Make Ahead Flavored Compound Butters
Here’s a tip for leftover fresh herbs: Make flavored butter and freeze for use later. I’ve also added a recipe using garlic and a few for edible flowers.
This spread is lovely on breads, pastas, potatoes, vegetables, you name it! First, here’s how to make a batch using herbs…
Works well with: Chives, Parsley, Garlic, Dill, Rosemary, Tarragon, Basil, Sage, Celery Leaves (or try whatever you like).
- Chop the herbs fine & mix well into softened butter.
- Chill for a few hours then slice into pats or shape into balls (melon baller works great!).
- Wrap a few at a time in a foil packet, then freeze in ziploc freezer bags.
There’s no exact science for the measurements, experiment with the herb/butter ratio to find what you like best.
Garlic Dill – Bulk Recipe
This is a great recipe if you want to stock up ahead of BBQ season. Scoop balls or slice into pats then freeze. This is delicious on so many things (bread, potatoes, veggies, fish, pastas, breads, etc.).
12 to 14 cloves garlic
1 cup butter
2 to 2 1/2 TBS dill (finely chopped, fresh)
Paprika (a dash or two to taste)
- Cover garlic cloves with water, bring to a boil then simmer for about 10 minutes. Strain cloves from water and allow to cool. Once cool, remove the skins and crush the cloves.
- Mix with the rest of the ingredients using a food processor or blender. You can also do this by hand if the butter has first been softened.
- Once everything has been thoroughly mixed, chill in the refrigerator then make individual pats and freeze.
- For cheesy garlic bread, spread a thick layer of the butter over a loaf of crusty french bread (sliced open, spread on both halves) and top with shredded cheese. Heat in the oven and serve when the cheese has melted.
- You can replace the dill with freshly chopped parsley if you prefer.
Source: Rosalind Creasy’s Recipes from the Garden (By Rosalind Creasy).
- For each 125g stick of softened (room temperature) unsalted butter, add the ingredients listed below for the particular floral butter you wish to make.
- Remove petals from the flowers and wash well in cold water (make sure they’re pesticide free). Dry them in a salad spinner or by gently patting them with a paper towel.
- Mince the petals and leaves (roll blossoms into a small ball before cutting to make the job easier).
- Cut butter into 6 to 8 pieces and mash with a fork then slowly incorporate ingredients.
- Shape into logs or into small crocks and bowls, wrap, then refrigerate until needed.
- You can also freeze for up to 2 months.
- 12 to 18 nasturtium flowers
- 2 to 4 fresh nasturtium leaves (or a few sprigs of fresh parsley)
- 3 or 4 chive leaves (optional)
- 10 to 12 large, barely open common chive flowers, florets separated
- 2 small sprigs of fresh parsley or 8 to 10 large chive leaves
- 1 tsp superfine sugar
- 1/4 tsp almond extract
- Handful rose petals* (yield 2 tablespoons chopped petals)
*use petals from fragrant old-fashioned roses such as “Belle of Portugal”, rugosa roses, damasks
Yield: 1/2 cup