Chive Blossom Butter Food

CHILLED BEETS AND ASPARAGUS WITH GARLIC CHIVE BLOSSOMS

Steps:

• First, a note on beets: they'll stain anything! Make sure you wear gloves as you're peeling the beets unless you want your hands to be an attractive magenta color!
• Place the quartered beets in a large saucepan and cover with cold water. Place over medium high heat and bring to a boil. Immediately lower the heat to medium and let the beets cook for about 20 minutes or just until fork tender. Drain the beets and run them under cold water. Drain and set aside. As you're doing this, get another pot of water boiling and drop the prepped asparagus into it for just 2 minutes. Drain the asparagus and run it under cold water immediately. This is called blanching. Drain and add to the beets.
• In yet another saucepan, add the water, orange blossom water, sugar and lemon juice. Bring to a boil, reduce the heat to medium and simmer until the glaze has reduced by half and has thickened slightly. Toss with the vegetables, and add the roughly chopped garlic chives. Top with the chive blossoms and crumbled goat cheese and serve as a first course on a bed of mixed greens.

GARLIC-CHIVE WHIPPED BUTTER

Steps:

• Beat all ingredients until blended. Store, tightly covered, in the refrigerator.

ORGANIC FLOWER BUTTER

Steps:

• Making any flower butter involves the same process. First, remove the petals from the flowers and wash them well in cold water-check for critters. Gently pat them dry in a towel or dry them in a salad spinner.
• Using a very sharp knife, mince the flowers and any leaves. (Mincing is easier if you roll the blossoms into a small ball before cutting them.)
• Cut a stick of room-temperature butter into 6 or 8 pieces and then mash them with a fork.
• When the butter is fairly soft, slowly incorporate any flavorings and the flowers and leaves.
• With a rubber spatula put the mixture into a small butter crock or decorative bowl.
• Refrigerate until serving time. Flower butters can be frozen in sealed containers for 2 months.
• All three recipes make a little more than ½ cup (125g).

CHEESY CHIVE BLOSSOM OMELET

Steps:

• Whisk together eggs, water, salt, pepper and parsley.
• Melt the butter in a 10" omelet pan(or skillet) just until butter sizzles not letting it brown.
• Pour in egg mixture, shaking the pan quickly. With the flat side of a fork, stir eggs and move and tilt pan in a circular motion until eggs begin to set.
• Sprinkle chive florets and cheese down the center; allow cheese to melt slightly, then fold omelet over and serve immediately.
• Garnish with whole chive blossoms.

RADISHES WITH CHIVE BUTTER

Steps:

• Mix butter and chives in bowl. Transfer to small pastry bag fitted with a #70 leaf tip. Pipe butter onto radish halves. Serve on a bed of coarse salt.

BROCCOLI AND CAULIFLOWER WITH LEMON, MUSTARD AND CHIVE BUTTER

Steps:

• Using fork, blend butter, mustard and lemon peel in small bowl. Mix in ­ cup chives. Season with salt and pepper.
• Cook cauliflower in large pot of boiling salted water 2 minutes. Add broccoli and cook until vegetables are crisp-tender, about 3 minutes longer. Drain. Transfer vegetables to bowl of ice water. Drain. (Butter mixture and vegetables can be made 1 day ahead. Cover separately and chill.)
• Combine butter mixture and vegetables in large pot. Toss gently over medium heat until vegetables are heated through and coated with butter mixture, about 5 minutes. Transfer to bowl. Sprinkle with remaining 1 tablespoon chives.