What to make with fresh butter?

A friend has been making fresh butter and it is very exciting and I've been putting it on everything willy nilly, but I'm itching for something that I can cook using it as an ingredient, that will be exceptionally better with fresh butter as opposed to store bought?

  • Posted by: S
  • February 28, 2018
  • 1154 views
  • 13 Comments

13 Comments

AntoniaJames February 28, 2018
Or on good crackers. You want to be able to taste the butter in all its glory.
Although if I had plenty of fresh butter on hand, I might consider using it in my anchovy cheese (a first cousin to Liptauer, minus the paprika and caraway seeds); https://food52.com/recipes/8098-anchovy-cheese ;o)
 
Summer O. February 28, 2018
How funny, I was going to say I love it on Triscuits but then thought maybe I should keep that guilty pleasure to myself.
 
AntoniaJames February 28, 2018
Triscuits, yes. Seriously, yes. But wait, let's not forget saltines! Oh, soft fresh butter on a saltine. Heaven. Proof that simple pleasures are often the best. ;o)
 
Summer O. February 28, 2018
Lately I've been practicing making French omelettes, I would recommend making that with your amazing butter. Escargot, rown butter sauces for pasta.
 
Smaug February 28, 2018
Butter forward baking recipes include pound cakes, shortbreads and lightly flavored cookies of various sizes, puff pastry; actually a lot of pastries, from pie crusts to Danish. You might try some brown butter recipes, which are trendy- there are a million available on this site. There was a recent discussion here of butter tarts (a Canadian favorite, they tell me, but apparently butter isn't actually that central an ingredient).
 
Smaug February 28, 2018
cookies of various types, that is
 

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AntoniaJames February 28, 2018
Not exactly cooking . . . . but slather it generously on a nice seeded baguette, layer on prosciutto or jamón ibérico, or any good quality ham, for an altogether delicious sandwich. Nothing else. Simplicity itself. I cannot think of any better use for fresh butter.
;o)
 
amysarah February 28, 2018
I so agree. A 'Jambon-Beurre' sandwich on a baguette (smeared with good butter, no cheese, no nothing else) is hard to beat. My first, eaten years ago as a student on a long train ride from Paris to Barcelona, imprinted me. It's still one of my absolutes when I'm in Paris.

Another way to use good butter - browned with a little sage on pasta (ravioli especially.) Or in the summer, just melt it and dip steamed clams or lobster in it. Or put it on corn on the cob.
 
AntoniaJames February 28, 2018
Yes, I live on jambon-beurre when traveling in France; I'm perfectly happy to eat nothing else for lunch or snacks the entire time I'm there . . . . . and I love it when they come with sliced hard cooked eggs. I perfected my seeded levain-based baguettes after my last trip, for this very purpose. ;o)
 
sameer February 28, 2018
secretkitchendiary.com
 
C S. February 28, 2018
Shortbread
 
Nancy February 28, 2018
Oh Yes!
 
Nancy February 28, 2018
It's all good.
Maybe condiments or sauces where butter is prominent.
Herbed or garlic butter.
Croutons with homemade butter.
Hollandaise sauce.
 
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