Orange chive compound butter
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Unsalted butter; room temperature |
| Zest of 1 orange | ||
| Juice of 1/2 orange; strained | ||
| ½ | teaspoon | Salt |
| 2 | tablespoons | Minced fresh chives |
Directions
In a mixing bowl, cream the butter with a wooden spoon. Wash and dry the orange. Grate the zest into the bowl with the butter, then add the orange juice, salt, and chives; mix well. Spoon the butter mixture onto a piece of parchment paper. Fold the paper lengthwise over the mixture. Push a cookie sheet across the folded paper against the butter, forcing it into a neat roll; continue pushing against the butter until the desired length is reached. Twist the ends of the paper together, and tie with twine. Place in a plastic bag, and store in the freezer up to a month. Slice off pats, and serve with grilled fish, chicken, bread, or soups. Makes ½ pound.
Source: "Martha Stewart Living Magazine, Jul/Aug 1997" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@..." Yield: "½ pound" Per serving: 1628 Calories (kcal); 184g Total Fat; (99% calories from fat); 2g Protein; trace Carbohydrate; 496mg Cholesterol; 1091mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 36½ Fat; 0 Other Carbohydrates
Recipe by: Martha Stewart
Converted by MM_Buster v2.0n.
Related recipes
- Cherry butter
- Chicken sandwiches with chive butter
- Chive blossom vinegar
- Chive oil
- Chive toasts
- Chive-cheese butter
- Chives
- Creamy chive rings
- Green onion and cilantro butter
- Grilled leeks with orange-chive butter
- Honey orange butter
- Horseradish chive butter
- Louisiana compound butter
- Orange and apricot chutney
- Orange chutney
- Orange tarragon butter
- Orange- honey butter
- Orange-honey butter
- Radishes with chive butter
- Red bell pepper compound butter