A few years back, while at a wild food cooking class, I had the good fortune to take part in making a very beautiful and interesting butter with the flowers of Bee Balm (Monarda fistulosa and M. didyma). After harvesting a large glut of this seasons Red Currants, I came across a recipe for Red Currant Butter, using red currant jelly. I thought, why not spice it up a bit and skip the jelly party, just using the more tart fresh fruit?
This admittedly pretty, but tangy, sweet, and slightly savory (from the background hint of spiciness of the bee balm blossoms) butter can be frozen for long term storage and is great served on anything that needs butter… And what’s not better with butter? I can’t think of many things.
Red Currant and Bee Balm Blossom Butter
What You Need:
1 Stick of organic (preferably grass-fed) unsalted butter, softened.
4 tbsp de-stemmed red currants
3/4 tbsp maple syrup
8 heads of Bee Balm
salt to taste
- First, pluck the feather blossoms off the bee balm flower heads. Try to only get the individual flowers and not so much green stuff…
- In a small bowl, crush the red currants with a fork until nice and juicy. Mix in the maple syrup.
- To the same bowl, add the softened butter and the bee balm blossoms—stir the whole lot until everything is incorporated.
- Taste, then salt to your preference.
- Plop the mixture onto a piece of parchment paper, shape into a roll, fold it up, and pop it in the freezer to harden up.
- Make a slice of sourdough toast, bring out the hardened butter from the freezer, slice off a (nice thick) round, smash it onto the toast and enjoy!