Wednesday, December 28, 2011

Butter Face

Today I feel so sluggish...

Like everything is an effort, and nothing sounds interesting.  Which is complete crap, because I just got a Kindle, a book on Food Styling, and I have the interweb at my fingertips.

Don't listen to me.  I'm just whiny.

I have to know if I'm alone or not in this post-Christmas coma.  I don't even have anything planned for New Year's!  *argh!*

Tonight Cori and I are heading up to Lebanon to have dinner with her family.  In true Kasey fashion, I am bringing something.  But unlike my usual self, I am not bringing a dessert.  (My tongue can't take any more sugar, for realz... all the sugar Cori and I get for Christmas is stashed away in a drawer in the dining room.  We were so over sugar the other night that we settled for the chocolate-dipped pretzels I had gotten from my boss at work - we were after the salt.)

I mulled over cake, chocolate mousse, and then decided I'd had enough and just wanted to keep it simple.  So.. I made an herbed butter, guaranteed to become the next addiction in my household.

With sage, thyme, and chives in hand, I minced the heck out of everyone before creaming it together with the butter.

Unsalted butter is a great idea here, because you can control your salt.  Aaaaaand it gives you the option of using a fancy shmancy salt like Portuguese Cream Salt that I just so happened to have on hand.  Yeah... when you're this into food, everything is on hand.

Something about creaming butter makes me giddy.  Maybe I'm more like Paula Deen then I thought...  I mean, I may or may not have licked my fingers three times during the process of creaming the butter together.


Hope this satisfies you until I bring sugar back.  *I'm bringin' sugar back... the otha' bakers don' know how ta act YEAH*

(covers face with hands) I can't believe I just typed that, nor can I believe I'm leaving it there...

I need a nap.

Herbed Butter
From Joy the Baker

1/2 cup (1 stick) of unsalted butter, room temperature
3/4 teaspoon Portuguese Cream Salt (use less if using sea salt or table salt)
1/2 teaspoon freshly ground black pepper
2 teaspoons fresh thyme, finely minced
2 teaspoons fresh sage, finely minced
3 teaspoons fresh chives, finely minced
1 teaspoon fresh lemon zest

1. In a bowl, combine the butter, salt, pepper, herbs and lemon zest.  Cream together with a fork until combined.  Chill until ready to serve.  Butter will keep, wrapped in plastic, for up to one week. Put on everything.

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