Compound butter is a simple way to elevate the taste and presentation of your summer dish. Incorporating squash blossoms and other edible flowers creates a unique flavor and beautiful pop of color. After combining these blossoms into the butter, you simply roll into a log, chill, and then slice to melt on top of pasta, cooked meats, grilled vegetables, corn on the cob, potatoes, or slices of warm bread.

Recipe by our Farm Chef, Carly Silberman

Yield: (1) 4oz Log

Ingredients

  • 1 Stick Unsalted Butter (4 oz), cubed and softened
  • 1 TBSP Chopped Edible Flower Blossoms, stems and pistils removed (squash blossom, calendula, cucumber, bachelor button, nasturtium, etc.)
  • 1 tsp Fresh Herbs, diced (dill, basil, oregano, tarragon, sage, thyme, etc.)
  • ½ Clove Garlic, minced
  • ½ tsp Lemon Juice
  • ¼ tsp Smoked Paprika
  • ¼ tsp Sea Salt

Directions

  1. Place softened butter cubes into small bowl. Add all ingredients and smash together with a small spatula until evenly incorporated.
  2. Shape into a log on parchment paper and roll parchment paper around the log as if wrapping a present. Tie both ends with twine and refrigerate until ready to use. (Compound butter can be stored in refrigerator for up to 1 week.)
  3. Slice compound butter and spread onto warm bread slices or place on top of cooked steak/chicken/fish, as a light sauce over pasta, or brushed onto grilled vegetables or corn. Garnish with a sprig of fresh herbs or additional edible flowers.