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From the land of honey, in the heart of Illinois

 


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Recipe Of The Month

January 2001

Honeyed Brandy Butter

 

1/2 Cup Unsalted Butter
1/2 Cup Honey
2 Tablespoons Brandy Or Rum
Freshly Grated Nutmeg

Cream the butter.  Add the honey and blend thoroughly.  Add the brandy, a few drops at a time, beating until the mixture is fluffy.  Add nutmeg to taste, transfer to a crock or small bowl, and chill thoroughly.  Serve on steamed cranberry pudding.

Yield:  About 1 Cup

 

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