Recipes

[DiAnne]

This is from Marcus Samuelsson's newest cookbook 'Marcus Off Duty'. Made it last week - delicious. Handy to store in freezer.

1 pound unsalted butter
1 cinnamon stick
2 peeled garlic cloves
2 inch piece of peeled ginger
Sprig of rosemary
1 t ground turmeric

Cut butter into pieces and put in saucepan with remaining ingredients over low heat. Simmer very gently for about 30 minutes to infuse flavors into butter. Do not let brown.

Let sit for 10 minutes until milk solids settle at bottom. Pull out the cinnamon, garlic, ginger and rosemary. Pour butter into measuring cup being careful to leave the milk solids behind. Pour butter into ice cube trays and freeze. Will keep for months.

You can sauté with this, stir into rice, vegetables, etc. etc.

PS: I did not use ice cube trays. I made a roll and when it hardened in fridge I cut it into slices and put in plastic bag separated by small pieces of parchment paper.

[Nightowlz]

Thanks for sharing. Sounds totally different then the herb butters I have made in the past to use while cooking or grilling out.