Squash Blossom Compound Butter with Lemon and Chives
Makes: 1 cup, or two ½-cup logs
I have a habit of becoming overzealous whenever I find zucchini blossoms at the market. I buy them with every intention of stuffing, frying or folding them into pasta, only to have the weekend slip away before I use them all. Their delicate petals do not wait patiently.
This compound butter is my answer for the blossoms that remain. Briefly sautéed with shallot, then folded into butter with lemon zest and chives, they become something I can keep rather than another beautiful ingredient lost to good intentions. Make two small logs and freeze one for the day when zucchini blossoms have disappeared from the market.
INGREDIENTS
16–20 zucchini blossoms
2 teaspoons extra-virgin olive oil
1 tablespoon finely minced shallot
1 cup (2 sticks) unsalted butter, softened
1 teaspoon finely grated lemon zest
1 tablespoon finely chopped fresh chives
½ teaspoon kosher salt, divided, plus more to taste
Freshly ground black pepper
For optional fresh coating:
1–2 additional or reserved zucchini blossoms
1–2 tablespoons finely chopped fresh chives
1/2 teaspoon finely grated lemon zest
METHOD
Gently open the blossoms and remove the stamens or pistils. Wipe away any dirt or insects with a damp paper towel. If the blossoms need to be rinsed, do so quickly and dry them thoroughly. Remove the stems, then slice the petals into thin ribbons.
Heat the olive oil in a small skillet over medium-low heat. Add the shallot and a small pinch of the measured salt. Cook for 1–2 minutes, until softened but not browned.
Add the sliced blossoms and cook for another 1–2 minutes, stirring gently, until the petals have wilted and any moisture in the skillet has evaporated. Transfer the mixture to a plate and allow it to cool completely.
Place the softened butter in a medium bowl. Add the cooled blossom mixture, lemon zest, chives, the remaining salt and several turns of black pepper. Mix until everything is evenly distributed. Taste and adjust the seasoning as needed.
Divide the butter into two equal portions. Place each portion on a sheet of plastic wrap and shape it roughly into a log. Roll tightly, then use the edge of a bench scraper or ruler to compress the butter into a smooth, even cylinder.
Refrigerate the logs for 20–30 minutes, until firm enough to hold their shape but not completely hard. Roll them once more to correct any flat sides.
If you are not adding the fresh coating, refrigerate the butter for at least 2 hours, until completely firm. Once firm, remove the plastic wrap and rewrap the logs in parchment paper for storage.
Buon Appetito!
Serving Note: A Fresh Blossom and Chive Coating
For a decorative butter to serve at a party, finely chop one large zucchini blossom, combine it with 1 tablespoon finely chopped chives and 1/4 teaspoon lemon zest for each ½-cup log.
Spread the mixture evenly over a clean sheet of parchment paper. Unwrap the partially chilled butter and roll it through the blossom and chive mixture, pressing gently so the fresh pieces adhere. Rewrap the coated log and refrigerate until firm.
Do not add salt to the exterior coating. Salt will draw moisture from the raw blossom and chives, causing them to wilt and become slippery.
The fresh coating is best added on the day the butter will be served. If the butter will be stored for several days or frozen, keep the exterior plain and coat it shortly before serving. Remove the finished butter from the refrigerator approximately 15 minutes before serving so it softens slightly without losing its shape.
How to Use It
Let a slice melt over grilled corn, zucchini, asparagus or roasted potatoes. Spoon it over grilled fish, scallops or shrimp just before serving.
Toss it with hot pasta and a splash of pasta water, stir it into risotto or polenta, or use it to finish a summer corn soup. At breakfast, melt it into softly scrambled eggs or spread it over warm toast. For the simplest aperitivo, serve the softened butter with grilled bread and a little flaky sea salt.
The undecorated butter will keep for approximately one week in the refrigerator or up to three months in the freezer.
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