Recipes from Six Seasons: "Herbed" Butter with Warm Bread
A recipe from Six Seasons by Joshua McFadden
Bread and butter may very well be one of my favorite simple pleasures in life. A combination that spans across time and space, I think there is a universal appreciation for what happens when beautifully yeasty warm bread and rich and creamy butter come together to meet the palate. Here, Joshua McFadden encourages a little more playfulness with the timeless combination by adding herbs, seasoning, edible flowers, pickles, citrus, or just about anything you love to eat. Try out different combinations as the seasons change, eat this spread alone or with like minded butter lovers, and enjoy a recipe that takes about 5 minutes start to finish.
"Herbed" Butter with Warm Bread
Ingredient List:
Butter (you can go anywhere from store brand unsalted to your favorite local dairy farmer’s butter here, no judgment!) left on the counter for a couple hours till soft, but not melty
Black Pepper, freshly ground
Guntur Sannam Chile Flake
Herbs - we used parsley, lemon thyme, and garlic chives
Edible flowers - we used pansies, marigold and garden rose petals
Fleur de Sel
Prep Method:
Smear the butter flat on a cutting board or plate (or Andy McFate’s gorgeous charcuterie board) season generously with fleur de sel, black pepper and a sprinkle of chile flakes. Then just start layering on the greens and herbs, some grated citrus zest if you have it, toss on some chopped pickles or capers, and keep adding. Place on the table with a nice warm country loaf to rip into and let the good times begin.
