Edible flowers can be used to make beautiful compound butters that bring color and flavor to your dishes. Below are three recipes we’ve tried and enjoyed…but the techniques below could be adapted to use other flower varieties (if the variety is suitable in terms of flavor & texture).
Chive Blossom Butter Recipe (example of chopped flower technique)
2. Mash the blossoms and stalks into the softened butter with a sturdy fork.
3. Wrap in plastic wrap or pack in a ramekin topped with plastic and move to the refrigerator to store/re-harden.
4. Serve on savory foods like baked potatoes, steaks, pasta, etc.
Marigold Butter Recipe (example of pureed flower technique)
An example of a smoother food-processor-blended butter. You could also use the chopped flower technique (as in the chive blossom recipe above) for marigolds.
Be careful not to over-process the butter to the point where it starts to melt.
2. Wrap the butter in plastic or a plastic-covered ramekin and move to the refrigerator to store & re-harden.
3. Serve on sweet or savory foods where the flavor of marigolds is welcome.
While we came up with this recipe while playing around with leftover dehydrated pansies, you could probably also make fresh pansy butter using the sugar paste method or food processor puree methods above.
2. Mash the ground pansies into the butter, working it until the bits and color and evenly distributed.
3. Serve. Alternatively wrap in plastic wrap or in a wrapped ramekin and re-harden in the refrigerator.
Sweet Rose Butter Recipe (example of sugar-flower paste technique)
2. Wrap in plastic or in a plastic-covered ramekin and move to the refrigerator to re-harden if desired, then serve.
Note: Rose butter should be served soon after you make it. We’ve found it isn’t very stable after that – the color can leech out of the butter, leaving it looking rather grey.
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