Ginger Honey Butter

I love making my own compound butter (adding flavor to butter).  This is one of my favorite flavor combinations.  I love to top this butter on Pumpkin Pancakes.  

Ginger Honey Butter

Sweet and Spicy, the perfect combination.

Equipment: Microplane Grater/Standing Grater, Standing Mixer/Hand-Held Mixer w/ Mixing Bowl, Spatula, Parchment Paper

• 1/4 cup pasture butter (See Resources)
• 2 tablespoons honey (I use local raw creamed clover)
• 2 tablespoons fresh ginger (about 1 1/2 inch chunk) peeled, grated/finely minced

1. Prep ginger - with a spoon, "peel" the ginger by scraping the skin.  With a Microplane or a standing grater, grate/mince the ginger.  

2. Fit a standing mixer with the flat beater and mixing bowl (if you don't have a standing mixer, use a hand mixer or food processor instead). 

3. Add butter, honey and ginger to the bowl and mix on low speed until the butter begins to soften.  Increase speed and whip until creamed, about 1 minute.  Stop mixer and scrape down the sides of the bowl with a spatula.  

4. Get one sheet of parchment paper, about 12 inches wide.  Place the Ginger Honey Butter in the center of the parchment paper.  Shape it into a rectangle shape with the spatula. 

5. Fold half of the parchment paper over the Ginger Honey Butter.  Use your fingers to "pull" the parchment paper back towards you, helping to form the butter into a "log" shape.

6. "Roll" the log until the parchment paper is fully rolled up.  Fold over the edges over.  Place in the freezer.  

7. Freeze for at least 6 hours, preferably overnight. 

8. Once frozen, cut the Ginger Honey Butter into 1/2 inch thick slices.  Keep in the freezer or refrigerator until ready to use.  

Yield: Makes 1 "stick" of butter, about 12 (1/2 inch thick) round circles of butter.

Storage: Store in the freezer until ready for use.

Serving Suggestions: Serve with Pumpkin Pancakes, muffins, scones, cornbread or toasted bread.