You'll find these recipes in today's post:
- Apple Honey Butter
- Cinnamon Honey Butter
- Helen Witty's Cumberland Rum Butter
- Orange-Honey Butter
Apple Honey Butter1/2 cup butter, softened
1 Tbsp honey
1 Tbsp applesauce
DirectionsBlend ingredients together. Spoon into a decorative crock and chill at least 4 hours before serving.
Cinnamon Honey Butter
1/4 cup honey
1/2 tsp ground cinnamon
1/2 tsp vanilla
1/3 cup powdered sugar
Cut butter into chunks and place in bowl. Using the whisk attachment, beat butter at a low speed. Increase speed to Medium and add the honey, spices and vanilla, beating until well combined. Add the powdered sugar and beat until smooth.
The hard sauce typically served with steamed holiday puddings is believed to have originated in the Cumberland region of England. According to Helen Witty, this Cumberland Rum Butter is served in England as a pudding sauce as well as spread as a filling between cake layers.
Cumberland Rum Butter
Makes about 2 1/2 cups
1 cup (2 sticks) lightly salted butter, or unsalted butter + 1/4 tsp salt, at room temperature
1-LB (2.25 packed cups) light brown sugar, sifted
1/3 cup dark rum (preferably Jamaican), or more to taste
1/4 tsp freshly grated nutmeg
Pinch or two ground cinnamon
Additional freshly grated nutmeg
Notes: Helen says, 'Closely covered and refrigerated, this will keep for many weeks. Serve as holiday pudding sauce or as a filling between cake layers.'
Cream the butter in a mixing bowl using a wooden spoon, or beat it in the large bowl of an electric mixer, until it is very light. Gradually cream in the brown sugar, then continue to beat the mixture until it is smooth and light.
Beat in the rum gradually, then add the nutmeg and cinnamon. Pack firmly into a bowl, smoothing the top. Cover it closely with foil or plastic wrap; refrigerate for at least overnight before serving.
To serve, soften to room temperature, then fluff with a fork and heap it in a serving dish; sprinkle a little freshly grated nutmeg on top. If you like the contrast of a cold sauce with hot Christmas pudding, return it to the refrigerator until serving time.
The Cumberland Rum Butter recipe is from Helen Witty, Fancy Pantry (New York: Workman Publishing Company, Inc, 1986), 243.
1/2 cup butter or margarine, softened
1/4 cup honey
1 tsp grated orange peel
In a small bowl, combine all ingredients; beat until smooth.
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Last Updated December 11, 2012