Herbed Butter

butter2My friend Allison came to Fern Creek for a few days to get a sense of the place and so we could jump start a book project. We adventured outdoors during last week’s spectacular October weather, and we adventured inside too, primarily in the kitchen except for when we were in front of our computers, because we both love growing and cooking good food.

She makes herbed butter at home, and made some to go with the Hazelnut Honey Wheat Bread we baked one afternoon to go with the Pumpkin Fennel Soup we also made. A trio of flavors I highly recommend. This is Allison’s recipe. It will last 10 days or so in the fridge, but don’t let it last that long. Put on toast, grilled cheese sandwiches, baked potatoes, biscuits, baked squash…

Allison, not wanting her picture taken.

Allison, not wanting her picture taken.


Soften 1 cube of a good quality organic butter

Finely chop the following fresh herbs and add:

1 Tbsp. rosemary
1 Tbsp. chives
2 tsp. thyme

1 Tbsp. finely minced garlic
1 tsp. each salt and pepper

Mash and blend well.




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