{"id":3807,"date":"2024-04-25T11:28:14","date_gmt":"2024-04-25T09:28:14","guid":{"rendered":"https:\/\/radishthegreat.com\/blog\/?p=3807"},"modified":"2024-04-25T11:28:19","modified_gmt":"2024-04-25T09:28:19","slug":"barlauch-butter-for-later","status":"publish","type":"post","link":"https:\/\/radishthegreat.com\/blog\/2024\/04\/25\/barlauch-butter-for-later\/","title":{"rendered":"B\u00e4rlauch Butter (for later)"},"content":{"rendered":"\n

I’ve been oscillating<\/a> between being incapacitated and busy, so my B\u00e4rlauch<\/em> project has suffered. As the end of the season nears, I wonder how to prolong it. First thought: Make some seasoned butter and freeze it!

This is a basic herb butter. I printed out the recipe without saving the link, so I can’t go back and complain about how it turned out. The main ingredients were B\u00e4rlauch<\/em> (obviously), Butter<\/em> (I sure hope so), and the juice of half a lemon (intriguing…).<\/p>\n\n\n\n

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It should just be that simple.
April 2024<\/em><\/figcaption><\/figure>\n\n\n\n

First part was easy: chopped up the leaves in my machine and added some salt, pepper, and the lemon juice.<\/p>\n\n\n\n

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Chopped, with lemon juice and pepper.
April 2024<\/em><\/figcaption><\/figure>\n\n\n\n

Then I decided to keep going and add the butter to the blender. Don’t do this.<\/p>\n\n\n\n

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Big mistake here.
April 2024<\/em><\/figcaption><\/figure>\n\n\n\n

NEVER PUT BUTTER IN YOUR SMALL CHOPPER. The heat from the blades will melt a little bit of it, and the rest won’t move at all. So I scraped it all out into a bowl, and mashed at it with a fork. Forever. I was so annoyed, I forgot to take pictures.

The lemon juice never incorporated into the mixture. I understand that water and fat can’t mix, but I guess somehow I didn’t realize that “lemon juice” is mostly water. I blame the pollen.<\/p>\n\n\n\n

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When life gives you lemons, chuck them out and bake some brownies.
April 2024<\/em><\/figcaption><\/figure>\n\n\n\n

Of course I tasted it, and it really tastes like a garlic butter with extra leaves.

Since it’s been “too cold to grill”–best translation I can manage, these words have no meaning in that order in Iowanisch<\/em>–I made a few Nockerl<\/em> to freeze for later in the year. To make anything into a Nockerl<\/em>, you scrape it out with two spoons<\/a>. It’s an Austrian affectation, but I like Austrian food. Lots of cheese and cream.<\/p>\n\n\n\n

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The light garlic flavor should go well with grilled pork.
April 2024<\/em><\/figcaption><\/figure>\n\n\n\n

And it’s just that annoying<\/s>simple.<\/p>\n","protected":false},"excerpt":{"rendered":"

An exercise in making failure entertaining<\/p>\n","protected":false},"author":2,"featured_media":3811,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[90],"tags":[242],"class_list":["post-3807","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-regional-and-seasonal","tag-butter"],"aioseo_notices":[],"aioseo_head":"\n\t\t\n\t\n\t\n\t\n\t\n\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t