This butter is great to smear on your favorite warm bread on a cold winter's night or serve as an impressive addition on your table for a dinner party.

LIBBY’S HERB BUTTER

2 bunches of parsley
5 cloves garlic
3 whole shallots
1 ½ tbl ground Pepper
1 tbl of the following:
-Fresh Tarragon
-Fresh Basil
-Fresh Thyme
-Fresh Rosemary
-Fresh Dill
-Dry Marjoram
-Caraway Seeds
-Sea Salt
3 tbl Worcestershire sauce
2 lbs Soft Sweet Butter


In a food processor:

Chop shallots, garlic and parsley first till ground. Add all herbs, process for another 30 seconds. Add Worchester and Soft Butter, Process till thoroughly blended. Separate into small batches, candy molds or ramekins. These can be frozen or refrigerated.

Enjoy! Libby

This recipe is for an easy to make entree and well paired side. It is perfect for a middle of the week meal: quick to make and delicious to taste! Yields approximately 6 portions.



BREAD CRUMB TOPPING
5 tablespoons salted butter
¼ bunch chopped parsley
2 cups Italian seasoned bread crumbs
Juice of 1/2 lemon

In a hot pan melt butter add parsley, bread crumbs and lemon. Stir until bread crumbs absorb all butter.


DIJON ROASTED SALMON
3 pounds of Fresh Salmon Filet (remove skin)
Cut 6 – 5 oz portions and pat dry
1 cup Dijon Mustard
1 tsp White Wine

Mix the white wine and Dijon mustard. Lather the top of each portion of salmon with Dijon mustard and wine mixture. Pat bread crumbs over Dijon lathered salmon. Place portions in greased bake dish. Cook uncovered for 20 minutes @ 350°. Served over Sautéed Spinach*


*SAUTÉED SPINACH
Heat pan and add:
3 tablespoons of extra virgin olive oil
5 cloves of garlic shaved in thin slices

Stir and add 2 bunches of clean fresh spinach. Stir until slightly wilted. Squeeze ½ lemon, salt and pepper to taste.

Enjoy a cool night in with family or friends with this warm tasty dish; easy to make and even easier to share! Make it as an appetizer or as a meal.

GOAT CHEESE TART yield 8-10 or individuals

1 Pre-made Tart/Pie Shell - Pre bake shell ( follow package instructions)
2 lbs of Mixed Mushrooms: Button, Crimini and Shitaki
2 Tbl Butter
2 cloves Crushed Garlic Cloves
1 Tbl White Wine
3 cups Goat Cheese
2 cups Heavy Cream
5 Eggs - Whisked Together
Salt and Pepper
Dash Nutmeg
2c chopped Roasted Red Peppers
1Tbl of Fresh Thyme
½ Tbl Truffle Oil

Directions:
Sauté mushrooms in butter with salt, pepper, garlic and a splash of white wine. Drain and put in a pre-baked tart/pie shell. Crumble goat cheese on top. Reduce 2 cups of cream till slightly thick – cool, then add 5 eggs, whisking fast…do not let eggs cook. Add salt and pepper to taste and a dash of Nutmeg.
Pour cream over mushroom and cheese until tart shell is filled. Garnish top with more cheese, sliced roasted red peppers and a DASH of fresh thyme.
Bake at 375 until set approximately 15 – 20min. Drizzle truffle oil over tart and serve.


Enjoy!

Libby

Introducing Libby's Recipe Corner! Here's the place to find all of your favorite Libby Cooke Catering recipes to make at home.

To get into the Halloween spirit, here is a simple and easy Zesty Curried Pumpkin Soup that will keep you toasty warm on Halloween night.

Zesty Curried Pumpkin Soup - yields 6

Ingredients:
1 Tbl Salted Butter
1 Tbl Extra Virgin Olive Oil
1 Medium Chopped Vidalia Onion
1 celery rib chopped
2 Large Cloves Garlic
¼ tsp Salt
¼ tsp White Pepper
1 pinch of Cayenne Pepper
1.5 tsp Curry Powder
3 cups Chicken Broth
¼ c White Wine
1 (15oz can) Libby’s 100% Pure Pumpkin
½ Light Cream

Directions:
Melt butter and olive oil in a pot at medium/high heat. Add onion and celery and cook for 2 minutes, stirring frequently. Add chopped garlic and cook 1 more minute, while continuing to stir. Add in curry, salt and white pepper and cook for 1 minute. Add white wine to deglaze pan and stir.

Add broth and pumpkin puree. Reduce heat and simmer for 15-20 minutes. Stir in light cream and cayenne pepper. Transfer mixture to a blender or food processor, blend until smooth. Serve warm and garnish with toasted pumpkin seeds or fresh cinnamon.


Enjoy!

Libby