2 sticks of salted butter, softened to room temperature
10 - 12 garlic scapes, coarsely chopped
1/8 tsp of freshly ground black pepper
Add chopped garlic scapes to a food processor or herb mill and grind well. The end result should be nearly a paste. If you have a large mortar and pestle, or molcajete, finely grind the scapes with it.
Add the ground scapes and black pepper to a bowl with the two sticks of softened butter. Mix well. Then, place the bowl in the freezer to help firm the butter so it can be more easily formed. After approximately 15-20 minutes remove the bowl from the freezer and scoop the butter into the center of a sheet of wax paper. Bring the bottom portion of the wax paper up and over the butter and use it to help shape the butter into a log or puck shape.
Wrap the butter completely in the wax paper, seal it in a freezer bag, and then return it to the freezer to use at your leisure. If you plan to use the butter immediately, omit the freezer bad and store it in the refrigerator.
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Salad dressing is another excellent way to use garlic scapes.
Garlic Scape Dressing
4 garlic scapes, coarsely chopped
2 green onions, coarsely chopped
1 small shallot, finely minced
2 tsp honey
2 tsp Dijon mustard
4 TB red wine vinegar
2 TB fresh lemon juice
1/4 tsp coarse salt
1/4 tsp freshly ground black pepper
1/2 cup extra virgin olive oil
Combine all ingredients BUT olive oil in a blender and blend until smooth. Then, with blender on low, slowly add the olive oil until well incorporated. Pour into a pint-sized mason jar (or other glass vessel with a tight fitting lid) and store in refrigerator. This recipe makes one cup.
This recipe is a modified version of Diana Rattray's recipe found at About.com.
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