Whole Grain 100
Email: wholegrain100@proton.me
  • Welcome
  • Price Sheet
  • Store & Classes
  • Baking Education
  • Recipes
  • Grain Education
  • Health & Nutrition

Herb Butter Recipes

1/27/2014

0 Comments

 
Picture
Best Made With Unsalted Butter

Making herb butter couldn't be easier, it's just butter and herbs, but what a difference in what ever you put it on or use in. Below are a few recipes from different sources that are worth trying on your summer vegetables, meats and baked goods. You may use dried or fresh herbs for the following recipes. The rule of thumb is if you use fresh herbs use twice as much if the recipe calls for dried herbs. These recipes will get your creative juices going, and  you can change any of the ingredients or add to them.

How to Store
Once you have the butters made up take a piece of plastic wrap about 8 inches long and put the soft butter centered about 1 inch from the edge of the plastic wrap. Roll the butter into a log using the plastic wrap and then twist the ends and tie. Store in the refrigerator or freeze for later use. To use, slice off a piece and twist the end closed again. Another easy method is to put the butter into a small plastic sandwich bag and flatten it out. Freeze the bag and when  you want some just break off a piece and return it to the freezer. Enjoy the summer herbs and save them for later use by making herb butter.

Green Butter
1 bunch fresh watercress
1 bunch  fresh chervil
1 bunch fresh parsley
5 salad burnet leaves
1 clove garlic
1 chopped shallot
Salt to taste
1 cup unsalted butter

Blanch the watercress, chervil, parsley and burnet in boiling water for 30 seconds. Drain and dry thoroughly, then pound in a mortar with the garlic, shallot and pinch of salt. Then beat in the butter by hand or with a food processor..
Recipe from The Complete Book of Herbs & Spices

Spice Rum Butter
1 cup unsalted butter
3/4 cup brown sugar
A pinch of grated nutmeg
A pinch of ground cinnamon
3/4 tea grated lemon peel
3 T. Rum

Cream the butter with the sugar. When it is pale and thoroughly incorporated, beat in the nutmeg, cinnamon and lemon peel. Gradually beat in the rum.

Melt over steamed puddings or spread thickly on hot toast or muffins.
Recipe from:  The Complete Book of Herbs & Spices

Herb Butter 1
1 cup unsalted butter, softened
2 t. lemon juice
4 T. minced fresh tarragon
                   or
2 T. dried and crushed
2 T. chives, finely minced
2 T. fresh parsley, finely minced

With your food processor, cream butter, add lemon juice slowly, then herbs.
For chicken, eggs, fish, steamed vegetables
Recipe From: Gifts From Your Garden


Herb Butter 2
1 cup unsalted butter, softened
4 T. minced fresh oregano
                      or
2 T. dried and crushed

2 T. minced fresh basil
                      or
1 T. dried and crushed
2 T. minced fresh chives

With your food processor, cream butter and beat in herbs until combined.
For broiled stuffed tomatoes, steaks and chops
Recipe From Gifts From Your Garden

Deluxe Steak Butter
1 Stick unsalted softened butter
1 t. lemon juice
1/4 t. garlic powder
1/4 t. cracked black pepper
1 t. shredded green onions
1 t. Paprika
1 t. dried dill weed

Blend together and use on steaks, burgers, chops
Recipe from: The Spice Islands Cookbook

0 Comments



Leave a Reply.

    Categories

    All
    Appetizers
    Beef Main Dish
    Beverage
    Biscuits
    Breakfast
    Cakes
    Cookies & Bars
    Desserts
    Fermentation
    Fish
    Gluten Free
    Ice Cream
    Instant Pot
    Medicine
    Muffins & Quick Breads
    Pies
    Pork Main Dish
    Poultry Main Dish
    Preservation
    Puddings
    Salads
    Sandwiches
    Sauces
    Save Money & Time
    Seasoning Mixes
    Sides
    Soups & Stews
    Sweet Yeasted Breads
    Toppings & Spreads
    Vegetable Side Dish
    Yeast Breads

    RSS Feed

Powered by Create your own unique website with customizable templates.