SAVORY HERB BUTTER
We love to use this savory butter on fresh corn on the cob, but it is also yummy on many fresh vegetables.
Provided by Taste of Home
Time 5m
Yield 2/3 cup.
Number Of Ingredients 9
Steps:
- In a small bowl, combine the first eight ingredients. Serve with corn. Refrigerate leftovers up to 1 week or freeze up to 3 months.
Nutrition Facts : Calories 203 calories, Fat 10g fat (6g saturated fat), Cholesterol 24mg cholesterol, Sodium 130mg sodium, Carbohydrate 29g carbohydrate (3g sugars, Fiber 4g fiber), Protein 4g protein.
SAVORY HERB AND PARMESAN ROLLS
Provided by Michael Symon : Food Network
Time 2h30m
Yield 6 rolls
Number Of Ingredients 14
Steps:
- Set up your grill for indirect heat. If using a charcoal grill, build the coals on one side only. If using a gas grill, heat one side only.
- For the dough: Heat the milk in a small saucepot over the indirect-heat side of the grill to take the chill off. The milk should be between 110 and 115 degrees F. To the bowl of a mixer fitted with the dough hook attachment, add the warmed milk and yeast. Sprinkle 1 teaspoon of the sugar on top, then let stand for 10 minutes, allowing the yeast to foam.
- While you're waiting, melt the butter in a small saucepot over the indirect-heat side of the grill. When the butter has fully melted, continue to cook until browned, nutty and fragrant. Set aside to cool slightly. When the yeast mixture looks very foamy, add the browned butter and egg yolk and mix.
- In a separate mixing bowl, mix together the flour, salt and remaining 2 tablespoons sugar, then add to the yeast mixture. Mix until the dough begins to climb the hook and pull away from the bowl. Continue to mix until the dough is shiny and elastic, about 5 minutes. Turn out into a greased bowl, flipping once so the top is coated as well. Cover and let rise in a draft-free place until doubled in size, about 1 hour.
- For the filling: In the meantime, make the filling and prepare your pan. Combine the Parmesan, scallions, parsley, garlic and 4 tablespoons of the butter in a bowl and season liberally with salt and pepper.
- Place a 10-inch cast-iron pan over indirect heat and melt the remaining 2 tablespoons of butter, swirling to coat the bottom of the pan. Set aside.
- On a lightly floured surface, roll out the dough to a 5-by-15-inch rectangle. Spread the filling mixture over the entire surface, leaving a 1/2-inch clean edge on the side furthest away from you. Begin to tightly roll up into a log, pinching at the seam. Using non-flavored dental floss, slice the log into 6 pieces by first cutting in half and then cutting each half into thirds. This will ensure even sizing. Place the 6 rolls into the prepared pan, leaving some spacing in between. Cover and put in a draft-free place until almost doubled in size, about 30 minutes.
- Place the pan on the indirect-heat side of the grill and cover the grill with a lid. Bake until golden brown, 18 to 20 minutes. Remove from the grill and invert onto a plate. Drizzle with hot honey and sprinkle with flakey sea salt. Serve.
HERB BUTTER
Steps:
- Combine the butter, garlic, scallions, dill, parsley, lemon juice, salt and pepper in the bowl of an electric mixer fitted with a paddle attachment. Beat until mixed, but do not whip.
SAVORY HERB BISCUITS (SAGE AND CARAWAY) WITH GARLIC BUTTER
Great dinner biscuits warm from the oven. Go nicely with soup & salad or the main course. If using self-rising flour omit baking powder & salt.
Provided by littleturtle
Categories Breads
Time 20m
Yield 16 1 3/4, 16 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 450°F.
- Lightly grease a cookie sheet with olive oil.
- In a large mixing bowl, combine flour, caraway seed, sage, mustard, baking powder, and salt; mix well with a fork.
- Cut in shortening using a pastry blender or a fork until dough resembles coarse meal.
- Gently stir in most of the milk until well blended (if dough is not soft & easy to roll, add just enough milk to make it pliable; too much milk will make dough sticky, but the biscuits will be dry if you don't add enough).
- Gather dough into a ball, and knead gently for about 30 seconds on a lightly floured surface.
- Roll out dough into a circle about 1/2" thick.
- Cut using a floured 1 1/2" biscuit cutter or cookie cutter.
- Gather up scraps of dough and re-roll and cut out remaining biscuits.
- Place on greased cookie sheet about 1/2 inch apart.
- Bake for 10-12 minutes (until golden brown).
- Mix garlic powder in butter.
- Serve biscuits hot with garlic butter.
Nutrition Facts : Calories 132.6, Fat 8.2, SaturatedFat 3, Cholesterol 8.5, Sodium 238.9, Carbohydrate 12.8, Fiber 0.5, Sugar 0.6, Protein 2.1
HERB BUTTER
This savory butter makes a thoughtful and versatile gift at holiday time. It's great spread on French bread or chicken before baking, or tossed with hot cooked vegetables or pasta.
Provided by Taste of Home
Time 5m
Yield 2 cups
Number Of Ingredients 5
Steps:
- In a bowl, combine all ingredients. Beat until well blended. Cover and store in the refrigerator.
Nutrition Facts : Calories 102 calories, Fat 11g fat (7g saturated fat), Cholesterol 31mg cholesterol, Sodium 116mg sodium, Carbohydrate 0 carbohydrate (0 sugars, Fiber 0 fiber), Protein 0 protein.
SAVORY HERB GARDEN BUTTER
this will make about a pound...refrigerate overnight before using...wonderful..we use this on meats, breads, vegetables..everything...love it on chicken as well
Provided by grandma2969
Categories Very Low Carbs
Time 15m
Yield 1 pound
Number Of Ingredients 8
Steps:
- blend butter with lemon juice and garlic powder -- crush herbs very fine and stir into butter mixture -- chill overnight before using.
Nutrition Facts : Calories 3281, Fat 368.8, SaturatedFat 233.4, Cholesterol 976.1, Sodium 2618.2, Carbohydrate 6.2, Fiber 1.8, Sugar 1.2, Protein 4.9
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