Recipes of the Month,
May, 2018

1 small log chevre (about 3 ounces)
8 ounces softened cream cheese
1/2 cup sour cream or plain yogurt
1 clove garlic, crushed and chopped
Kosher salt & freshly ground pepper to taste
2 tablespoons fresh chopped edible flowers* ( lavender, daylilies,
nasturtiums, violets, roses, bee balm, or calendula).  Use a single
flower or any combination.
2 tablespoons fresh chopped herbs (rosemary, savory, marjoram,
oregano, basil, thyme, mint fennel or tarragon)  Again, use a single
herb or any combination of your favorites.

Mix the cheeses with the sour cream and garlic.  Taste and add salt
and pepper as needed.  Fold in the herbs and flowers.  Refrigerate
for at least an hour to allow flavors to blend.

                                  FLOWER BUTTER

1 stick unsalted butter
2 teaspoons chopped edible flowers* (see list in recipe above)
1/2 teaspoon sea salt or kosher salt
1/2 teaspoon lemon juice
1/2 teaspoon lemon zest
1/2 teaspoon agave nectar or honey to taste

Bring butter to room temperature and place it in a mixing bowl.  
Add the flowers, zest and the salt and mix together.  Taste and
add sweetener and lemon juice.  Place butter in a crock, cover and
refrigerate.  Bring to room temperature prior to serving.  

Butter may also be formed into a roll, wrapped tightly in plastic
wrap and placed in the freezer.  I like to make "holiday themed"
butter and freeze them.  For instance, I mix bee balm flowers and
mint to make a red and green butter for Christmas, or a butter
with orange peel, nasturtiums and calendula for a lovely
Thanksgiving  friendly spread.  

* Please note:  Not all flowers are edible.  Before using any flower
not listed above, check a reliable source to be sure that it is an
edible flower.  Also, know where your flowers come from.  Don't
use flowers purchased from a florist as they may have been treated
with pesticides.  The safest flowers to use are those you grow