Orange chive compound butter

Yield: 1 servings

Measure Ingredient
1 cup Unsalted butter; room temperature
\N \N Zest of 1 orange
\N \N Juice of 1/2 orange; strained
½ teaspoon Salt
2 tablespoons Minced fresh chives

In a mixing bowl, cream the butter with a wooden spoon. Wash and dry the orange. Grate the zest into the bowl with the butter, then add the orange juice, salt, and chives; mix well. Spoon the butter mixture onto a piece of parchment paper. Fold the paper lengthwise over the mixture. Push a cookie sheet across the folded paper against the butter, forcing it into a neat roll; continue pushing against the butter until the desired length is reached. Twist the ends of the paper together, and tie with twine. Place in a plastic bag, and store in the freezer up to a month. Slice off pats, and serve with grilled fish, chicken, bread, or soups. Makes ½ pound.

Source: "Martha Stewart Living Magazine, Jul/Aug 1997" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@..." Yield: "½ pound" Per serving: 1628 Calories (kcal); 184g Total Fat; (99% calories from fat); 2g Protein; trace Carbohydrate; 496mg Cholesterol; 1091mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 36½ Fat; 0 Other Carbohydrates

Recipe by: Martha Stewart

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