Herbed ButterĀ 

One of my main reasons for growing herbs is to make this AMAZING butter. It is seriously addiciting and very simple to make so dont let the long list of ingredients deter you, because it is most definitely worth it to have in your fridge or freezer!

I was extreamly excited when I realized my herbs had grown enough that I could make a batch of butter, as I’ve been out of it for about a month or more now šŸ˜³. So a bit more on this butter… it is amazing on any and all meat or meat alternatives as well as on any type of vegetables. I essentially use it any time would  as a fat such as when I’m softening up onions and carrots for a soup or stew seriously its amazing on everything, and a huge bonus it freezes so incredibly well! When I first made it I rolled it in a log but that was a bit teadous to cut off a chunk when I wanted to use it, that with the second batch I ended up piping it on a sheet of parchment paper into coins and let it freeze overnight then tossed all the butter coins into a freezer bag, so much faster to just grb one or two coins when you want to add more flavour to something rather then to start chipping away at a frozen log of butter.

herbed butter college

Herbed Butter

  • Servings: makes 2 Lbs herbed butter
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An amazing explosion of flavour that can be added to any dish.

Ingredients

*Use fresh herbs when possible

1 lb butter, softened

2 tbsp tomato sauce

1 tbsp dijon mustard

1 tbsp capers

4 tbsp shallots, finely chopped

4 tsp parsley, finely chopped

1 1/2 tbsp chives or green onion, finely chopped

3 tsp basil, finely chopped

1 1/2 tbsp tarragon, finely chopped

1 large clove garlic, crushed

1/2 tsp smoked paprika

1/4 tsp black pepper

1/2 tsp cayenne

1/4 tsp curry powder

1 1/2 tsp Worcestershire Sauce

Juice of one lemon

Directions

Put all ingredients except for the butter into a blender or food processor and blend until all ingredients are chopped into small pieces and blended well. In a bowl or food processor add the butter and mix until fully combined. Put into a piping bag and pipe into coins onto parchment paper on a cookie sheet and freeze for a few hours until fully frozen. Once frozen put into a freezer bag and keep in the freezer until you want to use it.

 

Cheese Ball

We all have different smells or food that reminds us of different people in our lives, the one thing that always reminds me of Christmas or family gatherings at my Gramma’s is her cheese ball. Words cannot describe how much I LOVE this recipe! Besides the taste as well as how genuinely simple and fast it is to make, I love it even more for the fact that it also freezes so well! It is something that I tend to always make a double batch and use one ball immediately and freeze the second ball. That way I have it on-hand just incase I need a last minute dish to bring to a brunch, dinner etc its already made and I just have to swing quickly by the store to pick up a variety of crackers.

cheese ball collage

Cheese Ball

  • Servings: makes 1 medium cheese balls
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A quick and easy addition to any gathering.

 

I always double the recipe and freeze the other ball to use later.

Ingredients

1 large pkg.(500g) Cream Cheese, softened

1/2 pkg. (125g) Imperial Cheese, softened

1/2 tbsp. Blue Cheese (optional, which I leave out)

1 1/2 tbsp Grated Spanish Onion

Shake of Salt and Pepper

1/2 tsp Sugar

3 Dashes of Worcestershire Sauce

Directions

Mix all ingredients together then roll into logs or balls. Can roll in crushed walnuts or pecans.

Happy cooking everyone!