“This was a demonstration recipe at Charlotte Anne Albertson's Cooking School (Wynnewood, PA), for "Awesome Soups with Brian Duffy" (Jan 24, 2006). Brian Duffy (http://www.chefduff.com) hosted the Food Network shows "Date Plate" and "Hot Trends 2005" and is executive chef at Shanachie, an Irish restaurant in Ambler, PA. Shanachie specializes in soups and serves Wheaten Bread (rz. 28076) with Honey Butter with its soups. The original recipe (restaurant quantity) is 30 lbs butter (preferably Irish unsalted butter) and 10 lbs honey (preferably clover honey). If you're not feeding an army, this is the reduced recipe, approximately the same proportion ... The "cooking time" listed is to warm the butter and then chill it back. Assuming a 1 tsp portion, this will make 24 pats of butter.”
READY IN:
25mins
SERVES:
24
UNITS:
US

Ingredients Nutrition

Directions

  1. Warm the butter -- don't need to melt it.
  2. Add the honey to the butter.
  3. Form into a block and chill to reform the shape.
  4. Alternately, you can form a log, chill into molds, cut pats, etc.

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