Savory Bourbon Butter Recipes

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SAVORY THYME COMPOUND BUTTER



Savory Thyme Compound Butter image

Provided by Geoffrey Zakarian

Categories     condiment

Time 20m

Yield about 1 quart

Number Of Ingredients 10

1 pound (4 sticks) unsalted butter at room temperature
1/2 cup finely minced shallots
1/4 cup finely minced garlic
1/4 cup fresh thyme leaves
4 anchovies, chopped
Zest and juice from 1 lemon
1/2 cup olive oil
1/4 cup fresh parsley, finely minced
2 pinches of paprika
Kosher salt and freshly ground black pepper

Steps:

  • Place the butter in a food processor with the shallots, garlic, thyme leaves, anchovies, lemon zest and lemon juice. Puree until smooth.
  • With the motor running, drizzle the olive oil into the butter. Transfer the butter to a bowl and fold in the parsley and paprika and season with salt and pepper.
  • Roll up the butter in parchment paper to form a log and refrigerate until firm, about 2 hours, for easy slicing and portioning. The butter can also be frozen for up to 4 weeks.

FAVORITE BREAD AND BUTTER PUDDING WITH BOURBON SAUCE



Favorite Bread and Butter Pudding with Bourbon Sauce image

Provided by Jean Anderson

Categories     Bourbon     Brunch     Dessert     Bake     Spirit     Whiskey     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 6 Servings

Number Of Ingredients 19

4 stale slices firm-textured white bread, crusts and all (see headnote)
2 tablespoons unsalted butter, softened
1/2 cup dark seedless raisins (see headnote)
3 large eggs, lightly beaten
1/3 cup granulated sugar
1/2 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/4 teaspoon freshly grated nutmeg
1 1/4 cups milk
1 cup half-and-half
Bourbon Sauce
1/4 cup firmly packed light brown sugar
1 1/2 tablespoons cornstarch
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon salt
1 cup water
1/3 cup bourbon (see Tip above)
2 tablespoons unsalted butter
1 tablespoon fresh lemon juice

Steps:

  • 1. Butter 1 1/2-quart casserole or spritz with nonstick cooking spray and set aside.
  • 2. Spread one side of each slice of bread with butter, cut each slice into four pieces of equal size, spread half of them in casserole, and sprinkle half of raisins on top. Repeat layers and set aside.
  • 3. Beat eggs, sugar, vanilla, cinnamon, and nutmeg at high electric mixer speed about 2 minutes until creamy. With mixer at low speed, add milk gradually, then half-and-half.
  • 4. Pour over bread and raisins in casserole and let stand uncovered at room temperature 1 hour. After 40 minutes, preheat oven to 350°F.
  • 5. When pudding has stood 1 hour, set in large shallow pan, and place on pulled-out middle oven shelf. Pour hot water into pan to depth of 1 inch, slide shelf into oven, and bake pudding uncovered about 1 hour until cake tester inserted in center comes out clean.
  • 6. Transfer casserole to wire rack and cool 20 minutes.
  • 7. Meanwhile, prepare Bourbon Sauce: Combine sugar, cornstarch, nutmeg, and salt in small nonreactive saucepan. Whisk in water and bourbon and continue whisking until smooth. Add butter, set over moderate heat, and cook, whisking constantly, 2 to 3 minutes until thickened and translucent. Remove from heat, mix in lemon juice, and transfer to heated sauceboat.
  • 8. Serve pudding warm at table, trickle a little sauce over each portion, and pass the rest.

SAVORY BOURBON BUTTER



Savory Bourbon Butter image

This savory bourbon butter made with fresh parsley and a touch of lemon zest is the perfect addition to grilled steaks, pork chops, or even hot biscuits.

Provided by halluciphen

Categories     Compound Butters

Time 2h40m

Yield 32

Number Of Ingredients 7

4 sticks salted butter, softened, divided
1 large shallot, minced
1 tablespoon minced garlic
¾ cup bourbon
3 tablespoons chopped fresh parsley
1 ½ teaspoons lemon zest
salt to taste

Steps:

  • Melt 3 tablespoons butter in a small saucepan over medium heat; simmer, stirring frequently, until butter is browned, fragrant, and foamy, with brown bits in it, 5 to 10 minutes.
  • Add shallot and garlic and saute until soft, about 5 minutes. Whisk in bourbon until combined, then cook until reduced, 2 to 3 minutes. Remove from the stove and cool to room temperature, about 10 minutes.
  • Combine remaining 3 sticks plus 5 tablespoons butter, parsley, and lemon zest in a mixing bowl. Add cooled bourbon-butter mixture and beat with an electric mixer until smooth. Season with salt.
  • Transfer butter to a sheet of waxed paper and roll into a log. Refrigerate until fully chilled, 2 to 3 hours. Use as desired.

Nutrition Facts : Calories 117.2 calories, Carbohydrate 0.4 g, Cholesterol 30.5 mg, Fat 11.5 g, Protein 0.2 g, SaturatedFat 7.3 g, Sodium 82.2 mg, Sugar 0.1 g

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