Friday Freebie: Headstart Gourmet Compound Butter Giveaway!featured

July 17, 2009 | 25 Comments

Some of you may remember that time I gave some canned tuna a fancy pants makeover. That was fun. And delicious. And made possible by a little help from Headstart Gourmet’s compound butter.

With flavors like Raspberry Honey Mustard Beurre Rouge, Lemon Thyme Garlic Beurre Blanc, and Spicy Orange Creole to choose from, here’s your chance at a fancy pants makeover of your own!

Each tub of compound butter contains half a bottle of wine, resulting in an intensely rich flavor. The beauty of this product is that it can be used in a variety of ways: use as a spread to spruce up sandwiches or hors d’oeuvres, melt into a quick sauce, or simply dollop on top of hot food to add a gourmet finish.

grilledshrimp searedtuna
grilledporkchops searedchicken

Some ways to enjoy your butta:

Add Raspberry Honey Mustard Beurre Rouge to mushrooms and onions as they sauté (mmm imagine a juicy pork chop smothered in this)
Spread Lemon Thyme Garlic Beurre Blanc on top of crostini and top with smoked salmon and capers for a classic and simple hors d’oeuvre
Place Beurre Blanc under the skin of chicken before baking (I would top with bread crumbs too for an extra crispy skin)
Gently Melt Spicy Orange Creole into a sauce and pour over shrimp and grits (or this recipe for Hominy Shrimp looks delish)
Spread Spicy Orange Creole on corn on the cob for some extra kick at your next BBQ
Make Orange Creole Tuna Cakes! Still a fave.

To win this sampler from Headstart Gourmet, simply leave a comment here telling me: How would you use these gourmet compound butters?

Comments must be submitted by Thursday 7/23, 5 pm PST. Winner will be announced next week on Friday, July 24th.

Update: Congrats to Sammy Love, winner of Lick My Spoon’s Headstart Gourmet Compound Butter Giveaway!

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25 comments on "Friday Freebie: Headstart Gourmet Compound Butter Giveaway!"

The Duo Dishes AUTHOR — July 17, 2009 @ 2:07 pm1

Spicy Orange Creole would go right on some hot cornbread, and the Raspberry Honey Mustard would be oh so sweet on a grilled pork chop.

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- Stephanie AUTHOR — August 3, 2009 @ 10:18 pm1.1
  
  yesssss that would be amazing on corn bread! you guys are geniuses 🙂
  
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Tangled Noodle AUTHOR — July 17, 2009 @ 2:28 pm2

A loaf of warm, freshly baked bread + Lemon Thyme Garlic Beurr Blanc = happy me! I’m so easy to please . . .

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Cookin' Canuck AUTHOR — July 17, 2009 @ 2:42 pm3

I would smoke some trout and top it with the Lemon Thyme Garlic Beurre Blanc. Yum!

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Lindsey AUTHOR — July 17, 2009 @ 2:53 pm4

These would go great with freshly homemade warm bread! YUM!!!

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Elaine - The Gourmet Girl AUTHOR — July 17, 2009 @ 3:42 pm5

Raspberry Honey Mustard Buerre Rouge – Would baste a boneless pork tenderloin that has been stuffed with an assortment of wild mushrooms and dried raspberries. Making sure to sear first, I would then wrap the loin in puff pastry and bake. Deglaze the pan from searing and drizzle over the pork encroute. Now I’m hungry!

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Fuji Mama AUTHOR — July 17, 2009 @ 4:42 pm6

Mmmmmm, besides thickly slathered on a slice of hot fresh homemade bread? How about some rasberry honey mustard beurre rouge used to make a butter cream sauce served over grilled chicken and rice?

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- Stephanie AUTHOR — August 3, 2009 @ 10:15 pm6.1
  
  mmm that sounds sooo good 🙂 i love butter and rice…it’s the paula deen side of this gal.
  
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Diana AUTHOR — July 17, 2009 @ 6:04 pm7

How about some spicy orange creole on lamb? Wow those combinations sound fabulous.

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Lori AUTHOR — July 17, 2009 @ 6:58 pm8

Hmmmmm….. they all sound so yummy!

I would make a shrimp po’boy and spread the butter on the bread!

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Alta AUTHOR — July 17, 2009 @ 7:41 pm9

That lemon thyme buerre blanc would be heaven on asparagus…even if they’re really no longer in season!

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CG the Foodie AUTHOR — July 18, 2009 @ 8:40 am10

I would use them to saute veggies, cook my meats, and just on a good slice of home baked bread 🙂

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Jessie AUTHOR — July 20, 2009 @ 12:09 pm11

I would so love to have that compound butter in my fridge! I bet it would go so well with some many things such as cornbread, veggies, meats etc

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Goldie AUTHOR — July 22, 2009 @ 4:08 am12

My brother would love experimenting with this stuff. Maybe we can christen our new kitchen with a tasty dish accentuated with some of this delicious compound butter from Headstart Gourmet.

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Brandy AUTHOR — July 22, 2009 @ 10:07 am13

I bet the red wine would would be great on top of some good steaks.

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Sammy Love AUTHOR — July 22, 2009 @ 9:48 pm14

Hi, Sammy Love here from SF, first time caller long time listener(j/k). Raspberry Honey Mustard Beurre Rouge with lamb for sure but, if I had my choice…………. I may go brunch style with the Lemon Thyme Garlic Beurre Blanc (spread or grilled)on thick cut toast made from homemade bread w/ a couple of poached eggys on top. Smoked salmon(from the fish lady at the ferry building) or a baby field greens salad(depends on the day) and a couple of spicy bloody marys(the perfect bloody mary will be good enough). With or without the Beurre I think I know what I’m having this Sunday.

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- Kim, Headstart Gourmet AUTHOR — July 24, 2009 @ 3:14 pm14.1
  
  Congratulations!!! I will send out your Spotlight Sampler on Monday! Get ready for brunch next weekend. Your ideas sounded perfect. You can check out more recipes on our website http://www.headstartgourmet.com
  
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- Stephanie AUTHOR — August 3, 2009 @ 10:16 pm14.2
  
  wow that sounds like my dream brunch!
  
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Kathrina AUTHOR — July 22, 2009 @ 10:29 pm15

I would simply spread the Lemon Thyme Garlic Beurre Blanc on french bread and toast it for a few minutes and pair it with my favorite bottle of white wine 🙂

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Nadia AUTHOR — July 22, 2009 @ 11:59 pm16

Butter, butter, butter.

I don’t care what anyone says. It doesn’t matter what flavor of compound butter. I’m gonna go Paula Deen on my dishes and dumping a pound of butter into each of them! 🙂

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- Stephanie AUTHOR — August 3, 2009 @ 10:16 pm16.1
  
  go girl! you USE that buttah 🙂
  
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Kaethe AUTHOR — July 23, 2009 @ 12:21 pm17

Ohhh… I’m thinking of risotto!

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Keithgarrick AUTHOR — July 23, 2009 @ 5:54 pm18

I would use the Lemon Thyme Garlic Beurre Blanc as a finishing sauce for some crawfish ravioli. Right before serving them I would add a nob in bowl with the crawfish and flash it under the broiler, and top it with some Parmesan.
The spicy orange creole would go great with some roasted chicken. as a baste . Save some extra on the side mix it with heavy cream, and some broth and serve with grilled asparagus and roasted potatoes.
On I could just rub it all over my wife and ………………….. Well you know the rest.

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- Stephanie AUTHOR — August 3, 2009 @ 10:17 pm18.1
  
  i see……butter may be the new aphrodisiac…
  
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Headstart Gourmet Giveaway: And the Winner isâ€¦ AUTHOR — May 12, 2011 @ 6:16 pm19

[…] Gourmet Compound Butter SamplerSammmmmmy Loooove! Congrats, you’re a WINNER!!!This Compound Butter Sampler from Headstart Gourmet is all yours! Thanks for callin, thanks for listenin P.S., I won’t […]

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