Marjoram Shallot Butter Food

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MARJORAM SHALLOT BUTTER



Marjoram Shallot Butter image

Serve this herb-flecked butter on everything from mashed potatoes to dinner rolls. It's also wonderful for rubbing under the skin of turkey and chicken.

Provided by Charlotte J

Categories     Spreads

Time 10m

Yield 1 Batch

Number Of Ingredients 7

1 cup salted butter, room temperature
1 tablespoon salted butter, room temperature
1/4 cup finely diced shallot
salt
2 tablespoons dry vermouth or 2 tablespoons dry white wine
2 tablespoons fresh sweet marjoram, finely chopped or 2 teaspoons dried marjoram
1/8 teaspoon finely ground white pepper

Steps:

  • Heat 1 tablespoon of butter in a small saucepan over medium heat.
  • Add the shallots and season with a pinch of salt.
  • Sauté until soft, but do not brown.
  • Add the vermouth, and simmer until the pan is almost dry.
  • Set aside to cool completely.
  • Place the butter in a medium mixing bowl and, with an electric mixer (fitted with the paddle) or wooden spoon, beat until light and fluffy.
  • Scrape down the sides.
  • Add the marjoram and pepper, and beat to incorporate, scraping down the sides.
  • Add the cooled shallot mixture and beat to combine.
  • Taste for salt and pepper.
  • Scrape into a small bowl, serving crock or butter molds and cover tightly; or shape into a long roll in grease-proof paper (plastic, wax or parchment) for storing and slicing as needed.

Nutrition Facts : Calories 1768.8, Fat 195.9, SaturatedFat 123.9, Cholesterol 518.6, Sodium 1396.9, Carbohydrate 9.2, Fiber 1.5, Sugar 0.3, Protein 3.5

GLAZED CARROTS WITH MARJORAM



Glazed Carrots with Marjoram image

Provided by Nancy Fuller

Categories     side-dish

Time 35m

Yield 10 servings

Number Of Ingredients 9

8 tablespoons unsalted butter
2 shallots, peeled and thinly sliced into rounds
2 pounds carrots, trimmed and cut into 3-inch pieces
4 fresh sage leaves, chopped
1 cup chicken broth
1/4 cup honey
1/4 cup dry white wine
2 tablespoons marjoram leaves, chopped
Kosher salt and freshly ground black pepper

Steps:

  • In a large skillet over medium heat, melt the butter, then add the shallots and cook until beginning to soften, 3 to 5 minutes.
  • Add the carrots, sage, chicken broth, honey and wine and bring to a simmer. Cook until the carrots are tender and the liquid has reduced to a syrup, 8 to 10 minutes. Stir in the marjoram and some salt and pepper to taste.

CHICKEN BREASTS WITH WILD MUSHROOMS, MARJORAM, AND MARSALA



Chicken Breasts with Wild Mushrooms, Marjoram, and Marsala image

Categories     Milk/Cream     Chicken     Herb     Mushroom     Sauté     Quick & Easy     Marsala     Winter     Shallot     Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 9

4 large skinless boneless chicken breast halves
6 teaspoons chopped fresh marjoram, divided
2 tablespoons butter, divided
2 tablespoons olive oil, divided
12 ounces assorted wild mushrooms (such as oyster, stemmed shiitake, and baby bella), thickly sliced
1 cup sliced shallots (about 5)
3/4 cup low-salt chicken broth
1/2 cup whipping cream
3 tablespoons dry Marsala

Steps:

  • Sprinkle chicken breasts with salt and pepper, then 2 teaspoons marjoram. Melt 1 tablespoon butter with 1 tablespoon oil in large nonstick skillet over medium-high heat. Add chicken to skillet and sauté until just cooked through, about 7 minutes per side. Transfer chicken to plate; tent with foil to keep warm. Melt remaining 1 tablespoon butter with1 tablespoon oil in same skillet. Add mushrooms, shallots, and 2 teaspoons marjoram. Sauté until mushrooms are brown and tender, about 6 minutes. Season to taste with salt and pepper. Transfer to bowl.
  • Combine broth, cream, Marsala, and remaining 2 teaspoons marjoram in same skillet; boil until thickened and reduced to 1/2 cup, about 5 minutes. Season sauce with salt and pepper.
  • Divide mushrooms among 4 plates. Top mushrooms with chicken. Spoon sauce over and serve.

OLIVE GARDEN CHICKEN WITH LEMON MARJORAM SAUCE



Olive Garden Chicken With Lemon Marjoram Sauce image

I made this for dinner tonight and it tasted fabulous! It was the best Chicken Picatta recipe I have ever had. I made some changes since I first posted the recipe, and suggest you double the sauce if you want to top pasta in addition to the chicken. Personally, I serve it with garlic mashed potatoes. (I save the little garlic containers I get from Papa John's Pizza and mash them into my potatoes -- easy and yummy)

Provided by Cook4_6

Categories     Chicken

Time 55m

Yield 4 serving(s)

Number Of Ingredients 18

24 ounces boneless skinless chicken breasts, split and pounded flat (4, 6 oz. portions)
1 cup flour, seasoned with
salt and black pepper
3 whole eggs
1/3 cup fresh parmesan cheese, grated (preferably a combination of grated parmesan and romano cheese)
1 tablespoon fresh parsley, chopped
1 tablespoon fresh basil
3/4 cup olive oil (or as needed)
1/4 cup shallot, finely chopped
1 tablespoon garlic, chopped
2 tablespoons fresh marjoram, finely chopped
2 tablespoons parsley, chopped
1/4 cup lemon juice
1 tablespoon lemon zest
1/2 cup white zinfandel wine
1 cup heavy cream
3 ounces unsalted butter, cold
1 pinch salt and pepper (to taste)

Steps:

  • Preheat oven to 350°F.
  • PICCATTA BATTER:.
  • Combine eggs, cheeses, parsley and basil together in a large mixing bowl.
  • CHICKEN:.
  • Flour the chicken breast in the flour mixture and dip it in the Piccatta batter.
  • Coat evenly on both sides.
  • Heat the olive oil in a large skillet on medium heat.
  • Carefully place it in the skillet and fry.
  • When edges are golden brown, turn over and brown the other side.
  • Transfer chicken from pan and place it in baking pan.
  • Place in a 350 degree oven for 10-12 minutes.
  • Using the pan the chicken was cooked in, drain all but 1/4 of the oil.
  • Over medium heat add the shallots, garlic and herbs, saute until the shallots are transparent.
  • Add the lemon juice, lemon zest, white Zinfandel wine and reduce the liquid by 1/2.
  • Add the heavy cream and simmer until the sauce has thickened slightly.
  • Remove sauce from heat and whip in the cold butter.
  • Season to taste with salt and pepper.
  • Pour 2 oz. of the sauce on the plate and place the chicken on top and serve.

TOAST WITH TOMATO-BUTTER AND MARJORAM



Toast with Tomato-Butter and Marjoram image

Provided by Rebekah Peppler

Categories     Tomato     Sauté     Kid-Friendly     Quick & Easy     Lunch     Summer     Sugar Conscious     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield 6 Servings

Number Of Ingredients 9

4 medium yellow tomatoes (about 3/4 pound)
1 1/2 teaspoons olive oil
1 medium shallot, finely chopped (about 1/4 cup)
1/2 teaspoon kosher salt
1/2 cup (1 stick) unsalted butter, room temperature
1 1/2 teaspoons chopped fresh marjoram
1/2 baguette, sliced on a bias, toasted
Flaky sea salt
Freshly ground black pepper

Steps:

  • Dice 2 tomatoes (you should have about 1 cup). Heat oil in a large skillet over medium. Add shallot and kosher salt and cook, stirring occasionally, until softened, about 2 minutes. Add diced tomatoes and cook, stirring occasionally, until juices release and liquid reduces, about 10 minutes. Let cool.
  • Purée butter and tomato mixture in a blender or food processor until smooth. Stir in marjoram.
  • Slice remaining 2 tomatoes. Spread each toast with tomato-butter, top with a tomato slice, and season with sea salt and pepper.
  • Do Ahead
  • Tomato-butter can be made and chilled for up to 5 days or frozen for up to 3 months.

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