{"id":19267,"date":"2011-04-22T21:03:54","date_gmt":"2011-04-23T01:03:54","guid":{"rendered":"http:\/\/www.culinarytribune.com\/?p=19267"},"modified":"2011-04-22T21:06:05","modified_gmt":"2011-04-23T01:06:05","slug":"rose-petal-strawberry-butter%e8%96%94%e8%96%87%e8%8b%ba%e3%83%90%e3%82%bf%e3%83%bc","status":"publish","type":"post","link":"https:\/\/www.culinarytribune.com\/?p=19267&lang=en","title":{"rendered":"Rose Petal Strawberry Butter<br>\u8594\u8587\u82fa\u30d0\u30bf\u30fc"},"content":{"rendered":"<p><a href=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2011\/04\/IMG_6909.jpg\" rel=\"lightbox[19267]\"><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-19466 aligncenter\" title=\"IMG_6909\" src=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2011\/04\/IMG_6909.jpg\" alt=\"\" width=\"341\" height=\"512\" srcset=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2011\/04\/IMG_6909.jpg 341w, https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2011\/04\/IMG_6909-299x450.jpg 299w\" sizes=\"auto, (max-width: 341px) 100vw, 341px\" \/><\/a><\/p>\n<p><strong>Rose Petal Strawberry Butter<\/strong><br \/>\n<em>April 8, 2011<\/em><\/p>\n<p>I really liked this butter I made with the rose petal jam I recently purchased. Mix whipped butter, finely-chopped fresh strawberry, and rose petal jam. The combination of fresh strawberry and a subtle rose flavor is perfect for this time of the year.<\/p>\n<p>The flavor of this jam is very intense. I think I was lucky because a friend told me that some rose jam do not have much flavor. If you have a strong flavored rose petal jam like mine, be very careful with the amount you add. You don&#8217;t want your butter taste like perfume!<\/p>\n<p>Click <a href=\"https:\/\/www.culinarytribune.com\/?page_id=13840\">here<\/a> for recipe information.<\/p>\n<p style=\"text-align: center;\"><a href=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2011\/04\/IMG_6908.jpg\" rel=\"lightbox[19267]\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-19467\" title=\"IMG_6908\" src=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2011\/04\/IMG_6908.jpg\" alt=\"\" width=\"254\" height=\"382\" srcset=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2011\/04\/IMG_6908.jpg 341w, https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2011\/04\/IMG_6908-299x450.jpg 299w\" sizes=\"auto, (max-width: 254px) 100vw, 254px\" \/><\/a> <a href=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2011\/04\/IMG_6911.jpg\" rel=\"lightbox[19267]\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-19468\" title=\"IMG_6911\" src=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2011\/04\/IMG_6911.jpg\" alt=\"\" width=\"254\" height=\"382\" srcset=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2011\/04\/IMG_6911.jpg 341w, https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2011\/04\/IMG_6911-299x450.jpg 299w\" sizes=\"auto, (max-width: 254px) 100vw, 254px\" \/><\/a><\/p>\n<p><strong>\u8594\u8587\u82fa\u30d0\u30bf\u30fc<\/strong><br \/>\n<em>\uff12\uff10\uff11\uff11\u5e74\uff14\u6708\uff18\u65e5<\/em><\/p>\n<p>\u5148\u65e5\u8cfc\u5165\u3057\u305f\u8594\u8587\u306e\u82b1\u3073\u3089\u306e\u30b8\u30e3\u30e0\u3001\u3053\u308c\u3092\u4f7f\u3063\u3066\u6700\u521d\u306b\u4f5c\u3063\u305f\u3082\u306e\u306f\u5b9f\u306f\u30b3\u30ec\u3001\u30ed\u30fc\u30ba\u82fa\u30d0\u30bf\u30fc\u3002<\/p>\n<p>\u4f5c\u3063\u305f\u3063\u3066\u307b\u3069\u306e\u3082\u306e\u3058\u3083\u3042\u306a\u3044\u3093\u3060\u3051\u308c\u3069\u3001\u67d4\u3089\u304b\u304f\u3057\u305f\u30d0\u30bf\u30fc\u3068\u5c0f\u3055\u304f\u5207\u3063\u305f\u82fa\u3068\u3053\u306e\u8594\u8587\u306e\u82b1\u3073\u3089\u306e\u30b8\u30e3\u30e0\u3092\u6df7\u305c\u305f\u3082\u306e\u3002<\/p>\n<p>\u30d1\u30f3\u306b\u5857\u3063\u3066\u98df\u3079\u308b\u3068\u7f8e\u5473\u3057\u3044\uff5e\u3002<\/p>\n<p>\u304d\u308c\u3044\u306a\u30d4\u30f3\u30af\u8272\u304c\u6625\u306b\u3074\u3063\u305f\u308a\u3002 <\/p>\n<p><a href=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2011\/04\/IMG_6921.jpg\" rel=\"lightbox[19267]\"><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-19469 aligncenter\" title=\"IMG_6921\" src=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2011\/04\/IMG_6921.jpg\" alt=\"\" width=\"341\" height=\"512\" srcset=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2011\/04\/IMG_6921.jpg 341w, https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2011\/04\/IMG_6921-299x450.jpg 299w\" sizes=\"auto, (max-width: 341px) 100vw, 341px\" \/><\/a><\/p>\n<p>\u6c17\u306b\u5165\u3063\u3066\u3044\u305f\u3060\u3051\u305f\u3089\u3001\u4e0b\u306e\u30dc\u30bf\u30f3\u3092\u30af\u30ea\u30c3\u30af\u3057\u3066\u304f\u3060\u3055\u3044\u306d\u3002<\/p>\n<p>\u30b3\u30e1\u30f3\u30c8\u3082\u304a\u6c17\u8efd\u306b\u3069\u3046\u305e\u3002\u5168\u3066\u306b\u8fd4\u4fe1\u3057\u307e\u3059\u3002\u30d6\u30ed\u30b0\u3092\u304a\u6301\u3061\u306e\u65b9\u306f\u305c\u3072\u30d6\u30ed\u30b0\u306e\u30a2\u30c9\u30ec\u30b9\u3092\u3054\u8a18\u5165\u304f\u3060\u3055\u3044\u3002\u65b0\u3057\u3044\u30d6\u30ed\u30b0\u4ef2\u9593\u306b\u51fa\u4f1a\u3048\u308b\u306e\u3082\u697d\u3057\u307f\u306e\u4e00\u3064\u3067\u3059\u3002<\/p>\n<p><a href=\"https:\/\/food.blogmura.com\/futarigurashi\/\"><img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/food.blogmura.com\/futarigurashi\/img\/futarigurashi88_31.gif\" border=\"0\" alt=\"\u306b\u307b\u3093\u30d6\u30ed\u30b0\u6751 \u6599\u7406\u30d6\u30ed\u30b0 \u4e8c\u4eba\u66ae\u3089\u3057\u6599\u7406\u3078\" width=\"88\" height=\"31\" \/><\/a> <a href=\"https:\/\/www.recipe-blog.jp\/ranki.cgi?id=15183\" target=\"_blank\"><img decoding=\"async\" src=\"https:\/\/www.recipe-blog.jp\/images\/about_ranking\/recipe_blog_1.gif\" border=\"0\" alt=\"\" \/><\/a><\/p>\n<p>\uff0a\u30d7\u30ed\u30d5\u30a3\u30fc\u30eb\u306f\u53f3\u4e0a\u306eAbout\u3092\u30af\u30ea\u30c3\u30af\u3057\u3066\u3054\u89a7\u304f\u3060\u3055\u3044\u3002<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Rose Petal Strawberry Butter April 8, 2011 I really liked this butter I made with the rose petal jam I recently purchased. Mix whipped butter, finely-chopped fresh strawberry, and rose petal jam. The combination of fresh strawberry and a subtle rose flavor is perfect for this time of the year. The flavor of this jam [&hellip;]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[13,15],"tags":[],"class_list":["post-19267","post","type-post","status-publish","format-standard","hentry","category-bread","category-other"],"_links":{"self":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/19267","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=19267"}],"version-history":[{"count":9,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/19267\/revisions"}],"predecessor-version":[{"id":19477,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/19267\/revisions\/19477"}],"wp:attachment":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=19267"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=19267"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=19267"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}