It’s spring, and one of the ways I’ve been celebrating it is by making delicious tidbits with the Kaleidoscope Butterfly mold.
The Butterfly Brunch page shows how to make butterfly appetizers with port wine cheese spread and crackers. Today I made cheddar cheese butterflies on butterfly-shaped crackers and made sweet bean paste butterflies with lima beans! The bean paste really tasted great and the butterflies were a pretty, soft spring green.
Cheddar Cheese Butterflies
Making the cheddar butterflies is really simple. First, press shredded cheddar cheese into the butterfly shapes of the Kaleidoscope Butterfly mold. This part is great for kids to do because they get to squish it in.
Microwave for three to five seconds on half power. Adult supervision with hot cheese, please! Dab them with a paper towel to absorb the excess oil that will rise to the top.
When the cheese has cooled, flex the mold away from the butterflies and gently peel them off. If you’re in a hurry, pop them into the freezer for a few minutes to cool them before removing from the mold.
Easy, cheesy butterflies!
They look especially cute on Pepperidge Farm’s Butterfly shaped crackers. If you’re really feeling creative, you could make a flower from roasted red peppers for the butterfly to rest on.
This is a very cute and easy appetizer for spring and summer get-togethers. It’s also fun to make with kids (just be sure to help them with the microwaving).
Sweet Bean Paste Butterflies
I really like sweet red (adzuki) bean paste. I didn’t have any on hand and I wanted to see if it would work in the Kaleidoscope Butterfly mold. I did have lima beans, so I cooked about a cup of them until soft, drained them and added a little less than a cup of sugar and a dash of cinnamon.
You are supposed to remove the skins, but I just put everything in a food processor. I tried it in the mold a bit chunky and then some that had been pressed through a sieve. I froze them for a few minutes before removing from the mold, as the paste is very soft. You wouldn’t want to handle them after they defrosted (put it on a cookie, custard tart or ice cream while still frozen). I think both the chunky and smooth version came out great. It tasted wonderful, took the details from the mold very well and the color was very pretty. I’m surprised that I’ve never seen lima beans made this way before!
I also experimented with guava paste, but it remained gooey even after freezing. I added confectioner’s sugar to some to see if it would stiffen up, but it changed the lovely flavor too much. If you have an idea for guava or tamarind flavored jelly or paste that would be moldable, please let me know!