Can anyone tell me how long herbal butters can be frozen?

Question

I took a continuing education class this Spring - Herbs 101 - planted every herb I love, and now I'm planning a 'National Herb Day' Celebration Dinner for October 11 and I'd like to do as much in advance as possible. The entree will be Simon & Garfunkel Chicken (parsley, sage, rosemare and thyme). ANY and all suggestions for other dishes will be most welcome. Oh, I'm also making Tarragon Ice Cream with Rosemary Shortbread Cookies for dessert. I'm new to all of this herb stuff so I appreciate any help. Thanks very much.

Answer 1

Up to six months is a good time frame.

To test, you can take it out of the freezer and cut off a slice to thaw, then smell ... there's no mistaking the smell of butter gone bad.

Make a garlic bread with an herbed butter spread. Use fresh herbs in a tossed salad - flat leaf parsley, mint, basil and oregano are all good mixed with greens and a light vinegarette.

Make an herbed pesto (you'll find many recipes online) to serve on pasta as a side dish.

http://www.recipetips.com/recipe-cards/t...

Answer 2

I've done rosemary vanilla ice cream with roasted stone fruit.

I grind up dried or fresh rosemary in a spice grinder or mortar and pestle until it's a very find powder (it'll be more of a paste if you use fresh) and mix a teaspoon of the powder (or a half teaspoon of the paste) into softened premium vanilla ice cream (it's helpful if you can mix it on a cold marble board like they do at Coldstone Creamery). Return the ice cream to the freezer.

Then take whatever stone fruits are in season (cherries, peaches, apricots, nectarines and plums), remove the pits and slice the cherries and apricots in half, cut the larger fruits into quarters or eighths.

In a bowl, toss the fruit with 2 to 3 tablespoons of lemon juice and 1-3 tablespoons of cognac or sherry. (The alcohol will cook off).

Butter a baking dish and spread the fruits in a single layer in it and sprinkle with a mixture of 1 part cinnamon, 3 parts granulated white sugar.

Bake the fruit at 325 degrees F for 15-20 minutes or until juices being to render and thicken, stirring once halfway through the cooking time.

Allow the fruit to cool a little before serving so it doesn't completely decimate the ice cream. Scoop ice cream into serving dishes, top with the fruit, drizzle with some of the juices from the fruit and garnish with a sprig of fresh rosemary.

Also Basil Lemonade.

You can make your own lemonade or use store bought (I prefer Newman's Own Lemonade for this).

Pour the lemonade into a pitcher and add a few stems of basil that has been slightly bruised to release the essential oils.  Add some lemon slices and serve.

Here's a blast from the past...Green Goddess Dressing

For this salad dressing you can use just about any fresh herb you like though I would go easy on or omit the Rosemary and the Oregano..they can overpower something like this.

In a food processor, process:

cup chopped green onions

2 anchovies (more if you really like them, none if you don't)

3 garlic cloves

1/4 cup lemon juice

2 teaspoons each of chopped basil, tarragon, dill, thyme, flat parsley (cilantro will give it a decidedly mexican flavour so keep this in mind if you use it), chives and any other herb you have on hand.

1 cup mayonnaise (light works fine)

1 cup sour cream (use the real thing, not the light version which tastes weird) or substitute 1 cup of strained or mediterranean yoghurt.

1 teaspoon black pepper

2 teaspoons kosher or sea salt.

Process until smooth and if the mixture is too thick add a little olive oil until the desired consistency is reached.  Use as a salad dressing, crudite dip or base for chicken or salmon salad.

Answer 3

I am a former chef and go with the first lady, it will stay usable for 6-8 months tightly wrapped in Saran Wrap/Cling Film and Aluminum Foil/Paper, we use to make it an freeze it so when you put it on something there was still a bit on the meat or fish at the table when the diners received the plates to eat with.