LC Compound Interest Note
This sensational, couldn’t-be-simpler schmear of sweet and spice—a simple mash of everyday ingredients—is actually a classic culinary trick. It goes by the technical term “compound butter.” While we imagine the term “compound” comes from the potential for varied ingredients, it also sorta describes the compound interest it brings to what’s on the table. Slathered on cornbread, biscuits, bagels, pancakes, waffles, scones, and the like. Smeared on steak. Dabbed atop steamed vegetables. Heaped on toasted hamburger buns. Dolloped onto roasted sweet potatoes (or for that matter, roasted russets). Lavished upon corn on the cob. Melted over popcorn. Even bestowed upon naan. (Though in that last instance, perhaps you ought to consider using ghee?)
Chili Honey Butter
- Quick Glance
- 5 M
- 5 M
- Makes about 1/2 cup
In a blender, a food processor, or a bowl with a fork, combine the butter, honey, cayenne, and salt until a smooth, messy mixture forms.
Spoon the chili honey butter into a resealable container of some sort and keep it in the fridge for up to a couple of weeks–though chances are you’ll need to make yourself a second batch long, long before then.
Recipe Testers' Reviews
This chili honey butter recipe is so good it hardly made it to the table! The first sensation is the warmth of the honey, then the heat of the pepper kicks in. The salt is almost not necessary but peps it up just a bit. I skipped the electrical tools and used a fork. A rubber spatula would work just as well. Even though it’s super-easy to make, it could also be frozen and pulled out at a moment’s notice. Putting a batch aside in the freezer also would ensure having some for more than a day or two! In my fridge, it would never last more than that, though I’m certain it would safely keep lots longer than the couple of weeks noted. I’m also starting to think about using special honey or pepper or salt in with the butter, such as Trader Joe’s Desert Mesquite honey or ground aleppo, ancho, or chipotle pepper. Even Maldon’s smoked sea salt would shift the balance of sweet, heat, and salt. I served it atop warmed naan with dinner and one of my diners asked if we could have this ALL the time! The question here isn’t whether or not this is wonderful—it is!—but what you might do with it! Padma noted some breakfast possibilities. Here are a few more: Use the butter to fry up a batch of French toast, drop a dollop into oatmeal or cream of wheat, plop some atop grits, spread it on a muffin, crumpet, johnnycake, biscuit, or scone, or bagel, even use it to slick the pancake griddle or waffle iron. And the rest of the day? Add it to a peanut butter sandwich, brush it on a burger bun, use it instead of garlic butter on bread, soften or melt it and dip steamed artichoke leaves into it, slather onto corn bread, mix a little into sautéed peperonata, use it to caramelize onions, add to chopped onions when beginning a tomato sauce, brush it onto corn on the cob or add it to a bowl of cooked corn, stir it into mashed potatoes, drizzle on popcorn, or place it on a baked sweet potato. In baking, use it in gingerbread cookies, chocolate chip cookies, brownies, blondies, and sugar cookies. When Padma states the possibilities are endless, well, I think she’s right! And then there’s always the way we started: a spoonful right from the bowl!
This chili honey butter is something that makes you go, “Why didn’t I think of that?” I didn’t think this would be as good as it is, but the combination of the butter, sweet honey and heat is very tasty. I used it to finish a grilled steak and mushrooms. Everyone agreed it was very good, giving a different and unique taste to the meat. Tomorrow, I’ll try it with a piece of toast and ham. I’m already thinking of what else I can use it for.