Preserving the Harvest with Flavoured Butters #SundaySupper

So now that summer has finally come to the UK it seems my garden, which has stalled slightly with our rubbish Spring and suddenly hit overdrive. While we are starting to finally reap the benefits of our garden our thoughts now draw on ways to preserve our harvest to ensure that we utilize every bit of our home grown goodness. Ever since I started my business California Taco I have been elbow deep in canning every week. And while I feel I have mastered the technique and I have tons of ideas to share on that front I decided that to throw in a blog canning recipe in the middle of an already busy work canning week was unrealistic. So I instead wanted to share with you a simple way to preserve herbs. I have been using this trick for a long time as I not only find it a great way to preserve my herbs which grow too fast for me to keep up with, but it is also a easy way to spice up a recipe without a lot of work. For example I add my lemon and mint butter to peas to spice up what can be a dull side dish. And the paprika, oregano and garlic butter is my standard for buttering corn on the cob to throw on the grill. Another simple meal I do is I cook fish in individual parcels and add a tsp of my chilli butter for amazing flavour without any fuss.

They are simple to make and can be kept for ages in the fridge or even in the freezer. There are hundreds of different kinds of flavoured butter combinations. These are just a selection of some of my favourites.

What are your favourite flavour butter combinations?

Flavoured Butters

Lemon and Mint Butter

1 Tbsp fresh lemon juice
zest of one small lemon
small handfull of spearmint, chopped
113g (1/2 c.) butter

 

Paprika, Oregano and Garlic Butter

2 garlic cloves, minced
1 Tbsp paprika
1/2 Tbsp fresh oregano, chopped
113g (1/2 c.) butter
1/4 tsp salt

 

Chive and Garlic Butter

2 cloves garlic, minced
2 Tbsp fresh chives
Zest from one lemon
113g (1/2 c.) butter

 

Chillie Butter

1-2 chillies, chopped (depends on how hot your chillies are)
1 Tbsp fresh basil, chopped
1/8 tsp salt
113g (1/2 c.) butter


For all butters, allow butter to get to room temperature so it is easy to mix and then blend in the rest of the ingredients.. Or just throw all the ingredients into a food processor.

Place onto a piece of wax paper and form into a log. Wrap in wax paper and twist ends. Refrigerate

Don’t forget to check out the amazing list of preserve ideas from the rest of the Sunday Supper crew.

Be sure to visit the blogs below to see how they Preserved the Harvest:

Cool Condiments:
Chow Chow Relish from Magnolia Days
Homemade Hot Dog Relish from Juanita’s Cocina

Fabulous Fruits:
Apricot Ginger Jam from Happy Baking Days
Banana Jam from Killer Bunnies, Inc
Blueberry Cheesecake Ice Cream from Gotta Get Baked 
Blueberry Lemon Basil Jam from Daily Dish Recipes
Candied Watermelon Rind from What Smells So Good?
Fig and Strawberry Jam from Jane’s Adventures in Dinner
Mixed Berry Rhubarb Jam from Hezzi-D’s Books and Cooks
Mulberry Jam from Curious Cuisiniere 
Quick Peacharine Chutney from Shockingly Delicious
Pineapple Upside Down Cake Freezer Jam from Cookin’ Mimi
Strawberry Butter from The Urban Mrs


Other Outstanding Recipes:
Fireweed Jelly from The Foodie Army Wife 
Flavoured Butters from Small Wallet, Big Appetite
Gravlax from That Skinny Chick Can Bake

Vivacious Vegetables:
Corn Cob Jelly from Blueberries and Blessings
Deep South Dilly Beans from Eat, Move, Shine
Fermented (Sour) Pickles from Growing Up Gabel 
Fire Roasted Salsa from Peanut Butter and Peppers
Hot and Spicy Giardiniera from The Messy Baker
Hot Italian Giardiniera from Healthy. Delicious.
Jalapeños en Escabeche (Pickled Jalapeños) from La Cocina de Leslie
Oi Kimchi (Korean Cucumber Kimchi) from kimchi MOM
Refrigerator Dill Pickles from Country Girl in the Village
Spicy Sweet Tomato Chutney from Food Lust People Love
Traditional Escabeche (Pickle) from Basic N Delicious

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Flavoured Butters
Author: 
 
Ingredients
  • Lemon and Mint Butter
  • 1 Tbsp fresh lemon juice
  • zest of one small lemon
  • small handfull of spearmint, chopped
  • 113g (1/2 c.) butter
  • Paprika, Oregano and Garlic Butter
  • 2 garlic cloves, minced
  • 1 Tbsp paprika
  • ½ Tbsp fresh oregano, chopped
  • 113g (1/2 c.) butter
  • ¼ tsp salt
  • Chive and Garlic Butter
  • 2 cloves garlic, minced
  • 2 Tbsp fresh chives
  • Zest from one lemon
  • 113g (1/2 c.) butter
  • Chillie Butter
  • 1-2 chillies, chopped (depends on how hot your chillies are)
  • 1 Tbsp fresh basil, chopped
  • ⅛ tsp salt
  • 113g (1/2 c.) butter
Instructions
  1. For all butters, allow butter to get to room temperature so it is easy to mix and then blend in the rest of the ingredients.. Or just throw all the ingredients into a food processor.
  2. Place onto a piece of wax paper and form into a log.
  3. Wrap in wax paper and twist ends. Refrigerate

18 thoughts on “Preserving the Harvest with Flavoured Butters #SundaySupper

  • July 14, 2013 at 11:47 am
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    Awesome way to preserve herbs! Looks like I’ll be buying lots of butter this week at the store. My herb garden is growing like crazy and I want to use them in as many ways as possible.

    Reply
  • July 14, 2013 at 12:37 pm
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    WOW! These butters all sound amazing! I have a several flavoured butter recipes saved in my recipe file but I love how you used fresh herbs in yours. I have tons of herbs growing right now and can’t wait to make some of these butters!

    Reply
    • July 17, 2013 at 10:13 am
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      It has become my favourite. Absolutely love it on toast, even if it isn’t your typical breakfast flavours. 🙂

      Reply
    • July 17, 2013 at 10:24 am
      Permalink

      Oh you have given me an idea. It is my sister-in-law’s birthday and we only have a small gift for her. I think I might wrap up one of these for her. 🙂

      Reply
  • July 14, 2013 at 8:08 pm
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    Oh yum! I think I’d like the lemon and mint on a blueberry muffin!!! 🙂

    Reply
  • July 14, 2013 at 10:47 pm
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    This would be perfect for a party. Looks so easy yet it would be so impressive on a spread!

    Reply
  • July 15, 2013 at 10:54 am
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    What a great idea, Laura! We love a pat of herbed butter on a grilled steak – just like the fancy steakhouses serve. Your butters would be perfect!

    Reply
  • July 15, 2013 at 8:42 pm
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    Why have I never thought of this?! Brilliant idea!

    Reply
  • July 15, 2013 at 11:06 pm
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    All four of these flavors look amazing! I’m going to have to try these with fresh herbs. They would go so well with so many different dishes!

    Reply
  • July 17, 2013 at 12:04 am
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    I love all of these combinations! Man, making herbed butter is so easy, why in the world haven’t I done this already? That needs to be remedied asap!

    Reply
  • July 19, 2013 at 2:39 am
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    Perfect timing! I’ve been scouring the web for compound butter ideas for fresh corn on the cob! I’m going to use one of yours 🙂

    Reply

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