Yeh, I know I just posted this during the holidaze, but I kinda thought it needed to get a little extra shove for the new year.
See… when we last left this marvelous little whipped concoction of honey and butter and…
stuff, I allowed as how you could use hot honey, or your own fave honey, or a bit of both types, and all would be good.
Well, I was wrong.
As it turns out, you kinda need to use all hot honey (we like Mike’s) in this.
Don’t fret, it doesn’t really make the butter “hot” at all – but the chili infused honey does bring out the hint of cinnamon and that, my friends, turns a very nice honey butter into a frikkin’ fantastic honey butter.
In my humble opinion, at least.
So. Here’s the deal…
•1/2 lb unsalted butter (I use Kerrygold)
•2 tbsp chili infused honey*
•1/2 tsp vanilla
•1/4 tsp cinnamon
•1/8 tsp salt
•1/8 tsp black pepper
*As I noted above, we like Mike’s, which is now available at most of our local markets; but there are other chili infused honeys out there, or, there is always Amazon.
Allow the butter to soften in a mixing bowl, then add the honey, vanilla, cinnamon, salt, and black pepper.
Whip with a hand mixer until well blended, light, and a bit fluffy.
Transfer to a covered jar and stash in the fridge until needed.
Note: even whipped, it is a good idea to take the butter out of the fridge to soften a bit an hour or so before you plan to use it.
As I noted in the original post, this is lovely on rolls (home made or otherwise) but, as it happens, this is also wicked tasty on freshly baked corn bread!
Hmmm… I am making some of my Aunt Buzz’s Banana Bread tomorrow, that would probably work a treat as well.