Butter Boards- Deja Vu?

I love that butter boards are trending. Been making them for years, inspired by Joshua McFadden, author of Six Seasons Cookbook…one of my favorites!

Always start with a good, high quality butter and Kerrygold is at the top of my list. Adding a bit of lemon, lime or orange zest to your softened butter will add color, texture and a great citrusy background. After  I spread the softened butter onto a clean board, I start with fresh herbs. A mix of parsley, chives, thyme, oregano will give great flavor without overpowering. A liberal sprinkle of La Bailene Coarse Pink Salt or Fleur de sel, and a grind or three of Morton’s Rainbow Peppercorns adds beauty, a depth of flavor and brightness. If available,  nasturtium flowers, pansies, or dandelion petals are a gorgeous addition. Other options are any of the New York Shuk spices, especially Za’tar , Schawarma and Ras el Hanout. Chopped olives, a squeeze of any of the Terrapin Ridge sauces, crushed Marcona almonds or pistachios…all so good!

Good bread, good friends, and the best gift of all…time…time to relax, indulge and enjoy

-by Maryjane Mojer

photo by: Lindsey Eats 

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