After getting acquainted with the ingredient, the possibilities are pretty much endless, but here are some ideas. We recommend using Elderflower Peaso...
As a spread or dip: slather some butter and Elderflower Peaso on a piece of toast and top with fresh peas, or mix with cream cheese and spread that on some bread. Wherever you would usually reach for the jam jar, see if Elderflower Peaso might be even better. Preparing a spread for a gathering? Combine creme fraiche and Elderflower Peaso and give your guests a crudité dip they’ve never had before.
In soups: If you’re in the habit of eating soup for lunch, add a spoonful to a humble vegetable broth and watch it become a complex, fragrant miso soup. The same spoonful will make for an incredible chicken soup, as well.
To make pesto: a Nordic pesto we threw together, featuring salted capers and many chopped herbs, was all the better thanks to the inclusion of Elderflower Peaso.
To make butter: whisk Elderflower Peaso into tempered butter and keep it in the fridge, so you can use it to glaze and deglaze when you roast a piece of fish in a pan. Or, simply melt a little knob on that piece of fish once it has finished cooking. Or use that butter and add it to cooked ingredients, such as vegetables, and mix before serving.
For marinating and curing: rub Elderflower Peaso on vegetables and wait an hour before roasting them to experience a caramelized depth of flavor that requires almost no effort on your part to achieve. If you’re planning on barbecuing some fish, brush it with Elderflower Peaso, let it cure for an hour, brush the Peaso off, and then grill gently to infuse the flavors and caramelize the protein.
On top of dessert: a spoonful of Elderflower Peaso on top of a scoop of chocolate ice cream will surprise you—savory, interesting, and the opposite of plain old ice cream.