This recipe is à la Richard or as we say in the Northland – is it ready, yet? ‘Cause I am hungry.
Friends invited me to go apple picking last weekend with Richard. It’s tradition that we have had for years. I take photos and this time we were in Waconia at Deardorff Family Farms – that is a fun place. A beautiful farm with traditional Barn turned into a venue for apple tourists and a winery.
After a leisurely picking in the apple orchard, there was a surprise picnic from our Northfield friends. There we sat at picnic table under the shade trees enjoy a glorius day in the country.
Back in the village of Meeples, when I dropped Richard off I stopped in for a breather. “I am going to make compound butter.” Richard showed me some softened butter that he had ready at hand.
Compound butter is good to make and freeze. When you make fish or vegetables, slice off a pat and let it melt on top. It makes an ordinary meal taste special.
I grabbed my camera and started shooting.
Softened butter – 4 ounces or 133 grams
1 clove of garlic grated or rasped
½ large shallot grated or rasped
1 tablespoon of lemon juice and a little lemon zest
3 tablespoons of fresh herbs minced
parsley, thyme, dill or any combination that you have at hand
Here are the steps to make compound butter:
The artist chops with speed and skill.
Add a pinch of salt and pepper here, but just a little salt because the butter has salt. Also add the lemon and lemon zest.
Next cut a sheet of parchment paper and some cling wrap to spread the butter mixture on the parchment first.
Shape the butter thusly:
Now for the roll-up procedure:
The whole procedure took about 10 minutes. (What? I can do that.)
It’s not too late to go apple picking!
Recipe courtesy of Richard Lafortune.