Recipe:
Ingredients: 4 Tablespoons chopped shallots, 3 tablespoons ground almonds, grated peel of 4 lemons, 2 tablespoons fresh thyme, 2 tablespoons chopped parsley , 1 tablespoons chopped chives , 3/4 teaspoon salt , 1/2 teaspoon ground white pepper , 3/4 cup olive oil .
Directions: Puree the shallots, almonds, lemon peel, thyme, parsley and chives in a blender or food processor. Mix in the salt and white pepper. SLOWLY drizzle in the oil while the blade is turning. Transfer to glass freezer jars and store in freezer up to one year. Use in sauces, soups, and casseroles.
Herb Jellies
Making herbal jellies is yet another way to preserve herbal flavors. These wonderful concoctions are used with meats, poultry fish, and many other dishes. A very good article on this subject is titled "Preserving the Herbal Harvest with Herb Jellies" by Kathleen Gips, Pine Creek Herbs, OH (http://www.wholeherb.com/HGP.HTM) at theWhole Herb Site. (Scroll about 1/3 down the page).
Recipe
Two Herb Butters These are great on fish, steak, potatoes, pasta, vegetables, use your imagination!
Butter #1: 1 stick of unsalted butter (at room temperature), 4 - 5 tablespoons herbs (favorites), 1 tablespoon chives, salt and pepper, 1 teaspoon. lemon juice
Butter #2: 1/2 cup butter, 1 tablespoon lemon rind, 1/2 teaspoon basil, 1/2 teaspoon chives, 1/2 teaspoon parsley
Blend and put in decorative molds or make a "log" roll: Spread on a piece of plastic wrap, use the plastic to roll into a log shape, refrigerate, then slice into rounds.
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