Ramp Butter

Ramps are finally back in season.  They are one of my favorite foods.  I make everything I can think of with them.  This year I strive to make even more.  One of the first dishes was this ramp butter.  I choose to use it on bread - garlic bread style - for a side with chicken parmesan.  I made versions of the bread both with just the butter and a version with mozzarella on top, to see which we preferred.  The verdict of all three tasters was the no cheese version, though to be honest, both were amazing.  I feel it would also be stellar atop a grilled porterhouse steak, so I am hoping to try that out in the near future.

Here's the recipe.  Sorry for the lack of photos, don't know what I was thinking while eating.  Oh yeah, I was thinking, this is damn delicious, get it in my mouth.  Not, stop, take a photo.

Just a reminder - I always use all organic and as local ingredients as possible.  I do strongly feel this affects flavor.  If you make this and you don't love it to pieces, I'm sorry to tell you, you must be doing something wrong :)

Ramp Butter

1 stick softened unsalted butter
3 ramps, cleaned, minced
zest of one small lemon (if you use too much lemon, it will completely overpower the ramps)
1/2 tsp coarse salt
1/8 tsp ground multipeppercorn mix (I used a 5 blend)

Mix all ingredients together until well combined.  If not using right away, can be saved in plastic wrap and rolled into a log. 

I however, immediately made it into toasted bread for our chicken parmesan.

Roasted Ramp Butter Bread

Loaf of sourdough bread (I use stonehouse)
Ramp butter
Lots of shredded mozzarella if you want

Lay out the slices of bread onto a cookie sheet.  Smother each with a good amount of the butter.  If you want to make cheesey ones, put a mound of cheese on each - however, our tasters preferred sans cheese.  Place sheet into a preheated 425F oven.  Bake for 6-7 minutes or until just starting to crisp.  Take out and enjoy the delicious.