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Old 04-21-2012, 09:23 PM   #1
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Compound Butters

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Orange Rosemary

1 stick Irish Butter
1 sm Shallot {minced fine}
2 cloves Garlic {minced fine}
1/2 tsp Rosemary {minced fine}
Zest of 1/2 an Orange {microplaned}
Black Pepper to taste

-Allow butter to come to room temp
-Add all ingrediants
-Blend throughly--with a fork
-Arrange into a log shape on plastic wrap
-Wrap tightly in plastic wrap
-Freeze until ready to use

-Cut into "coins" and add to your desired dish

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Old 04-22-2012, 02:14 AM   #2
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Lovely Topaz, I can see that melting over a crisp skinned fried duck breast with Jersey Royal new potatoes and asparagus
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Old 04-22-2012, 02:16 AM   #3
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Quote:
Originally Posted by Bolas De Fraile View Post
Lovely Topaz, I can see that melting over a crisp skinned fried duck breast with Jersey Royal new potatoes and asparagus
The orange in it would certainly lend it self well to that!
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Old 04-22-2012, 06:10 AM   #4
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This is lovely ... Great idea. Thanks for posting. Herbed butters are truly fabulous.

Have nice Sunday.
Margi Cintrano.
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Old 04-22-2012, 06:31 AM   #5
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Flavored butters are wonderful. I love adding 1 minced shallot with sun dried tomatoes packed in evoo, a tea. of thyme leaves salt and a grind of pepper. this can be served with bree, and baguette,with pasta,roasted asparagus, steamed green beans,broccoli or grilled onions.Gorgonzola butter with fresh chopped rosemary is the big D on beef and pasta.try chopped olives, shallot and parsley is great with lamb try grilled pork with finely chopped seeded jalapeno's,garlic how about a jalapeno burger
we've tried most of these and love them. It gives dinner or bbq that extra ooomph.
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Old 04-22-2012, 08:42 AM   #6
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Does the Irish butter have as high a moisture / water content (~16-17%) as the run-of-the-mill American butters like Land O' Lakes?
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Old 04-22-2012, 09:37 AM   #7
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Does the Irish butter have as high a moisture / water content (~16-17%) as the run-of-the-mill American butters like Land O' Lakes?

I would say no, I find the moisture content lower. The color is yellower and it feels denser when cutting. I am lucky enough to have "Kerrygold" now available at my local King Kullen market. They also carry "Plugra" which is danish, I find the moisture content a bit higher in the danish butter and the flavor entirely different. I have to say that I am now a bit of a butter snob, I have ALWAYS loved butter, but this Irish Butter stuff is well worth seeking out.
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Old 04-22-2012, 10:10 AM   #8
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Polished Topaz,

I have had Scandinavian butters, and French ... What about French ? It is quite creamy ...

I shall have to try your Irish Butter Kerrygold ... We have an enormous shop called EL CORTE INGLES throughout Spain, and they carry worldwide products including the USA & Canada ...

Have a nice Sunday.
Margi.
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Old 04-22-2012, 12:57 PM   #9
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Quote:
Originally Posted by PolishedTopaz View Post
I would say no, I find the moisture content lower. The color is yellower and it feels denser when cutting. I am lucky enough to have "Kerrygold" now available at my local King Kullen market. They also carry "Plugra" which is danish, I find the moisture content a bit higher in the danish butter and the flavor entirely different. I have to say that I am now a bit of a butter snob, I have ALWAYS loved butter, but this Irish Butter stuff is well worth seeking out.
Plugra may be somewhat like Danish butter, but it is made in the US. I have never tried it. According to Wikipedia (and other sources I have seen in the past, "The name "Plugra" is derived from the French plus gras ("more fat")."
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Old 04-22-2012, 12:58 PM   #10
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Quote:
Originally Posted by Margi Cintrano View Post
Polished Topaz,

I have had Scandinavian butters, and French ... What about French ? It is quite creamy ...

I shall have to try your Irish Butter Kerrygold ... We have an enormous shop called EL CORTE INGLES throughout Spain, and they carry worldwide products including the USA & Canada ...

Have a nice Sunday.
Margi.
Polished Topaz is recommending the Irish butter, because a lot of the butter found in the US isn't as nice as European butters.
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