|Butter rolled into cylinders.|
Because of this abundance of greens, I got nervous about how to store them for optimal freshness so I could use them in my shortbreads. I only like to bake them to order so they can be as fresh as possible, but my ingredients from the garden are so temperamental, so I had no idea at first how to preserve them to my advantage. Then it hit me! Herb butters.
|I labeled all of my butters: B for BASIL.|
Naturally it made complete sense since a dominant ingredient in the shortbread cookies is butter. So why not do what so many others have done in the past and preserve my summer harvest in fat? I can't think of a better way to keep something fresh, without tarnishing the quality. I gathered the predominant flavors in my shortbreads and got to it! I had so much rosemary, basil, lavender and lemon, and this was the ideal way to halt summer in its tracks.
It couldn't be more simple:
- Get your butter (I made mine in batches of 4 ounces AKA 1 stick).
- Let it get to almost room temperature.
- Zest your citrus or chop your herbs (about 1-2 tbsp per stick of butter).
- Stir the herbs and butter well with spatula, then place in the center of a large square of plastic wrap.
- Fold plastic wrap and roll the butter into a cylindrical shape--make sure to get out any air pockets.
- Label and place in freezer.
It's an excellent way to savor your leftover herbs and zests when you don't know what else to do with them. Now I can provide everyone with perfectly flavored summer flavors without fretting about my herbs growing faster than I can harvest!