Bone Marrow Butter

Here's another recipe I used for the 4th of July. This one is from Erin French's cookbook "Big Heart, Little Stove." It's a rich spread that makes a big impression on a charcuterie board and afterwards can also enhance the flavor of steak. It pairs wonderfully with savory crackers or a grilled sourdough baguette. Serving it in the bone offers a stunning presentation.

Ingredients:

8 beef bone marrows ( ask butcher to saw in half to expose marrow)

1 lb of butter, room temperature

1/2 cup chopped fresh chives

1 tsp Maldon salt

1/4 cup water

1. Preheat oven to 400°F.

2. Line a baking sheet with parchment paper.

3. Spread the bones, marrow side up, on the baking sheet.

4. Bake in the preheated oven for 25 minutes or until the marrow in the center of each bone is bubbly and soft all the way through.

5. Let marrow bones cool enough to be handled.

6. Add the softened butter to a stand mixer with the whisk attachment. Whip the butter on high speed, scraping down the edges for 5 to 8 minutes until fluffy and pale. Slowly add in the water, then add the marrow, chives, and salt and whip for a few seconds to combine.

7. Use as you would butter and refrigerate leftovers in an airtight container; it should last for two weeks.