KerryGold’s Softer Than Butter = Raw Honey Butter

November 14, 2011

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A few weeks back I came home from work to find a nice size box on my doorstep.  I said to myself, “what did I order?” I had ordered some books, but this box was way too big.  My kids, excitingly,  ripped it open to find BUTTER!  They were disappointed. I was happy.

In the box were several containers of butter and a invitation to participate and test their two new products for a contest they are having. I keep the original Kerry Gold butter in my freezer at all times and love to bake with it. Therefore, I knew that the quality of these two new products; Kerrygold Reduced Fat Irish Butter and Kerrygold Naturally Softer Pure Irish Butter would not disappoint.

I took the butter for a test drive and made both sweet and savory butters. I thawed some of my persimmon puree and zested an orange and made a compound butter. Not so good. Then I tried to do something with cranberries(tis the season). Not so good. Next I combined 1 1/2 teaspoon of smoked paprika, a dash of cumin with 5 tablespoons of the naturally softer pure Irish butter and made something delicious. Smeared it on a chicken and roasted it. Yum. Also, melted some in a pan and sauteed some zucchini and onions. Yum, again.

I needed something my kids could wrap their arms around and enjoy.  Honey butter. Whipping 2 teaspoons of raw honey, and a dash of cinnamon into a 4 tablespoons of the butter made a spreadable condiment that could, quite frankly, be eaten all on it’s own. But I knew my kids needed more. So I asked myself, what pairs best with honey butter? Cornbread!

I have been wanting to test a gluten free version of cornbread and this seemed like the perfect time to do just that. I went straight to Shauna’s site and found just what I was looking for. This tastes every bit as good as a traditional cornbread and smothered in honey butter, no one in my house complained.  I made this in the morning (right before leaving for the IFBC conference) and when I got home that night, all that was left under the cake dome were crumbs! Even the butter had disappeared.

Disclosure: KerryGold provided the butter for all of my recipe testing

{ 3 comments… read them below or add one }

1 sally cameron November 15, 2011 at 2:40 pm

They make a great butter (and cheese). How fun to test the new products! Sounds really good. I’ll have to look for it when it’s launched!

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2 Linda November 15, 2011 at 6:20 pm

OY this looks really great!
I also have Kerry Gold in my freezer…one of the few things that survived out 5 day power outage and the loss of freezer and fridge contents…I put all my butter in a cooler with snow packed in zip lok bags…there was no way I was losing butter!

Now if I could find some decent persimmons…when I lived in San Francisco it was not a problem…I always made steamed persimmon pudding for Thanksgiving!

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3 jocelyn November 15, 2011 at 9:41 pm

susan, your energy and your ideas always amaze me! corn bread, tis totally the season. i will check out the gluten free recipe- and maybe this will also be added to our thanksgiving dinner table. yum yum yum

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