Dandelion Honey Butter by TheDevineKitchen

TheDevineKitchen

Dandelion Honey Butter

Yield: Approximately ½ cup butter

Here’s a fun recipe for foragers and families alike! Yes, dandelion blossoms are edible (providing they haven’t been sprayed). They are actually quite sweet compared to the plant’s bitter greens. It’s no wonder the honeybees love them! Simply pick a heaping cup of flower heads from a safe area and gently pinch off the yellow blossoms working from the outside in. Enjoy dandelion honey butter on freshly baked bread, toast, and English muffins; with muffins or scones and I bet you’ll be pleasantly surprised. I think they’d be fun to use in baking too. Just make sure you leave plenty outdoors for the bees!

Ingredients:

1 cup wild dandelion blossoms

3 tablespoons honey

1 stick or ½ cup (113g) salted butter, softened

Method:

1. Pull blossoms from flower heads until you’ve accumulated 1-cup. 

2. In a small bowl, cream honey and butter together until smooth. 

3. Add dandelion blossoms and gently mix.

4. Transfer to a small serving bowl and enjoy, or reform by rolling in plastic wrap or parchment paper into a 1.5 x 6-inch log and place in refrigerator until firm.  Remove wrap, then slice into 1-inch coins and serve.  

Variation:

• Crack on some freshly ground black pepper 

• Try sprinkling blossoms liberally over salad greens for a pop of color.  

• Use them as a garnish over a cheese tray.