If you have never had a garlic scape before, try to find some at a local farm in early summer. They are the tops of the garlic, but they have a mild flavor that is a cross between a scallion, chive, and mild garlic. In my farm coop delivery this week, I received my second huge helping of garlic scapes. So I decided to make them into a recipe that would freeze well and be used year-round: compound butter. I was thinking I could roll the butter into a log, but then I opened my cabinet and noticed my “The Scream” silicon ice molds! [My favorite painting is “The Scream” by Edvard Munch. Check out my claim to fame back in 2004 on The Daily Show with Jon Stewart in the notes below.] And so I had to try them as mini versions of “The Scream”. They came out looking like Zombies given the green garlic scapes. Perfect for Halloween. You can use whatever mold you have available, or plastic wrap if you don’t have a silicon mold.
Garlic Scape Compound Butter
Cuisine: AmericanDifficulty: Easy12
servings10
minutesIngredients
1 stick of salted butter
3 large garlic scapes
Directions
- Bring the butter up to room temperature.
- Clean your garlic scapes and dry them well.
- Using kitchen shears, cut the garlic scapes into 1 inch pieces. Place in the body of a food processor (or my favorite, Ninja Blender).
- Blend the garlic scapes in the food processor.
- In a bowl, mix the butter with the garlic scapes.
- Place into a silicon mold, or create a log with plastic wrap.
- Freeze for two hours. Remove from mold, and place into freezer safe bag. Store in freezer for up to 6 months.
- Enjoy your compound butter over savory meals, like a steak. Or make homemade garlic bread. Yum!
Notes
- My claim to fame on The Daily Show with Jon Stewart back in 2004: http://www.cc.com/video-clips/gb3rur/the-daily-show-with-jon-stewart-felonious-munch Interesting tidbit, Jon and I went to the same high school – though not at the same time.
If you enjoy my posts, enter your email address to subscribe.
Recent Comments