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by Francine Black
A colorful plate of delicious Thanksgiving dinner (this one belonging to my daughter), had its humble beginnings at the chopping board, the stove, the sink and the herb garden on the back porch.
One of the key building blocks to a succulent turkey, an aromatic stuffing, and flavorful vegetable, and for many of our cooked foods, has been the “beurre compose” or compound butter.
This stroke of culinary genius originated in France, the most notable one being “Beurre Maitre d’Hotel” which incorporated minced parsley, lemon juice, salt and pepper, with butter.
I began with that, and for the turkey, I also added minced thyme, sage, and rosemary. That quattro of herbs made famous in the traditional English ballad, “Scarborough Fair," was perfect to flavor the bird.
The fame of those herbs extends back to Roman times: parsley was a symbol of death and rebirth. Sage was thought to impart wisdom and immortality. Rosemary was the herb of remembrance, and thyme was believed to give courage.
Back to compound butter... Whether we choose to make a savory one or a classic sweet one containing cinnamon and honey to grace our biscuits, we can enjoy a little extra festive touch in the best of traditions.
You can click here for a Compound Butter recipe.
High in the mountains above Bally, where the dense groves of treetops seem to touch the sky, is Francine Black, Boyertown’s own version of chef Julia Child. Her daily activities reflect the things she most values: family and friends, music, and lovingly prepared food.
More News from Boyertown
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