Monday, May 9, 2011
After drying out the peels of various citrus fruits (orange, lemon, lime, grapefruit) I wanted to capitalise on the oils left over in the pan. Hence the birth of a lime-infused butter. I melted about a tablespoon of butter in the pan and scraped it well to grab all of that citrus peel oil, and hopefully contain it in the butter. Popped an ice cube out of the ice cube tray, poured in the melted butter with a bit of lime zest for prettiness' sake, and put it back in the freezer. Voila, yummy lime butter that was great with french bread. The lime flavour came through well, though I'd make the lime zest smaller next time, or omit it.