Summer Butter Flight (4-Way) Recipe

Introduction

Experience a delightful twist on classic butter with this Summer Butter Flight featuring four vibrant flavors. From roasted garlic to tangy strawberries and rich tahini maple, these compound butters elevate any meal or snack. Perfect for entertaining or savoring seasonal ingredients.

Ingredients

• 1 head garlic
• Olive oil
• 8 oz unsalted butter (room temperature)
• 1/4 cup chives (chopped, plus extra for topping)
• 1/3 cup parmigiano reggiano (freshly grated, plus extra for topping)
• 2 tsp crushed red pepper flakes
• 1 lemon (zest only)
• 2 tsp dried oregano
• 1 pinch kosher salt
• 1 pinch black pepper
• 2 ears corn
• 2 tsp miso
• 1/3 cup cane sugar (plus 1 tsp)
• 3 jalapeños (whole)
• 8 oz unsalted butter (room temperature)
• 1/2 cup water
• 3/4 cup fresh strawberries (cubed)
• 2 tbsp honey
• 8 oz unsalted butter (room temperature)
• 1 tsp vanilla bean paste
• 1 pinch kosher salt
• 2 tbsp freeze-dried strawberries
• 2 tbsp strawberry preserves
• 2 tbsp mascarpone
• 10 oz unsalted butter (room temperature)
• 1/4 cup tahini
• 1/4 cup maple syrup
• 1 pinch flaky salt
• Edible cherry blossoms

Instructions

1. Step 1: Garlic Bread Butter – Roast the Garlic: Preheat oven to 400°F (204°C). Peel the loose outer layers from the garlic head, leaving the bulb intact. Cut 1/4 to 1/2 inch off the top. Place garlic in a garlic roaster, drizzle 1 tbsp olive oil on top, and cover. Roast for 1 hour until cloves are soft.
2. Step 2: Squeeze out roasted garlic cloves onto a cutting board and roughly chop. Combine chopped garlic with 8 oz softened butter, chives (reserve some for topping), parmigiano reggiano (reserve some for topping), crushed red pepper flakes, lemon zest, dried oregano, kosher salt, and black pepper. Mix thoroughly.
3. Step 3: Spread a thin butter layer in mold squares. Add a thin layer of reserved chopped chives and grated cheese at the bottom, then fill molds with garlic butter. Clean the edges and chill for 12 hours before unmolding.
4. Step 4: Jalapeño Corn Bread Butter – Prepare Corn Puree: Remove kernels from 2 ears of corn. Slice a small strip of kernels aside for charring. Blend remaining kernels until smooth. Strain the liquid into a saucepan and cook over medium heat until slightly thickened. Add miso, cane sugar, and kosher salt. Cook until thickened, then cool.
5. Step 5: Char 3 whole jalapeños and reserved corn strip either over a gas stove flame, hot skillet, or under the broiler until skin is blistered and blackened (5–10 minutes). Peel and deseed jalapeños, then chop into a paste.
6. Step 6: Slice 1 jalapeño and simmer with 1/2 cup water and 1 tsp sugar until syrupy. Cool to make candied jalapeños.
7. Step 7: Mix 8 oz softened butter with corn puree, roasted jalapeño paste, and 1 tbsp jalapeño syrup until well combined.
8. Step 8: Spread a thin butter layer in molds. Place candied jalapeños and charred corn strip at the bottom. Fill molds with jalapeño corn butter. Clean edges and refrigerate for 12 hours before unmolding.
9. Step 9: Strawberries & Cream Butter – Prepare Strawberry Butter: Process fresh strawberries and honey in a food processor until smooth. Add 8 oz softened butter, vanilla bean paste, and kosher salt. Process until incorporated.
10. Step 10: Spread a thin butter layer in molds. Add freeze-dried strawberries at the bottom. Fill halfway with strawberry butter and create a small well in the center using a spoon. Freeze for 10 minutes.
11. Step 11: Fill wells with small dollops of strawberry preserves and mascarpone. Cover with remaining strawberry butter, clean edges, and chill for 12 hours before unmolding.
12. Step 12: Tahini Maple Butter – Brown the Butter: Heat 10 oz butter in a saucepan over medium heat, stirring frequently for 5–8 minutes until golden brown and nutty. Transfer to a bowl over an ice bath.
13. Step 13: Add tahini and maple syrup to browned butter and whip over ice bath until light and fluffy. Fold in flaky salt.
14. Step 14: Brush mold squares with a thin butter layer and press edible cherry blossoms on the sides. Fill molds with whipped tahini maple butter. Clean edges and refrigerate for 12 hours before unmolding.

Tips & Variations

• Use a garlic roaster or wrap garlic tightly in foil to ensure even roasting and prevent drying out.
• Adjust the heat of the jalapeño butter by using fewer or more peppers depending on your spice tolerance.
• Freeze-dried strawberries add texture and concentrated flavor to the strawberry butter; substitute with dried cranberries for a tart alternative.
• For smoother tahini maple butter, strain the tahini before mixing to remove any grit.
• Use silicone molds for easy unmolding and shaping of the butter squares.

Storage

Store the compound butters in airtight containers or wrapped tightly in plastic wrap in the refrigerator for up to 2 weeks. For longer storage, freeze butter squares for up to 3 months. Thaw in the refrigerator before serving. These butters soften quickly at room temperature, so serve chilled or slightly softened for best spreading texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these butters ahead of time?

Yes, you can prepare all the compound butters ahead. Chill them in molds and store covered in the refrigerator or freezer to enjoy later.

What dishes pair well with these compound butters?

These butters are versatile and great on fresh bread, grilled corn, roasted vegetables, steaks, fish, or even dolloped over pancakes or waffles for a sweet touch.

Summer Butter Flight (4-Way) Recipe

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★★★★★

4.6 from 74 reviews

This Summer Butter Flight offers a delightful 4-way butter tasting experience, featuring distinct flavor profiles including garlic bread butter, jalapeño corn butter, strawberries & cream butter, and tahini maple butter. Each butter is crafted with fresh seasonal ingredients, roasted, pureed, or browned to elevate the natural flavors, making them perfect for enhancing bread, vegetables, or any dish in need of a rich, flavorful spread.

• Author: Elena
• Prep Time: 30 minutes
• Cook Time: 1 hour 30 minutes
• Total Time: 13 hours
• Yield: Approximately 16 mold squares (4 types, 4 squares each) 1x
• Category: Condiment
• Method: Roasting
• Cuisine: American

Ingredients

Scale 1x2x3x

Garlic Bread Butter

• 1 head garlic
• 1 tbsp olive oil
• 8 oz unsalted butter (room-temperature)
• 1/4 cup chives (chopped, plus extra for topping)
• 1/3 cup Parmigiano Reggiano (freshly grated, plus extra for topping)
• 2 tsp crushed red pepper flakes
• 1 lemon (zest only)
• 2 tsp dried oregano
• 1 pinch kosher salt
• 1 pinch black pepper

Jalapeño Corn Bread Butter

• 2 ears corn
• 2 tsp miso
• 1/3 cup cane sugar (plus 1 tsp)
• 1 pinch kosher salt
• 3 jalapeños (whole, plus 1 sliced)
• 8 oz unsalted butter (room-temperature)
• 1/2 cup water

Strawberries & Cream Butter

• 3/4 cup fresh strawberries (cubed)
• 2 tbsp honey
• 8 oz unsalted butter (room-temperature)
• 1 tsp vanilla bean paste
• 1 pinch kosher salt
• 2 tbsp freeze-dried strawberries
• 2 tbsp strawberry preserves
• 2 tbsp mascarpone

Tahini Maple Butter

• 10 oz unsalted butter (room-temperature)
• 1/4 cup tahini
• 1/4 cup maple syrup
• 1 pinch flaky salt
• edible cherry blossoms

Instructions

1. Roast the Garlic: Preheat your oven to 400°F (204°C). Peel the loose outer layers from the garlic head, leaving the bulb intact, then cut off 1/4 to 1/2 inch from the top. Place the garlic in a garlic roaster, drizzle 1 tablespoon of olive oil over the top, cover, and roast for about 1 hour until the cloves are soft.
2. Make Garlic Bread Butter: Squeeze out the roasted garlic cloves onto a cutting board and roughly chop them. In a bowl, combine the softened butter with the chopped roasted garlic, chives (reserving some for topping), freshly grated Parmigiano Reggiano (also reserving some), crushed red pepper flakes, lemon zest, dried oregano, kosher salt, and black pepper. Mix thoroughly. Spread a thin layer of this butter into your mold squares, add a layer of the reserved chives and cheese at the bottom, then fill with the remaining butter. Clean the edges and refrigerate for 12 hours before unmolding.
3. Prepare Jalapeño Corn Puree: Cut off a strip of corn kernels and set aside. Remove the rest of the kernels from the cobs and place them in a blender. Puree until smooth, then strain the liquid into a saucepan. Cook over medium heat until it slightly thickens. Stir in miso, cane sugar, and kosher salt. Continue cooking until the mixture thickens further, then remove from heat and let cool.
4. Char the Jalapeños and Corn Strip: Char the 3 whole jalapeños over a gas stove flame or in a hot cast-iron skillet, turning frequently over medium-high heat until the skins are blackened and blistered (about 5–10 minutes). Also char the reserved corn strip with a torch or stove. Alternatively, broil the jalapeños and corn strip on the top rack until similarly blackened. Remove the skins and seeds from jalapeños and chop into a paste.
5. Make Candied Jalapeños: Slice 1 jalapeño. In a saucepan, simmer the slices with water and 1 teaspoon sugar until thickened to a syrupy consistency. Set aside to cool.
6. Combine Jalapeño Corn Butter: Mix the softened butter, cooled corn puree, roasted jalapeño paste, and 1 tablespoon of candied jalapeño syrup until fully incorporated.
7. Assemble Jalapeño Corn Butter: Spread a thin layer of the jalapeño corn butter into your mold squares. Place candied jalapeños and a charred corn strip at the bottom of each mold. Fill with the remaining butter, clean edges, and refrigerate for 12 hours before unmolding.
8. Make Strawberries & Cream Butter: Process fresh strawberries with honey in a food processor until smooth. Add the softened butter, vanilla bean paste, and kosher salt. Process again until fully combined.
9. Assemble Strawberries & Cream Butter: Spread a thin layer of strawberry butter into molds. Sprinkle freeze-dried strawberries at the bottom. Fill halfway with the strawberry butter and create a well using a spoon. Freeze for 10 minutes. Fill the wells with dollops of strawberry preserves and mascarpone. Enclose the filling with the remaining strawberry butter, clean the edges, and refrigerate for 12 hours before unmolding.
10. Brown the Butter: Place 10 oz unsalted butter in a saucepan over medium heat. Stir frequently and cook for 5-8 minutes until the butter turns golden brown and smells nutty. Transfer immediately to a bowl placed over an ice bath to cool.
11. Make Tahini Maple Butter: Add tahini and maple syrup to the cooled browned butter. Whip the mixture over the ice bath until light and fluffy. Fold in flaky salt.
12. Assemble Tahini Maple Butter: Brush the mold squares with a thin layer of butter, then press edible cherry blossoms against the sides. Fill the molds with the whipped tahini maple butter, clean the edges, and refrigerate for 12 hours before unmolding.

Notes

• Roasting garlic mellows its sharpness and adds a rich, sweet flavor to the garlic bread butter.
• To char jalapeños without a gas stove or torch, the oven broiler method works effectively but watch carefully to prevent burning.
• Chilling the butter mixtures for 12 hours allows flavors to meld and helps solidify the shapes for neat unmolding.
• Freeze-dried strawberries add a pleasant crunch and concentrated flavor contrast in the strawberries & cream butter.
• Browned butter adds a nutty depth of flavor that complements the tahini and maple syrup in the tahini maple butter.
• Ensure all butter is at room temperature before mixing for smooth, even blending.

Keywords: flavored butter, compound butter, garlic butter, jalapeño butter, strawberry butter, tahini butter, summer recipe, spread, gourmet butter