Tea with Honey and Lemon Compound Butter

Thanks to food52

½ pound unsalted butter, softened to room temperature

½ pound salted butter, softened to room temperature

1 T Honey

5 orange pekoe tea bags

1 t lemon rind, grated

1 t orange rind, grated

1 t lemon juice

  • Place three tea bags into a mug and cover with boiling water, allowing to steep to until very strong. Set aside for later.
  • Open up the other 2 tea bags, and pour contents into the bowl of a mixer. (NOTE: If your tea is not a very find grind already, you will need to grind it down using a spice grinder, or a mortar and pestle).
  • Add butter, honey, lemon rind, orange rind, and lemon juice to the bowl with the dry tea, and add three tablespoons of the strongly brewed tea and whip until all ingredients are well combined.
  • Line a small bowl or container with plastic wrap, and scrape the butter into the plastic wrap. Seal container and allow to chill in the refrigerator for at least 2 hours, but overnight for best results. (NOTE: You can also make a free form log of compound butter by laying a large piece of plastic wrap onto a flat surface and spooning butter into a log shape then rolling and tightening the ends to form a tight log.)

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If using as a spread or in place of butter in a recipe, remove from fridge and allow to cool to room temperature prior to using. If you are serving on warm items, a “pat’ of butter can be sliced from the form/log.

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