Angelica Butter
photo by French Tart
- Ready In:
- 5mins
- Ingredients:
- 5
- Yields:
-
1/2 cup
ingredients
- 1 cube butter, softened to room temperature (NOT margarine or any kind of butter substitute)
- 1 tablespoon fresh angelica leaf, chopped
- 1⁄2 teaspoon grated lemon peel
- 1 teaspoon garlic, peeled and minced
- 1⁄8 teaspoon white pepper
directions
- Note: 1 cube butter=1/2 cup.
- Place the butter in a mixing bowl.
- Stir in the remaining ingredients.
- Place the mixture on a sheet of plastic wrap and set in the refrigerator until stiff enough to form a log.
- Shape the butter about 1 1/2" thick and cover with the plastic. Freeze the log until you are ready to use it. Tip: To shape the butter, I used an old stainless covered butter container like this: (http://myzerowaste.com/wp-content/uploads/2009/02/butter-dish.jpg) that I found at a second hand store. It wasn't exactly "log" shaped rather rectangular but it worked out well.
- Slice butter into 16 coin sized pieces so they will melt easily.
- Place directly from the freezer onto hot fish (grilled, poached, baked, etc.) or a variety of hot vegetables.
- Prep time does not include freezing the butter.
- Yield is half cup or approximately 16 butter "coins".
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Reviews
-
Now this is a new one on me cg darlink! I have used angelica leaves before - with fruit, salads and in sweet tarts; the stems I candy every year. I have never used it for a savoury butter though - and I have to admit that I was more than pleasantly surprised! The combination of the lemon and garlic was brilliant and the flavours really did accentuate the taste of the fish. I pan-fried some fresh trout fillets and served it with mixed French beans and oven roasted tomatoes.......the angelica butter went well with the beans, as well as the fish. I minced my angelica very finely in my little hand-held mouli, I LOVE that gadget! A real surprise and I am already thinking of what to serve the rest of the butter with over the weekend! Made for the Magical Herb Experience in the Photo's Forum. Merci. FT:-)
RECIPE SUBMITTED BY
COOKGIRl
United States