Marjoram Shallot Butter Recipes
GLAZED CARROTS WITH MARJORAM
Steps:
- In a large skillet over medium heat, melt the butter, then add the shallots and cook until beginning to soften, 3 to 5 minutes.
- Add the carrots, sage, chicken broth, honey and wine and bring to a simmer. Cook until the carrots are tender and the liquid has reduced to a syrup, 8 to 10 minutes. Stir in the marjoram and some salt and pepper to taste.
SHALLOT BUTTER
Use this flavorful butter on any grilled food.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Yield Makes 1 1/2 cups
Number Of Ingredients 5
Steps:
- In a small saucepan set over medium heat or cooler area of a grill, combine butter, shallots, and oregano; melt. Stir in the wine and lime juice. Set butter aside until ready to use.
MARJORAM VINAIGRETTE
Editor's note: The recipe is from Susan Curtis and Nicole Curtis Ammerman's book _Santa Fe School of Cooking: Flavors of the Southwest_.
Provided by Susan Curtis
Number Of Ingredients 6
Steps:
- Thoroughly combine ingredients. Taste and adjust seasonings.
TOAST WITH TOMATO-BUTTER AND MARJORAM
Provided by Rebekah Peppler
Categories Tomato Sauté Kid-Friendly Quick & Easy Lunch Summer Sugar Conscious Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield 6 Servings
Number Of Ingredients 9
Steps:
- Dice 2 tomatoes (you should have about 1 cup). Heat oil in a large skillet over medium. Add shallot and kosher salt and cook, stirring occasionally, until softened, about 2 minutes. Add diced tomatoes and cook, stirring occasionally, until juices release and liquid reduces, about 10 minutes. Let cool.
- Purée butter and tomato mixture in a blender or food processor until smooth. Stir in marjoram.
- Slice remaining 2 tomatoes. Spread each toast with tomato-butter, top with a tomato slice, and season with sea salt and pepper.
- Do Ahead
- Tomato-butter can be made and chilled for up to 5 days or frozen for up to 3 months.
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