Butter is one of the best mediums for flavor. Throughout the year, we love to celebrate the bounty of the land and eat seasonal food. Of course, we make plenty of exceptions, but we find it important to connect with the cycle of the seasons.
During the winter, Connecticut doesn’t have a lot of options for locally-sourced fresh herbs and produce. In these cold months, we try to focus on compound butters that incorporate a lot of dried spices, citrus and pantry items.
Honey, maple syrup, nuts, spice pastes, roots (like horseradish or ginger) are all great ingredients to use in your wintery compound butter. Follow us throughout the next couple of weeks to see what we come up with!
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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.