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Whether you like your butter plain or compound (with added flavor ingredients), here’s a fun idea from The Peached Tortilla in Austin, Texas.
This dish of citrus butter inspired us to create something similar, using a small, shallow dish (the bread plate that came with our fine china) and:
Covered half with great butter (our favorite is the cultured butter from Vermont Creamery. You can also use a straight stick or brick of butter.
Sprinkled with lemon zest.
Topped with microgreens.
A side of flaky (crunchy) sea salt.
Maldon sea salt.
Pink Himalayan sea salt.
Flavored salt (we used saffron-infused sea salt).
We have such a store of sea salt that we offered three:
Check out the other types of salt in our Salt Glossary.
You can decorate your butter as you wish, tailoring the garnishes to what you’re serving. Some ideas:
Butter topped with lemon zest and microgreens, with a side of coarse sea salt (photo courtesy The Peached Tortilla | Austin).
Fresh herbs: chives, cilantro, parsley, oregano, tarragon, thyme.
Greens: microgreens, fronds (dill, fennel).
Pepper: cracked pepper, green or pink peppercorns.
Seeds: aniseed, black sesame, caraway, celery seed, chia, dill seeds, fennel seeds, flax, mustard.
Spices: grated cinnamon or nutmeg, za’atar.
Others: capers, citrus zest, edible flowers, herb blossoms.
There are many other ingredients you can use. Just be sure to use contrasting colors.
There’s enough choice so that you need never garnish butter the same way twice.
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