It may only be the end of October, but now is a great time to start preparing for the holidays. If you visit local farmer's markets or have a garden of your own, you may have noticed that they are filled with vegetables and beautiful herbs. I like to make and freeze herb butter now to use later on my Thanksgiving turkey as well as for other holiday and winter meals. It is easy to make,and will save you some time,as well as money since the price of herbs tends to increase closer to the holidays. Feel free to use whatever herbs you prefer,or even combine a few of your favorites. I like to use parsley,rosemary,thyme and sage.Sometimes I throw in minced garlic,salt,pepper and/or lemon zest as well. Not only can you use the butter in or on your turkey, it is a great shortcut for your stuffing,mashed potatoes or even a roast chicken.Store the butter in your freezer and thaw in the refrigerator a day before you need it. You can also let it sit on your counter for a few hours before using. Please keep in mind these are approximate measurements..you can adjust them according to your own taste.
Directions:
1/2 c. of fresh herbs(parsley,rosemary,thyme,basil,sage,chives,dill)
1 stick of unsalted butter
The first butter I made was rosemary because I have numerous plants in my garden. It is one of my favorite herbs.
Chop the herbs. Place in a small bowl along with one stick of softened butter. Mix until the herbs are incorporated well throughout the butter.
-Wrap well in plastic or store in ramekins or mini storage containers ,then cover or seal with plastic wrap.
Once I roll the butter in the plastic, I like to use a Sharpie to label each one.
When they are all wrapped, they are ready to freeze. One less thing to worry about come holiday time! Check that off your To-Do list!
Stop by often as I will be sharing more tips to make your holidays a bit easier! Enjoy your day!
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