I was looking at some of my amazing spring flowers – the chive blooms, the nasturiums, etc. And I remembered seeing Aaron Holt of Doolittle Farm creating beautiful dishes garnished with edible flowers. And got inspired to make this butter roll. It would be great to serve sliced in rounds on small plates if dining formally. Or on a beautiful plate for a buffet line type of gathering. This recipe is composed of butter combine with fresh chives and edible flowers, shaped into a rolled butter log.
The butter pairs well with:
- Warm bread or dinner rolls
- Cornbread or savory scones
- Grilled vegetables
- Roasted Potatoes
- A simple fish or chicken dish
Storage
Store tightly wrapped in the refrigerator for up to 5 days. For longer storage, freeze for up to 1 month.
Equipment
- Small mixing bowl
- Rubber spatula or spoon
- Parchment paper or plastic wrap
TIP: if you’re using parchment wrap and find it hard to manage, run the cut sheet under water, rub it together slightly, then it is easier to form to the way you wish.
If you make this, send me your photos! I would love to see your creations. But please – only use edible flowers! Do a search to confirm.
Chive & Edible Flower Butter Roll
10
servings30
minutes1-2
hoursIngredients
1 cup (2 sticks) unsalted or salted butter, softened but not melted
2-3 tablespoons fresh chives, finely chopped
2-4 tablespoons edible flower petals, gently separated and inspected. Good options include nasturtium, chive blossoms, violas, pansies, calendula petals, or other food-safe edible flowers
1/4 teaspoon fine sea salt, or to taste (omit if using salted butter)
Directions
- Prepare the butter.
- Let the butter soften at room temperature until spreadable and easy to mix.
- Prepare the herbs and flowers. Hold out a few to place for topping garnish.
- Finely chop the chives. Gently separate the edible flowers into small petals, if needed, and make sure they are clean and completely dry.
- Mix the butter till it’s smooth.
- In a small bowl, combine the softened butter, chopped chives, flower petals, and salt. Fold gently until the herbs and petals are evenly distributed throughout the butter.
- Shape into a roll. Place the garnish on the top of the roll as you wish, slightly pushing into the roll and smoothing the butter to cover them.
- Transfer the butter mixture onto a sheet of parchment paper or plastic wrap. Form it into a rough log, then roll tightly into a smooth cylinder, twisting the ends to secure. Shape into an even loaf-style roll.
- Chill. Refrigerate until firm, at least 1-2 hours, or until fully set.
- Serve. Unwrap and place the chilled butter roll on a serving plate. Slice into rounds or serve whole with a butter knife.
