This combination has incredible flavor, and even more remarkable is that it can be frozen and pulled out for a fast, impressive dinner accoutrement. Used under the skin to baste roasted poultry, tossed with roasted root vegetables, mixed into mashed potatoes, or just spread on dinner rolls, the flavor is subtle but compelling. The final punctuation of flavor with the warm spices is undeniable. (We love to use sage in our Test Kitchen, but feel free to experiment with your own favorites.)
8 tablespoons (1 stick) unsalted butter, at room temperature
2 tablespoons Roasted Garlic Purée (recipe follows)
2 teaspoons finely chopped fresh parsley
Scant teaspoon finely chopped fresh herbs, such as thyme, marjoram, rosemary, or sage
½ teaspoon ground cinnamon
½ teaspoon freshly ground nutmeg
Pinch of ground ginger
Fleur de sel (sea salt) and freshly ground pepper, to season
In a small bowl, combine all the ingredients. Cover and set aside at room temperature.
Roasted Garlic Purée
The dry heat of the oven allows the garlic to mellows and sweeten.
Makes 1 head of Roasted Garlic (1 large head will yield about 3 tablespoons of purée)
1 large garlic head, unpeeled
1 tablespoon extra virgin olive oil
1 tablespoon water
Kosher salt and freshly ground pepper, to season
Preheat the over to 350°F. Slice the top of the garlic head off, exposing the tops of each clove. Place the garlic on a sheet of aluminum foil and drizzle the exposed cloves with the olive oil, water, salt, and pepper. Wrap the head with the foil and bake until the garlic is tender, about 1 hour. Remove from the oven and allow to cool. When cool enough to handle, squeeze the roasted cloves into a bowl and mash with a fork.
Recipe and photo by Donna Marie Zotter