Butter With Rosemary Or Other Edible Flowers Recipes
ROSEMARY GARLIC BUTTER
This has a very strong flavor, so I recommend using sparingly. Great with Recipe #254091 or on mashed potatoes.
Provided by Alia55
Categories < 15 Mins
Time 10m
Yield 1/2 cup
Number Of Ingredients 6
Steps:
- Combine all ingredients in a small bowl.
- Mix well.
- Chill.
Nutrition Facts : Calories 1664.7, Fat 184.6, SaturatedFat 116.8, Cholesterol 488.1, Sodium 3637.6, Carbohydrate 8.8, Fiber 1.6, Sugar 1, Protein 3.1
ORGANIC FLOWER BUTTER
From Rosalind Creasy. Both savory and sweet butters can be made with flowers. Probably the most versatile savory butters are made from chive blossoms or nasturtium flowers. Serve these savory butters with a crisp French bread or melt them over vegetables, fish, or poultry. Or also add savory herbs, lemon juice, or other flavorings such as ground chipotle peppers or grated fresh ginger. Sweet flower butters can be made with roses, violets, lavender, and pineapple sage and are a treat on egg breads, sugar cookies, or as a mystery filling between layers of pound or sponge cake. Not all edible flowers are equally tasty. Before you prepare the blossoms taste a few petals to make sure they please your palate.
Provided by BecR2400
Categories Spreads
Time 30m
Yield 1/2 cup Organic Flower Butter
Number Of Ingredients 11
Steps:
- Making any flower butter involves the same process. First, remove the petals from the flowers and wash them well in cold water-check for critters. Gently pat them dry in a towel or dry them in a salad spinner.
- Using a very sharp knife, mince the flowers and any leaves. (Mincing is easier if you roll the blossoms into a small ball before cutting them.)
- Cut a stick of room-temperature butter into 6 or 8 pieces and then mash them with a fork.
- When the butter is fairly soft, slowly incorporate any flavorings and the flowers and leaves.
- With a rubber spatula put the mixture into a small butter crock or decorative bowl.
- Refrigerate until serving time. Flower butters can be frozen in sealed containers for 2 months.
- All three recipes make a little more than ½ cup (125g).
Nutrition Facts : Calories 4917.4, Fat 551.9, SaturatedFat 349.5, Cholesterol 1463, Sodium 3919.6, Carbohydrate 9.1, Sugar 9.1, Protein 5.8
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- Keep the butter out till it is softened and at room temperature. Separate the petals of the flowers and remove any stalks, sepals etc. If the flowers are large, tear the petals, keeping the size of all the flowers uniform to the extent possible. Small dried flowers can be taken as they are. Shred/ slice the herbs to a uniform and small size
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- Sprinkle the other half of the flowers and herbs on top of the butter. If the butter is very soft, keep the butter (still on the paper) in the fridge for 15 minutes to chill. If you chill it for too long, it will be difficult to roll it as in the next step and you will need it to thaw for a few minutes.
- Lift one edge of the butter from the paper (using a knife if required to separate it from the paper) or just lift the cling wrap and roll it - the butter will roll along. Make it carefully into a sausage or spring roll shape. Wrap the roll in the paper and screw up the ends. Place in the fridge till required.
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