Alyna, your Lilac Loaf is very lovely and delightful! And it renewed my interest in using more flowers in the kitchen, so I present you with a different purple flower.
I recently came into possession of a tiny bundle of chive blossoms through Good Eggs, a community-supported agriculture delivery service here in San Francisco, with which I am newly obsessed. The selection of produce is so, so incredible -- I just received a few passionfruits (that most elusive of fruits!) the other day, and I can say with 100% scientific certainty that my morning yogurt just got 600% fancier. I am also brainstorming a very simple dessert post for the blog that will feature passionfruit. And if I ever see yuzu on Good Eggs, I will freeeeaaaak out.
But back to the chive blossoms. The blossoms, which have been a very happy and pretty sight whenever I've opened the fridge for the past few days, are savory, and taste like a muted version of the chives on which they bloom. I've been using the blossoms as a garnish on salads, but then I thought that making a compound butter would be a good way to stretch the blossoms out a bit further.
Compound butter is so easy to make, so easy, in fact, that compound butter recipes should really just be called compound butter ideas: add some ingredients you think would taste good in room-temperature butter, and you're done. This honey and smoked paprika compound butter is one of my favorites, and I plan on making a black garlic compound butter soon.
This chive blossom compound butter is delicious on lots of different things -- try a little of the butter on lightly steamed spring vegetables, potatoes, radish toast, and even popcorn.
Chive Blossom Compound Butter
Makes about 1/2 cup of compound butter
1/2 cup (1 stick/4 oz/110 grams) unsalted butter, room temperature
1/8 to 1/4 teaspoon fine sea salt
7 chive blossoms
Not much to it! Place room-temperature butter in a medium bowl. Cream the butter using a wooden spoon or electric mixer. Add salt and chive blossom petals to the creamed butter, and stir until petals are incorporated throughout. Keep in an airtight container for up to 1 week in the fridge, or for up to 6 months in the freezer.