Harvesting Alaska
Edible Alaska is proud to be a producing partner of the 2018 Harvesting Alaska series. This year, we'll be featuring in-depth news on Alaska's food system as well as showing you how to take those stor...
Elevate your summer brunch menu or dinner party with this show-stopping and simple compound butter. Enjoy this bonus recipe in our Harvesting Alaska series!
Ingredients
- 1/2 cup (1 stick) high-quality unsalted butter, softened
- 2 tablespoons honey
- assorted edible flowers, such as marigolds, pansies, Johnny jump ups, violas, crushed lavender buds and dandelion flowers
- 1 teaspoon vanilla (optional)
- 1 teaspoon cinnamon (optional)
Preparation
Separate your edible flowers by picking out several of the best blooms and reserve them for plating.
Using a mixer, whip the softened butter until light and creamy. Scrape down the sides of the bowl as necessary. Add the honey and whip for another several minutes until well incorporated. (If using vanilla and/or cinnamon, add them at the same time as the honey.)
In the same bowl, fold in the edible flowers using a spatula, mixing gently.
If using immediately:
Place butter into jar or bowl and decorate with reserved blooms. You can also spread the butter thinly on a platter and top with reserved edible flowers and a drizzle of honey.
If storing:
Roll butter into a log and wrap in plastic wrap and place in the fridge until ready to serve. Bring butter to room temperature before serving and top sliced rounds with fresh edible flowers. You may also place the prepared butter into silicone molds and freeze.
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