Rosemary Garlic Butter

Hello!  Does anyone garden?  And if so, do you grow rosemary?  And if so, what do you do with all your rosemary?!

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I have a small plant, and the sun has been shining (finally) here in the mountains so it’s growing really well.  Except, I only put rosemary on potatoes which I don’t cook that often, and white bean dip (which I’ll post on here soon!) I had to get creative to use up my rosemary so I thought of this butter idea last weekend.  The thought of rosemary garlic butter spread on warm bread in the winter, after a long, cold ski day alongside some other comfort meal seems like a dream to me.  So, I mixed some herb butter together, rolled it up and put it in the freezer to use in the winter! This is super easy & you can really use any herbs or spices you’d like.  Also – please share any of your other rosemary usages with me!

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2-3 sticks of your favorite butter, softened (I used vegan earth balance, but next time I will try this vegan coconut oil based butter my friend Steph just told me about from Whole Foods)

3 large sprigs of fresh rosemary

garlic powder or fresh chopped garlic

cracked black pepper

sprinkle of salt

This is not a strict recipe.  You can use more or less herbs, more or less garlic, etc.  If you like strong garlic bread, then I’d use fresh garlic over powder, and mince it in and it would be delicious.  You could use unsalted butter then add some salt, or use the salted butter and omit the salt, or just add a sprinkle – your choice!  I softened the butter on the counter for a few hours and then mixed everything with a fork, but you could also soften the butter and then throw everything in a food processor as well, it’s really up to you!

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Start by softening the butter on the counter for a few hours or more.  It’s just easier to mix in the herbs & spices this way.

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Pull backwards on the rosemary sprigs to free the rosemary from the stalk.  Finely chop the rosemary, then add to the softened butter.  Sprinkle in some garlic powder or fresh minced garlic, a pinch of salt if already salted butter (more if unsalted) and some fresh cracked black pepper.

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Mix together well with a fork and then use a spatula to move the mixture to plastic wrap.  Roll the butter in the plastic wrap until it forms a log, and then cover completely.  Store in the freezer until ready to use!

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Some pictures from our adventures at Rockport Reservoir last weekend… Bowie had never seen waves before, and he was chasing them and trying to bite them!

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