Orange Blossom Honey Butter

Orange Blossom Honey Butter

Friends, summer is here. Which means I’m feeling lazy, reading books, testing new recipes and cleaning out closets. Or actually, my husband is cleaning closets and I’m trying to hide. With my book. I meant to post this recipe back in April, and here it is July. But better late than never. You may recognize this if you attended one of my cooking retreats at The Vintage Round Top. And orange blossom honey butter accompanied delicious buttermilk rolls at our inaugural Farm Girls Supper Club. And I made it for a Memorial Day entertaining feature with House of Harper and Meg Grant. Not to mention all the cornbread it’s kissed in the past three months.

Whenever I make this sweet and fragrant honey butter for gatherings–usually slathered on some type of warm carb–it’s a runaway hit. The recipe gets it’s name from the orange blossom honey in the original recipe, developed for a Cooking Light feature many moons ago. If you can’t find orange blossom honey, any type of wildflower honey will do the trick.

Use good quality butter, such as Kerrygold unsalted butter, or any type of organic unsalted butter. I prefer to use unsalted butter in recipes so I can control the amount and type of salt that goes into the finished product. Room temperature butter will blend easier, so plop some on your kitchen counter a few hours before you whip this up.

Leftovers can be stored in the refrigerator for a week or two. Use it on toasted rustic bread, warm blueberry muffins or scones. As always, please leave a comment if you make this recipe (or if you’ve tried it at a pop-up dinner or retreat) and let me know what you think.