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Spicy herb butter with flowers

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Ingredients for 4 servings:

  • 80 g butter, room temperature
  • 1 garlic clove(s), finely chopped
  • 1 tbsp, heaped herbs, finely chopped
  • 1 pinch(s) of salt and pepper
  • 1 pinch(s) nutmeg, freshly grated
  • 1 pinch(s) of cayenne pepper, if desired
  • 1 tbsp flowers (rose, violet, daisy, dead nettle, ground ivy, wild garlic)

Instructions

Working time approx. 5 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 5 minutes

the hit at the barbecue party

Cream the butter with the garlic, herbs, salt, pepper, and a light pinch of nutmeg until fluffy. If you like it spicy, add cayenne pepper. Spread the butter into serving bowls and refrigerate until ready to serve. Sprinkle with the flowers. You can also pipe pretty butter designs onto the plates using a piping bag. The butter will keep for at least 6 months when frozen. It’s best to freeze it in portions.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Apple Crumble

Colorful flower sugar with xylitol (sugar substitute)