Sage-Infused Butter

Beautiful Sage-Flavored butter..

2 Cups Snowville Cream

1 Small bunch fresh sage leaves

Sea Salt to taste

Left sage soak in cream for 48 hours in the fridge.  

Strain Sage leaves from cream.  (see note)

Place in food processor and let run for about 5 minutes, or until buttermilk separates from butter solids.

Takes about 5 minutes or so...you'll know you are getting close, then the processor sounds begin to deepen.Stop the processor, take a small taste...if it tastes like fresh butter it's done..if it's still a bit milky..run it for a bit longer.

Place butter in coffee-filter lined strainer.  Let sit in fridge overnight.

Reserve sage-buttermilk and use in other recipes.  it would make a great soak for fried green tomatos or chicken fingers, before dipping in breadcrumbs.

Very light and flavorable.

Note:  Use cream soaked sage in a Lamb's Quarter Quiche.

Other Pictures....