Tag Archives: butter

Roasted Garlic-Chive Butter

I love garlic.  I love chives.  I love butter.  So why not put them all together to make one heck of a tastegasm?  That’s exactly what I did when I opened my CSA box to find some of the most gorgeous chives I’ve ever seen.  Kath Vogelmann of Highcross Farm really knows what she’s doing when it comes to the herbs she has growing on the farm.

I roasted the garlic so it wouldn’t overpower the chives.  Chives are strong enough on their own, I didn’t want them fighting with the garlic for the front row so to speak.  If you don’t know how to roast garlic, I go through it here.


  • 1 stick of salted butter, room temperature
  • 1 head of garlic, roasted and chopped
  • 1 good handful of chives, chopped
  • Fresh cracked black pepper
  • A drizzle of olive oil

Put it all in a bowl and mix thoroughly.  That’s it!  Slather it on whatever you wish.  Tonight it was baked potatoes, tomorrow it will be grilled corn on the cob.  Mmm!



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Posted by on June 29, 2011 in Uncategorized


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Hot Buttered Pretzels

This recipe is courtesy of the wonderful Emily Woloszyn.  She posted this recipe on Facebook and I just *had* to try it out.  The recipe is very easy and virtually no fail.  You get these hard on the outside…soft on the inside…dripping with butter pretzels.  You will never buy bagged pretzels again.  Thank you Emily!


Hot Buttered Pretzels

  • 2.5 C All purpose Flour
  • 1/2 teaspoon salt
  • 1 teaspoon sugar
  • 2 1/4 (or I packet) Active dry yeast
  • 7-8 oz warm water (7 in the summer, 8 in the winter)


  • 1/2 C Warm water
  • 1 teaspoon sugar
  • Course, Kosher or Pretzel salt
  • 3 tablespoons salted butter, metlted

Mix first 4 ingredients.   Add the water and mix until a nice dough ball forms (your goal here is a soft dough).

Dust the dough with flour and put in ziploc bag or covered in a bowl to rise for 30 minutes.

Preheat the oven to 500 degrees

Spray cookie sheets with veg oil or line w/parchment ( I cook mine on stones).

Transfer the dough to a lightly greased surface, I use olive oil rubbed onto the counter.

Divide into 8 equal pieces. let sit covered on the counter for 5 minutes. roll ea. pretzel to 28 inches or a bit longer and twist into the pretzel shape.

Dip in the warm water mixed with the sugar and place on baking sheet.

Sprinkle with salt bake 8 to 9 minutes or until golden

Brush the melted butter on them after they come out of the oven.





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Posted by on February 21, 2009 in Pretzels


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Lemon Herb Butter

I had some lemons, fresh Rosemary and super fresh Basil (courtesy of HighCross Farm) in my fridge and decided to make a lemon herb butter.

Please don’t mind my cutting board. It was stained green after chopping my herbs.

I chopped up a good handful of Basil and about two sprigs of Rosemary (Rosemary is a strong herb). I took about a tablespoon of fresh lemon juice and added it to 1 stick of room temperature butter.  I then added my chopped herbs, mixed until well blended and chilled in the refridgerator until needed.

Finished product…

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Posted by on August 17, 2008 in basil, butter, herbs, lemon, rosemary


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