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Herbed Butter Coins

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Rating: 5
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Votes: 1
Rating: 5
You:
Rate this recipe!
Print Recipe
Ingredients
Servings:
Units:
Instructions
  1. Beat the butter in a medium mixing bowl with a wooden spoon or with an electric mixer until smooth.
  2. Add the herbs, salt and vinegar, mix until evenly incorporated. Taste and adjust the seasonings if needed.
  3. Lay a 12-inch square of plastic wrap on a work surface.
  4. Spoon the butter out in a band about 1 inch wide on the bottom third of the plastic.
  5. Tightly roll up the butter in the plastic to form a log.
  6. Grab hold of the excess plastic at both ends of the log and twist the ends in opposite directions, like a hard candy wrapper, until it is very taut and the butter forms an evenly round cylinder.
  7. Refrigerate until hard.
  8. To store the butter, wrap the plastic-covered log tightly in heavy-duty aluminum foil and refrigerated for up to 1 week or freeze for up to 3 months.
  9. To form coins, unwrap the cold butter log and slice it ¼ – ¾ inch thick with a sharp thin knife.
Recipe Notes

For Nasturtium or Calendula butter coins: follow the directions for the herb butter. Coarsely tear 24 brightly covered Nasturtium flowers and mix them into the butter so that they remain in large pieces. Shape the butter into a log as directed. When you slice the log, the flowers make a beautiful confetti pattern in the coins and add a mild peppery flavor. You can do the same thing with ¼ cup calendula petals. Beautiful!
From The Herbfarm Cookbook by Jerry Traunfeld

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