Skip to main content

Homemade Nasturtium Compound Butter for #FoodNFlix

Evelyne at Cheap Ethnic Eatz is hosting this month's Food'N'Flix event. We watched, or rewatched as the case may be, Butter. Click to see Evelyne's invitation.

On the Screen...
Despite being a huge Jennifer Garner fan - yes, I own the Alias box set* and have no problems watching and re-watching the episodes - Butter never appealed to me. But, for Evelyne, I decided to risk it.

Butter immediately makes it clear that it won't be taking itself too seriously. The entire backdrop for this light satire/dark comedy is, after all, a cutthroat butter carving competition. And the cast of characters is largely caricaturized and one-dimensional. We have the ruthless, ambitious Laura, played by Jennifer Garner; Laura's unfaithful husband and reigning butter-carving champ Bob, played by Ty Burrell; a gold-digging hooker/mistress who is also a butter-carving competitor, played by Olivia Wilde; and (new to the Hollywood scene) Yara Shahidi plays Destiny, a darling orphan recently placed in a foster home with parents played by Alicia Silverstone and Rob Corddry.

In the end, I did enjoy the film and I would definitely recommend it for a light, easy watch. The cast was impressive in the roles they were given; they didn't disappoint.

On the Plate...
I toyed with actually trying to carve butter. But, then I decided, that I wanted to just make butter. Homemade butter. It's so easy. Then, inspired by some nasturtium blossoms from my friend's garden, I decided to make a nasturtium compound butter.

  • 2 C organic heavy whipping cream
  • pinch of salt
  • 4 to 5 nasturtium blossom, petals pulled apart
  • pinch of fennel pollen

My mom taught my boys how to do this and they shared it with me. It tastes amazing. I'm sure there's an easier way; but this was fun.

Pour cream into a lidded jar, filling it up about 2/3 full. Shake. I'm not kidding. Just shake. We put on some good music and shook that jar like a maraca.

Once the cream is to the point where it's holding peaks, place a mesh strainer over a mixing bowl and compress the cream with a spoon. We ran the cream through about 4 times before the solids separated and butter turns a brighter yellow. Reserve the liquid - we made pancakes with it the next morning.

While your butter is still soft, fold in petals, salt, and fennel pollen. Roll the butter into a cylinder inside some parchment paper. Refrigerate until firm. Now you can serve flower-flecked butter wherever you wish. We slathered it on dinner rolls one evening. So pretty!

Next month Deb from Kahakai Kitchen is hosting. We'll be watching Eat Drink Man Woman.Keep an eye for her invitation on our Facebook page: Food'n'Flix.


*This blog currently has a partnership with in their affiliate program, which gives me a small percentage of sales if you buy a product through a link on my blog. If you are uncomfortable with this, feel free to go directly to and search for the book or item of your choice.


  1. Just beautiful, Cam! Wouldn't this be perfect to serve in beautiful slices at a wedding, to top grilled chicken, fish, beef, veggies....!? I had to giggle when you said you toyed with the idea of butter carving, because I did, too. But my "frugalness" won out in the end (didn't want to waste any butter). ;)

  2. Beautiful butter that you can be proud to serve. Much better than a carving.

  3. Phew, thank you for taking the risk for me and glad it was good fun in the end lol. LOVE your butter with flowers it it, so cool. And grew job on shaking it. How funny we both used a pollen too.

  4. Wish I had thought of doing something like that. Looks like it was fun.

  5. Beautiful, Camilla! What a stunner!

  6. What a gorgeous butter recipe! I am glad we are connected through this month's Food n' Flix movie challenge too Cam!

  7. I love Alias as well and I loved this movie. (I'd rather use my mixer than shake the jar....just sayin'. LOL)


Post a Comment

Popular posts from this blog

Caulibits Crni Rižoto (Croatian Black "Risotto") #Whole30

Last week, I participated in the Wine Pairing Weekend event 'New Year, New Wine." I paired Crni Rižoto with Dingac Vinarija’s Pelješac...and you can read my post: here . I was pouring a Croatian wine and decided to make a traditional Croatian dish. Every seafood restaurant in Croatia has a  Crni Rižoto  (black risotto) on its menu.  Crni Rižoto  is risotto dyed black with squid ink; I used cuttlefish ink for the same effect. However, since arborio rice is not Whole30 compliant, I made a version for myself that used caulibits instead of rice. Ingredients 1 C fish stock (or a combination of fish stock and vegetable stock) 1 T olive oil 1 medium shallots, peeled and minced 1 cloves garlic, crushed and minced 1/4 lb shrimp 1/4 lb squid tubes, cleaned and sliced into rings 1/4 lb scallops 1/4 lb clams, scrubbed 1/4 lb mussels, scrubbed 4 C caulibits, or chopped cauliflower 1 T fresh parsley, minced juice and zest from 1 organic lemon 1 t cuttlefish ink

Meyer Lemon Custard-Filled Matcha Turtles #BreadBakers

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. You can see all our of lovely bread by following our  Pinterest board  right here. Links are also updated after each event on the  Bread Bakers home page .  We take turns hosting each month and choosing the theme/ingredient. This month Stacy of Food Lust People Love  is hosting and she wrote: "Your bread can be large, as in one big animal, or small - animal-shaped rolls. Use your imagination! Points for flavor and shape!" If you are a food blogger and would like to join us, just send an email with your blog URL to Stacy at Here's the animal-shaped bread basket from the #BreadBakers... Beef and Sweet Onion Dim Sum Pandas from Karen's Kitchen Stories Bird Bread Rolls from Ambrosia Easter Bunny Buns from Cook with Renu Ham and Cheese Elephant Rolls from Food Lust People Love Hedgehog Bread from Making Mir

Connecticut Lobster Rolls, Canned Lobster Bisque, and a 2019 Henry Fessy 'Maître Bonhome' Viré-Clessé #Winophiles

This month the French Winophiles group is looking at affordable wines from Burgundy.  Host Cindy of Grape Experiences wrote: "Burgundy, or Bourgogne, is known for its wines of Chardonnay and Pinot Noir... as well as Aligote, Gamay, Sauvignon, César, Pinot Beurot, Sacy, Melon in lesser quantities. Many of the well-known wines are quite expensive, but there are plenty of values to be found." Read her invitation here. And there won't be a Twitter chat for this event, so you will have to dive into the articles themselves to read about our pairings and findings. Here's the line-up... Wendy Klik from A Day in the Life on the Farm enjoys Domaine Chevillon Chezeaux Bourgogne Hautes Cotes de Nuits, 2018 Paired with a Maple Pecan Chicken . Camilla Mann from Culinary Adventures with Camilla shares her love of Connecticut Lobster Rolls, Canned Lobster Bisque, and a 2019 Henry Fessy 'Maître Bonhome' Viré-Clessé. Jeff Burrows of FoodWineClick! explains why we should Look t