Nasturtium Butter with Orange Zest and a Hint of Heat
Citrusy, peppery, with the barest touch of heat, this butter is as flavorful as it is pretty!
Ingredients: Makes 8-12 coins / servings
1 stick (1/2 cup) Unsalted Butter
1/2 cup Nasturtium Flower Petals
1/2 tsp Orange Zest, grated finely using a microplane
1/4 tsp Aji Amarillo Powder
1 pinch Salt
1 pinch freshly ground Pepper
A squeeze of fresh Lemon juice
- Let the butter sit at room temperature until it’s very soft and spreadable.
- Soak the nasturtium blossoms to clean them well. Pick off and discard any stems, and pat the petals dry with a paper towel. Chop them finely, or pound them with the salt with a mortar and pestle.
- Combine all the ingredients, and mix until well incorporated. Spoon onto a square of plastic wrap, and form into a tight log shape, and chill until firm, at least 30 minutes. Slice into thick coins and serve with rolls, or on grilled fish or steak.
Edible Flower Recipes