Butter Charms
Butter pats that have been piped into stars, roses, curlicues or other fun shapes turn everyday foods into special dishes.
Ingredients
1/2 pound homemade or best-quality store-bought butter, softened
One of the following additions:
1/2 cup organically grown edible flower petals (such as signet marigolds, dianthus, nasturtiums, chive blossoms, etc.), minced
3 Tbsp. maple syrup or honey
2 to 3 Tbsp. minced fresh parsley, sage, rosemary or thyme (or any combo of these)
2 Tbsp. grated orange peel or lemon peel
1 Tbsp. finely grated fresh ginger or cinnamon
Directions
Line a sheet pan or large platter with wax paper. Beat softened butter in a bowl with one of the additions until creamy and light. Transfer mixture to a pastry bag fitted with a decorating tip. Pipe butter onto the waxed paper into small, decorative shapes. Use two or more different decorating tips.
Cover butter shapes with wax paper or plastic wrap. Chill several hours to blend flavors. Transfer to an airtight container and return them to the fridge. (They also freeze beautifully and will keep there for up to 6 months.) Let them soften at room temperature before serving.
Suggestions
Melt them atop everything from waffles to steaks, or serve them with crusty bread, stinky cheese and autumn pears.
If using a piping bag throws you off, you can also roll flavored butter into logs on wax paper. Once the logs firm up in the fridge, slice them into rounds and serve as-is, or use cookie cutters to make shapes.
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