My Favorite Herbed Butter Food

FRESH HERB BUTTER

Steps:

• Slice off portions to use on steak, seafood, vegetables, or bread and enjoy.

HERB BUTTER

Steps:

• Plan your favorite combination. Use one or more herbs. If desired, add one or more flavor boosters.
• In a small bowl or jar, mix all ingredients using a small spatula or butter knife.
• Mix until well combined.
• Use right away, keep in fridge for 7 days or freeze for several months.
• To freeze, place butter on a large piece of parchment or wax paper or plastic wrap. Roll and shape into a log shape. Secure ends, place in freezer bag and freeze.
• To use, allow butter log to soften in fridge overnight or on counter for 1 hour. Slice rounds from roll as desired. Refreeze any remaining butter.

HERB BUTTER

Steps:

• Combine the butter, garlic, scallions, dill, parsley, lemon juice, salt and pepper in the bowl of an electric mixer fitted with a paddle attachment. Beat until mixed, but do not whip.

HERB BUTTER

Steps:

• In a large bowl mix the butter and the other ingredients with a rubber spatula until evenly combined.
• Lay about a foot long section of plastic wrap on a work surface. Put the herb butter on the bottom center of the plastic wrap, and form into a mound about 8 inches long. Fold the bottom edge of the plastic wrap over the butter and roll the enclosed butter forward until completely wrapped, to form a tube of butter about 1 1/2 inches in diameter. Twist the ends together like a party favor. Refrigerate until firm or freeze for up to 1 month. Sliced as needed for corn on the cob, grilled steaks, or Chicken Kiev.

HERB BUTTER

Steps:

• In a large bowl, stir together the butter, zest, tarragon, chervil, parsley, chives, and salt until well blended. Transfer to a sheet of plastic wrap and form into a log. Wrap tightly and refrigerate until firm. The butter can be refrigerated for up to 1 week.

HERBED CHEESE BATTER BREAD

Steps:

• Lightly butter (2) 8 X 4 X 2-inch loaf pans.
• Heat butter over medium heat. Add the buttermilk and water; heat till warm to touch (105-115ºF)
• Pour into a large bowl & sprinkle the yeast on top. Let stand for 5 minutes.
• Whisk to dissolve yeast then whisk in 3 eggs & the hot sauce.
• Sift together flour, sugar, baking powder, baking soda & salt.
• Gradually stir into the liquid mixture to make a thick batter.
• Stir in Parmesan cheese, 3/4 cup shredded cheddar, garlic & herbs.
• Pour batter into prepared pans, spreading evenly.
• Cover loosely with plastic wrap & let stand in a warm place until doubled in volume, about 45 minutes.
• Preheat oven to 375ºF & place rack in the center.
• Beat the remaining egg with the 1 tablespoon water & brush tops of loaves.
• Bake for 25 minutes. Sprinkle with remaining 1/4 cup cheddar cheese & bake till golden brown, 10-15 minutes.
• Cool in pans, on rack, for 10 minutes. Turn on on rack and cool completely.
• * Can be made up to 2 days in advance, wrapped tightly & stored at room temperature. Herbs can be varied to suit your taste.

MY FAVORITE HERBED BUTTER

Steps:

• Whip softened butter in a large mixing bowl with mixer on medium till light and fluffy --
• Mix onion and herbs into butter, stir to combine well.
• Blend in garlic and lemon juice.
• Chill in refrigerator about 30 minutes to chill slightly.
• I like to divide this into 3 rolls and roll in parchment paper, so that I may slice it to serve on bread or top steaks, etc.
• Please allow flavors to blend at least 6-8 hours before using.
• I have frozen this and let it soften slightly before using.