I was so excited at the number of phone calls, text messages, emails and comments I received yesterday over butter making. So many of you actually went out and bought cream just to try it. I love it!!
Now that you have all of that glorious butter, let’s make it even better. By adding herbs, spices and zests you can create crazy, beautiful flavors.
Because it’s still very early in the season and my herb garden is hardly ready for much harvesting, but I do want to make this one with what I have grown myself, the first batch is going to be Garlic Chive Butter!
Look at these healthy chives anxious to get this season started
Take your butter out of the refrigerator and let it rest on the counter for a time to soften
While we are waiting can we just talk a bit about garlic?
It recently came to my attention that the proper use of garlic is not common knowledge. And here I thought everyone knew the many ways of garlic.
The way you cut, or don’t cut, garlic affects the flavor.
Leaving a clove whole will give you the least amount of garlic flavor in your dish. It’s all about surface area baby. The finer you chop, the more flavor you get. So if you smash and drop you will get a stronger flavor than whole. If you mince your flavor will be even stronger.
Then there is creaming the garlic.
This is my favorite. And here I thought all this time everyone knew how to cream garlic. What you have been missing! Creamed garlic gets buttery and melty. And you don’t even have to roast it… which we will talk about soon. I am seeing a For the Love of Garlic post in our future. Let’s cream some garlic….
Smash two (or more, but this recipe only needs two) cloves of garlic
Let’s not talk about the attention my cutting boards need, k?
Mince well
Sprinkle with a bit of sea salt. The salt has many jobs. It flavors the garlic so be sure you haven’t over salted this batch of butter. It acts as an abrasive to help break down the salt. And it helps pulls the juices from the garlic to help further break it down.
Now take the edge of your knife at an angle – about 20% – and drag it over the garlic repeatedly. You will need to scrape it back into a pile and repeat over and over. Be good to your knife! This isn’t a massacre.
Now you have creamy, buttery garlicy goodness!
This is great for dressings and marinades, spreads, tonics and just getting more garlic flavor into your dishes.
Let’s get back to the butter….
Add your garlic to the bowl. Now mince some chives.
You want them very fine
Add them in
And mix
You have Garlic Chive Butter. This is the ideal topping for those buttermilk biscuits you made with the leftover buttermilk.
There are so many options for herbed butter. Here are some of my favorites…
- Lemon Black Pepper – lemon zest and black pepper. Perfect on chicken fresh off the grill.
- Chipolte Lime – chipolte or chili spice and lime zest. Great for grilled corn.
- Parmesan – just grate in some parm. This is perfect for corn too. Or focaccia, baguette, oat biscuits….
- Pepper Thyme – fresh (always best) or dried thyme and lots of black pepper
- Lemon Terragon – lemon zest and minced fresh tarragon.
- Cilantro Chili – fresh cilantro and chili powder. Great for corn on the cob!
- Sweet Cinnamon – honey, cinnamon and vanilla bean make this a great topping for french toast!
- Gremolata – garlic, parsley and lemon zest. A dollop added to the top of a sizzling steak as it hits the plate. Yum.
Get creative – Think cardamom, ginger, grapefruit zest, basil, sun dried tomato, lavender!
What’s your favorite Herbed Butter combination?
Live Well!
~S
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