Pasture Butter Gems

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Serve these shapely butter pats alongside or atop waffles, French toast, scones or coffeecake as part of a special-occasion brunch. Or make an assortment and serve them with fresh bread, cheese and fruit.

If you’re adding edible flowers to your butter gems, consider signet marigolds, dianthus, bee balm or pansies, and be sure they are organically grown.


  • 12 pound Organic Valley Pasture Butter, softened
  • 3-4 tablespoons maple syrup (or sorghum syrup)
  • 2-4 tablespoons minced chives (basil, parsley or other fresh herb, or a mixture)
  • 2 tablespoons grated orange peel (or 1 tablespoon grated lemon peel)
  • 1 tablespoon fine-grated fresh ginger
  • One of the following
  • 12 cup minced edible flower petals (organically grown)


1. Line a sheet pan or large platter with waxed paper. Beat softened butter in a bowl with one of the additions until creamy and light.

2. Transfer the mixture to a pastry bag fitted with a decorating tip and pipe butter onto the waxed paper into small, decorative shapes. (Alternatively, you can use a plastic bag and snip off an end to pipe out the butter). Cover with plastic wrap; chill several hours to blend the flavors.

3. Before serving, let butter shapes stand at room temperature 10-15 minutes to soften slightly.

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