Best Rosmarinsmör Rosemary Butter Recipes

ROSMARINSMöR (ROSEMARY BUTTER)

Steps:

• Start by beating butter until soft. Add rosemary, garlic, and pepper to the butter. Shape into a roll and wrap tightly in plastic wrap.
• Refrigerate until firm.

ROSEMARY GARLIC BUTTER

Steps:

• Combine all ingredients in a small bowl.
• Mix well.
• Chill.

ROSEMARY-BUTTER SAUCE

Steps:

• Melt the butter in a small saucepan over medium heat. Stir in the shallot; cook until the shallot has softened and turned translucent, about 3 minutes. Pour in the wine, cream, chicken broth, and lemon juice. Simmer until the liquid has reduced by half, about 10 minutes. Stir in the rosemary, season to taste with salt.

SWEDISH CRISPBREAD (KNäCKEBRöD)

Steps:

• Dissolve yeast in the water (if using dry yeast, follow instructions).
• Add salt and fennel/aniseed.
• Add rye and enough wheat flour to make a quite firm dough.
• Knead vigorously for at least five minutes.
• Divide into 16 parts and roll to balls.
• Let rise, covered, for 40 minutes.
• Heat the oven to maximum heat.
• Roll out one piece at a time to a thin circle, 8-10 inches in diameter.
• Use plenty of rye flour when rolling.
• Make a one-inch hole in the middle.
• Prick the surface all over with a fork (in Sweden we have special rolling pins for this purpose).
• Bake one at a time on a dry tray in the oven for about 2-4 minutes.
• They should get brown, but not too burnt.
• Slip them on a stick (e. g. a broom) through the hole in the middle to cool.
• Store in a dry place and eat with butter, cheese and/or pickled herring, maybe together with beer and aquavit.

SALMON WITH GARLIC-ROSEMARY BUTTER

Steps:

• Place salmon skin side down on a broiler pan. Combine butter, garlic, honey and rosemary. Brush one-third of mixture over salmon. Broil 3-4 in. from the heat for 7-9 minutes or until fish flakes easily with a fork, basting occasionally with remaining butter mixture.

CHICKEN WITH ROSEMARY BUTTER SAUCE

Steps:

• In a large skillet over medium heat, cook chicken in 1 tablespoon butter until a thermometer reads 165°, 4-5 minutes on each side. Remove and keep warm., Add wine to pan; cook over medium-low heat, stirring to loosen browned bits from pan. Add cream and bring to a boil. Reduce heat; cook and stir until slightly thickened. Stir in rosemary and remaining 3 tablespoons butter until blended. Serve sauce with chicken.

ROSEMARY PEAR BUTTER

Steps:

• Peel & chop pears, placing in water so they don't dry out.
• Drain well and place in a large, heavy Dutch oven. Add cider so that it just covers fruit. Place cinnamon stick pieces beneath surface of cider. Simmer 30 minutes until tender.
• Preheat oven 300°F Remove cinnamon & set aside.
• Puree pears with liquid in blender or food processor until as smooth.
• Transfer pureed pears to large, heavy baking dish.
• Mix in honey, rosemary, & cinnamon.
• Bake 2-3 hours, stirring occasionally, till sauce is thickened, bubbling, and dark brown around edges.
• Add single drop of lemon juice (any more would be overpowering).
• Cool completely.
• For Canning: Reheat until simmering & ladle into hot sterilized jars. Process according to standard canning methods.
• For Freezing: Divide cooled mixture into plastic containers & refrigerate or freeze.

ROSEMARY MUSTARD BUTTER

Steps:

• Beat butter until light and creamy.
• Add all the other ingredients and mix together until well combined.
• Spoon the butter mixture down the middle of a piece of plastic wrap, fold up the edges over the butter and roll the mixture into a log shape.
• Refrigerate until firm.
• Slice the butter into rounds.

BALSAMIC-ROSEMARY BUTTER

Steps:

• Combine the vinegar and peppercorns in a small saucepan over high heat and cook, stirring occasionally, until reduced to 1/4 cup, 8 to 10 minutes. Remove the peppercorns, whisk in the honey and rosemary and let cool to room temperature.
• Combine the balsamic mixture with the butter and 1 teaspoon salt in a food processor or with a mixer until smooth. Scrape into a bowl and refrigerate 30 minutes to set slightly.

BERNER RöSTI

Steps:

• Peel the parboiled potatoes, grate into thin strips and mix with the salt.
• Heat the butter and lard (or all butter) in a non stick frying pan. Add the diced bacon and potato and fry gently, stirring frequently.
• Bring together into a cake and cover with an upside-down plate. Fry over gentle heat for 20 minutes.
• Pour the milk over the top and fry, covered, for about another 10 minutes. Tip out onto the plate and serve .