Butter Flight (Goat Cheese & Fig, Crispy Garlic & Tomato, Dirty Martini, Honey Brown Butter)
Butter Flight (Goat Cheese & Fig, Crispy Garlic & Tomato, Dirty Martini, Honey Brown Butter)
Ingredients
For the Honey Brown Butter
- 1/2 cup unsalted butter
- 1/4 teaspoon flaky sea salt
- 1 tablespoon honey
- 4 honeycomb, small pieces, for garnish
For the Crispy Garlic and Tomato Butter
- 1/2 cup unsalted butter, softened
- 2 cloves garlic, thinly sliced
- 2 tablespoons sun-dried tomatoes, chopped
- 1 teaspoon tomato paste
- 1/4 teaspoon salt, or to taste
- 1 tablespoon olive oil
For the Dirty Martini Butter
- 1/2 cup unsalted butter, softened
- 1/4 cup blue cheese, crumbled
- 1 tablespoon vodka
- 1 tablespoon scallions, thinly sliced
- 1 tablespoon chives, minced
- 4 blue cheese-stuffed olives, halved
For the Goat Cheese and Fig Butter
- 1/2 cup unsalted butter, softened
- 1/4 cup goat cheese, softened
- 2 tablespoons fig jam
- 4 edible flowers, small, such as pansies
For Serving
- 1 loaf crusty bread, sliced, or crackers
Instructions
- 1
Prepare the Honey Brown Butter: In a small saucepan over medium heat, melt 1/2 cup unsalted butter. Continue to cook, stirring occasionally, until the butter foams, then turns golden brown and smells nutty. This should take about 5-7 minutes. Be careful not to burn it. Immediately remove from heat and pour into a heatproof bowl to cool completely. Once cooled, transfer the brown butter to a stand mixer or use a hand mixer. Whip until light and fluffy. Fold in 1/4 teaspoon flaky sea salt and 1 tablespoon honey until well combined. Set aside.
⏱️ 15 min
- 2
Prepare the Crispy Garlic and Tomato Butter: In a small skillet, heat 1 tablespoon olive oil over medium-low heat. Add the thinly sliced garlic and fry gently until golden brown and crispy, about 3-5 minutes. Remove garlic with a slotted spoon and drain on a paper towel. Once cool, finely chop the crispy garlic. In the same skillet, add the chopped sun-dried tomatoes and 1 teaspoon tomato paste. Sauté for 2-3 minutes until fragrant. In a medium bowl, combine 1/2 cup softened unsalted butter with the crispy chopped garlic, sautéed tomato mixture, and 1/4 teaspoon salt. Mix thoroughly until well combined. Set aside.
⏱️ 15 min
- 3
Prepare the Dirty Martini Butter: In a medium bowl, combine 1/2 cup softened unsalted butter, 1/4 cup crumbled blue cheese, 1 tablespoon vodka, 1 tablespoon sliced scallions, and 1 tablespoon minced chives. Mix thoroughly until all ingredients are evenly distributed. Set aside.
⏱️ 10 min
- 4
Prepare the Goat Cheese and Fig Butter: Ensure 1/2 cup unsalted butter and 1/4 cup goat cheese are softened. Have 2 tablespoons fig jam ready. This butter will be assembled in layers directly in the mold.
⏱️ 5 min
- 5
Assemble the Butter Flight: Prepare a red silicone mold with square cavities. For the Honey Brown Butter, place one small piece of honeycomb at the bottom of one cavity. For the Dirty Martini Butter, place two halved blue cheese-stuffed olives at the bottom of another cavity. For the Goat Cheese and Fig Butter, gently press an edible flower into the bottom of two separate cavities. Transfer each prepared butter (Honey Brown, Crispy Garlic & Tomato, Dirty Martini) into separate piping bags (or use spoons).
⏱️ 10 min
- 6
Pipe the butters: Pipe the Honey Brown Butter into the cavity with honeycomb. Pipe the Crispy Garlic and Tomato Butter into an empty cavity. Pipe the Dirty Martini Butter into the cavity with olives. For the Goat Cheese and Fig Butter, pipe a layer of plain softened butter (from the 1/2 cup designated for this butter) into the cavities with edible flowers, creating a slight well in the center. Pipe a small amount of softened goat cheese into the well, followed by a small amount of fig jam. Top with more plain softened butter to cover the filling completely.
⏱️ 10 min
- 7
Finish and Chill: Once all cavities are filled, use a knife or offset spatula to scrape off any excess butter from the top of the mold, ensuring clean, flat surfaces. Place the filled silicone mold in the refrigerator and chill for at least 2 hours, or until the butters are completely firm.
⏱️ 120 min
- 8
Demold and Serve: Carefully demold each butter square from the silicone mold. Arrange the butter flight on a serving tray with sliced crusty bread or crackers. Serve immediately or store in an airtight container in the refrigerator for up to 1 week. If gifting, package in clear boxes with ribbons.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Butter Flight (Goat Cheese & Fig, Crispy Garlic & Tomato, Dirty Martini, Honey Brown Butter)
Ingredients
For the Honey Brown Butter
- 1/2 cup unsalted butter
- 1/4 teaspoon flaky sea salt
- 1 tablespoon honey
- 4 honeycomb, small pieces, for garnish
For the Crispy Garlic and Tomato Butter
- 1/2 cup unsalted butter, softened
- 2 cloves garlic, thinly sliced
- 2 tablespoons sun-dried tomatoes, chopped
- 1 teaspoon tomato paste
- 1/4 teaspoon salt, or to taste
- 1 tablespoon olive oil
For the Dirty Martini Butter
- 1/2 cup unsalted butter, softened
- 1/4 cup blue cheese, crumbled
- 1 tablespoon vodka
- 1 tablespoon scallions, thinly sliced
- 1 tablespoon chives, minced
- 4 blue cheese-stuffed olives, halved
For the Goat Cheese and Fig Butter
- 1/2 cup unsalted butter, softened
- 1/4 cup goat cheese, softened
- 2 tablespoons fig jam
- 4 edible flowers, small, such as pansies
For Serving
- 1 loaf crusty bread, sliced, or crackers
Instructions
- 1
Prepare the Honey Brown Butter: In a small saucepan over medium heat, melt 1/2 cup unsalted butter. Continue to cook, stirring occasionally, until the butter foams, then turns golden brown and smells nutty. This should take about 5-7 minutes. Be careful not to burn it. Immediately remove from heat and pour into a heatproof bowl to cool completely. Once cooled, transfer the brown butter to a stand mixer or use a hand mixer. Whip until light and fluffy. Fold in 1/4 teaspoon flaky sea salt and 1 tablespoon honey until well combined. Set aside.
⏱️ 15 min - 2
Prepare the Crispy Garlic and Tomato Butter: In a small skillet, heat 1 tablespoon olive oil over medium-low heat. Add the thinly sliced garlic and fry gently until golden brown and crispy, about 3-5 minutes. Remove garlic with a slotted spoon and drain on a paper towel. Once cool, finely chop the crispy garlic. In the same skillet, add the chopped sun-dried tomatoes and 1 teaspoon tomato paste. Sauté for 2-3 minutes until fragrant. In a medium bowl, combine 1/2 cup softened unsalted butter with the crispy chopped garlic, sautéed tomato mixture, and 1/4 teaspoon salt. Mix thoroughly until well combined. Set aside.
⏱️ 15 min - 3
Prepare the Dirty Martini Butter: In a medium bowl, combine 1/2 cup softened unsalted butter, 1/4 cup crumbled blue cheese, 1 tablespoon vodka, 1 tablespoon sliced scallions, and 1 tablespoon minced chives. Mix thoroughly until all ingredients are evenly distributed. Set aside.
⏱️ 10 min - 4
Prepare the Goat Cheese and Fig Butter: Ensure 1/2 cup unsalted butter and 1/4 cup goat cheese are softened. Have 2 tablespoons fig jam ready. This butter will be assembled in layers directly in the mold.
⏱️ 5 min - 5
Assemble the Butter Flight: Prepare a red silicone mold with square cavities. For the Honey Brown Butter, place one small piece of honeycomb at the bottom of one cavity. For the Dirty Martini Butter, place two halved blue cheese-stuffed olives at the bottom of another cavity. For the Goat Cheese and Fig Butter, gently press an edible flower into the bottom of two separate cavities. Transfer each prepared butter (Honey Brown, Crispy Garlic & Tomato, Dirty Martini) into separate piping bags (or use spoons).
⏱️ 10 min - 6
Pipe the butters: Pipe the Honey Brown Butter into the cavity with honeycomb. Pipe the Crispy Garlic and Tomato Butter into an empty cavity. Pipe the Dirty Martini Butter into the cavity with olives. For the Goat Cheese and Fig Butter, pipe a layer of plain softened butter (from the 1/2 cup designated for this butter) into the cavities with edible flowers, creating a slight well in the center. Pipe a small amount of softened goat cheese into the well, followed by a small amount of fig jam. Top with more plain softened butter to cover the filling completely.
⏱️ 10 min - 7
Finish and Chill: Once all cavities are filled, use a knife or offset spatula to scrape off any excess butter from the top of the mold, ensuring clean, flat surfaces. Place the filled silicone mold in the refrigerator and chill for at least 2 hours, or until the butters are completely firm.
⏱️ 120 min - 8
Demold and Serve: Carefully demold each butter square from the silicone mold. Arrange the butter flight on a serving tray with sliced crusty bread or crackers. Serve immediately or store in an airtight container in the refrigerator for up to 1 week. If gifting, package in clear boxes with ribbons.
⏱️ 5 min