Prep 5 mins
Cook 0 mins
Yes honey butter and garlic butter are yummy but it is not the only way to flavor butter as Rachel Ray has shown us. The sweet Ginger and Pumpkin Pie were both hits this last Thanksgiving.
- 4 ounces salted butter, room temperature
- 1⁄4 chives, chopped
- 1 teaspoon lemon zest
- 1⁄4 teaspoon pepper
- 1⁄4 cup roasted red pepper, patted dry and chopped
- 1⁄4 teaspoon paprika
- 1 tablespoon honey
- 1 tablespoon dry mustard (use only dry mustard)
- 1⁄3 cup walnuts, toasted and chopped
- 1⁄4 cup dried cranberries, chopped
- 1 teaspoon orange zest
- 4 tablespoons candied ginger, finely chopped
- 1⁄4 cup berry preserves (blueberry works well)
- 1 teaspoon sugar
- 1 tablespoon canned pumpkin (pure pumpkin only not pie mix)
- 1 tablespoon brown sugar
- 1⁄2 teaspoon pumpkin pie spice
- In a food processor, blend room-temperature salted butter with any of the flavor combos listed under the above options.
- Serve immediately or chill till ready to use. Best served at room temperature.
I made the sweet ginger version. It was awesome, quick, easy and delicious. I will be making this again and again, kept looking for it after it was all gone. I served it with hot buttermilk biscuits. Yum, I can still taste it. Thanks for sharing Deb.
I do love compound butters. Yesterday I made a big batch of bran muffins and Sweet Ginger Butter from this recipe. What a marvelous combo they made. So much so that it was really hard to stop at 2 muffins! Looking forward to trying the berry butter also. :D