Am I allowed to call this butter if it doesn't taste like butter when the herbs and bacon are taken out? I mostly just wanted a replacement for my garlic-herb butter addiction and it's the perfect substitute! The coconut cream makes the savory lard just creamy enough to compete with butter and the macadamia nut oil gives it a hint of nutty "butteryness". The bacon butter was a result of me getting carried away in the kitchen. Lenny asked me why I "wasted" our leftover bacon on bacon butter but he took that comment back once he tasted it. I was so excited that he liked it! Especially since I have 2 cups worth of butter experiments in the refrigerator right now.
I have a tip for getting your coconut cream. Ever buy a can of full fat coconut milk only to discover the cream wasn't separated? Yeah, me too. So while you're out coconut milk shopping, gently shake the cans (not too much). If you can hear the milk sloshing around in there, that means it's mixed together. If it seems solid, it's separated and you should disturb it as little as possible and save it for coconut cream. If you've never done this before, it's super easy. Just store your cans upright until you're ready for some coconut cream. Then open the cans from the bottom and pour off the liquid (save it for a smoothie or something yummy!) The coconut cream is what's left in the can and that's the part you need for this recipe.
Recipe
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Two dairy-free spreads that make a flavorful alternative to butter. Try the garlic herb butter over veggies or the bacon butter on toast with preserves.
Ingredients
For the garlic-herb butter:
- 5 Tbsp pork lard
- 2 Tbsp coconut cream (from top of can of full fat coconut milk)
- 1 Tbsp macadamia nut oil
- 3 cloves garlic, minced
- 1 tsp oregano (add an extra ½ tsp if you like oregano as much as I do)
- 1 tsp dill
For the bacon butter:
- ¼ C bacon fat
- 1 Tbsp macadamia nut oil
- 3 Tbsp coconut cream (from top of can of full fat coconut milk)
- 2 strips of bacon, crumbled
Instructions
For the garlic-herb butter:
- Add the lard and garlic to a small saucepan over medium heat.
- When the lard has melted and the garlic is fragrant, remove from heat.
- Whisk in dill and oregano, then the coconut cream and macadamia nut oil.
- Place in a bowl in the refrigerator until solid (ingredients will separate and that's ok!)
- Once the butter is solid, use a hand mixer to whip and re-incorporate all the ingredients.
- Store in the refrigerator - it will stay spreadable.
For the bacon butter:
- Melt bacon fat in a small saucepan over medium heat.
- Remove from heat and whisk in coconut cream and macadamia nut oil.
- Stir in bacon pieces. Transfer to a bowl and place in the refrigerator until solid. (The ingredients will separate and that's ok.)
- Once the butter has solidified, use a hand mixer to whip the butter and incorporate all the ingredients.
- Store in the refrigerator - it will stay spreadable.
This sounds amazing!!