Hibiscus Lavender Compound Butter
(courtesy of Leonardo Murillo, sous chef, Wild River Grille in Reno. Makes 1 pound)
1 pound unsalted butter, softened
1 cup dried hibiscus flowers
2 cups water
¼ cup dried lavender buds
1 teaspoon kosher salt
1 teaspoon black pepper, coarsely ground
1 teaspoon chopped parsley
Zest of 1 lemon
Juice of 1 lemon
1 teaspoon garlic powder
1 teaspoon hibiscus tea
In a small saucepan, add dried hibiscus flowers and water, and bring to a simmer. Immediately strain hibiscus flower. Combine rehydrated hibiscus flowers and lavender buds; chop finely.
In a large mixing bowl, put softened butter. Mix in chopped hibiscus and lavender. Add remaining ingredients and gently mix everything with your hands. Next, add hibiscus tea, lemon zest, and lemon juice. Spoon compound butter onto flat plastic wrap and shape it into a log while wrapping. Seal the plastic wrap. Place in freezer for 1 hour so the shape holds. Remove, cut pats, and serve atop grilled fish or your favorite piece of toast.
Whole log of butter can be kept in the refrigerator for about a week or in the freezer for up to six months. Slice off pats immediately before using.
