Angelica Butter

Name: Angelica Butter
Prep time: 5 min
Total time: 5 min
Yield: 1/2 cup
Ingredients: 1 cube butter, softened to room temperature (NOT margarine or any kind of butter substitute); 14.79 ml fresh angelica leaf, chopped; 2.46 ml grated lemon peel; 4.92 ml garlic, peeled and minced; 0.61 ml white pepper

Submitted by COOKGIRl

"Recently I "procured" a wee bit of fresh angelica to try and found this easy introductory recipe online. This flavored butter is intended to be served with fish; I also tested the butter on French bread and grilled vegetables (corn on the cob, tomatoes, etc.)! Mmm! From sallybernstein.com. Added to your bath water, angelica will "reputedly remove any curses or spells that someone has placed on you". <<<--I'll file *this* information away in a safe spot! ;)"

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photo by French Tart

Ready In:: 5mins
Ingredients:: 5
Yields:: 0.5 cup

ingredients

1 cube butter, softened to room temperature (NOT margarine or any kind of butter substitute)
14.79 ml fresh angelica leaf, chopped
2.46 ml grated lemon peel
4.92 ml garlic, peeled and minced
0.61 ml white pepper

directions

Note: 1 cube butter=1/2 cup.
Place the butter in a mixing bowl.
Stir in the remaining ingredients.
Place the mixture on a sheet of plastic wrap and set in the refrigerator until stiff enough to form a log.
Shape the butter about 1 1/2" thick and cover with the plastic. Freeze the log until you are ready to use it. Tip: To shape the butter, I used an old stainless covered butter container like this: (http://myzerowaste.com/wp-content/uploads/2009/02/butter-dish.jpg) that I found at a second hand store. It wasn't exactly "log" shaped rather rectangular but it worked out well.
Slice butter into 16 coin sized pieces so they will melt easily.
Place directly from the freezer onto hot fish (grilled, poached, baked, etc.) or a variety of hot vegetables.
Prep time does not include freezing the butter.
Yield is half cup or approximately 16 butter "coins".

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Reviews

Now this is a new one on me cg darlink! I have used angelica leaves before - with fruit, salads and in sweet tarts; the stems I candy every year. I have never used it for a savoury butter though - and I have to admit that I was more than pleasantly surprised! The combination of the lemon and garlic was brilliant and the flavours really did accentuate the taste of the fish. I pan-fried some fresh trout fillets and served it with mixed French beans and oven roasted tomatoes.......the angelica butter went well with the beans, as well as the fish. I minced my angelica very finely in my little hand-held mouli, I LOVE that gadget! A real surprise and I am already thinking of what to serve the rest of the butter with over the weekend! Made for the Magical Herb Experience in the Photo's Forum. Merci. FT:-)

French Tart