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My sister, Caroline, loves gorgonzola. For her birthday, I made her a simple gnocchi alla gorgonzola. When it came time to plate the gnocchi, I realized I had no garnish. I quickly rummaged through the fridge searching for any kind of herb I could use as a garnish. Luckily, I found a handful of chives.…
Thyme is one of those herbs that is begging to be paired with something sweet. Pairing Stonewall Kitchen’s wildflower honey with fresh thyme leaves was a no-brainer. This combination was delicious. Hoping to try this butter in baking… maybe a lemon-y poundcake with a honey-thyme frosting?...
I think this is my favorite compound butter I have made to date! I could not stop eating it. The flavor combination is amazing. I would probably eat this on anything, but as far as pairing suggestions, I would think lamb chops. I personally loved it on challah bread. How would you eat shallot tarragon...
Bacon and butter. You really can’t go wrong. We loved eating it slathered on grilled corn – next we’ll have to try it with cornbread! How would you eat bacon chive butter?
As the summer approaches, the need for a sweet, fruity butter arises. This mirabelle cinnamon butter is the perfect complement to fresh-baked biscuits and toast in the morning. Ingredients: 1/2 c. homemade butter 1 tbsp. mirabelle (golden plum) preserves 1/2 tsp. orange zest 1/4 tsp. cinnamon Thoroughly stir the preserves using a wooden spoon or…
Before modern refrigeration, American farmers used to make cultured butter. They would leave milk out overnight and the cream would naturally separate from the milk. While unrefrigerated, micro-organisms develop in milk, causing it to turn slightly sour. The tangy cream can then be churned into butter, which retains the unique, nutty flavor. This common practice…
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