How To Make Homemade Herb Butter
(Denise Nelson Recipe)
Ingredients: 2 cups (16oz.) Heavy Cream – well chilled, Salt, Fresh Herbs, finely chopped (do not used dry herbs)
Equipment: Food Processor (not a Blender), Fine mesh strainer
Pour 2 cups of (cold) heavy cream in the Food Processor using the steel blade. Add ¼ teaspoon of salt. Cover.
Turn the machine on and let it run continuously for approximately 4 to 5 minutes. As you near the 4 minute mark, watch the cream as it whips. It will become butter when the solids start to form a ball and you see liquid in the center of the bowl. This is known as “breaking” the cream. Stop the machine and check to make sure liquid is pooling near the blade. If not, continue processing.
After the butter has broken from the liquid, remove the processor lid and, while holding the blade in place, drain the liquid into the fine mesh strainer over a bowl. At this point, scrape the butter into the strainer. Using the back of a spoon, press additional moisture from the butter into the bowl of reserved liquid. This by-product is called “buttermilk” and can be used in making tender baked goods or pancakes. The buttermilk can be frozen for later use.
The freshly made butter can be used immediately on breads or add the flavorings of your choice. The chopped herbs would be stirred at this point. Herb butter can be stored in the refrigerator for several days. To freeze, use parchment or waxed paper and spoon the butter into a log shape. Roll and tuck in the edges. Label, and place the “logs” in a zipper bag. The butter will last for several months in the freezer. Cut slices to add to vegetables, pasta or on cooking meats.
Yield: 1 cup of butter and 1 cup of buttermilk.
Flavor combination ideas:
Lemon & rosemary Chive & tarragon
Thyme & lemon Sage & parsley
Rosemary & garlic oil Marjoram & Thyme
A recipe from our Dowton Abbey Tea … A Recipe for Fall … Cranberry-Basil Scones
2 cups all-purpose flour
2 tablespoons granulated sugar
2 teaspoons baking powder
2 teaspoons fresh lemon zest
½ teaspoon salt
4 tablespoons cold salted butter, cut into pieces
½ cup dried cranberries
3 tablespoons chopped fresh basil
¾ cup cold heavy whipping cream
½ cup plus 2 tablespoons confectioners’ sugar
2 tablespoons fresh lemon juice
1 Preheat oven to 350°.
2 Line a rimmed baking sheet with parchment paper.
3 In a large bowl, combine flour, granulated sugar, baking powder, lemon zest, and salt, whisking well. Using a pastry blender, cut butter into flour mixture until it resembles coarse crumbs. Add cranberries and basil, stirring to combine.
4 Add cream to flour mixture, stirring until mixture is evenly moist. (If dough seems dry, add more cream, 1 tablespoon at a time.) Working gently, bring mixture together with hands until a dough forms.
5 Turn out dough onto a lightly floured surface. Knead gently 3 to 5 times. Using a rolling pin, roll dough to a ¾-inch thickness. Using a 2-inch square cutter, cut 10 scones from dough, rerolling scraps as needed. Place scones 2 inches apart on prepared baking sheet.
6 Bake until edges of scones are golden brown and a wooden pick inserted in the centers comes out clean, 18 to 20 minutes. Let cool on a wire rack set over a rimmed baking sheet.
7 In a small bowl, combine confectioners’ sugar and lemon juice, whisking until smooth. Spoon over cooled scones on wire cooling rack, and let dry before serving.
Note: You can also divide the dough in half and pat/knead into two 6-inch rounds. Cut each round into 8 wedges.