Do compound butters keep as long as regular butter? Do the herbs parish as quickly as they do on their own?
Yes to the first, no to the second.
I once had a delicious pumpkin butter (it was a compound, not a jam) at a restaurant and can't figure out how they made it. Any ideas?
Yes. Nothing to it. It's very much the same as any compound butter -- but you've got to make a little extra effort to get the pumpkin, butter and the various spices to completely liase.
Soften 2 sticks of butter, cream the butter in a mixer at low speed, and add 3 tbs maple syrup, 2 tbs sugar, 1 tbs molasses, 1 tbs grated ginger, and a mix of whatever powdered spices you like with pumpkin -- for instance, cinnamon, allspice, and clove -- to taste. The additions will cause the butter to break and become grainy.
Increase the speed to medium, add 3/4 cup pumpkin puree, and beat until the mixture comes together.
Alternatively you can do it in a food processor, but you've got to make sure (a) not to over beat; and (b) scrape down periodically to make sure it comes together evenly. You can do it by hand as well, using a French whisk. But it takes more strength and patience.
When the butter is made, form into logs using cling wrap, or fill jars, cocottes or terrines in the usual manner.
If you're going to hold more than a couple of days, hold in the freezer.
And You May Also Want to Think About:
Making spiced cheese spread in the Boursin style, using a similar method.
Edited by boar_d_laze - 10/21/10 at 12:34pm