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Monday, October 3, 2011

Honey Sage Butter

Having some of this compound butter stashed in the freezer is making fall squash cooking such cake.  I'm using it dotted over acorn squash slices to roast them, mashing it into steamed and pureed delicata squash and I'm even stepping away from squash and have plans for a roast turkey breast with this butter massaged under the skin. 

Honey Sage Raisin Butter
Makes about 1 1/4 cups

1 cup butter, softened (2 sticks)
1 oz. golden raisins (one of  those little snack boxes)
1/4 cup fresh sage leaves
1 tbsp honey
1/2 tsp salt + 1/2 tsp pepper (or 1 tsp Sichuan Pepper dry dip)

Finely mince the raisins and sage together.  Stir into the butter with the honey.  Divide into 1/4's and wrap in plastic wrap.  Use 1 portion with squash or 2 portions with turkey breast. Pin It

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