Best Organic Flower Butter Recipes
FAIRY BUTTER - FLORAL BUTTER WITH ROSE OR ORANGE BLOSSOM WATER
This is SUCH a wonderful old recipe! Fresh butter is mixed with floral scented waters, such as rose water or orange blossom water and is delicious as an alternative to clotted cream, especially when spread on freshly made scones. It is also wonderful with all types of griddle cakes, crumpets and traditional tea cakes and breads. This floral butter dates back to the 18th Century and is featured in Mrs Beeton's Book of Household Management, as well as numerous other historical cookbooks. This recipe adapts well to modern cooking - and would make a stunning feature at any Victorian style Ladies' afternoon tea party or even a little girl's birthday party. Serve this with pancakes for breakfast or brunch, the possibilities are endless!
Provided by French Tart
Categories Oranges
Time 30m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Pound the cooked egg yolks with the floral water, (rose water or orange blossom water) and the icing sugar. Make a fine paste with all of the ingredients.
- Add the egg yolk mixture with the softened butter and mix thoroughly. When it is well mixed and smooth, allow the butter to firm up in a cool place or the fridge.
- Take the block of firm fairy butter and push it through a sieve, so that the little "fairy" pieces of butter fall in a loose heap on to a pretty serving plate. I have also used a tea strainer; it is smaller and easy to use. If you are making a large batch, you can also use a potato ricer.
- Serve the Fairy Butter in a pretty dish and serve with hot scones, pancakes, griddle cakes, toast, crumpets, traditional tea cakes and loaves.
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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