Organic Flower Butter Recipes
HOMEMADE SUNFLOWER BUTTER
It just takes one ingredient to make this sunflower seed butter! I use a Vitamix® and cannot guarantee similar results with a different brand. If you don't plan on using right away, store in the refrigerator.
Provided by thedailygourmet
Categories Side Dish Sauces and Condiments Recipes
Time 10m
Yield 16
Number Of Ingredients 2
Steps:
- Pour sunflower seeds into the container of a high-powered blender, such as a Vitamix®, and secure lid.
- Select Variable 1. Slowly increase speed to Variable 10, then switch from Variable to High. Use the tamper to push sunflower seeds into the blades, and mix until sunflower seed butter develops an oily sheen. Season with salt. Store in an airtight container.
Nutrition Facts : Calories 105.1 calories, Carbohydrate 3.6 g, Fat 9.3 g, Fiber 1.5 g, Protein 3.7 g, SaturatedFat 0.8 g, Sodium 147 mg, Sugar 0.5 g
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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