“Excellent For The Holidays”
I had tried mixing herbs in butter while basting a chicken, a turkey, a roast, then I went wild and started mixing herb butters and putting them on everything.
I like different herb butters for different meats. I love Lemon, Garlic, and Rosemary Butter for Chicken. I love Thyme Butter on my Turkey. I love Garlic, Rosemary and Bourbon butter on Lamb (all the Alcohol burns off). I love the flavor of herbs in food.
Some of the best herbs in butter are:
- Lemon Balm
- Garlic Chives
I use only organic butter as hardeners are not used in the butter. Organic Butter has a softer melting point. Don’t be afraid to intermix herbs to your family’s taste.
Peppered Herb Cheese Ball
- 3 Tablespoons of Snipped Fresh Chives
- 3 Tablespoons of Snipped Fresh Basil
- 2 Tablespoons Snipped Fresh Parsley
- 1-8 Ounce Package Cream Cheese, Softened
- 4-Ounces Goat Cheese
- 1/4-1/2 Teaspoon of Cracked Black Pepper
- 1 Clove Garlic Minced
Mix 1 tablespoon of Parsley, Chives, and Basil and set aside. In medium bowl, beat cheeses with 2 tablespoon of Chives, 2 tablespoons of Basil, The Pepper and The Garlic.
After mixed, Roll Cheese into a Ball and Roll Ball of Cheese into the Mixture of 1 tablespoon of Parsley, 1 tablespoon of Chives, and 1 tablespoon of Basil. Wrap Cheese Ball and Chill for 4-24 Hours. Makes 12 (2-Tablespoon) Servings. Great with Crackers, Meat, Vegetables…Your Preference!