Instructions:
Serve this herb-flecked butter on everything from mashed potatoes to dinner rolls. It’s also wonderful for rubbing under the skin of turkey or chicken.
Heat 1 T. butter in small saucepan over medium heat. Add shallots and season with pinch of salt. Sauté until soft, but do not brown. Add vermouth, and simmer until pan is almost dry. Set aside to cool completely.
Place remaining butter in medium mixing bowl and beat with electric mixer or wooden spoon until light and fluffy. Scrape down sides of bowl.
Add marjoram and pepper; beat to incorporate, scraping down sides. Add cooled shallot mixture and beat to combine. Taste for salt and pepper.
Scrape butter into small bowl, crock or butter molds and cover tightly; or shape into long roll on greaseproof paper (plastic, wax or parchment) for storing and slicing as needed.
*You’ll find fresh marjoram in the herb section of the produce department; dried will be in the spice aisle.
For additional flavored butter recipes and a short video demonstrating how to make flavored butters, visit www.ButterIsBest.com
All materials are courtesy of America’s Dairy Farmers.
This farm news was published in the Nov. 22, 2006 issue of Farm World, serving Indiana, Ohio, Illinois, Kentucky, Michigan and Tennessee.
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