Ingredients
for the maple chili crisp compound butter
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(2 sticks) Vermont Creamery Sea Salt Cultured Butter
8 ounces
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3 tablespoons chili crisp
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3 tablespoons maple syrup
for the dill pickle compound butter
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(2 sticks) Vermont Creamery Sea Salt Cultured Butter
8 ounces
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½ cup finely chopped dill pickles
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¼ cup finely chopped dill
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1 tablespoon pickle juice
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2 teaspoons garlic powder
for the red wine ramp compound butter
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(2 sticks) Vermont Creamery Sea Salt Cultured Butter
8 ounces
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1 cup red wine
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1 bunch ramps, chopped, bulbs and greens separated
Directions
to make the maple chili crisp compound butter
- Combine all ingredients in a mixing bowl or food processor. Beat or pulse until evenly blended.
- Transfer butter to parchment paper or plastic wrap and form into a log. Chill until firm.
- Serve on a radish toast with fresh dill and flaky salt, or on a loaded baked potato.
to make the dill pickle compound butter
- Combine all ingredients in a mixing bowl or food processor*. *Highly recommend using a food processor for this one if possible, as it will blend together much better and easier. Beat or pulse until evenly blended.
- Transfer butter to parchment paper or plastic wrap and form into a log. Chill until firm.
- Serve on chicken & corn waffles, a warm biscuit or corn on the cob.
to make the red wine ramp compound butter
- Combine red wine and chopped ramp bulbs in a saucepan. Bring to a boil and let reduce until there is almost no liquid left. Remove from heat and let cool for a few minutes.
- Combine butter, ramp greens, and red wine reduction in a mixing bowl or food processor. Beat or pulse until evenly blended.
- Transfer butter to parchment paper or plastic wrap and form into a log. Chill until firm.
- Serve with asparagus, a warm biscuit, steak or fish.
- Note: Light red wine will create a pink butter; full-bodied will be more lavender. If ramps aren’t available, substitute 1 shallot and 1 bunch chives.
