November 30, 2020

Thanksgiving Butter

This year the holidays will be looking a little different, but that doesn’t mean we can’t still make our favorite dishes or indulge in some new ones.

In our recent holiday video my sister and I shared three party dish ideas for your home entertaining (or self-isolating). If you don’t feel like celebrating this year or you celebrate other holidays, these dishes aren’t married to any particular day, so serve them whenever. We’ve all thrown the “rules” out the window for 2020 anyway, right? Lights on the house in October, pumpkin spice through January. No judgement here, ever. We are all in this together.

I will start with the non-recipe recipe we assigned to Thanksgiving. The other recipes will get their own post to keep things easy and organized.

Though I do like to stir up drama and go for new dishes where tradition usually wins (No full bird this year, anyone?), I think we found a good compromise for something that’s different but doesn’t overwhelm the rest of your menu or your family favorites. That is, caviar butter for your biscuits or bread.

The caviar compound butter is made by adding caviar (or roe if you prefer) into softened butter. I’m always absurdly excited when a restaurant brings over crusty bread with housemade butters flavored with things like lavender and honey or a dusting of pink sea salt, usually irresistibly smoothed out in a delicate little dish. So this is inspired by that euphoria I feel from eating good butter. I’m convinced small things like this make people happier and nicer. This may be a bold statement, but I think we can make the world a better place, one delicious dish of (caviar) butter at a time.

Cheers,

Olga

CAVIAR BUTTER

SERVES 8

INGREDIENTS

1 stick of softened unsalted butter

1oz of Tsar Nicoulai Caviar or Roe (in the video we use Tsar Nicoulai Classic)

METHOD

Carefully fold caviar into softened butter so that it is evenly incorporated. Place in bowl and chill. Let soften before serving.

NOTES

A couple additional notes about this recipe:

1. Definitely use unsalted butter as the caviar adds enough salt.

2. Make sure the butter is very soft (but not melted) and that you very carefully fold in the caviar. Otherwise the caviar will streak and it won’t look very appetizing.

3. You could serve one or two bigger ramekins of the butter at the table with a basket of biscuits, or have a small decorative plate at each place setting with a biscuit/bread and some butter.

4. Pro Tip – save yourself the energy and grab Immaculate Baking Co.’s Organic Flaky Biscuits. SO. GOOD.