The trick here is to let the butter soften for a while on the counter until it’s workable. After that, simply mix in the finely minced herbs of your choice, wrap in freezer plastic, and store for a couple of months until the flavors merge. You can serve it in butter molds, small butter crocks, decorative bowls, or cut it with a butter curler for neat shavings. Great on fresh bread, vegetables, poultry, and as a saute base. For breakfast use mint and dill butter, or try lemon verbena flavored with a little grated orange peel. For something more savory, try basil, parsley, thyme, marjoram, garlic, chives, sesame seeds, caraway seeds, savory, and oregano in any combination. Add a little lemon juice for a good butter to serve with seafood.
Jelly is a little trickier to make but worth the effort to make a gourmand peanut butter sandwich, to glaze a meat dish, or just to serve with warm baked goods.
4 – 5 lbs of apples fresh mint leaves (washed and dry)
honey or sugar water
1. Peel, core, and chop apples into chunks.
2. Put in pan and simmer until apples are soft. (add a little
vinegar for tartness if you want)
3. Place apples in a jelly bag and strain out liquid into a measuring
4. Add 1/2 cup honey or 1/2 lb sugar for every one cup of juice.
5. Boil until setting point.
6. Add 1/8 cup packed and chopped mint leaves per pint of juice.
7. Pour into sterile jelly jars and process using your favorite