WITH ORANGE BUTTER

ORANGE BUTTER (1/2 cup)

 OLYMPUS DIGITAL CAMERA  Vegetables, corn on the cob, boiled, with orange butter

¾ stick unsalted butter, softened

finely grated zest of 1 orange

2 tablespoons strained fresh orange juice

pinch of ground red pepper (or a teaspoon of harissa)

½ teaspoon salt

orange flower water for sprinkling (optional)


  1. Stir together butter, zest, orange juice, red pepper and salt in a large bowl.
  1. Cook corn in a large pot of boiling water until crisp tender, 3 to 5 minutes. Transfer to butter mixture and toss.  Sprinkle with orange flower water.

 

adapted from Irma Rombauer, The Joy of Cooking

 

 

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