Since herbs are plentiful this time of year, why not use them to make a
variety of simple herb butters? You can even freeze the butters to enjoy
in the cooler fall months ahead.
Use these tasty butters on everything from grilled steaks, fish, and
chicken, to cooked vegetables. And don’t forget to slather some on a big
chunk of fresh bread.
To make herb butters, chop the herbs very fine (and pulverize the
seeds). Cream the butter. Then blend in the herbs and seasonings. Roll
the herb butter into a log, then wrap the log in waxed paper. Store in the
refrigerator, or put in the freezer (for up to 6 months).
Try the following herb butter combinations:
BASIC HERBAL BUTTER
2 sticks softened butter
1 Tsp. chopped, fresh green basil
1 Tbsp. chopped, fresh marjoram
1 Tbsp. chopped, fresh chives
1 tspo. chopped, fresh rosemary
1 tsp. fresh lemon juice
PARSLEY HERB BUTTER
1/2 c. softened butter
1 clove garlic, crushed
2 Tbsp. chopped fresh parsley
1 tsp. lemon juice
1/4 tsp. chopped basil
1/4 tsp. oregano
Pepper to taste
ROSEMARY BUTTER
2 Tbsp. chopped fresh rosemary leaves
1 Tbsp. chopped fresh parsley
1 tsp. lemon juice
2 sticks softened butter
Variation: To make pretty pats of these butters, spoon softened herb
butter into candy molds and freeze. When the butter is frozen, pop it out
of the molds. Store the butter pats in the refrigerator.
Suzanne Lieurance is a freelance writer and owner of the Three Angels
Gourmet Co. which produces a unique line of "heavenly gourmet mixes"
for sale at http://www.threeangelsgourmet.com and through gift shops,
Christian bookstores, gourmet food stores, and gift basket companies
across the country.
For daily food tips and other fun food information, visit the Three Angels
Gourmet Co. blog at http://www.threeangelsgourmet.blogspot.com
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