This wonderful Raspberry Honey Butter is a twist on a Lion House Classic. Those of you who have read this blog for a while now know that I worked at the good old Lion House for many years while I was going to college. I learned a lot about food preparation, hosting large events, and how to gain a bunch of weight in a quick hurry.
Can’t say I’m really grateful for the weight gain part.
I wish I could say that I learned how to cook all of the wonderful food they serve there. The sad truth is, when I married MyHandsomeHusband the only thing I knew how to cook was…
are you ready?
it’s going to surprise you!
Lion House……. Taffy.
Yep. That’s it. And let me tell you, taffy for dinner can get really old, really fast.
I’m happy to say that I have learned a lot since then.
My list of recipe has increased immensely!
I’m letting you all in on this little secret of mine for a reason. I’m hoping that some of you who are just learning to cook will be encouraged! Everyone can learn to be a good cook. It just takes a little time to practice, some great recipes and a bit of instruction. It is my pleasure to share all of these great recipes with you. I am thrilled when I receive comment about your cooking successes, and feel grateful for the chance to share with you the things I have learned about cooking. The other day my Mom made this comment.
“I think your food blog is making your life happier.”
I think she’s right!
Cracked Feather Wheat Rolls and Holiday Crescent Rolls are the rolls that I like to serve with Raspberry Honey Butter. They are both delicious and put a smile on many a face. Both rolls are great served with a tray of fresh deli meats and cheeses as well.
Raspberry Honey Butter
Yield: 1 Cup
Time: 10 minutes + at least 3 hours to chill
Recipe from Jamie Cooks It Up!
1/2 C butter, softened
1 C honey
1 egg yolk
1/4 t vanilla
1/2 C frozen raspberries
It is EXTREAMLY IMPORTANT that you start with soft butter. If you don’t you are going to be dealing with little clumps of butter, never to be evenly incorporated with the honey… as long as they both shall live.
1. In a small mixing bowl (or in your stand mixer, with the paddle attachment) beat the butter for 1 minute.
2. Pour the honey into the butter just a bit at a time, while the mixer is going.
3. Add the egg yolk, vanilla and dash of salt and beat for 1 minute.
4. Add the frozen raspberries and beat until the butter is a nice pink color.
5. Refrigerate for at least 3 hours. Overnight is even better!