© 2022 | http://angiesrecipes.blogspot.com
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© 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.
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- 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
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