Combine your love of art and fat to make a butter terrine

My sisters (same) are both great visual artists, but I’m having trouble drawing stick figures, even though I took a non-major drawing last semester at the University of Florida. This lack of artistic ability extends to cake decorating and anything else that requires fine motor skills. You can make butter terrine.

Butter terrine is exactly what it sounds like: butter layered in molds or loaf pans, chilled, sliced ​​and served. You can flavor and color as many different butters as you like. You can hang things (such as radishes) on the layers to create stunning or at least interesting visual effects.

Besides the butter and the ingredients you put in the butter, you need a mold. I used vintage Pyrex pans and lined them with plastic wrap, but using a silicone pan or mold works beautifully and gives a smoother, wrinkle-free look (I think the little squiggles look kinda cool! I think).

About that butter: You need a lot of it. Ended up using 4 whole sticks when filling a 1 1/2 pint Pyrex dish, but it still wasn’t completely full . Also, before you make the compound butter, you need to soften it completely, unless you want to completely ruin the atmosphere by separating the terrine with small chunks of greasy butter.

The most difficult part of making a butter terrine is choosing a compound butter.I have many suggestion Something like that, but for the terrine above, I kept it very simple, summery, and fresh, layering it with basil butter and Meyer lemon butter, then covering it with a layer of daikon-encrusted plain butter. I wish I had used more radishes, but I think it’s like a clean modern art, right?

Basil lemon butter terrine

material:

• 4 sticks (2 cups) unsalted butter, softened to room temperature
• 8 basil leaves
• 2 teaspoons Meyer lemon juice
• 1 meyer lemon peel
• 1/2 teaspoon sugar
• 4-6 radishes, stems washed and root canals removed

Line a small loaf pan (about 1 1/2 pints by volume) with plastic wrap and set aside. and mash until the basil is evenly distributed. Spread out on a loaf pan and flatten the top as much as possible. Refrigerate while you make the next layer (at least 5 minutes).

Place the lemon zest, juice, sugar and another stick of butter in a bowl and mix until the zest is evenly distributed, then spread the butter compound on top of the basil butter compound. Return the bread to the refrigerator and Five minutes.

Take the last 2 sticks of butter and mash in a bowl until spread. Spread half the butter over the lemon butter layer and gently press the radishes into the butter. )

Brush the daikon radish with the remaining butter and chill the whole thing in the refrigerator overnight.

When you’re ready to serve the butter terrine, gently tug on the plastic wrap to lift the whole thing out of the pan.with a nice country loaf, or Part of Butterflight.