What are you going to do with your waning herb garden now that Fall is setting in? I’m going to make flavored butters. Herb butters are easy to make and freeze beautifully. In my garden I have chives, sage, parsley, mint (in pots of course!), oregano, basil, rosemary, lemon verbena, and thyme. With a little imagination you can make all kinds of combinations and now that I am in the bread baking mode these butters are an added treat. Here is one of the butters I just made that is delicious and perfect on multi-grain or multi-seeded breads. The honey gives it that perfect touch of sweetness to balance the earthiness of seeded breads.
Herbed Lemon Honey Butter
1 pound sweet cream butter, room temperature
4-5 T. chopped fresh chives
1/3 cup chopped fresh parsley
zest of one lemon
2 pinches kosher salt
2 T. Honey
Blend all ingredients well. Refrigerate covered up to 4 weeks or freeze up to 6 months. Serve with your favorite breads, biscuits, scones, savory muffins or even atop a juicy grilled steak.
PS- Have you ever flavored your butter? What is your favorite flavor combination?
This book is a must for anyone who wants to bake perfect bread…