Wednesday, March 28, 2012

Easy Flavored Butter Recipe

A flavorful Easter Sunday

If you think you can’t add more flavor to your Easter Sunday you are sadly mistaken. Yes, I know you have a list of side dishes that you expect to see on the table and there is very little room for variation. I can relate to that. After all, you have waited a whole year to have this magnificent meal and a dismissal of a side dish can be chaotic, especially if you are a member of my family. You think I am exaggerating? Try substituting a honey baked ham with a meatloaf and Macaroni and cheese with kidney beans. The Easter Bunny would take me off his list! 

But, what if next to your homemade dinner rolls you happen to find a dish with a creamy butter that has been infused with lemon and herbs? That is what I am talking about. Taking flavors to the next level. This not only can be used to butter your rolls but it will also enhance the flavors of your steamed vegetables. Butters like honey-pecan, chipotle-cilantro and lemon-herb are very popular and easy to make!


1/2 cup butter, softened 
2 tablespoons chopped fresh parsley
2 teaspoons chopped fresh chives
2 teaspoons lemon zest


Stir together softened butter, chopped fresh parsley, chopped fresh chives, and lemon zest.  If you are not going to use it right away, refrigerate for up to two weeks or freeze up to three months.

This warm weather is making our herbs grow wilder. We are tempted to plant our garden a bit earlier this year.

What are your favorite herbs?

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