Marjoram Shallot Butter Recipes

Steps:

• In a large skillet over medium heat, melt the butter, then add the shallots and cook until beginning to soften, 3 to 5 minutes.
• Add the carrots, sage, chicken broth, honey and wine and bring to a simmer. Cook until the carrots are tender and the liquid has reduced to a syrup, 8 to 10 minutes. Stir in the marjoram and some salt and pepper to taste.

Steps:

• In a medium saucepan, combine carrot juice, 1/4 cup wine, lemon juice, shallot, and salt. Bring to a boil over high heat. Reduce heat just enough to maintain a steady boil. Cook until slightly thickened (it should resemble the consistency of pulpy orange juice) and reduced to about 1/2 cup, 20 to 30 minutes.
• Reduce heat, and very gently simmer the carrot reduction. Whisk in butter one piece at a time, waiting until each piece is melted and incorporated before adding another. The sauce should be thickened enough to lightly coat the back of a spoon. Return the sauce to a simmer, whisking constantly. Submerge the bundle of marjoram in the sauce, and remove from heat. Let marjoram infuse sauce while you cook the scallops.
• Heat oven to 175 degrees. Turn off the oven, and place a platter in it to warm. If the scallops have small, loosely attached, rectangular pieces of white muscle on their sides, pull them off, and discard. Pat the scallops dry with paper towels, and season all sides lightly with salt and pepper. Heat the oil in a large heavy-bottomed sauté pan over high heat until it is very hot and smoking. Using tongs, carefully place the scallops flat side down in the pan. Let the scallops cook undisturbed until they are golden brown, 2 to 3 minutes. Turn, and cook until the other side is browned, 1 to 2 minutes. Transfer scallops to warmed platter. Reduce heat to medium, and pour in remaining 1/4 cup wine. Scrape up browned bits, then add liquid to carrot mixture.
• Remove marjoram bundle from carrot sauce, squeeze it dry, and discard. Reheat sauce over medium heat, whisking constantly. Taste, and adjust seasoning. For a very smooth texture, pass sauce through a very fine strainer. If the sauce begins to separate or the butter comes to surface in droplets, blend the sauce for a few seconds using an immersion blender. Divide scallops among warmed dinner plates, and pour carrot sauce around them. Serve.

Steps:

• Thoroughly combine ingredients. Taste and adjust seasonings.

Steps:

• Heat oven to 375 degrees. Grease a small, shallow gratin dish, casserole dish or loaf pan with a 3- to 4-cup capacity.
• In a small skillet, melt 2 tablespoons butter over medium heat. Stir in shallots and a large pinch of salt. Cook until soft and just starting to brown, 3 to 4 minutes. Stir in marjoram and cook for 1 minute longer.
• In a medium bowl, whisk together 1/2 cup broth, egg, chopped herbs and 1/4 teaspoon salt. Fold in bread and shallots, letting the bread absorb the liquid. It should be very moist. (If the mixture seems dry, add more stock a little at a time, using up to another 1/4 cup.)
• Spoon stuffing into the prepared baking dish and grind some black pepper onto the top. Cut the remaining tablespoon butter into small pieces and scatter over the top. Bake until golden brown and firm, about 30 minutes. Serve hot or warm.

Steps:

• Dice 2 tomatoes (you should have about 1 cup). Heat oil in a large skillet over medium. Add shallot and kosher salt and cook, stirring occasionally, until softened, about 2 minutes. Add diced tomatoes and cook, stirring occasionally, until juices release and liquid reduces, about 10 minutes. Let cool.
• Purée butter and tomato mixture in a blender or food processor until smooth. Stir in marjoram.
• Slice remaining 2 tomatoes. Spread each toast with tomato-butter, top with a tomato slice, and season with sea salt and pepper.
• Do Ahead
• Tomato-butter can be made and chilled for up to 5 days or frozen for up to 3 months.

Steps:

• In a small saucepan set over medium heat or cooler area of a grill, combine butter, shallots, and oregano; melt. Stir in the wine and lime juice. Set butter aside until ready to use.