The next thing I made was a Lemon Thyme (as in the herb, lemon thyme) shallot butter. I had some Lemon Thyme and thought it would make a nice mix—and I wanted a butter with a different aromatic. It was the usual—strip the leaves off […]
Month: September 2017
This will be the first of several posts about using all the herbs from my herb pots. It’s the end of the summer, and I will be traveling the next few weeks, so I had to take the opportunity to clear it all out and preserve what I could.
I ended up making quite a few compound butters. I had made the lemon oregano butter last year, and loved using it over the winter. I have so much right now, though, that I’m probably going to have to give some away.
First up, Garlic Chive Butter! Only 3 ingredients – chives, garlic, and butter.
I started chopping, to get 1/2 cup of chives.
Into the butter it went.
My cutting board got really green, and you will see this on the next several posts :-(. I need to bleach it now. Anyway, the recipe I was following called for grating a clove of garlic, and I did like how fine it made the garlic. It blended into the butter really well.
Mix it all together.
And voila, Garlic Chive Butter.
I made a double batch because I had so many herbs, so I will just put the single batch guidelines below.
Garlic Chive Butter
1/2 cup butter, softened (1 stick in the US)
1/4 cup chopped chives
2 cloves garlic, grated
Combine all ingredients in a small bowl.
If using right away, roll in some plastic wrap, and chill in the refrigerator before slicing.
Alternatively, press into butter molds and chill.
If freezing for use later, you might want to slice the roll before freezing, put in molds before freezing, or make two small rolls instead of one out of the stick of butter.
We went down to Kansas City’s City Market on Saturday. I had some specific things I was looking for, but naturally I checked out all the vendors. One farmer had these little tiny green veggies that looked sort of like miniature watermelons. They were about […]
Last month I made a bunch of little mini-cheesecakes for a rehearsal dinner. One of the recipes was for key lime cheesecakes, and the only size bottle of Key Lime Juice available at my grocery store was a pretty large bottle—and it says use by December.
I also bought far too many graham crackers for the different cheesecake crusts, and have a lot of those leftover.
So I thought I would make a key lime pie, something I have never done before.
One of my friends told me that Nellie and Joe’s was the best brand of key lime juice. And, that is what I have! There is a recipe on the side of the bottle and I decided just to use that. Good grief it was easy to make. Other than the graham cracker crust, the pie uses just three ingredients.
After whisking together the key lime juice, milk, and three egg yolks, I decided to add the zest of one lime, because, why not?
When I make this again, I will make a double batch so it completely fills the pie plate. This didn’t, and it was more like a tart in terms of height. 15 minutes at 350 Fahrenheit.
Out of the oven, rest for 10 minutes, then into the fridge.
I had whipped cream decorating issues, but it still tasted just fine 🙂
Recipe: right on the bottle of Nellie and Joe’s Key Lime Juice bottle.
You can’t call this Frankfurt Green Sauce unless it is made in the Hesse region of Germany where Frankfurt is located, with 7 herbs that are grown there. The typical seven herbs are: Borage Chervil Garden Cress Parsley Salad Burnet Sorrel Chives If you happen […]