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Festive Butter Recipe

Ingredients

How to make it

  • Here's how you do it:
  • Day 1: Soften the butter. Harvest herbs and flowers in abundance. It's a matter of taste how much is put into the butter. Set aside the finest leaves, twigs and flowers for pressing. Chop the other herbs and flowers or put them in a glass and cut them into pieces. Grate the lime peel and stir it all into the butter, season with salt. Put the butter mixture in cling film and shape it into a roll that is refrigerated until the next day.
  • The fine flowers, twigs and leaves are arranged on a sheet of baking paper. On top lay another sheet of baking paper and on top a large heavy book, cutting board or other heavy that can be used as a press.
  • Day 2: Take the rolls out of the fridge and let them stand for a quarter of an hour until the surface becomes soft. Iron your fingers over the rollers while still having cling film on, so that they are smooth and fine. Take off the cling film and decorate the rolls with the pressed flowers, twigs and leaves. Now it's just a matter of decorating loose with the ingredients that are in the rolls. The mild one has flowers from March violet and acid, some leaves from lemon verbena and acid as well as soft twigs from thyme. The strong one is garnished with rosemary sprigs, small leaves from chives, sage, thyme sprigs and a little acid.
  • Refrigerate the rolls until they are served cold.
  • Source: https://troensehaven.dk/2021/04/05/festligt-smoer/

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tuilelaith Columbia, MO

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