ORGANIC FLOWER BUTTER

Organic Flower Butter image

Provided by BecR2400

Categories Spreads

Time 30m

Yield 1/2 cup Organic Flower Butter

Number Of Ingredients 11

4 ounces unsalted organic butter, room temperature (1 stick)
12 -18 organic nasturtium petals
2 -4 fresh nasturtium leaves or 2 -4 a few sprigs fresh parsley
3 -4 chives, leaves (optional)
4 ounces unsalted organic butter, room temperature (1 stick)
10 -12 large barely open organic common chive blossoms, florets (petal clusters)
2 small sprigs fresh parsley (or 8 or 10 large chive leaves)
4 ounces unsalted organic butter, room temperature (1 stick)
1 teaspoon superfine sugar (sometimes called baker's sugar) or 1 teaspoon finely granulated sugar (sometimes called baker's sugar)
1/4 teaspoon almond extract
1 generous handful of fresh organic edible rose petal (from the fragrant old-fashioned types, such as Belle of Portugal, any of the rugosa roses and damask)

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