I am going to make this quick because it’s Thanksgiving week and things are crazy busy. An easy way to dress up your Thanksgiving table and let people know they are special and stuff, is to make compound butters. And I’ve got three options for you today.
One of these butters, the cranberry-orange butter, has been a tradition in my family a long time. It’s tangy and sweet and yummy. (And yes, it was already on my blog before, right here.) The other two are my own creation. I am absolutely in love with all of them because they play such different rolls in my life.
The caramelized onion and gruyere is TO. DIE. FOR. on warm, crusty bread because the cheese melts slightly. DO YOU HEAR WHAT I AM SAYING?! THERE IS CHEESE *IN* THE BUTTER!
The honey butter gets a subtle spicy kick from coarse black pepper. It is fantastic with buttermilk biscuits as well as traditional rolls. Plus it’s pretty. Like a little speckled log.
The really great thing is that you can make these well ahead of time and stick them in the fridge. (Like maybe a week!) Pull them out and let them come to room temperature before you serve them. Shape them into logs or put them in a bowl. Whatever stuffs your turkey. But just make them.