Let me be completely honest with you. This start of term has been rough. It always is. Exchanging endless, lazy summer days and strolls in the mountains for dark, hectic early mornings and long, long, days on your feet trying to pound English and German into teenage brains, just isn’t all it’s cracked up to be.
Every September, on the clock, procrastination gets the better of me. There just are no limits to what you can accomplish when you are supposed to be doing something else. I can’t get out of bed. These blankets have accepted me as one of their own and if I leave them I might lose their trust.
It takes me about a month to get things under control again. But during the up-hill month of September, things like changing into actual clothes before dashing to the grocery store don’t seem quite as urgent as they may any other month of the year.
That is, of course, the day you run into every single person you know. And you’re all “I’m usually beautiful and glamorous… but today is my day off”, and all they do is stare at your bunny slippers and hair, which chooses this precise moment to display its unique ability to defy the laws of gravity. I’m betting Newton had some bad-ass anti-frizz shampoo, or he wouldn’t have postulated such a debatable theory.
But to the point. As I announced two weeks ago, we’ll be trying our hand on butter today. These recipes are perfect for September procrastinators and start of term franticness (That is an actual word. I checked.). They’re quick, useful, delicious, and the perfect comfort food for those first crisp fall nights. Slather these butters on toast, savoury scones, English muffins or American biscuits. Place a pad on red meat or chicken, or melt it into a boring pasta dish. Trust me, this stuff is golden.
Gorgonzola Herb Butter and Rosemary Parmesan Butter
Servings: about 1 cups each
Prep time: 10 minutes
You will need:
For the Gorgonzola Herb Butter:
- 1/2 cup unsalted, softened butter
- 1/2 cup softened Gorgonzola
- 3 tablespoons fresh, or 2 teaspoon dried thyme
- 2 tablespoons fresh, or 1 teaspoon dried rosemary
- 2 tablespoons fresh, or 1 teaspoon dried parsley
- a pinch of red pepper flakes, optional
- 1/2 teaspoon garlic powder
- 1/4 pine nuts
- salt and pepper, to taste
For the Rosemary Parmesan Butter:
- 1 cup softened butter
- 3 tablespoons rosemary flowers, if you can get them, otherwise 2 teaspoons dried rosemary
- 1/2 cups grated Parmesan cheese
- quality salt of choice, to taste, about 1/2 teaspoon
Let the festivities begin.
For the Gorgonzola Herb Butter, place the thyme, rosemary, parsley, red pepper flakes, garlic powder, pine nuts, salt and pepper in a mortar and grind with a pestle until roughly combined and pine nuts are broken up into little bits and pieces.
Place the butter and Gorgonzola cheese in a bowl and mix with a fork until creamy and well combined.
Add the herb-pine nut mixture and incorporate.
For the Rosemary Parmesan Butter, combine the softened butter with the Parmesan cheese until well incorporated, then mix in your salt.
I used about 1/2 a teaspoon, as the Parmesan is already plenty salty, but the level of saltiness is entirely up to you. Do use good quality salt here, though, as the taste shines out quite clearly. I used a fancy red Hawaiian salt I had on hand, but any other good sea or mineral salt.
Fold in the rosemary flowers carefully. If not using flowers, forget the “carefully” and just beat the daylights outta that butter.
These little butters freeze nicely if need be. I placed mine in an ice cube tray and stored them in the freezer for quick meals or snacks.
They’re best, in my humble opinion, simply slathered on hot toast.