Kristan Raines (of The Broken Bread) and I recently teamed up to create a few recipes infused with wildcrafted tea from Juniper Ridge. I’m so excited to be collaborating with this girl. She is incredibly talented, sweet as can be, and her recipes and food photography are hypnotizing. If you haven’t already checked out her work or followed her on Instagram, you must!
We each set out to create one dessert and one cocktail with our Juniper Ridge teas. Today we’re both sharing our desserts! I used the Douglas Fir Spring Tip Tea to infuse date-sweetened heavy cream, then whipped it into a fluffy butter before finishing with a sprinkle of the dried tea. This isn’t a typical dessert in that it’s more of a dipping side to accompany anything that goes with sweet butter. My first instinct was to pair it with some tart apple slices. Divine! I love how the cream carries the fresh, earthy flavors of fir and spring tip so smoothly.
[Recipe at the bottom!]
Douglas Fir Spring Tip Whipped Sweet Butter
1 cup heavy cream
2 Douglas Fir Spring Tip Tea bags (Juniper Ridge) for steeping
1 Douglas Fir Spring Tip Tea bag for sprinkling
2 Medjool dates, pitted
Bring the heavy cream to a simmer over medium heat.
Remove from heat and add the 2 tea bags. Cover and steep for 10 minutes.
Remove the tea bags and chill the cream for at least 30 minutes in the refrigerator.
While the cream is chilling, finely chop the dates and press them with the back of a spoon to make a paste.
When the cream is done chilling, add the date paste and half the contents of the remaining tea bag and blend with a hand mixer until a butter forms, about 5 minutes. It will look a little chunky, but keep mixing until the mixture is stiff and has the consistency of a whipped butter.
Scoop butter into a small serving bowl, sprinkle with some of the leftover dried tea and use right away, or cover and refrigerate.