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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…
The roasted garlic in this compound butter gives it a sweet flavor that you don’t get with fresh garlic. It is delicious on just about anything. We especially love it on buttermilk biscuits warm from the oven...
Every October, Nantucket hosts a cranberry festival, celebrating the harvest of the island’s famous cranberry bogs. Nantucket cranberries are some of the best you can find. We couldn’t resist making a compound butter using our island’s famous fruit. This combination is wonderful on toast or freshly‐baked biscuits. It would make a praise‐worthy addition to any…
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...
In the full swing of summer, everyone is looking for a reason to grill a delicious cut of meat. The other day at the market on rue Cler, I saw little sachets of herbes de provence and couldn’t resist buying one. Now, I had to make my own compound butter using these classic French herbs.…
This butter is a heavenly accompaniment to breakfast breads, like toast or an English muffin. I love it on fresh-baked biscuits with just a touch of extra honey...
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