Cooking Tip: How To Make Compound Herbed Butter

If you've never made compound herbed butter, then you're missing out!  It's so very simple, yet a fancy finish to any dish.   It's especially fun to serve around the holidays, and let's talk about a blank canvas!  The possibilities are endless as to what can go into butter...herbs, cheese, fruit, mustard, spices, jams, fruit, bacon (ahhh bacon...sorry, started day dreaming), etc.

Why should these lovely gems be a necessity in your refrigerator?  Because I said so!  A dollop of flavored butter could be used to  grace steaks, fish (any meat really), biscuits/bread, pasta, corn on the cob, and potatoes.  

Simply mix your favorite ingredients into room temperature butter.  

I usually divide the butter into small bowls and make a batch of different flavors.  This time, I combined butter with Lem 'n Rapsberry Marmalade (left), then Champagne mustard and Blackberry Preserves (middle), and finally Champagne Mustard and Garlic 'n Herb Seasoning (right).

The last time I made herbed butter, I used my favorite seasoning blends...Chardonnay Lime & Cilantro (left), Select Grilling Rub & Spice Seasoning (middle), Lemon Dill (right).

Place butter on parchment paper or plastic wrap and roll into logs.  Or, you could place butter into pretty containers and give as lovely homemade gifts for your favorite cook.   Enjoy!

Cooking Tip: How To Make Lemon Raspberry, Blackberry Champagne, and Champagne Garlic Compound Butter

Cooking Tip: How to Chill Drinks Without Watering Them Down?

How do you chill your drinks without watering them down?  One "sweet" answer, frozen fruit!  I especially love frozen grapes or blueberries to chill my beverages.  But frozen grapes aren't just for chillin', they're also a fantastic snack!  Our family got hooked on frozen grapes a few years back while vacationing in California and It's been a favorite warm weather treat since.

Simply wash the fruit and place it in a bowl and plop it in the freezer.  In a few hours, you'll have lovely "fruity" ice.  You could use any frozen fruit and match it to your beverage of choice for the perfect drink. And a bonus, you get to eat the grapes!

Cooking Tip: How to Make Buttermilk

I rarely have buttermilk on hand when I decide to bake something, plus it's usually too late to go to the grocery store. My mom taught me this trick for a quick substitution.  Add 1 Tablespoon (Tbsp) of lemon juice or vinegar to 1 cup of milk and let stand for 5 minutes. Instant buttermilk (sour milk)!

Cooking Tip: What to Do with Parmesan Cheese Rinds

View fullsize

Cooking Tip: What to Do With Parmesan Cheese Rinds

What to do with those leftover Parmesan Cheese rinds?  I hate to waste food, so my answer?  Freeze it!  I had my "a-ha" moment years ago when I was watching Rachel Ray (love ya) as I was cooking.  She mentioned that instead of tossing the Parmesan Cheese rinds, save them for sauces later.  A-ha!

Since then, I freeze the rinds and use them at a later time to flavor my red and white sauces, as well as many of our soups.  Who knew?  Thanks Rachel!