This blog is all about Food. Real Food. Food that Nourishes, Heart and Soul.

Real Ingredients, Organic and Locally sourced whenever and where ever possible, shared with love.

No packages, no ingredients that are impossible to pronounce.

Real, honest food, from my kitchen to yours. Enjoy!

Friday, 7 July 2017

Garlic Scape Lemon Compound Butter

I love garlic scapes. They are the yummy precursor to the lovely garlic that gets harvested towards the end of summer in my garden.,,,kind of like a bonus harvest on a garden staple, fleeting but delicious! Many farmers markets and stands sell them if you don't grow your own garlic so be sure to look for them from mid June to early July.
I do tend to stick to my favourite recipes with scapes, (like pesto, and this recipe below for compound butter) but they are very versatile and can be used for many different recipes if you are creative! (do a pinterest search...they are used in absolutely  EVERYTHING!!! ) I chopped a bunch this year in my food processor and froze them in an ice cube tray so that we can hopefully enjoy the harvest for way longer than we usually do. (see pics below!!)

This compound butter can be used for a multitude of things, from buttering my grain free baguettes, to topping baked potatoes, to searing a cast iron cooked steak. It's lovely vibrant green colour and garlicky bite  transform a multitude of foods to a completely different level of flavour.

Try this recipe before the scapes are gone again for the season!!

Garlic Scape and Lemon Compound Butter

Approx 8-10 garlic scapes, roughly chopped (you want to end up with about 1/ 2 cup when finely chopped)
¾ cup butter cut into 6 chunks (mine was not quite room temp but not cold either!)
Zest of 1 lemon (ALWAYS organic!!)
Juice of 1 lemon
S&P to taste (if butter is salted, as mine often is... add less salt!!)

Pulse garlic scapes in food processor until finely chopped.  (shown with LOTS of scapes, I scooped out a bunch to be left with 1/2 cup)
With machine running, add butter 1 chunk at a time until smooth and incorporated. 

Stop the processor, add the lemon juice, zest, s&p, and turn back on until incorporated, stopping to scrape down sides as needed 

Scrape out of processor and shape into log on plastic wrap. (shown on waxed paper, but plastic wrap works best)

Refrigerate until firm and slice as needed. For storage longer than 5 days, keep in freezer.
Shown on my  grain free baguette :)

chopped and prepped for freezer

covered ice cube tray is perfect for freezing :)

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