© 2022 | http://angiesrecipes.blogspot.com
 |
 |
© 2022 | http://angiesrecipes.blogspot.com
Chive blossoms are a colorful and flavourful edible flower that will appear at the end of chive stalks in late springtime. These pale purple pompoms taste slightly stronger than the chive leaves, but still very mild, and they are simply beautiful in a wide range of recipes.
Chive bloosm flavoured butter is an easy compound butter, that makes food so much more interesting and better with that delicate onion flavour. The flowerless chive leaves are available all year round in supermarkets, but not the blossoms. If you don't grow chives, you might be able to find these scrumptious little gems at farmers markets in May and June, or forage them in the wild.
|
- Thoroughly wash the chive and the blossoms. Pat them dry with paper towels or dry them in a salad spinner. Finely chop the chives. Separate the flower petals from the stem.
- Mix salt into butter. When the salt is completely incorporated into the butter, add in the chopped chive and blossoms. Mix until well blended.
- Fill a few of silicone muffins cups with butter and freeze for 30 minutes. Once they are firm, it's very easy to remove them. Store the butter, covered or wrapped, in the fridge a couple of hours to let the flavours meld.
- You can simply throw the butter in a container or jar, or shape it into a log. Chill until firm. Use the chive blossom butter for bread, steak, fish, grilled vegetables or to toss with pasta.
© 2022 | http://angiesrecipes.blogspot.com
© 2022 | http://angiesrecipes.blogspot.com
 |
 |
© 2022 | http://angiesrecipes.blogspot.com
© 2022 | http://angiesrecipes.blogspot.com
Angie, a fantastic idea for flavoring butter. Perhaps applicable to other aromatic herb flowers.
ReplyDeleteHow pretty i just bought molds and this recipe us perfect to use they for
ReplyDeleteThis post is so beautiful Angie I used to grow these when I had a garden, loving your butter
ReplyDeleteYum, fresh chives are so good.
ReplyDeleteYummy!
ReplyDelete...I'll have plain butter, please.
ReplyDeleteEs una buena idea, se ve muy rica la mantequilla. Lo haré pronto te mando un beso.
ReplyDeleteI bet that butter taste good..great idea.
ReplyDeleteChive blossom is so pretty. Love the colour!!
ReplyDeleteIts butter must be fragrant and addictive.
Very tasty idea!!!
ReplyDeleteGood life!!!
Que interesante. Primera vez que veo esta mantequilla. Y que flor más bonita la del cebollino, ahora lo que toca es probar la mantequilla a ver que tal sabe.
ReplyDeleteUn beso.
Your chives blossoms very different from the white blossoms of the Chinese chives which I have in my garden. Great idea to have chives blossom butter. Thanks for the recipe.
ReplyDeleteI actually have it in my flower garden as it looks so decorative, but did not know the flower can be eaten too! How intriguing!
ReplyDeleteHi Angie, this is Bernadette, I have a lot of chive blossoms and now I have an idea of what to do with them. Thanks.
ReplyDeleteCompound butter is so versatile! And wow, this one looks spectacularly good. Really nice flavor -- thanks.
ReplyDeleteSo pretty! How delightful for a shower or ladies tea party!
ReplyDeleteso beautiful!....I love your creativity and elegance in the kitchen!!.....Abrazotes, Marcela
ReplyDeleteCe beurre d'ail doit être délicieusement parfumé !
ReplyDeleteMy chives won't blossom for awhile but when they do you can bet I will be trying this!
ReplyDeleteBummer! My chives were blooming like crazy last week and this morning I removed the dried blooms. Hopefully they will bloom again because this butter looks wonderful and I love infused butters.
ReplyDeleteHello,
ReplyDeleteThe chive butter looks so tasty, pretty too. Your photos are lovely. Thanks for sharing. Take care, have a happy weekend.
My chives are blooming but nothing like that field in your field. How fabulous. Chive blossom butter sounds great. I may have to make some. Happy weekend. Hugs-Erika
ReplyDeleteThis is a wonderful idea. I love to mix herbs in butter, never tried the flowers.
ReplyDeleteI love compound butters like this, Angie. I don't know why I don't serve them more often, but they really add something special to a meal. This chive blossom butter is so pretty in that mold, thanks for the inspiration!!
ReplyDeleteNot only tasty, but also beautiful!
ReplyDeleteI never knew you could eat the blossoms! I just cut all of mine off, but there will be more…
ReplyDeleteApart from being undoubtedly delicious, this butter looks so beautiful. Pictures are gorgeous!
ReplyDeleteI've always loved chive flowers. They used to grow in my parents' yard and I'd decorate cakes with them. The butter sounds so tasty! :-) ~Valentina
ReplyDeleteI have loads of chives this year....and this yummy butter will be terrific on fresh sweet corn!!
ReplyDeleteI've always loved chive flowers. They used to grown is my parents' yard and I'd use them to decorate cakes. The butter sounds delicious! :-) ~Valentina
ReplyDeleteOoo this is so gorgeous and some stunning photos, too! Our chives is not blossoming yet, but I will definitely try this shortly!
ReplyDeleteAngie, how lovely! I didn't know chive blossoms were a thing and I would have thought that they would be on the sweet side. I'll have to search for them at the farmers market!
ReplyDeleteHonestly that is the prettiest butter I had ever seen in my life
ReplyDeleteThat is an amazing field of chive blossoms, Angie! You've done such a beautiful thing with them. I love the flower molds. So pretty!
ReplyDeleteWow, don't think I have seen chive blossoms field ! Thanks for sharing. Beautiful chive blossom butter too, that resembles mini mooncakes :p
ReplyDelete