Some of you may be wondering why there hasn’t been a post in a while. Maybe one of you is wondering what happened with the spiralizer you loaned me, or what I ate on vacation in South America. Ooops, sorry, I’ve been busy seizing life by the throat and shaking it around. I do plan on recapping both those topics soon, but in honor of low maintenance recipes, herbed butter:
From Food52’s “Five Ways to Flavor Your Butter with Fresh Herbs,” I thought I wouldn’t use it a lot since I don’t eat toast much, but this little jar of deliciousness turned out to be a nice bonus to put on roast chicken, a green onion pancake egg sandwich, in a microwaved sweet potato at work, and anything else with a spreadable surface!
I used a tiny jam jar from a great wedding i went to, which was the perfect low commitment trial amount. I highly recommend trying out different flavor combos like in the article until it hits your taste buds just right.
2 Tbs unsalted butter
10 sprigs fresh thyme
Salt (to taste)
- Set butter out to warm to room temperature.
- Rinse and pat dry the thyme, removing stems.
- Once butter is warm enough to stir awkwardly, mix in thyme, honey and a dash of salt to taste.
- Serve immediately, or store in fridge at eye level for maximum usage.
Gift storage note from Food 52: “To gift or store the butter, dollop the flavored butter down the middle of a sheet of parchment paper. Using a straightedge, form the butter into a cylinder and roll the paper over it so that it keeps its shape. You can store it in the freezer for up to 6 months, slicing off coins of butter as needed.”
Today’s Trial Recipe Rating:
Novelty Rating: 4 of 5 stars.
It’s not a 5 only because i wouldn’t eat it on its own.
Likelihood of Repeat:
prolly going to add this to my repertoire of edible gifts, for those I’m not worried abouy fattening up.
Lesson Learned: Do not underestimate the power of butter. Also: this will be a great way to use the herbs growing in my spring garden while also trimming them to grow bushier.