Tuesday, June 2, 2009

I'm happy to report that my first bottle of chive blossom vinegar has been strained and bottled. It is the most beautiful shade of pink with a wonderful flavor to match. I can't wait to use it on fresh cooked greens or maybe even in some homemade salad dressings. Now I feel inspired to make up a batch of mixed herb vinegar. Perhaps a blend of oregano, basil, chives, thyme, and maybe even garlic would be good.

I also recently made a very good batch of herb butter. Here is the recipe in case you would like to try it yourself. Feel free to modify the ingredients to take advantage of what you have on hand. There really is no one recipe for herb butter. Also, by adding a tablespoon of grated parmesan cheese to this recipe, you would have a wonderful spread to grill on bread. Enjoy!

1/2 cup butter, softened
1 garlic clove, minced
2 teaspoons of minced fresh parsley
2 teaspoons minced fresh basil
1 teaspoon minced fresh oregano
1 teaspoon minced fresh rosemary
pinch of salt and fresh ground pepper (optional)

When butter is soft enough to spread, blend herbs in mixing well with a wooden spoon. Chill in a sealed container. Enjoy on bread, crackers, or cooked vegetables.

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