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Buttered Caramel-Apple Toddy

From: Chef Christopher Koetke, CEC, CCE, HAAC, v.p. of Kendall College School of Culinary Arts in Chicago and the Laureate Universities International Center of Excellence in Culinary Arts.

Yield: 4 servings

½ cup sugar
¾ cup water, divided
3 cups fresh apple cider
½ tsp. ground cinnamon
4 oz. dark rum
4 oz. unsalted butter

In a medium saucepan over medium-high heat, combine sugar and ¼ cup water. Cook without stirring for several minutes until sugar turns a dark caramel color, keeping constant watch so caramel does not turn black. (Caramel will be at least 300°F, so take caution). Pour remaining water into caramel. (To avoid a serious burn, keep your hand away from the steam that will immediately be produced.)

Once the water has come to a boil, pour in cider and sprinkle in the cinnamon. Bring just to a simmer and remove from heat. Add rum and whisk in the butter. Pour into 4 Irish coffee glasses. Serve while hot.

Photo: Courtesy of Kendall College/Eric Futran

Trio of Compound Butters

From: Chef Christopher Koetke, CEC, CCE, HAAC, v.p. of Kendall College School of Culinary Arts in Chicago and the Laureate Universities International Center of Excellence in Culinary Arts.

Serve these butters with grilled sweet corn, steak, grilled fish, sautéed chicken, crusty toasted bread or vegetables.

Chipotle Butter (yields 6 Tbsp.):
4 Tbs. butter, softened
1 chipotle chile in adobo sauce, minced
1 Tbsp. adobo sauce

Avocado, Lime & Cilantro Butter (yields 1 cup):
½ ripe avocado, skin and pit removed
6 Tbsp. butter, softened
2 Tbsp. lime juice
¼ cup chopped cilantro leaves
¼ tsp. salt

Maitre d’Hotel Butter (yields 1 cup):
16 Tbsp. (2 sticks) whole butter, softened
1½ Tbsp. chopped parsley
1 Tbsp. lemon juice
¼ tsp. black pepper

For chipotle butter: Combine all ingredients. Cover and refrigerate until needed.

For avocado, lime & cilantro butter: Place avocado in bowl. Using a fork, smash avocado until it’s smooth. Fold in remaining ingredients. Cover and refrigerate until needed.

For maitre d’hotel butter: Combine all ingredients. Cover and refrigerate until needed.

Photo: Courtesy of Kendall College/Eric Futran

Brown Butter-Sauteed Mango

From: Chef Christopher Koetke, CEC, CCE, HAAC, v.p. of Kendall College School of Culinary Arts in Chicago and the Laureate Universities International Center of Excellence in Culinary Arts.

Yield: Varies.

4 Tbsp. unsalted butter
2 ripe mangos, peeled, pitted, diced small (¼” cubes)
½ cup water
1/3 cup packed light brown sugar
1/8 tsp. ground cardamom

In a large sauté pan over medium heat, melt the butter. Continue cooking until small flecks in the butter turn brown, 1 to 2 minutes. Don’t allow flecks to become black.

As soon as butter browns, add mango and sauté for 4 to 5 minutes, or until the mango softens. Add the water, brown sugar and cardamom. Stir. Continue cooking for several minutes. If the mixture becomes too dry, add more water as needed to yield a saucy consistency. Serve immediately.

Photo: Courtesy of Kendall College/Eric Futran

Tarragon-Chive Butter Sauce

From: Chef Christopher Koetke, CEC, CCE, HAAC, v.p. of Kendall College School of Culinary Arts in Chicago and the Laureate Universities International Center of Excellence in Culinary Arts.  

Yield: approximately 1½ cups.

7 Tbsp. butter, divided
2 Tbsp. finely minced onion
2 Tbsp. flour
2 cups low-sodium chicken broth
½ tsp. lemon juice
1 Tbsp. minced chive
2 Tbsp. chopped fresh tarragon leaves
1/8 tsp. white pepper

In a saucepan, sauté the onion in 1 Tbsp. butter over medium heat until onion is soft and translucent. Add the flour and cook for 2 minutes, stirring constantly. Add the broth and, stirring constantly with a whisk, bring to a boil. Continue cooking until sauce reduces by about half and thickens. Reduce heat to medium-low. Whisk in 2 Tbsp. butter. Once butter has melted, add 2 more Tbsp. of butter. Repeat with the remaining 2 Tbsp. When the last amount of butter has dissolved into the sauce, remove sauce from the heat. Whisk in the lemon juice, chive, tarragon and white pepper. Serve warm over vegetables, poultry or seafood.

Photo: Courtesy of Kendall College/Eric Futran