Brown Butter Dressing With Chestnut Honey Recipes

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CHESTNUT DRESSING



Chestnut Dressing image

I enjoyed this stuffing when I spent my first Thanksgiving with my husband, Mike. It's a family recipe his mother has been making for years. Italian seasoning and chestnuts add flavor and texture. -Sharon Brunner, Mohnton, Pennsylvania

Provided by Taste of Home

Categories     Side Dishes

Time 45m

Yield 18 servings (1/2 cup each).

Number Of Ingredients 6

4 celery ribs, chopped
1 large onion, chopped
1-1/2 cups butter, cubed
3 cups chestnuts, shelled and coarsely chopped
3 tablespoons Italian seasoning
10 slices Italian bread (3/4 inch thick), cubed

Steps:

  • In a large skillet, saute celery and onion in butter until tender. Add chestnuts and Italian seasoning. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Add bread cubes and stir to coat., Transfer to an ungreased 13-in. x 9-in. baking dish. Bake, uncovered, at 350° for 20-25 minutes until golden brown.

Nutrition Facts : Calories 223 calories, Fat 16g fat (10g saturated fat), Cholesterol 40mg cholesterol, Sodium 213mg sodium, Carbohydrate 18g carbohydrate (3g sugars, Fiber 2g fiber), Protein 2g protein.

BROWN-BUTTER HONEY COOKIES



Brown-Butter Honey Cookies image

Just a few touches take this cookie from ordinary to extraordinary. Brown butter gives it a lovely nutty flavor, a small amount of cardamom adds just enough spice, and rolling the dough with an embossed rolling pin supplies a beautiful pattern. This recipe appears in our cookbook "Martha Stewart's Cookie Perfection" (Clarkson Potter).

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Yield Makes about 5 dozen

Number Of Ingredients 10

1 stick (1/2 cup) unsalted butter
2 3/4 cups unbleached all-purpose flour, plus more for dusting
1 teaspoon ground cardamom
1/2 teaspoon kosher salt
1/2 cup dark-brown sugar
1/4 cup granulated sugar
1/4 cup honey
2 tablespoons heavy cream
1 large egg yolk
1 teaspoon vanilla extract

Steps:

  • Melt butter in a small saucepan over medium heat; then cook, swirling pan occasionally, until golden brown, 3 to 5 minutes. Transfer brown butter to a heatproof bowl and let cool until solid.
  • In a large bowl, whisk together flour, cardamom, and salt. In another large bowl, beat brown butter and both sugars on medium speed until pale and fluffy, about 3 minutes. Add honey, cream, egg yolk, and vanilla; continue beating until well combined, about 1 minute more. Gradually add flour mixture and mix on low until just combined. Divide dough into 4 equal pieces and cover with plastic wrap.
  • Preheat oven to 325 degrees. Working with one piece of dough at a time, roll out on lightly floured parchment to 1/4-inch thickness. Roll with a textured rolling pin to imprint. Using a 2 1/2-inch square cutter, cut out cookies and transfer to parchment-lined baking sheets. Repeat with remaining dough, rerolling the scraps once. Freeze until solid, about 15 minutes.
  • Transfer chilled cookies to fresh parchment-lined baking sheets, spaced about 1 inch apart. Bake, rotating sheets halfway through, until lightly golden brown, 16 to 18 minutes. Transfer cookies to wire racks; let cool completely. (Cookies can be stored in an airtight container at room temperature up to 2 weeks.)

SPINACH SALAD WITH HONEY-BROWN BUTTER DRESSING



Spinach Salad with Honey-Brown Butter Dressing image

Provided by Tyler Florence

Categories     side-dish

Time 10m

Yield 4 servings

Number Of Ingredients 6

4 tablespoons butter
1 shallot, chopped
1 tablespoon red wine vinegar
2 teaspoons honey
Salt and freshly ground black pepper
6 loosely packed cups baby spinach

Steps:

  • Melt the butter in a small skillet over medium heat. Add the shallot and cook until the shallot is tender and the butter turns a light brown color, 2 to 3 minutes. Remove from the heat and stir in the vinegar, honey, and salt and pepper. Pour over the spinach in a bowl and toss.

BROWN-BUTTER VINAIGRETTE



Brown-Butter Vinaigrette image

Provided by Christine Muhlke

Categories     condiments, sauces and gravies

Time 10m

Yield Makes 1 cup

Number Of Ingredients 6

6 ounces unsalted butter
6 tablespoons sherry vinegar
6 tablespoons extra-virgin olive oil
1 tablespoon chopped shallot
1 teaspoon Creole mustard
Kosher salt and freshly ground black pepper

Steps:

  • Melt the butter in a small saucepan over medium-high heat until browned but not burned, about 5 minutes. Remove from heat and reserve.
  • In a blender, combine the vinegar, olive oil, shallot and mustard. Blend until smooth. With the motor running, slowly drizzle in the reserved butter and blend until thickened. Season to taste and set aside at room temperature until ready to serve.

Nutrition Facts : @context http, Calories 246, UnsaturatedFat 14 grams, Carbohydrate 0 grams, Fat 27 grams, Fiber 0 grams, Protein 0 grams, SaturatedFat 12 grams, Sodium 104 milligrams, Sugar 0 grams, TransFat 1 gram

BROWN SUGAR HONEY BUTTER



Brown Sugar Honey Butter image

Make and share this Brown Sugar Honey Butter recipe from Food.com.

Provided by Linzi Jordan

Categories     Spreads

Time 5m

Yield 8 serving(s)

Number Of Ingredients 4

1/2 cup butter, softened
1/8 cup brown sugar
1 teaspoon cinnamon
1 tablespoon honey

Steps:

  • Mix all ingredients in a bowl and return to a smaller container.
  • Refrigerate 10 minute.
  • Spread on rolls, biscuits, muffins, etc. and enjoy!

HONEY BUTTER GRILLED CORN



Honey Butter Grilled Corn image

This technique for grilling corn uses a side pan of honey butter to thoroughly drench the corn in flavor while keeping it hot and juicy until you're ready to eat. If you are feeling creative, change the ingredients of the liquid bath: Add a couple of tablespoons of Korean gochujang and a few minced garlic cloves to the base mixture, then finish the corn with toasted sesame seeds for a sweet-hot version. Add a half-cup of sake, two tablespoons of light miso paste and two tablespoons of soy sauce for a sake-miso glaze. Blend a couple of canned chipotle chiles with a few tablespoons of lime juice, add it to the bath and finish the corn with freshly minced cilantro or mint. To complete this recipe, you'll need a disposable aluminum 9-by-13-inch baking pan, or a similarly sized stovetop-safe vessel that you don't mind getting a bit dirty.

Provided by J. Kenji López-Alt

Categories     vegetables, appetizer, side dish

Time 20m

Yield 6 servings

Number Of Ingredients 6

3 tablespoons honey
6 tablespoons unsalted butter
2 teaspoons mild chile flakes, such as gochugaru (see Tip)
Salt
6 ears corn, shucked
Small handful of minced fresh parsley leaves or chives

Steps:

  • Combine the honey, butter, chile flakes, 1 cup water and 1 teaspoon of salt in a deep disposable 9-by-13-inch aluminum tray.
  • Adjust the burners on a gas grill or arrange the hot coals on a charcoal grill to build a fire that is hot on one side and medium-low on the other side. Place the aluminum tray on the cooler side. Cover and let heat for a few minutes, swirling the butter occasionally until it is all melted and the liquid simmers gently.
  • Add the corn to the hot side of the grill and cook, turning occasionally, until the kernels are lightly blackened in spots all over, 5 to 10 minutes.
  • Transfer the corn to the aluminum tray and turn to coat in the liquid. Keep turning as the liquid reduces to a shiny glaze, 10 to 12 minutes. (You can also cook other foods over the hot side while the corn stays hot in the tray. Once glazed, you can continue to hold the corn in the pan for up to another 30 to 45 minutes, turning it occasionally and topping up with ¼ cup water as necessary to prevent the honey and butter from burning.)
  • When ready to serve, coat a final time, sprinkle the corn with the minced parsley or chives and transfer to a serving platter.

CHESTNUT HONEY SQUARES



Chestnut Honey Squares image

The inspiration for this foolproof recipe came from the Paris bakery Moulin de la Vierge. These honey-kissed squares can be made ahead, do not require exotic equipment, are relatively simple (you pat the crust in the pan) and are beautiful, with a glistening glaze. Stored in an airtight container, they stay fresh for days.

Provided by Patricia Wells

Categories     dessert

Time 45m

Yield 32 squares

Number Of Ingredients 13

120 grams (3/4 cup) unbleached all-purpose flour
45 grams (1/2 cup) almond meal (see note)
35 grams (3 tablespoons) sugar, preferably unrefined vanilla sugar (see note)
1/2 teaspoon salt, preferably fine sea salt
6 tablespoons unsalted butter, chilled and cut into cubes
1 large egg yolk
1/2 teaspoon pure vanilla extract
4 tablespoons unsalted butter
80 grams (1 cup) sliced almonds
30 grams (1/3 cup) candied orange or lemon peel, cut into tiny cubes
65 grams (1/3 cup) sugar, preferably vanilla sugar
2 tablespoons chestnut honey or other intensely flavored honey
1/2 teaspoon vanilla extract

Steps:

  • Heat oven to 400 degrees. Line a 9 1/2-inch-square baking pan with parchment, letting it hang over the sides for easier removal later.
  • Prepare the pastry: In a food processor, combine flour, almond meal, sugar and salt. Pulse to blend. Add the butter and pulse until the mixture resembles coarse crumbs. Add egg yolk, vanilla and 1 tablespoon of water. Pulse to incorporate. Add 2 to 3 tablespoons of water through the feed tube, tablespoon by tablespoon, pulsing until just before the pastry forms a ball. You may not need all the water.
  • Turn the dough out into the prepared baking pan. Press the dough evenly into the bottom of the pan. Place in the oven on the center rack and bake until the pastry begins to brown around the edges, 12 to 15 minutes.
  • While the pastry is baking, prepare the topping: In a saucepan, melt the butter over low heat. Add the almonds, candied peel, sugar, honey and vanilla extract. Heat just until the ingredients are incorporated.
  • Remove the pan and spread the almond-honey mixture evenly over the pastry. Return the pan to the oven and bake until the topping is a deep gold, 12 to 15 minutes. Remove and transfer to a rack to cool in the pan. Once it has cooled, remove from the pan and cut into 32 squares. Store in an airtight container at room temperature for up to 3 days.

Nutrition Facts : @context http, Calories 87, UnsaturatedFat 2 grams, Carbohydrate 8 grams, Fat 6 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 2 grams, Sodium 37 milligrams, Sugar 4 grams, TransFat 0 grams

BROWN BUTTER DRESSING WITH CHESTNUT HONEY



Brown Butter Dressing with Chestnut Honey image

I created this recipe after tasting Italian chestnut honey. It has a haunting, slightly bitter flavor that might not be for everyone. But for me it was a revelation, not unlike the first time I tasted arugula or an artichoke. Up to that point, honey was honey. But this honey smelled as earthy as a barnyard-I went running through my restaurant having people taste and smell it. In this dressing, I pair it with the rich, nutty flavor of brown butter, which mellows the honey's sharp edges. Because of the brown butter, this dressing works best with a warm salad. Try it with diced roasted butternut squash; thick slices of grilled onion alongside roasted chicken; or a lightly wilted spinach salad with bacon, apples, and chopped hazelnuts.

Yield makes about 3/4 cup or 4 to 6 servings

Number Of Ingredients 6

2 tablespoons butter
1 tablespoon finely chopped shallots
2 tablespoons apple cider vinegar
1 teaspoon chestnut honey
1/2 cup olive oil
Salt

Steps:

  • Melt the butter in a small saucepan. Swirl the pan over medium heat until the foam subsides and turns a nutty brown color. Remove from heat; cool. Place the shallots, vinegar, and honey in a medium mixing bowl and whisk to dissolve honey. Whisk in the brown butter and olive oil, and season with salt.

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