Pasture Butter Gems
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.
Servings: 24
Ingredients:
1/2 pound Organic Valley Pasture Butter, softened
One of the following:
- 1/2 cup organically grown edible flower petals, minced
- 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
Instructions:
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.
Copyright by Terese Allen
Rate This Recipe
Rate this recipe or tell us about your own special twist that made it even better!
