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Monday, November 22, 2010
Fresh Herb Butters for Corn On Cob
1/2 cup(s) (1 stick) unsalted butter, softened
4 teaspoon(s) chopped parsley
4 teaspoon(s) chopped basil
4 teaspoon(s) chopped oregano
1/4 teaspoon(s) salt
1 teaspoon(s) lemon zest
Place the butter, herbs, salt, and lemon zest in a bowl and mix together. Transfer to a piece of waxed or parchment paper and roll into a log or place in a small bowl and refrigerate until firm. Slice and serve with warm, cooked corn on the cob. N
Note: Here are a couple rules of thumb for making flavored butters: Be careful not to add too much of one ingredient; flavors will intensify as the butter chills. Refrigerate for up to two days or freeze for a couple weeks.
2.Try these alternative flavors:
Jalapeño butter: Substitute 2 teaspoons chopped roasted jalapeño peppers for the herbs and 1/8 teaspoon fresh-ground pepper for the lemon zest.
Minted butter: Substitute 4 tablespoons chopped mint for the herbs and 2 teaspoons lime zest for the lemon zes
recipe source: Country Living
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Yum. That spread would be good on a lot of food. I found you on Meatless Monday. Have a great day! Miriam@Meatless Meals For Meat Eaters
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