Compounded Butters: Chocolate Mint and Green Onion with Sundried Tomato

You may recall my post a couple weeks ago utilizing the new Kerrygold Naturally Softer Pure Irish Butter for a contest sponsored by Kerrygold. In that post, I mentioned that Kerrygold sent me samples of two of their new products, but I only gave recipes for one of them. This time, I’m focusing on their other new bright star, Reduced Fat Irish Butter.

I’ll be honest here: I don’t buy reduced fat butters. This is because they aren’t butter at all, but some kind of margarine-butter hybrid that freaks me out. I don’t need Frankenstein foods in my cooking! Kerrygold is unique in that they have found a way to reduce fat in their butter without adding anything weird to their product. They’ve cut the fat by 25% and the sodium by 50%, but still use their wonderful grass-fed cow milk to achieve these results. Amazing!

So how do you indulge while cutting back? You want flavor that counts. This inspired me to come up with 2 more compound butters. I envisioned the Chocolate Mint Butter as being a nice kick to your ordinary toast and tea. The Green Onion and Sundried Tomato Butter would be fabulous dropped over baked potatoes.

Chocolate Mint Butter: Scoop out half the container of Reduced Fat Irish Butter. Add to it 2 tsp cocoa powder, 2 Tbsp minced fresh mint, and 2 1/2 tsp powdered sugar. Stir well and wrap in wax paper. Let sit in fridge for a couple hours before serving.

Green Onion and Sundried Tomato Butter: Scoop out half the container of Reduced Fat Irish Butter. Add to it 1/4 cup diced green onions, 3 Tbsp chopped sundried tomatoes (the kind in a pouch, not oil-packed), and 1/8 tsp cayenne pepper powder. Mix well, then transfer to a small saucepan. Heat over medium until it starts to bubble, then continue heating for another 4-5 minutes, stirring frequently to prevent from sticking. Pour into a ramekin and cover, placing the compound into the refrigerator to harden up again.

You’ll want to eat these within a few days, given the fresh ingredients used in them. I don’t think that will be a problem.

Disclosure: The views and opinions expressed on this blog are mine alone, based upon my personal experience. While I received complimentary tubs of Kerrygold’s Reduced Fat Irish Butter and Naturally Softer Pure Irish Butter, which were used to write this post, I received no monetary compensation for my review. This post is, however, an entry into Kerrygold’s contest for uses for the new butters, which makes it eligible for prizes Kerrygold will be awarding.