paid tribute to Churncraft’s design with the coveted Red Dot distinction. The Churncraft butter churn will be exhibited at the Red Dot Design Museum in Essen, Germany, along with the other winners.