Food on boards is very popular, perhaps more popular than its ever been.
Grazing tables are a different, new concept unlike any board youve ever seen before.
(Theyre alsonota buffet.
Buffets areuglyand grazing tables arebeautiful.)
But you know what you dont see on these vast, sprawling tables of food?
Butter should be on more boards.
I could craft an entire board around butter.
This, to me, would be luxurious.
Butter is not a monolith.
Supplement with some compound butters, and youve got a delicious and decadent food-on-board scenario.
A couple of salted, cultured specimens from different regions will work just fine.
(Thisis my current favorite snacking butter, if you are looking for suggestions.)
Then, grab some cheaper sticks to make your compound butters.
If youve never made a compound butter before, do not fret, it is very easy.
Take some room-temperature butter, and blend it with something else that is not butter.
Cheese, vegetables, herbs, citrus zest,capersall are good candidates for flavoring your buttery creation.
Blitz everything in the food processor until smooth.
Roll and shape the butter using the plastic wrap, then chill until you are ready to serve.
Cold butter is hard to taste, and this is about appreciating butters subtler qualities.
Arrange your butters in a pleasing configuration on a board, just like you would cheese.
Slice some radishes, preferably French breakfast radishes, and fan those out next to the bread and crackers.
(A buttered radish is a simple, vastly underrated pleasure.)
For accoutrement, get some jam and honey involved.
(It may sound odd, but butter is transcendent on hard boiled eggs.)
