HONEY BUTTER
I was desperate to find this, and couldn't find anything on it, so I started playing. This is what I came up with, and the family absolutely loves it.
Provided by SDELATORE
Categories Appetizers and Snacks Dips and Spreads Recipes
Time 10m
Yield 8
Number Of Ingredients 2
Steps:
- In a small bowl mix butter and honey until smooth.
- Store, covered, in the refrigerator.
Nutrition Facts : Calories 184.8 calories, Carbohydrate 8.7 g, Cholesterol 45.8 mg, Fat 17.3 g, Protein 0.2 g, SaturatedFat 10.9 g, Sodium 123 mg, Sugar 8.7 g
HOT HONEY BUTTER
Use a hot sauce that isn't just heat and vinegar but has a personality of its own. We like Frank's.
Provided by Claire Saffitz
Categories Bon Appétit Butter Condiment/Spread Condiment Quick & Easy Honey
Yield Makes about 3/4 cup
Number Of Ingredients 4
Steps:
- Vigorously whisk butter, honey, hot sauce, and salt in a medium bowl until smooth.
- Do Ahead
- Butter can be made 8 hours ahead. Cover and store at room temperature.
FRIED CHICKEN BISCUITS WITH HOT HONEY BUTTER
This recipe for chicken biscuits could be a weeknight dinner with a side of greens, but it's made to travel, and perfectly suited for a picnic. The biscuit dough, adapted from Sam Sifton's all-purpose biscuit recipe, is lightly kneaded here, so it's not too tender to work in a sandwich. The chicken tenders, inspired by Masaharu Morimoto's katsu in the cookbook "Mastering the Art of Japanese Home Cooking," are pounded and coated in panko for plenty of crunch. Prepare both components the day you want to eat them, giving yourself at least one extra hour for everything to cool before you assemble, so the sandwich stays crisp. You can also cook well in advance, and assemble the sandwiches the next day. Either way, cooling the chicken completely, on a wire rack, is crucial. If you prefer breast meat over thigh, feel free to swap it in.
Provided by Tejal Rao
Categories dinner, lunch, poultry, sandwiches, main course
Time 1h30m
Yield 6 servings
Number Of Ingredients 17
Steps:
- Prepare the biscuits: In a bowl, use a fork to mix the flour, baking powder, sugar and salt. Add butter and use the fork to mash it into the flour until the mixture resembles large, lumpy crumbs. Stir in milk until a dough comes together.
- Flour your hands, then gently gather and knead the dough in the bowl for 2 to 3 minutes, or until it springs back slightly to the touch. (If the dough is sticky, sprinkle additional flour as needed.) Cover bowl loosely with plastic wrap and rest dough in fridge for half hour.
- Heat oven to 425 degrees. On a lightly floured surface, use a floured rolling pin to roll the dough to 1 to 1 1/2 inch thickness. Use a floured knife or round cutter to cut 6 biscuits, about 3 1/2 inches wide. Reroll the scraps and cut again as needed.
- Place biscuits on a baking sheet and bake for 15 to 20 minutes, or until they have puffed up and the tops are slightly golden. Let cool completely on a wired rack at room temperature. Transfer to an airtight container if not using until the next day.
- Prepare the chicken: Trim excess fat and any membranes from the meat, then lightly hammer the thickest parts of the thighs with a mallet or rolling pin. Season each side with salt.
- Mix flour, cayenne and salt in one wide bowl. Beat eggs in a second wide bowl, and place panko in a third. Dip each chicken thigh in flour, coating it all over and patting off the excess, then in egg, allowing extra egg to drip off, then in panko, making sure each thigh is entirely coated in bread crumbs, and using your hands to press loose crumbs into any places where they look scarce.
- In a large, heavy bottomed skillet, pour in oil to a 2-inch depth and heat to 350 degrees. Fry 2 thighs at a time, flipping them over every two minutes or so, until golden brown and crisp all over, about 8 minutes total. Transfer to a wire rack set over a paper towel-lined sheet pan and season lightly with salt. Let cool entirely at room temperature, at least 1 hour. At this point, you can assemble the sandwiches or transfer the rack to the fridge and leave the chicken uncovered overnight.
- Assemble the sandwiches: When both the chicken and biscuits have cooled (or the next day), mix together soft butter, honey and hot sauce until smooth. Cut open cooled biscuits, smear each cut side with honey butter, and sandwich with a piece of chicken. If traveling, loosely wrap each sandwich in a piece of parchment paper and pack side by side in a hard container, in a single layer, so the sandwiches aren't crushed. Serve with additional hot sauce and pickles on the side.
HONEY BUTTER
Steps:
- Cut the butter into chunks using the dough scraper.
- Place butter into the mixer?s work bowl and beat at low speed, using the whisk attachment to loosen the butter. Increase the speed to medium and add the honey, cinnamon, and vanilla extract and beat until well combined, about 5 to 7 minutes. Remove butter from bowl and spoon onto parchment paper or plastic wrap. Roll into a log and refrigerate for 2 hours.
HONEY BUTTER
Another excellent spread for hot bread, bisquits or hot cakes (pancakes) This one is my daughter's favorite.
Provided by Karen From Colorado
Categories Low Protein
Time 5m
Yield 1 1/2 cups
Number Of Ingredients 4
Steps:
- Blend all ingredients together and store in the refrigerator.
Nutrition Facts : Calories 1566.8, Fat 92.1, SaturatedFat 58.3, Cholesterol 244, Sodium 818.5, Carbohydrate 201, Fiber 1.3, Sugar 198, Protein 1.5
HONEY-BUTTERED HOT TODDY
Gussy up a traditional hot toddy (made with whiskey, honey, lemon, and hot water) by whisking butter and spices into the honey first. Use high-quality ingredients-orange-blossom or clover honey, cultured butter, vanilla paste, and a little pour of Cointreau-then add slices of lemon and stir with a cinnamon stick.
Provided by Greg Lofts
Categories Cocktail Recipes
Time 2h10m
Number Of Ingredients 11
Steps:
- In a bowl, whisk together butter, honey, brown sugar, cinnamon, nutmeg, salt, and vanilla until smooth. Cover; refrigerate until firm and flavors have melded, 2 hours. (If desired, transfer mixture to a piece of waxed paper or parchment and shape into a log before chilling, to slice into portions for serving.)
- For each serving, put a generous 1 tablespoon chilled honey butter, 1 1/2 ounces whiskey, and 1/2 ounce each triple sec and lemon juice in a mug. Pour 6 to 8 ounces hot water over top. Stir; garnish with lemon slices and a cinnamon stick (if using). Serve immediately.
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