Herbs de Provence Butter

GET EVERYTHING YOU NEED TO MAKE THIS DELICIOUS RECIPE WHEN YOU HOST THIS MONTH! It's also our Customer Special! For details, email me and I'll send you the April flyer . . .

Soften 1 ½ sticks unsalted butter to room temperature. Using Demarle at Home Mortar and Pestle, grind 2 Tsp. Demarle at Home in the Kitchen Herbs de Provence and add to unsalted butter. Press into the Mini-Briochette Tray or a Flexipan® Tray of your choice. Refrigerate or freeze. (The shape will hold longer and be more defined if frozen)

You have now created a hint of lavender Herbs De Provence butter. Just imagine how impressive this will be on the table! Bon’Appetite!

Sweet Apple Meatloaf / Meatballs - Gluten-Free (Celiac Friendly)

This recipe was created by Sarah Kingsborough, Demarle At Home Representative. She writes: Apples and other fruits are a great compliment for wild game such as venison and Elk. This recipe is modified for people with specific allergies: no wheat, no dairy, no egg.

Ingredients:
1 1/2 lbs. Ground Meat (venison, elk, beef, turkey)
1/4 cup finely diced onion
1/2 apple chopped in small bits
1/2 cup oats
2 Tbsp. fresh mint leaves, chopped (2 tsp. dried)
1/4 cup pure cane syrup
1/4 cup water
dash salt

Glaze:
1/2 cup applesauce
1/4 cup pure cane syrup
1 1/2 tsp. corn starch
1 1/2 tsp. lemon juice

8 Servings

Preheat oven to 350 degrees. Combine all ingredients in Stainless Mixing Bowl and mix well with hands or spatula.

For Meatloaf, place Fluted Loaf Mold on Perforated Baking Sheet and fill with meat mixture and place in oven. Bake for 45-60 minutes until meat thermometer reads 170 degrees or desired temp. Drain juices and invert meatloaf onto serving dish.

For Glaze, combine applesauce, sugar cane syrup, and cornstarch in Demarle Difference Petite Saucepan. Cook, stirring until mixture thickens and boils. Remove from heat, stir in lemon juice. Pour glaze over meatloaf and serve.

For Meatballs, form 1" balls with meat mixture and place on Flexipat or other mold (there will be juice). Bake for 25-35 minutes until meat thermometer reads 170 degrees or desired temp. Transfer meatballs to serving dish and pour glaze to serve.

Demarle Products used to prepare or serve:
Santoku Knife
Magnetic Measuring Trio
Fluted Loaf Mold
Demarle Difference Stainless
Cake Server Knife
Stainless Mixing Bowl
Perforated Baking Sheet
Flexipat
Spatula
Polyamide Spatula
Cooling Rack

Roasted Asparagus with Hollandaise Sauce

For Asparagus:
1 bunch of asparagus
olive oil
sea salt

Place washed/dried asparagus in Flexipan Mold or Flexipan Tray of choice - for a side dish, I love using the Oval Mold, but for larger portions, I love using the Flexipat. Drizzle with olive oil and toss. Sprinkle with crushed sea salt and roast at 350 for approx. 10 min.

*Fresh sea salt is great crushed in our Mortar & Pestle!

For Hollandaise Sauce:
4 egg yolks
3 Tbsp. freshly squeezed lemon juice
1/2 cup unsalted butter, melted (1 stick)
pinch cayenne
pinch salt

Vigorously whisk the egg yolks and lemon juice together in our Demarle Difference Stainless Steel Petite Saucepan until the mixture is thickened and doubled in volume. Place the saucepan over low heat and continue to whisk rapidly. Be careful to not let the eggs get too hot, or you'll have scrambled eggs! Slowly drizzle in the melted butter and continue to whisk until the sauce is thickened and doubled in volume. Remove from heat and whisk in cayenne and salt to taste. Set in a warm place until ready to use. If the sauce gets too thick, whisk in a few drops of water before serving.

*Please note that if you are not using our Demarle Difference Stainless line, then you will need to use a double boiler!