Recipe Respite
Here is a recipe for the best Garlic-rosemary Butter you have ever tasted:
-2 large or 4 small garlic cloves (1/2 oz.)
-Kosher Salt
-1 tsp. fresh lemon juice
-1 tsp. green Chartreuse liqueur (optional)
-1/2 tsp. finely chopped fresh rosemary
-8 Tbs. unsalted butter, at room temperature
-freshly ground black pepper
Peel the garlic cloves, halve them lengthwise, remove the small green sprouts, and coarsely chop the cloves. Sprinkle with 1 tsp. salt. Using the flat side of a chef's knife, smear and mash the garlic and salt together to form a smooth paste. You should have about 2 tsp. garlic paste.
Transfer the garlic paste to a small bowl. Add the lemon juice, Chartreuse Liqueur (if using), and rosemary. Stir to combine. Add the butter and mash together with a fork until completely incorporated. Season to taste with salt and pepper.
Use immediately, or use parchment, waxed paper, or plastic wrap to shape the garlic butter into a log, twisting the ends. Refrigerate until ready to use. The butter will keep for up to two weeks or in the freezer for up to one month.
Yields 1/2 cup.
Mom made some of this the other day with fresh garlic and rosemary from the garden and the stuff is to die for. I haven't been able to stop eating it. Toast some french bread in the toaster, smear on some of this butter and you have OMG-garlic-bread-HEAVEN! She did it without the liqueur and pepper and it turned out fabulous so don't worry if you're missing those two.
-2 large or 4 small garlic cloves (1/2 oz.)
-Kosher Salt
-1 tsp. fresh lemon juice
-1 tsp. green Chartreuse liqueur (optional)
-1/2 tsp. finely chopped fresh rosemary
-8 Tbs. unsalted butter, at room temperature
-freshly ground black pepper
Peel the garlic cloves, halve them lengthwise, remove the small green sprouts, and coarsely chop the cloves. Sprinkle with 1 tsp. salt. Using the flat side of a chef's knife, smear and mash the garlic and salt together to form a smooth paste. You should have about 2 tsp. garlic paste.
Transfer the garlic paste to a small bowl. Add the lemon juice, Chartreuse Liqueur (if using), and rosemary. Stir to combine. Add the butter and mash together with a fork until completely incorporated. Season to taste with salt and pepper.
Use immediately, or use parchment, waxed paper, or plastic wrap to shape the garlic butter into a log, twisting the ends. Refrigerate until ready to use. The butter will keep for up to two weeks or in the freezer for up to one month.
Yields 1/2 cup.
Mom made some of this the other day with fresh garlic and rosemary from the garden and the stuff is to die for. I haven't been able to stop eating it. Toast some french bread in the toaster, smear on some of this butter and you have OMG-garlic-bread-HEAVEN! She did it without the liqueur and pepper and it turned out fabulous so don't worry if you're missing those two.