Herbed Finishing Salts 2 Ways for The Leftovers Club - Meyer Lemon & Thyme and Garlic, Rosemary & Sage

For many of us, January means new year's resolutions, eating healthy and recovering from all of the holiday over-indulgence. For this month's Leftover's Club, I contemplated making cookies (again), but decided to make something savory instead. After all, we're all so over sweets right now, right? (wink, wink)

 

Rather than make a savory cracker or bread, I decided to make something my partner for this month, Elizabeth from Food Ramblings, could use over and over.

 

I just happened to have a bag of Meyer Lemons and lots of leftover fresh herbs from the holidays so I made finishing salts!

 

 

 

Herbed finishing salts are a great way to use up fresh herbs and add a lot of flavor to your dishes. They're super easy to make, very customizable and make great hostess gift and favors!

 

The flavor combinations I chose, Meyer Lemon &  Thyme and Garlic, Rosemary and Sage compliment a wide variety of dishes from beef and fish to vegetarian dishes.

 

Whip up a batch today and see how it awakens the flavors in your food!

Meyer Lemon  & Thyme Herbed Finishing Salt
Makes 1 Cup
Adapted from Simple Recipes

Ingredients:
1 cup Course Sea Salt
4 small Meyer Lemons scrubbed and zested
1 1/2 teaspoons fresh Thyme leaves

Directions:

Preheat oven to 170f

Line a baking sheet with parchment paper and sprinkle the lemon zest over the salt and massage the zest into the salt to release the oil from the zest. The salt should become very fragrant.

Add the thyme leaves and toss with your hands to combine.

Spread into an even layer and bake for 15 minutes or until the zest and thyme leaves are dehydrated and the salt feels dry.

Remove from oven and allow to cool. Stir the salt mixture with a fork to separate and break apart any chunks.

Place in a sealed container (I like to use my favorite Weck jars) and store in a dark, dry cabinet for several weeks.

Use as a finishing salt on fish and chicken.

Garlic, Rosemary & Sage Herbed Finishing Salt
Makes 1 cup
Adapted from Project Wedding

Ingredients:
1 cup Course Sea Salt
2 small cloves garlic, coarsely chopped
3 large fresh Sage Leaves
1/2 tablespoon fresh Rosemary leaves

Directions:
Place the coarsely chopped garlic, Sage and Rosemary into the bowl of a small food processor. Pulse until the garlic and herbs are finely chopped.

Add the salt and pulse to combine.

Place the salt mixture into a bowl and allow to dry for 1-2 days stirring occasionally to separate and break up any chunks.

Place in a sealed container (I like to use my favorite Weck jars) and store in a dark, dry cabinet for several weeks.

Use as a finishing salt on steak, pork chops


If you like to have fun and eat great food, why not become a member of  the Leftover's Club? Sign up over at Food Ramblings.

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