Showcasing butter for gluten sensitive guest

[tammylc]

My summer project is to host a little supper club at my house, benefiting various food organizations. For my first dinner, one of my guests has offered to bring some homemade raw milk butter for me to use. However, same guest is gluten free, so all the things I would normally think of to highlight butter - bread, pasta - are off limits.

Any suggestions and how I can make good use of a 1/2 cup of butter?

[prasantrin]

Add a pat at the table to each freshly cooked serving of carrots, peas, or whatever vegetable you've cooked (steamed).

Also works for fish or steak.

[Mikels]

My summer project is to host a little supper club at my house, benefiting various food organizations. For my first dinner, one of my guests has offered to bring some homemade raw milk butter for me to use. However, same guest is gluten free, so all the things I would normally think of to highlight butter - bread, pasta - are off limits.

Any suggestions and how I can make good use of a 1/2 cup of butter?

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Why not hot corn bread?

[rooftop1000]

this might help

http://forums.egullet.org/index.php?showtopic=60498&hl=

tracey

[Alex]

How about Rösti, maybe with a bit of smoked salmon from Zingerman's across the top, and a sprig of watercress as a garnish?

[Chris Hennes]

While I think it's basically a truism that butter makes nearly everything better, this is actually a bit of a challenge. You need something that isn't just improved by butter, but that actively highlights it. The usual suspects are out due to the gluten-free requirement, which requires us to get a bit more creative. I would think something potato-based would be ideal: they have a relatively mild flavor of their own and are a near-perfect vehicle for vast amounts of butter.

[Lisa Shock]

Any suggestions and how I can make good use of a 1/2 cup of butter?

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You could also make hollandaise sauce, beurre blanc, beurre rouge, beurre noissette, etc.

[bwv544]

radishes?

isn't there something about radishes and butter and salt?

[tammylc]

radishes?

isn't there something about radishes and butter and salt?

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There is - I'd just stumbled across that in the butter thread. That's where I'm leaning right now. Radishes cut in half with butter piped on top and sprinkled with coarse salt. Served as an amuse.

Also thinking about doing the fish course with a tarragon compound butter.

Chris has it right - the trick is to think of something where the butter is the highlight, and doesn't get overwhelmed by other flavors.

[baroness]

Rice.

[Kajikit]

Beautifully crisped-up-outside, fluffy-inside baked potato...

[rooftop1000]

Maybe a local bakery could make you a 100% rye bread or crisp that you could do with butter and radishes

T

[SaltySnack]

Maybe a local bakery could make you a 100% rye bread or crisp that you could do with butter and radishes

T

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Rye is not gluten free.

[rooftop1000]

Aaah I see that it is just too little for a fluffy bread...

proceed on No rye crisps

t

[tammylc]

Thanks for all the suggestions. I ended up going with the radish and butter idea. I cut the radishes in half, piped the butter on, and sprinkled them with some pink Murray River sea salt.

It worked out really nicely. The butter was delicious, and the guest didn't object to the rest of us putting the excess on bread, so we totally did that. The color of the butter is just amazing.

I'd also planned on using it for a compound butter for the fish course, but the timing didn't work out, so I ended up using some other butter that I had on hand.

Pictures from the rest of the meal are up on my blog.