it's easy. softened butter, mixed with lots of snipped dill leaves from the garden. the dill butter is packed into tiny ramekins wrapped in foil. after a day in the freezer, the foil is removed, and the inverted ramekins are run under hot water. in a moment, out slides the frozen molded butter. quickly, it is wrapped back in the same foil and popped back into the freezer.
until the corn arrives. next weekend. my mouth waters already, thinking of the herbed butter melting on fresh-picked, steaming ears of corn. seven more days!
5 comments:
Yummy. People in Holland make herbed butter a lot. Garlic butter is my favorite. xo Jenny
yummm, sounds good. I may have to make some. Thanks for the idea.
Garlic butter is my favorite too and I'm from Holland also.
Makes my mouth water, too! Fresh dill isn't easy to find where I am, and I've got a brown (no, black) thumb.
The herbed butter sounds delicious, but I love corn plain! I cannot wait for the fresh corn.
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