Recipe - Making Better Butter

Suggestions

"Sometimes I pack my butters in ordinary plastic containers such as
commercial margarine tubs or freezer containers, but usually I like to do
something fancy with them. Here are a few of my favorite ideas."

~ Pack the butter into small plastic molds and freeze them, then pop each
out into a plastic bag and keep frozen until served. Melt a molded shape of
herb butter over fresh pasta.

~ Roll butter into a fat cylinder, wrap it in plastic wrap, and chill it
until solid. Slice off rounds as needed to top vegetables, fish, or bread.

~ Pipe butter florets through a pastry bag fitted with a large star tip
onto a cookie sheet, then freeze.

~ Shave off colorful curls of refrigerated herb butter with a butter
curler.

~ Make butter balls with a melon baller, then add texture with butter
paddles.

~ With a rolling pin, roll the butter out about One fourth inch thick, then cut
various shapes with miniature cookie cutters. Freeze until ready to use.

~ Whip the butter with a handheld mixer until it is light and fluffy, then
pack it in earthenware crocks. (You need a whisk attachment to whip butter
in a food processor.)

~ Use herb butter in making pastry crusts; use savory herbs for savory
dishes and sweeter herbs (such as lavender and lemon verbena) for pastries.

From Lynn Alley's "Herbs in Butter" article in "The Herb Companion."
April/May 1993, Vol. 5, No. 4. Pp. 4748. Posted by Cathy Harned.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini