LEMON-HERB COMPOUND BUTTER
Provided by Geoffrey Zakarian
Categories condiment
Time 5m
Yield about 1/3 cup
Number Of Ingredients 8
Steps:
- In a small bowl, add the butter, mint, parsley, tarragon, chile flakes, lemon zest, garlic and black pepper to taste and mash it up with a fork. Transfer to a ramekin.
LEMON HERB BUTTER
This was an accidental compound butter that is refreshing and delicious on rolls, stuffed into the skin of a turkey before cooking, or added to steamed vegetables.
Provided by Karin Landers
Categories Side Dish Sauces and Condiments Recipes Compound Butter Recipes
Time 15m
Yield 10
Number Of Ingredients 7
Steps:
- Mash butter in a bowl until smooth and creamy. Mix lemon zest, lemon juice, rosemary, thyme, sage, salt, and black pepper into the butter until thoroughly combined.
Nutrition Facts : Calories 82.2 calories, Carbohydrate 0.3 g, Cholesterol 24.4 mg, Fat 9.2 g, Fiber 0.1 g, Protein 0.1 g, SaturatedFat 5.8 g, Sodium 16.8 mg, Sugar 0.1 g
FRESH HERB BUTTER
Steps:
- Slice off portions to use on steak, seafood, vegetables, or bread and enjoy.
Nutrition Facts : Calories 23 kcal, Carbohydrate 0 g, Cholesterol 7 mg, Fiber 0 g, Protein 0 g, SaturatedFat 2 g, Sodium 0 mg, Sugar 0 g, Fat 3 g, ServingSize 1/2 cup (36 servings), UnsaturatedFat 0 g
LEMON-HERB TURKEY WITH BAY BUTTER AND GRAVY
Bay leaves, rosemary, and lemon zest are tucked under the skin of this turkey and gently perfume the meat with a fragrant, floral flavor. Then the roast turkey is set on fresh bay branches for a dramatic presentation.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Turkey Recipes
Time 3h45m
Number Of Ingredients 10
Steps:
- In a bowl, combine butter and 3 tablespoons salt. Lightly pound bay leaves and two-thirds of rosemary in a mortar-and-pestle (or roll over a few times in a sealed plastic bag with a rolling pin), keeping leaves intact.
- Using your fingers, separate turkey skin from breasts and legs. Rub half of butter mixture under skin. Tuck bay-rosemary mixture and lemon zest evenly under skin. Season both cavities with salt; stuff with all but 3 sprigs thyme and all but 3 sprigs remaining rosemary. Rub outside of turkey all over with remaining butter mixture. Transfer turkey to a roasting pan lined with a rack and refrigerate, uncovered, at least 24 hours and up to 2 days. Bring to room temperature 1 to 2 hours before roasting.
- Preheat oven to 350°F, with rack in lower third. Prick whole lemons all over with the tines of a fork. Stuff 2 lemons into larger cavity, along with 1 head garlic; tie legs with kitchen twine. Stuff remaining lemon into neck cavity. Pour 1 cup stock into pan. Add remaining 1 head garlic.
- Roast turkey 1 hour. Continue roasting, basting every 20 minutes, until a thermometer inserted in thickest part of thigh (near but not touching bone) registers 165°, 1 hour, 30 minutes to 2 hours, 30 minutes more, depending on size. If pan becomes dry during roasting, add more stock, 1/2 cup at a time. Transfer turkey to a carving board or platter; let stand at least 20 minutes before carving.
- Meanwhile, remove rack from pan. Tilt pan and skim excess fat from drippings (or use a fat separator). Place pan across 2 burners. Carefully remove lemon from neck cavity and squeeze 1 to 2 tablespoons juice into drippings; squeeze cloves of roasted garlic from pan into drippings. Add remaining rosemary and thyme sprigs. Bring to a simmer over medium-high heat. Add 2 cups stock; boil until reduced by half and thickened slightly, 6 to 7 minutes. Season with salt and pepper and more squeezes of lemon juice to taste. Strain gravy through a fine-mesh sieve into a bowl. Carve turkey and serve with gravy.
BUTTERY SCALLOPS WITH LEMON AND HERBS
Simple and very speedy, this dish shows off the sweetness and delicacy of fresh sea scallops, seasoned with only lemon, garlic, herbs and a sprinkle of red-pepper flakes. A little butter gives it a touch of richness, while the grated lemon zest adds brightness and a jolt of acid. You can serve this with a big green salad for a light meal, or over buttered noodles or mashed potatoes for something more substantial.
Provided by Melissa Clark
Categories quick, seafood, main course
Time 15m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Season scallops lightly on both sides with salt and pepper.
- Heat a large, preferably nonstick skillet over medium-high. Add 3 tablespoons butter and let melt. Place seasoned scallops in the pan in a single layer without touching. (Do this in batches if necessary, using another tablespoon of butter if needed for the second batch.) Cook without moving until bottoms are golden brown, 3 minutes.
- Flip the scallops and add another tablespoon of butter to the pan. Stir in garlic and thyme, and cook until the garlic is fragrant, about 1 minute longer.
- If you took any of the scallops out of the pan to cook them in batches, put them back in now. Pour lemon juice on top of all the scallops, sprinkle with the lemon zest, and toss everything gently to combine.
- Transfer scallops to serving plates and sprinkle red-pepper flakes on top. Garnish with chopped soft herbs and lemon wedges, and serve immediately.
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