Fairy Butter Floral Butter With Rose Or Orange Blossom Water Food

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FAIRY BUTTER - FLORAL BUTTER WITH ROSE OR ORANGE BLOSSOM WATER



Fairy Butter - Floral Butter With Rose or Orange Blossom Water image

This is SUCH a wonderful old recipe! Fresh butter is mixed with floral scented waters, such as rose water or orange blossom water and is delicious as an alternative to clotted cream, especially when spread on freshly made scones. It is also wonderful with all types of griddle cakes, crumpets and traditional tea cakes and breads. This floral butter dates back to the 18th Century and is featured in Mrs Beeton's Book of Household Management, as well as numerous other historical cookbooks. This recipe adapts well to modern cooking - and would make a stunning feature at any Victorian style Ladies' afternoon tea party or even a little girl's birthday party. Serve this with pancakes for breakfast or brunch, the possibilities are endless!

Provided by French Tart

Categories     Oranges

Time 30m

Yield 4 serving(s)

Number Of Ingredients 4

2 cooked egg yolks, from hard boiled eggs
1 tablespoon rose water or 1 tablespoon orange blossom water
1 tablespoon icing sugar (confectioner's sugar)
2 ounces fresh organic butter, unsalted

Steps:

  • Pound the cooked egg yolks with the floral water, (rose water or orange blossom water) and the icing sugar. Make a fine paste with all of the ingredients.
  • Add the egg yolk mixture with the softened butter and mix thoroughly. When it is well mixed and smooth, allow the butter to firm up in a cool place or the fridge.
  • Take the block of firm fairy butter and push it through a sieve, so that the little "fairy" pieces of butter fall in a loose heap on to a pretty serving plate. I have also used a tea strainer; it is smaller and easy to use. If you are making a large batch, you can also use a potato ricer.
  • Serve the Fairy Butter in a pretty dish and serve with hot scones, pancakes, griddle cakes, toast, crumpets, traditional tea cakes and loaves.

FAIRY BUTTER NOODLES



Fairy Butter Noodles image

Make and share this Fairy Butter Noodles recipe from Food.com.

Provided by Alia55

Categories     < 30 Mins

Time 20m

Yield 8 serving(s)

Number Of Ingredients 8

4 hard-boiled egg yolks
2 tablespoons rose water
1/2 cup sugar
1/2 cup sweet butter, softened
1 lb noodles, cooked (any kind)
1 teaspoon dried thyme
1 teaspoon dried sweet basil leaves
1 orange, sliced as garnish

Steps:

  • Beat the egg yolks, sugar, butter, thyme, basil, and rose water in a small bowl until smooth.
  • Mix enough of the butter with the hot noodles to coat the noodles with color.
  • Toss coated noodles with the yolk and spice mixture and serve.

ORGANIC FLOWER BUTTER



Organic Flower Butter image

From Rosalind Creasy. Both savory and sweet butters can be made with flowers. Probably the most versatile savory butters are made from chive blossoms or nasturtium flowers. Serve these savory butters with a crisp French bread or melt them over vegetables, fish, or poultry. Or also add savory herbs, lemon juice, or other flavorings such as ground chipotle peppers or grated fresh ginger. Sweet flower butters can be made with roses, violets, lavender, and pineapple sage and are a treat on egg breads, sugar cookies, or as a mystery filling between layers of pound or sponge cake. Not all edible flowers are equally tasty. Before you prepare the blossoms taste a few petals to make sure they please your palate.

Provided by BecR2400

Categories     Spreads

Time 30m

Yield 1/2 cup Organic Flower Butter

Number Of Ingredients 11

4 ounces unsalted organic butter, room temperature (1 stick)
12 -18 organic nasturtium petals
2 -4 fresh nasturtium leaves or 2 -4 a few sprigs fresh parsley
3 -4 chives, leaves (optional)
4 ounces unsalted organic butter, room temperature (1 stick)
10 -12 large barely open organic common chive blossoms, florets (petal clusters)
2 small sprigs fresh parsley (or 8 or 10 large chive leaves)
4 ounces unsalted organic butter, room temperature (1 stick)
1 teaspoon superfine sugar (sometimes called baker's sugar) or 1 teaspoon finely granulated sugar (sometimes called baker's sugar)
1/4 teaspoon almond extract
1 generous handful of fresh organic edible rose petal (from the fragrant old-fashioned types, such as Belle of Portugal, any of the rugosa roses and damask)

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).

Nutrition Facts : Calories 4917.4, Fat 551.9, SaturatedFat 349.5, Cholesterol 1463, Sodium 3919.6, Carbohydrate 9.1, Sugar 9.1, Protein 5.8

ORANGE BLOSSOM HONEY BUTTER



Orange Blossom Honey Butter image

Honey butter with a nice balance of sweet, citrus and butter flavours. Great served with biscuits or English muffins. Source: Cooking Light

Provided by Elly in Canada

Categories     Breakfast

Time 5m

Yield 3/4 cup, 6-8 serving(s)

Number Of Ingredients 4

1/2 cup orange blossom honey
1/4 cup butter, softened
1/4 teaspoon orange zest
1/4 teaspoon lemon zest

Steps:

  • Combine all ingredients in a medium size bowl.
  • Beat with a mixer until well blended; this will take about 2 or 3 minutes.
  • Store in refrigerator for up to a week.
  • To serve - bring to room temperature and stir just before serving.

Nutrition Facts : Calories 153.8, Fat 7.7, SaturatedFat 4.9, Cholesterol 20.3, Sodium 55.6, Carbohydrate 23.3, Fiber 0.1, Sugar 23.2, Protein 0.2

EXOTIC ORANGE BLOSSOM WATER AND ROSE WATER - MAKE YOUR OWN!



Exotic Orange Blossom Water and Rose Water - Make Your Own! image

Cooking with unusual ingredients can be very rewarding, and we all love to impress our guests with unusual recipes and flavours. Using rose water and orange blossom water is a way of doing just this, with their unique taste, but purchasing these rare treats can be expensive. I cook with rose water and orange blossom water a lot; especially in historical (Medieval and Victorian) and Middle Eastern recipes. I have numerous highly scented old fashioned shrub roses in my old cottage style walled garden - great for rose water, and also an orange tree - great for making orange blossom water! Although I can buy both scented, flavoured waters in France and England, there is always something very satisfying about making your own - give it a go, I am VERY happy with the results. This recipe was found on a leaflet from a water distilling company in the UK; you DO need to use distilled water for these two recipes, which is easily purchased in most countries - I use it for my steam iron!! NB: Remember to use petals and blossom which are free of pesticides and traffic pollution. (Quantities and yields are dependent on how many blossoms and petals you use.........last time I made rose water, I used 4 ounces of petals and had a yeild of 4 small bottles.)

Provided by French Tart

Categories     Dessert

Time P14D

Yield 1-4 Jars or bottles

Number Of Ingredients 3

rose petal (From scented roses, red and pink are best)
orange, blossoms
distilled water

Steps:

  • How to go about making your delicious Rose and Orange Blossom water:.
  • Pick your petals and blossom early in the morning, ideally those which have been grown completely organically.
  • Rinse the petals and blossom carefully in cold water, taking care to remove all dirt and any pesky insects.
  • Crush the petals or blossom with a mortar and pestle, and leave them to rest for a few hours, place them in a jar with some distilled water - don't go overboard with the water as you can always add more later.
  • Leave the jar, with the lid on, in the sun for a couple of weeks, and check the scent. If it is too weak, continue to leave in the sun for another week or so.
  • Experiment with the quantities of water and petals to see what works for your water, and voila, you will be known as a culinary genius. Good luck and happy cooking!

Nutrition Facts :

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