This butter is amazing on a piece of toasted olive ciabatta or dabbed into warm noodles for a tasty spin on that childhood classic, butter noodles. A great snack for any afternoon! How would eat sun-dried tomato butter?
1/2 c. homemade butter
1 tbsp. sun-dried tomatoes, chopped
2 tsp. fresh parsley, finely chopped
1/2 tsp. garlic, minced
Compound butter is easiest to prepare just after you’ve made butter. Finely chop sun-dried tomatoes and fresh parsley. Using a spoon or your hands, blend the chopped sun-dried tomatoes, parsley, garlic and salt into the softened butter.
Shape the butter into a log using plastic wrap. Refrigerate until butter log is firm – approximately thirty minutes.
Comments will be approved before showing up.
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.