Easy Lemon Butter

(originally made 6/2011)

I look forward to spring and seeing the first local produce hitting the farms.   Yesterday we took a ride and scored radishes, rhubarb, strawberries, 2 kinds of peas, lettuce, and local milk & cheese.    Today I wanted a light and simple lunch, and I thought about the radish/saltine creations I loved last year.   I had seen a post on FG of radishes on rye bread with lemon butter and thought that sounded great.   

A quick google search brought up this recipe
I whipped up the lemon butter, spread it on some Club crackers, layered the radishes on, sprinkled with kosher salt and fresh cracked black pepper.     So good.    I'm thinking that lemon butter would also be excellent on lots of things, like potatoes and green beans. 

Easy Lemon Butter

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2           cup  butter -- (1 stick) softened
  1                tsp  grated lemon peel
  1               tbsp  lemon juice

    Cream butter in small bowl until it is fluffy.

    Grate a teaspoon of lemon rind and squeeze a tablespoon of lemon juice. Add to bowl of butter and whip until well blended.

    Keep butter covered in a crock dish or in a plastic container. Refrigerate when not in use.



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