I may be a little too late in getting this recipe to you. My chive flowers are just starting to dry out and I think I made this butter in the nick of time. Last week, the chive flowers were perfect, but I guess my timing wasn't. If your chives aren't in full southern sun, as mine are, you may still have time.This butter is inspired by The Good Earth Cooking School, down in Niagara. My sister has worked there off and on for a number of years and she is now the "special projects manager". One of Lori's projects this year have been the creation of the Moveable Feasts. These are delicious lunches that you can pre-order, pick up at The Good Earth, and munch on while you meander your way around various wineries in the area. Essentially, they are fancy brown-bag lunches. Check out The Good Earth at their website... www.goodearthcooking.com
This butter is really easy and really good. I have wrapped the rest of mine in wax paper and plastic wrap, and I will freeze it, in order to have a little something special the next time we have friends over. You might not realize (I certainly didn't) how much flavour is in a chive flower. They have a delicate onion flavour, and the butter looks so pretty with the little specks of purple throughout the butter.
I do have a compound butter story, but it didn't happen with chive flower butter. It was with the nasturtium-chive butter that Lori made for her wedding (yes, Lori & her husband did almost all of the food for their wedding, along with some help from a few friends). It was a beautiful butter, flecked with oranges and greens, and had quite a strong flavour. After the wedding, held in the middle of the summer, someone put all of the butter dishes (full or not) into a plastic milk crate. After sitting in the Ford Ranger for a day or so, all of the excess butter had melted out into the cloth seat. What a mess! That vehicle was never the same. Incidentally, the butter was so good at the wedding, my cousin Petra's son, Zachary, was seen licking the butter off a spoon, lolly-pop style!
Chive Flower Butter
1 lb. unsalted butter, softened
About 12 chive flowers, freshly picked
1 t. fleur de sel or kosher salt
Pick the flower petals off the stem of the chive. Whip the butter until creamy in KitchenAid. Add the flower petals and the salt. Whip until combined. On a piece of parchment paper or wax paper, roll the butter into a log. Keep in the fridge or freezer until you are ready to use it.
