Best 3 Point Reyes Original Blue Cheese Compound Butter Recipes

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Foodies and cheese lovers, gather around! Embark on a delightful culinary journey as we introduce you to a symphony of flavors - the Point Reyes Original Blue Cheese Compound Butter. This extraordinary creation elevates ordinary meals into extraordinary experiences, adding a touch of sophistication and indulgence to every bite.

In this article, we'll unveil not one, but three enticing variations of this magical compound butter, each with its unique personality. From the classic Point Reyes Original Blue Cheese Compound Butter, featuring the iconic sharpness and tang of Point Reyes blue cheese, to the luxurious Smoked Blue Cheese Compound Butter, boasting a smoky and robust flavor profile, and finally, the versatile Herb Blue Cheese Compound Butter, alive with the freshness of aromatic herbs and the subtle funk of blue cheese.

Check out the recipes below so you can choose the best recipe for yourself!

POINT REYES ORIGINAL BLUE CHEESE COMPOUND BUTTER



Point Reyes Original Blue Cheese Compound Butter image

This great compound butter is very easy to make. The recipe yields enough in order to make a batch that can be kept in the freezer. From the roll that will be formed, cut what you need and defrost in the refrigerator a day before using. Let the butter sit at room temperature for thirty minutes before cutting medallions and serving on steaks, veal chops and hamburgers.

Provided by Brandess

Categories     Savory

Time 10m

Yield 1 log, 20 serving(s)

Number Of Ingredients 5

3/4 lb unsalted butter
2 tablespoons Dijon mustard
1 tablespoon thyme, fresh chopped fine
1 pinch gray sea salt
1/2 lb blue cheese, Point Reyes Original crumbled (you can substitute your favorite brand)

Steps:

  • Cut the butter into half-inch cubes and keep at room temperature until soft so that it can easily be mixed with a rubber spatula. The butter can also be softened by placing it in a microwave oven for thirty of forty seconds.
  • In a mixing bowl, cream the butter. Stir in the mustard, thyme and salt. Fold in the blue cheese and gently blend until all is incorporated. Taste for seasoning and add salt if desired.
  • With a rubber spatula, form the butter into two nine-inch logs along the bottom edge of two pieces of aluminum foil. The logs should be about an inch and a half in diameter. Roll each in the foil to the other end. Carefully twist the ends of the foil so that the butter forms into a tube. Continue to twist until just snug to complete the form. These can be kept in the freezer. If serving the same day, keep in the refrigerator at least four hours so the butter can harden for ease of serving.
  • From the logs cut one half-inch slice per portion of steak, hamburger, etc. Remove the foil then place on hot steaks and chops from the oven or grill.

Nutrition Facts : Calories 163.2, Fat 17.1, SaturatedFat 10.9, Cholesterol 45.1, Sodium 205.9, Carbohydrate 0.4, Fiber 0.1, Sugar 0.1, Protein 2.6

SLOW ROASTED CORN WITH BLUE CHEESE COMPOUND BUTTER



Slow Roasted Corn with Blue Cheese Compound Butter image

Provided by Michael Chiarello : Food Network

Categories     side-dish

Time 20m

Yield 20 servings

Number Of Ingredients 7

20 ears fresh corn, silks removed but husks intact
Point Reyes Original Blue Cheese Compound Butter, recipe follows
3/4-pound unsalted butter at room temperature
2 tablespoons Dijon mustard
1 tablespoon fresh thyme leaves, finely minced
Pinch gray sea salt
1/2 pound Point Reyes Original or other good quality Blue Cheese, crumbled

Steps:

  • Heat a grill for indirect cooking. Soak corn in water for 5 minutes. This will prevent husks from burning, and will allow for slow roasting of grilled corn. Place corn near indirect medium heat of grill. Place cover on grill and cook for about 5 minutes. Remove cover and rotate corn. Cook for another 5 minutes or until cooked to your liking. If you want to caramelize the corn kernels, peel back the corn husk and place husk back on grill and cook until corn kernels are a golden brown color.
  • In a mixing bowl, mix the butter, mustard, thyme, salt, and blue cheese. Gently blend with a wooden spoon until all is incorporated. Taste for seasoning and add salt if desired. With a rubber spatula, form the butter into 2 (9-inch) logs along the bottom edge of 2 pieces of aluminum foil. The logs should be about 1 1/2 inches in diameter. Roll the logs up in the foil and carefully twist the ends of the foil so that the butter forms a 1 1/2-inch diameter tube. These can be kept in the freezer. If serving the same day, keep in the refrigerator at least 4 hours so the butter can harden for ease of serving. From the logs cut a 1/2-inch slice per portion of corn, steak, hamburger, etc. Remove the foil then place on hot corn, steaks, and chops from the oven or grill. Yield: enough for 20 portions.

PENNE WITH POINT REYES ORIGINAL BLUE, ROASTED BUTTERNUT SQUASH AND SPINACH



Penne with Point Reyes Original Blue, Roasted Butternut Squash and Spinach image

Provided by Food Network

Time 55m

Yield Feeds 4 hungry blue cheese lovers!

Number Of Ingredients 13

1 (2-pound) butternut squash, peeled, halved, seeded, cut into 1/2 to 3/4-inch dice (about 3 cups)
Olive oil
Salt and freshly ground black pepper
3 tablespoons butter
1 1/4 cups finely chopped onion
2 teaspoons chopped fresh rosemary, divided
1/2 cup dry white wine
1/4 cup vegetarian or chicken stock
1/2 cup whipping cream
1/2 cup grated Parmesan
1 pound pasta (bowties and penne work well)
4 cups packed baby spinach leaves (about 4 ounces)
1/3 cup crumbled Point Reyes Original Blue Cheese (about 1 1/2 ounces)

Steps:

  • Preheat the oven to 450 degrees F.
  • Toss the cubed butternut squash in olive oil, sprinkle with salt and pepper and place on a baking sheet. Roast until slightly caramelized, about 20 minutes. (This can be done ahead.)
  • Melt the butter in a heavy, large pot over medium heat. Add the onions and saute until tender, about 5 minutes. Add the squash and 1 1/2 teaspoons rosemary; saute 5 minutes to coat with the butter and soften. Add the wine and simmer until evaporated, about 1 minute. Stir in the stock, cream and Parmesan. Season with salt and pepper. Simmer on low heat.
  • Cook the pasta in salted boiling water until al dente. Drain. Add the hot pasta to the sauce and mix well. Toss in the spinach and sprinkle with the blue cheese.

Tips:

  • Use high-quality ingredients. The better the ingredients, the better the compound butter will be. Use unsalted butter to control the saltiness, and choose a blue cheese that you enjoy the flavor of.
  • Soften the butter to room temperature before mixing. This will make it easier to mix and spread.
  • Use a food processor to mix the ingredients. This will make the process quick and easy.
  • Taste the compound butter before using. Adjust the seasonings to your preference.
  • Use the compound butter within a few days. It can be stored in the refrigerator for up to 2 weeks, but the flavor will be best if used fresh.
  • Serve the compound butter on grilled or roasted vegetables, steak, chicken, or fish. It can also be used as a spread for bread or crackers.

Conclusion:

Point Reyes Original Blue Cheese Compound Butter is a delicious and easy-to-make condiment that can be used in a variety of ways. With its creamy texture and sharp, tangy flavor, it is sure to be a hit at your next party or gathering. So next time you're looking for a special way to dress up your favorite foods, give this recipe a try.

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