HERB BUTTER
A quick and easy way to use fresh herbs and add incredible flavor to seafood, fish bread, pasta, veggies or meat. Create your favorite herb and spice combination.
Provided by Getty Stewart
Time 10m
Number Of Ingredients 3
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 AND ORANGE ROASTED TURKEY BREAST
Make the evening extra special with Herb and Orange Roasted Turkey Breast. This roasted turkey breast is flavored with a blend of herbs and orange zest.
Provided by My Food and Family
Categories Turkey
Time 2h25m
Yield 12 servings
Number Of Ingredients 9
Steps:
- Heat oven to 400ºF.
- Melt butter in small saucepan on medium heat. Add next 5 ingredients; cook and stir 3 min. or until garlic is golden brown. Transfer to small bowl; cool 10 min. Stir in cheese and parsley.
- Spread herb mixture over turkey breast and under skin. Place turkey on rack in roasting pan; cover loosely with foil.
- Bake 1 hour 45 min. to 2 hours or until turkey is done (165ºF), basting occasionally with pan juices.
Nutrition Facts : Calories 340, Fat 16 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 125 mg, Sodium 140 mg, Carbohydrate 0.6597 g, Fiber 0 g, Sugar 0 g, Protein 45 g
GRILLED FISH WITH CITRUS
A layer of citrus slices between the fish and the grill means there's no chance of sticking, and the fish gets infused with flavor.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Number Of Ingredients 6
Steps:
- Set up grill for indirect cooking and heat to medium-high. Clean and lightly oil hot grill. Season fish with salt and pepper. Arrange sliced citrus on cooler side of grill and top with some fresh herbs and fish; dab flavored butter on fish. Cover and cook until fish is opaque in center (no need to turn), 20 to 30 minutes.
COMPOUND BUTTER
Steps:
- Chop the butter into uniform chunks using the dough scraper.
- Place the oil into the food processor and add the chives. Process until the chives are finely chopped. Add the remaining herbs and blend until the herbs have colored the oil. Using the whisk attachment, whip the butter in the mixer?s work bowl at medium speed until it softens and lightens in color, about 5 to 7 minutes.
- Add the herb oil to the butter and beat for another 2 minutes until oil is fully incorporated. Remove butter from bowl and spoon onto parchment paper or plastic wrap. Roll into a log, using the edge of a baking sheet to form a tight log. Chill for 2 hours before serving.
FOOD PROCESSOR BUTTER
Transforming cream into butter is one of the most satisfying acts of kitchen alchemy you can perform, and it comes with the bonus of controlling exactly how your butter will taste. The food processor makes the process simple and mess-free way, and while you're processing, you can add flavorings and seasonings to create a flavored butter to spread on toast or stir into hot pasta. Choose from cinnamon-orange, garlic-herb, or paprika-sesame, or invent a flavor entirely your own.
Provided by Anna Stockwell
Categories Butter Milk/Cream Cinnamon Orange Parsley Garlic Lemon Sesame Paprika Food Processor
Yield 1/2 lb. (1 cup) butter
Number Of Ingredients 16
Steps:
- Process cream in a food processor until the butter solids have separated from the buttermilk and you see lots of little clumps of butter clinging together distinctly separated from thin milky liquid, 4-7 minutes (unpasteurized cream will separate more quickly). Carefully drain buttermilk; reserve for another use.
- Remove jar with blade still attached. Pour cold water over butter solids left in food processor jar, then drain. Repeat until water runs clear, 3-4 times. Pour off as much water as possible out of jar of food processor, using your hands to hold the butter solids in place while you pour. Continue to process until butter forms a solid ball, about 2 minutes. Pour off water again, then add salt (if using) and process to combine.
- If making compound butter, add ingredients for chosen flavor and process until fully incorporated.
- Transfer butter to a medium bowl lined with a double layer of cheesecloth. Gather cheesecloth up around butter and twist to squeeze until no more liquid runs out of butter. Transfer butter to a sheet of parchment or waxed paper and roll up into a log. Chill until firm, about 1 hour.
- Do Ahead: Butter can be made 5 days ahead. Keep chilled.
HERB BUTTER
This savory butter makes a thoughtful and versatile gift at holiday time. It's great spread on French bread or chicken before baking, or tossed with hot cooked vegetables or pasta.
Provided by Taste of Home
Time 5m
Yield 2 cups
Number Of Ingredients 5
Steps:
- In a bowl, combine all ingredients. Beat until well blended. Cover and store in the refrigerator.
Nutrition Facts : Calories 102 calories, Fat 11g fat (7g saturated fat), Cholesterol 31mg cholesterol, Sodium 116mg sodium, Carbohydrate 0 carbohydrate (0 sugars, Fiber 0 fiber), Protein 0 protein.
FISH FILLETS IN ORANGE HERB SAUCE
Spectacular flavour and super simple to make. Works beautifully with any fish you select. Serve over a small salad bed of micro greens and a little wild rice and butter beside it.
Provided by Mr. Sauce
Categories < 60 Mins
Time 55m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- In a mixing bowl combine melted butter, orange zest, orange juice, salt and nutmeg. Finely chop chervil, parsley and thyme and add to mixture.
- Whisk to combine.
- Slice fillets into four 1/4lb portions (if required) and place into a ziplok bag. Add half of the butter/herb mixture. Let rest for 10 minutes. Reserve remaining half of herb/butter mixture for dipping or dressing cooked fillets.
- Slice orange into 12 thin slices. Place 8 slices in a shallow baking dish. (Two slices per fillet.).
- Remove fillets from bag and position on top of orange slices. Pour remaining liquid from bag over fish.
- Preheat oven to 400 deg F. and bake for 10 minutes for each 1 inch thickness of fish. (four 1" thick pieces = 40 min approx.).
- Arrange a bed of micro greens on serving dish and place fillet on top. Compliment with a serving of wild rice drizzled with reserved herb/butter and garnish with shards of orange zest, and sprig of parsley.
- Place an orange slice on each plate for appearance, and your done.
- As an option, serve reserved herb/butter in a small side dish for dipping.
Nutrition Facts : Calories 241.1, Fat 12.6, SaturatedFat 7.5, Cholesterol 92.8, Sodium 481, Carbohydrate 5, Fiber 1, Sugar 3.7, Protein 26.4
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.
ORANGE-HERB BUTTER
This lively compound butter is a perfect way to add a bit of brightness to grilled fish.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Yield Makes 1/2 cup
Number Of Ingredients 7
Steps:
- Mash together butter, orange zest, orange juice, cayenne pepper, garlic, cilantro, and salt.
ORANGE HERB RICE
I love rice, and I'm always on the lookout for different ways to make it. Here's one that's a good companion to tropical recipes or grilled chicken or seafood.
Provided by JeriBinNC
Categories Long Grain Rice
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- In a large saucepan, saute onion in butter until tender.
- Add all remaining ingredients except rice and bring to a boil.
- Add rice and stir well.
- Cover and bring to a boil.
- Reduce heat and simmer 20 minutes.
Nutrition Facts : Calories 236.1, Fat 6.1, SaturatedFat 3.7, Cholesterol 15.3, Sodium 627.4, Carbohydrate 40.8, Fiber 0.8, Sugar 2.9, Protein 3.6
ORANGE BUTTER
Steps:
- Pulse butter and marmalade in a food processor until combined well. Transfer to a small crock or serving bowl.
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PLAICE GRILLED WITH ORANGE HERB BUTTER | FAMILY-FRIENDS-FOOD
From family-friends-food.com
Cuisine EuropeanTotal Time 20 minsCategory Main CourseCalories 411 per serving
- Blend the butter, chives, fennel fronds and orange zest in a food processor or mini chopper, until well combined. (Alternatively finely chop the herbs and zest, and beat into the butter.) Roll the butter into a sausage shape, wrap in cling film, and refrigerate until ready to use.
- Preheat the grill (broiler) to medium. Line a baking sheet with foil and grease it with some of the flavoured butter.
- Wash and pat dry the plaice fillets and lay them on the baking tray. Slice the butter into 6-8mm rounds (approx. ¼-⅓ inch), and lay 3 or 4 slices on each fillet. (You may not need all the butter.) Cook under the grill (broiler) for 8-10 minutes, until the butter is melted, and the fish is just cooked and browning at the edges.
ORANGE BUTTER WITH HERBS (FREEZE FOR LATER!) - CHAMPAGNE ...
From champagne-tastes.com
Ratings 1Category CondimentCuisine AmericanTotal Time 2 hrs 5 mins
- Fully soften the butter by leaving it at room temperature for 30-60 minutes (or overnight) before proceeding.
- Put softened butter in a small bowl and beat with a rubber spatula until it's fully malleable.Add the chives, orange zest, and salt. Beat again until the herbs are completely covered with butter.
- To serve the same day:Pour butter into a serving bowl and refrigerate for at least an hour before serving. Note that butter will harden again in the fridge, so if you want it to be spreadable, take out of the fridge a few minutes before serving.Refrigerate leftovers and use within 5 days.To store for later:Freeze in a log: Chill butter until it's cool enough to form, and then roll it into a log. Use parchment paper or a rubber spatula to help you form the log. Wrap in parchment paper or plastic wrap, and store in an airtight container, and freeze for up to 6 months. When you're ready to use the butter, simply slice off the amount you want to use and put the rest back in the freezer.Freeze in portions: Scoop butter into portioned molds (like a silicone ice cube tray), and freeze until hardened. Pop the butter out of the molds, transfer to an airtight bag, and use the butter within 6 months.
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- Remove the neck and giblets from the turkey. Wipe any moisture from the turkey with a paper towel. Place the turkey on a rimmed baking sheet or something for it to sit on while brining in the fridge.
- In a small bowl, combine the Kosher salt, coconut sugar, and black pepper. Rub the mixture all over the skin of the bird. Wrap the bird in plastic wrap and chill for at least 3 days. At the beginning of the 3rd day, remove the plastic wrap and let the bird dry, uncovered, in the fridge for the last day of brining. This will make the skin crisp up nicely.
- Make the herb butter by placing the soft butter in a bowl. Add the zest from both oranges and the lemon to the butter. Add the rest of the herb butter ingredients. Reserve the zested oranges and lemon for later use in the recipe. (You may want to cover them in plastic wrap, too, if it'll be more than a day before you cook the turkey.)
- Mix the herb butter well, then transfer it to one side of a large piece of parchment paper. Fold the edge of the paper over the butter, an using your hands, form it into a log shape, rolling it up in the parchment and twisting the ends to seal. Chill until ready to use.
ORANGE HERB ROASTED TURKEY - MOM FOODIE
From momfoodie.com
5/5 (3)Category Main Course
HERB BUTTER SALMON WITH ORANGE ZEST - CHAMPAGNE TASTES®
From champagne-tastes.com
Ratings 3Category Main CourseCuisine AmericanTotal Time 20 mins
- Put softened butter in a small bowl and beat with a rubber spatula.Add the chives (or tarragon), orange zest, and salt. Beat again until the herbs are completely covered with butter.Place the butter in the fridge while you prepare the salmon.
- Move an oven rack to about 4" away from the broiler. Preheat broiler to high.Pat salmon dry and sprinkle lightly with salt.Brush oil in an oven-safe pan or baking sheet. Place the salmon skin-side down in the pan.Slide the pan into the oven.Broil salmon for 6-8 minutes per 1" thickness, or until the fish is opaque and easily flakes apart with a fork.Do not flip the fish halfway through cooking.
- When the salmon is done cooking, remove it from the oven.Top the fish with as much of the herb butter as you want and serve immediately.If you have leftover butter, refrigerate it and use within a week.
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