Recipe: Herbal Butters

[Guest guest]

Here are some recipes for yummy herbal butter recipes!

 

*Smile*

Chris (list mom)

 

http://www.alittleolfactory.com

 

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http://www.seedsofknowledge.com/herbbutters.html

 

Elegant and Easy Herb Butters

 

Herb butters are easy to prepare and add elegance to any meal. They can be added

to cooked fresh vegetables for a special touch. For an easy summer treat, grill

ears of corn for your dinner guests and offer them several different butters for

spreading. If you need to take something with you to a dinner, simply grab a

loaf of fresh Italian or French bread and prepare a bowl or shaped log of herb

butter to wrap and present to your hostess.

 

Be sure to use the best and freshest ingredients. To freeze the butters you

should chill the finished mixture, then roll into a log shape. Double roll in

foil, label and date. Keep in the freezer for up to two months. Thaw and use at

room temperature.

 

Use the blooms of chives, rosemary, dill and purple basil for a unique butter.

Mince 1 cup of flowers and add to 2 sticks softened butter, plus 2 teaspoons

lemon juice for a wonderful treat.

 

Basil Butter

Combine 1/2 cup butter and 1/2 cup shredded leaves. Refrigerate at least 3

hours. Use on vegetables, chicken or fish. You can also use to cook scrambled

eggs.

 

Sage Butter

Cream together 1/2 cup butter and 1/2 cup minced sage leaves. Refrigerate at

least 3 hours. Wonderful on seafood or chicken, on fresh green beans or hot

bisquits.

 

Cilantro Butter

You will need:

2 garlic cloves, unpeeled

1/2 cup butter, soft

1/2 cup minced cilantro

1 tsp. lemon juice

Blanch garlic in boiling water for 10 minutes, remove,cool and peel, then mince.

In small bowl cream the butter and add other ingredients. Pack into small

container and refrigerate. This has many uses such as spreading on fresh warm

tortillas,mini corn muffins or baguettes.

 

Fines Herbs Butter

You will need:

1/2 cup soft butter

1 Tbls. chives

1 Tbls. parsley

1 Tbls. tarragon

1 Tbls. Chervil

Chop the herbs fine, mix with butter. Place in container. This is great on most

vegetables, fish or french bread.

 

Special Butter for Fish

You will need:

1/4 cup butter

2 tsp. lemon juice

dash of salt and pepper 2 Tbls. chopped fennel leaves

Combine and refrigerate. Can be used on baked fish.

 

Ginger Lime Butter

Ingredients:

Grated zest of 2 limes

1 tbsp. chopped flat-leaf parsley

1 tbsp. chopped fresh ginger

3 tbsp. lime juice

1 cup butter at room temperature

Salt and finely ground pepper

Place lime zest, parsley and ginger in bowl of food processor or blender and

process until pureed. Add lime juice and butter-blend until smooth and light.

Add salt and pepper to taste, process briefly to mix. Adjust flavor with more

lime juice if necessary. Transfer to container, cover and chill until needed.

Uses: Garnish/topping for grilled fish, chicken or veal.

 

Raspberry Lemon Herb Butter

Ingredients:

1/2 lb. unsalted butter

4 oz. fresh or frozen raspberries (not in syrup)

1 tbsp. sugar, or to taste

1 small handful young leaves of lemon verbena or lemon balm

Thaw the raspberries (if frozen), and pour off excess liquid. All ingredients

should be at room temperature. Blend butter, sugar and raspberries until smooth.

Add lemon herb leaves to taste-process with other ingredients. Makes 1 1/4 cup.

Uses: Spread on muffins or breads and accent grilled poultry.

 

Horseradish and Chive Butter

Ingredients:

1 cup (2 sticks) unsalted butter

1 tablespoon horseradish cream

3 tablespoons finely chopped chives

Blend together. Butter should be at room temperature, then chilled after mixing.

Uses: Try on grilled steaks!

 

Cumin Lime Butter

Ingredients:

1/2 cup butter, stick, softened

1 tablespoon fresh cilantro, chopped

1 teaspoon lime zest, finely grated

1 clove garlic, finely minced

1/2 teaspoon ground cumin

1/4 teaspoon dried red pepper flakes

Salt and freshly ground pepper -- to taste

Cream together the butter, cilantro, lime zest, garlic, cumin, chili powder, red

pepper flakes, salt and pepper. Let the butter stand, covered, for at least 1

hour for the flavors to develop. Uses: Spread on both sides of thick flour

tortillas (bought or homemade). In a hot skillet or a preheated grill cook on

each side of the tortilla until lightly browned. Eat plain with rice and beans,

or with melted cheese. Also good on grilled poultry or fish.

 

About the author:

Brenda Hyde is editor of Brenda Hyde, a freelance writer, cook, gardener and

Mom. Growing and using herbs has become one of her favorite things.

 

http://www.seedsofknowledge.com/herbbutters.html