I am planting nasturtium seeds again this year and I'm hoping the little flowers grow wildly. I love the dark red Empress Of India and am so looking forward to seeing it mingle with the daintiness of my fragrant white alyssum. Perhaps one of the ways I will use this flower is to make the following butter recipe. It will be wonderful on crackers for teatime. As always, if you decide to make a recipe using flowers, be sure that they are not sprayed with any toxins!
The recipe states that this lovely butter has a mild lemon/pepper flavor and a colorful appearance. I can attest to it's peppery flavor as it's a flower we used to use in teatime butters when I baked for a Bed and Breakfast Inn. It can also be used on fish, chicken and vegetables.
Ingredients:
1/2 cup unsalted butter softened
1-2 teaspoons grated lemon peel (according to taste)
1 tablespoon lemon juice
3 tablespoons finely chopped nasturtium blossoms
Mix all of the ingredients well until smooth and well blended. Refrigerate or freeze until ready to serve. Makes 3/4 cup flavored butter.
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