This versatile butter turns
simple vegetables into stunning side dishes – add a pat
or two to green beans, snap peas, asparagus, carrots, and parsnips.
The sweetness from the honey also makes it perfect for spreading
on dinner rolls, breakfast breads or bagels, and for topping
pancakes, French toast and waffles.
Honey
Sesame Butter
- 1 cup (2 sticks) salted
butter, room temperature
2 tablespoons honey
1 teaspoon toasted sesame oil*
3 tablespoons lightly toasted sesame seeds** (or a mix of black
and white sesame seeds)
Salt to taste
- Place the butter in a medium mixing bowl
and, with an electric mixer (fitted with the paddle) or wooden
spoon, beat until light and fluffy. Scrape down the sides.
- Add the honey, sesame oil and sesame seeds
and beat to incorporate, scraping down the sides. Taste for salt.
- Scrape into a small bowl, serving crock
or butter molds and cover tightly; or shape into a long roll
in grease-proof paper (plastic, wax or parchment) for storing
and slicing as needed.
Makes about 1 1/3 cups.
*Use toasted sesame oil
and sesame seeds to bump up the sesame flavor.
**To toast sesame seeds,
place seeds in a single layer in an ungreased shallow pan. Bake
at 350°F (175°C) for 5 to 10 minutes or until golden
brown. Remove from pan to cool.
Recipe and photograph provided courtesy
of Wisconsin Milk Marketing Board, Inc.
