Ingredients
1/2
cup shredded sweetened coconut
1
cup salted butter, softened
1
tablespoon honey
1/4
teaspoon grated orange peel (or more to your taste)
1/3
cup dried cranberries
1
cup salted butter, softened
2
large shallots, sliced thinly
1
teaspoon fresh thyme leaves, chopped
1/4
teaspoon black pepper
2
tablespoons apple butter
2
tablespoons Gorgonzola or blue cheese, if desired
2
tablespoons pure maple syrup
1
teaspoon packed brown sugar
3
tablespoons bourbon
1/2
cup raw pecans, chopped
1
cup salted butter, softened
Preparation
Toasted Coconut Cranberry Butter: Heat oven to 325°F. Spread coconut in thin layer on ungreased cookie sheet. Bake 5 to 10 minutes until toasted. Cool 5 minutes.
In large bowl, beat butter, honey and orange peel with electric mixer on medium speed until honey is whipped into butter. Using rubber spatula, fold in cooled toasted coconut and dried cranberries. Transfer to serving bowl and serve immediately, or cover and refrigerate, and use within 1 week.
Caramelized Shallot Apple Butter: In 8-inch skillet, melt 2 tablespoons of the butter over medium heat. Add shallots; cook slowly until they turn a deep golden color, stirring often to avoid burning, 15 to 25 minutes.
Once the shallots have turned golden in color, add thyme and black pepper. Cook 2 minutes; remove shallots from pan, and place on plate. Cool 10 minutes.
Meanwhile, in large bowl, beat remaining butter and apple butter with electric mixer on medium speed until apple butter is fully whipped into the butter. Using rubber spatula, fold in cooled shallots and Gorgonzola cheese. Transfer to serving bowl and serve immediately, or cover and refrigerate, and use within 1 week.
Roasted Bourbon Pecan Butter: Heat oven to 350°F. Line cookie sheet with foil or silicone baking mat.
In small bowl, beat maple syrup, brown sugar and 1 tablespoon of the bourbon with whisk. Add pecans, and stir to coat evenly. Transfer nuts to cookie sheet.
Bake 15 to 20 minutes, stirring occasionally, until toasted. Cool 10 minutes.
Meanwhile, in large bowl, beat butter and remaining 2 tablespoons bourbon with electric mixer on medium speed until bourbon is fully whipped into butter. Using rubber spatula, fold in cooled pecans. Transfer to serving bowl and serve immediately, or cover and refrigerate, and use within 1 week.
