Ingredients

8 oz unsalted butter (softened)

5-6 garlic cloves (thinly sliced)

Olive oil (for frying)

¼ cup sun-dried tomatoes (finely chopped)

3 tbsp tomato paste

1 pinch salt

8 oz unsalted butter (softened)

8 Castelvetrano olives

2 tbsp blue cheese (plus more for stuffing)

3 scallions (chopped)

3 tbsp chives (divided)

1½ tsp vodka

1½ tsp olive brine

1 lemon (zest only)

1 pinch salt

10 oz unsalted butter

3 tbsp honey

Flaky salt (to taste)

2 pieces honeycomb (for assembly)

8 oz unsalted butter (softened)

3 oz goat cheese

¼ cup fig jam

1 pinch salt

Edible pressed flowers (for assembly)

Instructions

Step 1: For the Garlic Crunch and Tomato Butter, add the garlic slices to a cold skillet and cover with olive oil. Place over medium heat and cook until lightly golden, stirring often to prevent burning. Transfer the garlic to a cutting board, finely chop, and set aside.

Step 2: In the same pan, sauté the sun-dried tomatoes with tomato paste over medium heat for 3 minutes. Let this mixture cool completely.

Step 3: Combine the softened butter, chopped garlic, tomato mixture, and salt in a bowl. Mix until fully incorporated.

Step 4: For the Dirty Martini Butter, stuff the Castelvetrano olives with a small amount of blue cheese and slice them thinly lengthwise.

Step 5: In a bowl, combine softened butter, 2 tablespoons blue cheese, chopped scallions, half of the chives, vodka, olive brine, lemon zest, and salt. Mix until smooth.

Step 6: For Honey Browned Butter, add butter to a saucepan over medium heat and cook until it turns deeply golden and nutty, stirring frequently to prevent burning.

Step 7: Remove from heat and pour the browned butter into a bowl set over ice. Whisk until the butter thickens and becomes opaque. Stir in honey and flaky salt to taste.

Step 8: For Goat Cheese and Fig Butter, mix salt to taste into the softened butter.

Step 9: Assemble the Butter Flight:
– Fill two molds with the Garlic Crunch and Tomato Butter.
– For Dirty Martini Butter, layer by adding a sprinkle of chives, about three slices of stuffed olives, and one-third of the butter. Repeat until all butter is used.
– For Honey Browned Butter, place a piece of honeycomb into two clean molds and pipe the brown butter and honey butter around it, filling completely.
– For Goat Cheese and Fig Butter, brush the sides of two cube molds lightly with butter and press edible flowers along the sides. Fill each halfway with butter and use a spoon to push the butter up along the sides, creating a small well in the center. Freeze for 10 minutes to set.
– Once set, layer goat cheese and fig jam in the well until filled.

Step 10: Clean the edges of each butter cube, refrigerate until fully set, then wrap and place in a gift box if desired.

Storage

Store compound butters in an airtight container or wrapped tightly in the refrigerator for up to 2 weeks. For longer storage, wrap them well and freeze for up to 3 months. Thaw in the refrigerator before use. When reheating, use gently to avoid melting the butter completely—best served at room temperature.

FAQs

Can I make these compound butters ahead of time?

Yes, compound butters can be prepared in advance and stored in the refrigerator or freezer to save time and enhance flavors as they meld.

What dishes pair well with these flavored butters?

These butters are perfect atop grilled meats, roasted vegetables, crusty bread, or melted over steamed rice and pasta to add rich, complex flavors.