In a 1 cup glass measure, place almonds and 1 tablespoon Tarragon Butter.
Microwave on high for 1 1/2 minutes.
Set aside. In a 2-quart rectangular baking dish, stir together the beans, carrots and water.
Cover with vented plastic wrap. Stir after 7 minutes; microwave on High 10 minutes or until crisp-tender. Drain and stir in 1 tablespoon Tarragon Butter.
For the tarragon butter, combine all ingredients in small
gently mix together all the tarragon butter ingredients in a medium serving
remaining 1/4 teaspoon salt, butter, tarragon, and lemon juice in a
Trim woody ends from asparagus.
Place the asparagus in a large frying pan with about 1 inch of boiling water.
Cover with lid and cook for about 6-8 minutes, until the asparagus is tender but still firm.
Drain well.
Arrange the asparagus spears on a warmed serving dish.
Make the tarragon butter by creaming together the remaining ingredients; heat it gently and pour over asparagus.
Serve at once.
cup butter, apple juice concentrate and 2 tablespoons tarragon in small
Wrap head of garlic in foil. Bake at 375 for 45 minutes.
Squeeze the soft garlic from the head into a blender or processor.
Add remaining ingredients. Puree until smooth.
This recipe freezes beautifully. Sometimes I double or triple the recipe and freeze it for future use.
This recipe is from Coastal Living, Marc Murphy (\"Tarragon Butter on Grilled Oysters).
Preheat oven to 400\u00b0F. In a bowl, mix orange zest, butter and tarragon until well combined. Rub most of the mixture over skin of chicken and season with to taste. Place remaining mixture inside chicken cavity.
Place vegetables and oil in roasting pan, season to taste and toss to coat. Place chicken on top of vegetables and roast for 1 hour 25 mins, basting twice, until vegetables are tender and chicken is golden and cooked through.
Carve chicken and serve with the vegetables, drizzled with the cooking juices.
Beat butter in a medium bowl with an electric mixer until pale and creamy. Beat in remaining ingredients except oysters. Season.
Layer 2 sheets plastic wrap on a clean work surface. Spoon butter lengthwise along plastic. Roll up to form a 1 inch thick log, twisting ends to seal. Refrigerate until ready to serve.
Preheat the grill to medium. Unwrap butter and slice thinly. Top each oyster with half a slice of the butter. Place oysters on the grill. Cook, covered, 2-4 mins, until butter bubbles and oysters are slightly cooked.
adle of stock. Stir in tarragon, butter and most of the Parmesan
bout 2 days.
Creamy Tarragon Sauce: In bowl, stir together
Prepare carrots as per instructions on bag, or boil fresh carrots for 10 minutes, then cover and simmer for additional 5 minutes, or until tender-crisp.
While carrots are cooking, simmer 3 to 4 tablespoons butter in small saucepan.
When butter is melted, stir 2 tablespoons tarragon into butter.
Remove butter-tarragon mixture from stove top; stir in the brown sugar. Remove carrots from stove top when tender; drain.
Place carrots in serving bowl and pour tarragon-butter-brown sugar mixture over top. Mix together.
Cover and serve!
o make the brown butter, melt the butter in a saucepan over
ust tender.
Mix tarragon with melted butter.
To Serve: Divide
/2 tablespoon of the butter over moderate heat. Season the
an on medium heat; melt butter until it begins to brown
Combine carrots, 1/4 cup water, 1 1/2 tablespoons tarragon, butter, vinegar and honey in heavy large skillet. Bring to boil. Reduce heat to medium; cover and simmer until carrots are almost tender, about 12 minutes.
Uncover; cook until carrots are tender and liquid is reduced to glaze, about 6 minutes longer. Season with salt and pepper. Transfer to platter. Sprinkle with 1 1/2 tablespoons tarragon.
Chop tarragon finely.
Soften butter.
Chop dill.
Make a powder of crushed bay leaves.
Beat softened butter until creamy. Blend in remaining ingredients.
Place butter on waxed paper and form into a roll or other shape with a flat bladed knife.
A pastry bag can be used to make more intricate shapes.
Allow butter to \"rest\" in refrigerator at least 2 hours so butter will completely absorb flavor of herbs.
Prepare grill placing coals to one side; heat until coals are ash white. Make aluminum foil drip pan; place opposite coals.
Meanwhile, stir together butter, tarragon and lemon juice in small bowl. Spread 1 to 2 teaspoons butter mixture on both sides of each salmon fillet.
Place salmon on grill. Grill, turning once, until salmon flakes with fork (10 to 12 minutes). Serve salmon with remaining butter mixture.
Preheat broiler.
Melt butter with lemon juice in small saucepan over low heat.
Remove from heat and add generous amount of pepper.
Arrange salmon skin-side down on broiler proof pan.
Brush with half of butter mixture.
Season with salt.
Broil without turning until just cooked through.
Transfer to plates.
Add tarragon to remaining butter.
Spoon over salmon and serve.