Posted: September 7, 2010 | Author: Johanna | Filed under: Johanna | Tags: avocados, breakfast, butter, cayenne, compound butters, Cumin, shockingly simple | No Comments »
I love avocados.
I also love butter.
The combination of the two is one of those things you never really think about, until one day, the lightbulb goes on, and you realize “Hey — buttery avocados….butter….holy moly!!”It’s one of those things that I feel silly giving a recipe for, because seriously, the name says it all — avocados and butter are the major ingredients.
To make avocado butter, as with all compound butters, I start with room-temperature butter. For me, there is only one kind of butter for this — salted. If you want to use unsalted, that’s ok, but remember to definitely add salt to the mixture — avocados love and need salt.
I use half a stick of butter to half an avocado. In the past, I have combined the butter and avocado with a fork in a bowl, although this time I made it in my Kitchenaid. Once the butter and avocado are combined, I add a healthy pinch of coarse kosher salt. After that, anything goes. I like to add lime zest, lime juice, cayenne pepper, and cumin. Not much cayenne and cumin, because you don’t want to blow your head off while eating your morning toast. Just enough to make you notice it.
Once everything is combined, and you’ve given it a final taste, do your best not to eat it all at once, and wrap it up in plastic wrap or foil, squeezing tightly to make a cylinder. Or, alternatively, put it in a tupperware or other airtight container.
I put this on toast in the morning for an extra jolt of nutrition. You can also cut a piece to put onto a piece of grilled or sauteed fish, or use it to top a turkey burger. It would probably be excellent in a grilled cheese sandwich as well. Experiment, and play around, but know that all you need to make this worth it is a slice of crispy bread.