Monday, 1 August 2011

Moosewood Mondays: Herbed Butters!

It's the most wonderful time of the year - fresh corn! Steam it, grill it, boil it.. however you cook your corn - at this time of year it needs little preparation to be sweet and tender and delicious. All it needs is some good butter and salt. But wait a minute, what if we skipped some of that salt and threw some herbage into that butter?

It's true, the herbs reduce your craving for salt in your foods, acids work the same way. Last night we made Moosewood's lemon-mint butter for our corn - delicious! If you are going to eat corn every night until it's out of season, you're going to want to switch it up once in a while.

Here's the recipe for the lemon-mint butter, and more fun herb butters to try. They are great for all sorts of applications, use your imagination! They also freeze well, so you can always have delicious herb butter on hand. Try a little on your next grilled steak or chop!

Lemon-Mint Butter
¼ lb softened salted butter
2 Tbsp chopped fresh parsley
2 Tbsp chopped fresh spearmint
1 Tbsp fresh lemon juice
½ tsp fresh Microplaned lemon zest

Combine and serve! Don't forget napkins, lots of napkins. ☺

Other fabulous herb butters from Moosewood:

Dill-Scallion Butter
¼ lb softened salted butter
2 Tbsp chopped fresh dill
2 Tbsp chopped scallions
1 tsp prepared horseradish

Savoury Garlic Butter
¼ lb softened salted butter
2 Tbsp chopped fresh oregano
1 Tbsp chopped fresh marjoram
2 garlic cloves, minced or pressed

Basil-Dijon Butter
¼ lb softened salted butter
2 Tbsp chopped fresh basil
1 Tbsp chopped fresh tarragon
1 Tbsp chopped fresh parsley
1 tsp Dijon mustard

Sage-Thyme Butter
1 lb softened salted butter
2 Tbsp chopped fresh sage leaves
2 Tbsp chopped fresh parsley
1 tsp chopped fresh thyme

MoosewoodMondays