THE RECIPE 

Sage* Butter

serves:  enough for 15 people to generously slather on all of their side dishes

prep time:  30-45 minutes

cooking time:  none

 

1 pint fresh, local heavy cream

 

Pour cream into an AIRTIGHT container, ideally double the size of the amount of cream, or big enough to allow headroom for expansion.

 

And shake...shake and shake and shake...Give it to your 5 year old and tell him to shake it.  Your niece is visiting?  Give it to her and let her shake it.  You'll pass through stages of solidity, passing through the whipped cream stage nearing the stage when liquid (buttermilk) is separated from solid (butter).  You'll know it when it happens.  Continue to knock out as much liquid as possible until you reach a nice clean loaf of butter.  Pour off buttermilk, and save for week of Thanksgiving buttermilk pancakes, or for buttermilk biscuits on Thanksgiving Day. 

 

Turn butter into a clean bowl and press off the excess liquid with a rubber spatula.  When all the liquid patience allows is pressed out,

 

Add:

 

20-35 finely chopped sage leaves

 

 

*You can use so many different flavor combinations with this recipe.  Any of the following substitutions for sage can be made sweet marjoram, oregano, thyme, rosemary.  You could also use honey, molasses, or garlic in lieu of sage.  Just add in small increments, blending well, until you get the flavor you like.  If you like your butter salted, add that to your liking too!

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