Pass the Honey Butter, Honeyccampion
When I recently travelled with the fam to Savannah to attend my friend’s wedding, I got to experience one of the most delicious concoctions ever: honey butter. Where have you been all my life? And why hadn’t I thought to combine these two things before? At the reception, bowls of honey butter were placed by the biscuit basket–and even with all the delicious food on display, it was a big hit with my northern friends. I decided that when I got home, I’d make a batch immediately to put on everything from pancakes to morning toast, to roasted carrots and maybe even mashed potatoes (is that so wrong?). The kids loved the stuff on biscuits, so I’m thinking of making a batch this weekend (I use the Alice Waters biscuit recipe but you can also get a roll of pretty good ones pre-made at Trader’s Joe’s). I even picked up some local honey at a wonderful shop called Savannah Bee, a variety called sourwood that came in a beautiful long glass bottle.
So the recipe…I kind of made this up but it was still delicious. I used Lurpak butter, which is a little fancy so don’t feel obligated (Land O’ Lakes will do), although I do think better quality butter yields better results. This is also very easy to make with the kids, so let them join in!
You will need 2 sticks of unsalted butter that’s been left on the counter for a bit to soften, 1/4 cup of honey (try and find a variety that you like, they are all so different), and a sprinkle of cinnamon (if you like).
Using a handheld mixer, beat the butter and honey until nicely whipped. Add the vanilla and mix a bit more to combine. Place mixture in a bowl, cover and refrigerate for about an hour. Slather on everything.