Spring ephemerals are the first plants and flowers to color the barren wintry palate of the forest floor. Wild Violets are some of my favorites to look for, velvety purple blossoms sprouting from heart-shaped leaves on the understory. They have an aromatic flavor that pairs beautifully with lemon. But this compound butter is a roadmap for preserving any spring flavors like the first basil or arugula to sprout. Substitute the Wild Violet blossoms in this recipe for fresh herbs, and voila! You'll have a flavor-popping butter to sauté more spring veggies, toss with pasta, dollop on grilled steak or simply lather on toast.
(For more details on harvesting Wild Violets, visit: http://www.emmafrisch.com/2016/05/wild-violet-lemon-butter.html)
Wild Violet & Lemon Butter
- Servings: 1 tablespoon
- Yield: 4 sticks
- Prep Time: 5 min
Ingredients
- 4 sticks unsalted butter, softened
- 3 lemons, zested
- 1 teaspoon sel gris, or other coarse sea salt
- ¾ cup loosely packed Wild Violet blossoms
Preparation
- In a food processor, combine the butter, lemon zest and sel gris. Blend until ingredients are thoroughly combined.
- Add the violets and pulse 5-10 times, until the violets are incorporated and dispersed, but not completely crushed. The butter will be more beautiful with the petals still in-tact.
- Spread a piece of plastic wrap on a dry surface. Transfer the butter to the center of the plastic wrap in a big heap, using a spatula to get every last bit from the food processor. (Set some aside for lathering immediately on toast).
- Spread the butter into a square or log and seal it with the plastic wrap. If freezing, wrap with another layer of plastic wrap. Transfer to the refrigerator or freezer for using indefinitely.
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