Fairy Butter Floral Butter With Rose Or Orange Blossom Water Recipes

ROSEMARY FLOWER BUTTER WITH GRANA PADANO CHEESE

Steps:

• Allow the butter to come to room temperature and mix the grated cheese and rosemary flowers in to the softened butter.
• Adjust the seasoning with extra sea salt if needed.
• Pack the butter into small jars or finger bowls to serve.
• Press a few extra rosemary flowers into the top of the butter as a garnish.
• Serve with hot crusty bread with soup and/or salad, or as flavoured butter for sandwiches, toast and bread.

ORGANIC FLOWER BUTTER

Steps:

• Making any flower butter involves the same process. First, remove the petals from the flowers and wash them well in cold water-check for critters. Gently pat them dry in a towel or dry them in a salad spinner.
• Using a very sharp knife, mince the flowers and any leaves. (Mincing is easier if you roll the blossoms into a small ball before cutting them.)
• Cut a stick of room-temperature butter into 6 or 8 pieces and then mash them with a fork.
• When the butter is fairly soft, slowly incorporate any flavorings and the flowers and leaves.
• With a rubber spatula put the mixture into a small butter crock or decorative bowl.
• Refrigerate until serving time. Flower butters can be frozen in sealed containers for 2 months.
• All three recipes make a little more than ½ cup (125g).

FAIRY BUTTER - FLORAL BUTTER WITH ROSE OR ORANGE BLOSSOM WATER

Steps:

• Pound the cooked egg yolks with the floral water, (rose water or orange blossom water) and the icing sugar. Make a fine paste with all of the ingredients.
• Add the egg yolk mixture with the softened butter and mix thoroughly. When it is well mixed and smooth, allow the butter to firm up in a cool place or the fridge.
• Take the block of firm fairy butter and push it through a sieve, so that the little "fairy" pieces of butter fall in a loose heap on to a pretty serving plate. I have also used a tea strainer; it is smaller and easy to use. If you are making a large batch, you can also use a potato ricer.
• Serve the Fairy Butter in a pretty dish and serve with hot scones, pancakes, griddle cakes, toast, crumpets, traditional tea cakes and loaves.