Arlene Wright-Correll

• email: askarlene@scrtc.com

• http://www.learn-america.com

By Arlene Correll

Many years ago I made apple butter because we had lots of apples on our land and real butter because we had a lot of jersey cows mixed in our Holstein herds. Leonie’s request to Nita asking for an apple butter recipe made with real butter started me on a quest though my old recipes and lo and behold, there is not one apple butter recipe that requires real butter.  Also there is not one real butter recipe that requires apples!  At least not in my recipe files. 

However, this search started me off on compiling these Herbal Butter recipes that we make at Home Farm Herbery.  Please note that whenever you do not have fresh herbs, you may use dried herbs, but reduce the required amount by half.

    LEMON BASIL BUTTER

•    1   cup          Loosely packed fresh basil leaves

•    1/2   cup         Sweet butter, softened

•    1   tsp.*           Freshly grated lemon zest, *-or to taste

  In a saucepan of boiling water blanch the basil for 2  seconds.  Drain the basil well, pat it dry, and in a food processor blend it with the butter, the zest, and  salt to taste until the mixture is smooth.  Let the basil butter stand, covered tightly with plastic wrap, in a cool place for 1 hour or, chilled, overnight.  Serve the lemon basil butter with steamed vegetables or grilled meats and fish.  Makes about 2/3 cup.

  Lemon Butter  for steak or fish

•  2  tablespoons   white wine                                           

•  1  tablespoon    lemon juice                                           

•  1  tablespoon    chopped shallots                                     

•  2  tablespoons   heavy cream                                          

•  1/4  cup           butter, -- cubed                                     

•  Salt and pepper                                      

  Reduce the wine and lemon juice with the shallots for 2 minutes. Add the cream  and reduce for 2 minutes. Using a whisk, slowly incorporate the butter.

 Season. Remove the steak or fish from the grill and place on a serving plate. Drizzle  with the sauce.

   Lemon Mustard Butter

• 1/2  cup sweet butter or margarine

•  2  tablespoons lemon juice

•  1/2  teaspoon lemon rind -- grated

•  1 1/2  tablespoons Dijon-style mustard

•  salt and pepper to taste   

Blend together and store in refrigerator. We like this on those fat hot pretzels.

      KALAMATA OLIVE HERB BUTTER

•    1/2   lb Unsalted butter

•     2 Tblsp.* Dijon mustard * or more to taste

•     1 or 2 garlic cloves -- pressed

•     3  Tblsp. Kalamata olives,  pitted and chopped

•     1 Sprig hyssop or thyme

•     1/2  tsp Fresh rosemary

•     1/4  tsp Fennel seed

  Blend the butter, mustard and garlic until thoroughly    mixed and smooth. Add remaining ingredients and blend to desired texture.  You may use regular canned black olives.  The taste will vary.

  Cilantro Lime Butter

1/2 cup butter, softened
l tsp grated lime rind
l T chopped fresh cilantro

Combine ingredients, stirring well. Goes well with any warm bread.

   Chive Mustard Butter

1/2 cup butter, softened
1 1/2 T finely chopped fresh chives
1/2 tsp dry mustard
1/4 tsp pepper

Combine ingredients, stirring well.


   Horseradish Parsley Butter

1/2 cup butter, softened
1 T chopped fresh parsley
1 T country style dijon mustard
1 tsp prepared mustard

Combine ingredients, stirring well.


    Jalapeno Chili Butter

1/2 cup butter, softened
1 jalapeno pepper, seeded and minced
1 tsp chili powder

Combine ingredients, stirring well.

    Garlic Basil Butter

1/2 cup butter, softened
1 T finely chopped fresh basil
1 garlic clove, minced

Combine ingredients, stirring well.

    Spicy Herb Butter

Curry and chili sauce add an unexpected twist to this delicious herb butter. It's wonderful paired with beef tenderloin for all you meat eaters, but really works well on its own served with a crusty baguette at the table.

12 tablespoons butter (1 stick)
2 tablespoons curry powder
1/2 cup chili sauce
2 garlic cloves, crushed
salt
1/2 tablespoon dried oregano
1/2 tablespoon dried basil
1 tablespoon Dijon mustard

Combine all ingredients. Chill until ready to serve.

    “Treat yourself to a Lobster” herb butter

1 stick butter, salted

3 tablespoons herbs, fresh mix of tarragon, lemon thyme, and parsley

  Put the stick of butter into food processor. We cut some tarragon and lemon thyme out of our herb garden and get some fresh Italian parsley out of the fridge. We rinse and dry the herbs and de-stem. We chop coarsely and add to the food processor. We pulse the processor until the herbs are mixed into the butter. We spoon into a ramekin and place on the dinner table.  Cook or grill the lobsters to your own taste. But this is the butter to use on it!

    Rosemary Butter

• 1/4 cup butter, softened

• 1/2 teaspoon dried rosemary, crumbled

• 1/4 teaspoon dried marjoram, crushed

Cream butter until light and fluffy; stir in rosemary and marjoram. Serve herb butter with hot corn on the cob. Makes 1/4 cup of herb butter.

    Herb butter for Roast Chicken

7 tablespoons unsalted butter, room temperature
1 tablespoon chopped fresh parsley plus 3 large sprigs
1 tablespoon chopped fresh thyme plus 3 large sprigs
1 tablespoon chopped fresh rosemary plus 3 small sprigs
1/4 teaspoon fennel seeds, crushed
1/2 teaspoon coarse salt

Mix butter, chopped herbs, fennel seeds and 1/2 teaspoon coarse salt in bowl; blend well. Can be prepared 1 day ahead. Cover and refrigerate. Bring to room temperature before using.  For all you chicken lovers, take your roasting chicken and put your fingers between the skin and the meat of the breasts and legs and spread this about 3 tablespoons of herb butter in those areas. Then brush the whole roasting chicken with 2 tablespoons of herb butter and roast for 30 minutes. We then put in whole peeled onions around our chicken in the roasting pan and brush with the remaining herb butter and continue roasting until chicken is cooked.

This butter is great to use on the grill with any type of chicken or fowl.

    Medieval Herb Butter

Here is a  recipe from the 15th-16th Century.

 2lb Butter, softened
4 tbsp Honey
2 tbsp Butter
2 tbsp Parsley
1 tbsp Basil

Mix all of the ingredients thoroughly.
Spoon mixture into individual serving dishes, allow to set, then serve with bread.
Blend with other herbs, chopped nuts or spices for a variation.

    Herb Butter For Seafood Or Artichokes

1/2 c Butter
1 tsp Paprika
1 tblsp Green scallions
1/4 tsp Oregano
1/4 tsp Marjoram
1/4 tsp Basil
1 Clove garlic, crushed
3 tblsp Fresh parsley, chopped
1/2 tsp Soy sauce

Melt butter over medium heat and stir in remaining ingredients. Simmer 5 minutes. Serve warm. May be refrigerated and reheated when needed.  

Bon Appetite!  And “Tread the Earth Lightly”  

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