The herb garden at our Jackson Hole B&B is off and growing! Chives, which have a mild onion taste and bright green color, are coming in first. We are also looking forward to sage, dill, garlic, mint and more!
The Inn on the Creek’s Chef Sarah is eagerly incorporating each new, fresh offering into the daily menu. These are three of the chive recipes our guests have loved this week. The first two, for Buttermilk-Chive Dressing and Chive-infused Olive Oil are easy, flavorful and versatile. The last one, for Chive Yeast Rolls, is more complicated, but well worth the effort. For more recipes inspired by our Jackson Hole B&B herb garden, visit our Pinterest board.
1/2 cup buttermilk
1/4 cup sour cream
2 tbsp mayonnaise
1 tbsp lemon juice (or vinegar)
1/4 cup minced fresh chives
1/2 tsp kosher salt
1/4 tsp freshly ground black pepper
1 tbsp fresh thyme
1 tbsp fresh dill
Combine all ingredients in small bowl and mix well. Dressing will become more flavorful over time; if possible, make it the day before you plan to use it.
A delicious dip for veggies or spread for sandwiches, this recipe was adapted from The Splendid Table
Chive-infused Olive Oil
This is a great way to enjoy fresh herbs. Infused oils are easy, if slightly messy, to make, and they lend fresh flavor and color to anything you normally prepare in your kitchen. Sprinkle over salads; serve with bread for dipping; or use in place of plain oil for sautéing veggies and scrambling eggs. We learned this particular recipe from Bon Appetit.
1 bunch chives, chopped
1/2 c. olive oil (or other vegetable oil)
Puree chives and oil in food processor until well blended. Place mixture in a small saucepan over medium heat, and cook, stirring occasionally, until oil is sizzling. Remove oil from heat and strain through a coffee filter (place over a sieve if you have one) into a glass jar or other heat-safe container. Let cool and then refrigerate in an airtight container for up to a week.
Chive and Thyme Yeast Rolls
Guests at our Jackson Hole B&B were wowed by these savory rolls at breakfast, and they would complement your best Sunday dinner or simple slices of cheddar cheese equally well.
1 1/2 cups warm whole milk (100° to 110°)
1 package (2 1/4 tsp.) active dry yeast
2 tablespoons sugar
2 teaspoons salt
3 tablespoons chopped chives
1 1/2 tablespoons chopped fresh thyme leaves (may substitute dill or other herb)
3 large eggs, at room temperature
7 tablespoons butter, melted and cooled, divided
About 5 1/4 cups flour
1 teaspoon coarse sea salt
1. In the large bowl of a stand mixer, combine milk, yeast, and sugar. Let stand 5 to 7 minutes. Add salt, chives, thyme, 2 eggs, and 1/3 cup butter and mix on low speed with dough hook until blended.
2. Blend in 5 cups flour. Mix on medium until dough is smooth, stretchy, and pulling away from inside of bowl, 10 minutes. Add just enough flour so dough is only slightly tacky. Cover and let rise in a warm place until doubled, about 1 1/4 hours.
3. Butter 20 muffin cups. Punch down dough. On a large, lightly floured work surface, roll out dough to an even 30- by 9-in. rectangle. Brush with 1 tbsp. butter (I also drizzled 1-2 T. honey)
4. Cut dough into 6 long strips, each 1 1/2 in. wide. Stack strips, then cut stack in half crosswise. With a serrated knife, gently cut each stack into 10 portions. Arrange each with a set of edges up in a muffin cup so you see all the layers.
5. Let rise at room temperature, loosely covered, until puffy, 45 minutes. Meanwhile, preheat oven to 350°. Beat remaining egg, then gently brush over tops and sides of rolls. Sprinkle with sea salt.
6. Bake rolls until golden brown, 20 to 25 minutes, switching pan positions halfway through baking. Let cool in pans on a rack 5 minutes, then gently lift out to racks and serve warm or cool.