Seaweed Butter
While you’re waiting for Barton’s new cookbook to be released, check out some of his previous titles—like:For Cod and Country.
Ingredients
- 4 tablespoons butter softened
- 1 tablespoon flaked dried kelp (or dulse)
- 1 teaspoon Pernod (o rother anise-flavored liquor)
- Salt
- Freshly ground pepper-allspice
Instructions
- Combine the butter, kelp, and Pernod in a bowl and season with salt and pepper-allspice. Whisk vigorously until thoroughly combined. Shape the butter into a log, wrap tightly in plastic wrap, and freeze until ready to use.
Notes
Louisa Kasdon is is the co-founder and president of The Food Voice, and the founder of Let’s Talk About Food, an advocacy and an engagement organization. She is a longtime journalist with over 600 published articles, focusing on food, health and lifestyle.