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Butter as gifts

Spread the Magic

Spread the magic with sweet and savory compound butters.

Everything is better with butter, especially compound butters made to accentuate whatever they accompany.

These blended, compounded, and infused butters – made with Newport’s Own Locally Churned Butter – make any meal extraordinary and memorable. Melt them over hot homemade rolls at dinner or ooze them over a warm scone or the Croissant French Toast from our brunch menu!

For the perfect gift, roll the butter into logs wrapped in parchment paper and tie each end with twine or ribbon. Add a gift tag and voilà!

Oh Honey! Butter

Yields 1-1/2 cups

Ingredients:

3/4 cup honey
3/4 cup powdered sugar
1 cup Newport’s Own Locally Churned Butter, softened
1 tsp cinnamon

Instructions:

  1. Blend all ingredients together well and store in the refrigerator.

 
Serving suggestion: holiday dinner rolls

Maple Pecan Butter

Yields 1-1/4 cups

Ingredients:

1 cup Newport’s Own Locally Churned Butter
1/2 cup pure maple syrup
2 oz pecans, finely chopped

Instructions:

  1. In a medium bowl, using an electric mixer beat all ingredients until combined.
  2. Divide mixture in half and spoon onto two pieces of parchment paper.
  3. Roll the butter in the parchment into logs. Twist the ends of the parchment to seal. Tie with twine.
  4. Refrigerate up to 2 weeks. Soften slightly when ready to use.

 
Serving suggestion: French toast

Honey Cranberry ButterA Honey of a Cranberry Butter

Yields 1-1/2 cups

Ingredients:

1/2 pound Newport’s Own Locally Churned Butter, softened
1/4 cup honey
1/4 cup powdered sugar
1/4 tsp finely grated orange zest
1/2 cup Cucina Antica Cranberry Sauce

Instructions:

  1. In a large bowl, combine butter, honey, powdered sugar, and orange zest, beat until light and fluffy.
  2. Fold in the cranberry sauce.
  3. Taste and adjust seasoning as necessary.
  4. Refrigerate up to two weeks.

 
Serving suggestion: for gifting, pair with homemade rolls, scones, muffins, or cornbread

Mushroom Butter Mushroom Butter

Yields 1 1/2 cup

Ingredients:

2 tbsp Newport’s Own Locally Churned Butter
1/4 lb mushrooms (we used Oyster and Lion’s Mane Mushrooms), chopped
6 to 8 oz Newport’s Own Locally Churned Butter, at room temperature
1 garlic clove, finely chopped
1 tsp lemon zest, lightly packed, finely grated
Salt and fresh ground black pepper, to taste

Instructions:

  1. Melt the 2 tbsp butter in a saucepan over medium-high heat. Add the mushrooms and sauce until cooked down, about 4-5 minutes. Remove from the heat and cool.
  2. In a large bowl, place the room temperature butter, garlic, and lemon zest. Mix well. Fold in the sautéed mushrooms. Season with salt and pepper and mix again.
  3. Present in a ramekin and wrapped as a gift or transfer butter mixture to a sheet of parchment paper and roll into a 4” log. Wrap well and twist ends closed. Refrigerate for up to 2 days or freeze for up to 1 month. Return butter to room temperature before serving.

 
Serving suggestion: This savory butter blend is the perfect topper for a grilled rib-eye steak, roasted vegetables, or dropped into a piping hot baked potato.

Christmassy Cranberry Orange Butter

Yields 1 cup

Ingredients:

1/4 cup boiling water
2 tbsp dried cranberries
1 tsp orange zest
1 cup Newport’s Own Locally Churned Butter, softened
1 tbsp confectioners’ sugar

Instructions:

  1. In a small bowl, combine 1/4 cup boiling water and cranberries; cover and let stand until softened, about 20 minutes. Drain well, and pat dry with paper towel; finely chop.
  2. In a medium bowl, stir together cranberries, zest, butter, and sugar until well combined.
  3. Cover and refrigerate for up to 2 weeks. Let come to room temperature before serving.

 
Serving suggestion: breakfast biscuits or scones

Garlic Herb

Yields 1/2 cup

Ingredients:

1/2 cup Newport’s Own Locally Churned Butter, softened
1 tbsp chopped fresh basil
1-1/2 tsp chopped fresh thyme
1-1/2 tsp chopped fresh oregano
1 clove garlic, minced

Instructions:

  1. In a small bowl, stir together all ingredients until well combined.
  2. Cover and refrigerate for up to 2 weeks. Let come to room temperature before serving.

 
Serving suggestion: serve with most any steamed or roasted veggie

Fa La La La Lemon-Thyme Butter

Ingredients:

1/2 cup Newport’s Own Locally Churned Butter, at room temperature
2 tbsp lemon zest
1 tsp fresh lemon juice
1/2 tsp finely chopped fresh rosemary
1/2 tsp finely chopped fresh thyme
1/2 tsp finely chopped fresh sage
salt and ground black pepper to taste

Instructions:

  1. Mash butter in a bowl until smooth and creamy.
  2. Mix lemon zest, lemon juice, rosemary, thyme, sage, salt, and black pepper into the butter until thoroughly combined.
  3. Cover and refrigerate for up to 2 weeks. Let come to room temperature before serving.

 
Serving suggestion: gift or basting a roasted chicken 

Chive + Blue Cheese

Yields 1 cup

Ingredients:

2 sticks (1 cup) Newport’s Own Locally Churned Butter, softened
1/2 cup crumbled Rogue blue cheese
2 tbsp chopped fresh chives
1/2 tsp red pepper flakes (optional)
Pinch ground black pepper

Instructions:

  1. Put the softened butter in the bowl of a stand mixer fitted with a paddle attachment. Whip the butter until it’s fluffy.
  2. Add the blue cheese, chopped chives, red pepper flakes (if you choose), and ground pepper. Mix until totally combined, scraping the sides as needed.
  3. Lay out a long piece of plastic wrap on top of a piece of aluminum foil and scoop the butter mixture in a long strip down the middle of it. Carefully pull one side of the plastic wrap and foil over the butter, squeezing it gently to form it into a log. Continue to roll the log of butter into a roll.
  4. When it’s all rolled up, twist the ends (like a piece of candy) until they become very taut (this means the butter is pressing together inside the plastic and foil to form a cohesive roll).
  5. Place the roll of butter into the fridge so it will harden, at least 1 hour, or into the freezer if you need to speed the process along.

 
Serving suggestion: finishing butter for grilled steak

Zest Fest Orange Zest and Ginger Butter

Yields 1/2 cup

Ingredients:

1/2 cup Newport’s Own Locally Churned Butter, room temperature
1/2 cup orange marmalade, melted over low heat
1 tbsp balsamic vinegar
1 tbsp crystallized ginger, finely chopped

Instructions:

  1. Blend in the flavor ingredients with an electric mixer at medium speed until completely blended (1 to 2 minutes).
  2. Let the butter stand for an hour in a cool place, covered, so the flavors can develop; then refrigerate to harden.
  3. Before refrigerating, you can roll the butter into logs with wax paper, press it into molds to create stars or other shapes, create balls with butter paddles, or simply press it into ramekins for serving. Butter can be made several days in advance or it can be frozen for up to three weeks.
  4. Wrap it very tightly, in double layers of plastic wrap and freezer bags, before refrigerating or freezing.

 

Cinnamon and Maple Syrup Butter

Yields 1 cup

Ingredients:

1 cup Newport’s Own Locally Churned Butter, room temperature
1 tsp ground cinnamon
1 tbsp brown sugar
1/4 cup maple syrup

Instructions:

  1. In mixer, add butter, cinnamon, brown sugar, and maple syrup.
  2. Mix at low speed until completely blended.
  3. For storage, keep in a 2-cup lidded container in the refrigerator.

 
Serving suggestion: French toast

Seasonings Greetings Rosemary and Garlic Butter

Yields 1/2 cup

Ingredients:

2 large or 4 small cloves garlic (1/2 oz)
Kosher salt
1 tsp fresh lemon juice
1/2 tsp finely chopped fresh rosemary
1/2 cup Newport’s Own Locally Churned Butter, at room temperature
Freshly ground black pepper

Instructions:

  1. Peel the garlic cloves, halve them lengthwise, and coarsely chop. Sprinkle with 1 tsp salt. Using the flat side of a chef’s knife, smear and mash the garlic and salt together to form a smooth paste. You should have about 2 tsp garlic paste.
  2. Transfer the garlic paste to a small bowl. Add the lemon juice and rosemary. Stir to combine.
  3. Add the butter and mash together with a fork until completely incorporated. Season to taste with salt and pepper.
  4. Use immediately or use parchment, waxed paper, or plastic wrap to shape the garlic butter into a log, twisting the ends as if it were a sausage.
  5. Refrigerate until ready to use. The butter will keep in the refrigerator for up to 2 weeks or in the freezer for up to 1 month.

 
Serving suggestion: season veggies or chicken/turkey rub

Tidings of Truffle Oil with Herbs

Yields 1 cup

Ingredients:

1 cup Newport’s Own Locally Churned Butter, softened
White truffle oil to taste (we recommend Ritrovo Selections Alba White Truffle Oil))
1 tbsp fresh chopped parsley, or other herbs of your choice.
Salt to taste

Instructions:

  1. In a small mixing bowl, combine the butter, truffle oil and herbs together. Season with salt to taste.
  2. Place the butter onto a large piece of plastic wrap and form into a log, about 1 inch thick.
  3. Wrap the log tightly and place in the refrigerator until ready to use.

 
Serving suggestion: ultimate finish butter and a great gift

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