I made some Honey Butter last spring, and it was kind of ho-hum...this version, with the spices, looks much better. I will try yours tonight. Thanks Amos!
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Honey Spice Butter
Perfect for so many uses - biscuits, bread, desserts, this simple recipe will delight every diner, guest or family. And it seems so extraordinary and special that they will marvel at your inventiveness. I have many friends who contribute to Food & Wine magazine and I have long used this gem, which, in truth, is not all that unusual. So invest a few minutes, nothing to cook, just measure and mix, chill and enjoy. You may want to try this, as I do, on those fluffy drop biscuits or dinner rolls, accompanying your favorite fried chicken dinner. Next time you want a great baked apple, drop a dollop down each cored apple before you bake them with some chopped nuts. Use your imagination! Ingredients
- 1/2 lb sweet butter
- 1/4 C raw honey (orange blossom is perfect here, but I use our Michigan wildflower all the time and get not complaints at all)
- 1/4 tsp grated nutmeg
- 1/4 tsp ground cinnamon
- 1/8 tsp (a good pinch) ground clove
Directions
- Allow the butter to come to room temperature in a mixing bowl
- When the butter is workable, break it up with a fork
- Add the honey and spices
- Combine well with a rubber spatula
- As the butter continues to soften as you work it, you may want to use a hand mixer to really blend the ingredients thoroughly
- Carefully fill a ramekin, custard dish or other small bowl with the butter, mounding it up to resemble a bee hive
- Use the back of a table knife to replicate a bee hive
- Chill for at least an hour, removing from the cooler about an hour before serving
- This butter can be made days before you need it, just store it in a sealed container until you need it, then take it out and shape it.
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