Thursday, December 29, 2011

Whipped Orange Nutmeg Butter

I apologize for the lack of post lately! I have been immersed in the holidays, as well as tending to our litter of puppies born October 12.... all 15 of them!
I hope my photography skills will begin to improve as well! I received a DSLR camera from my husband as a Christmas present! I am looking forward to higher quality photos to put on my blog!

For dinner tonight, I decided to roast some sweet potatoes. I simply make a couple of small slits in the sweet potatoes, then place them in a 350 degree oven until they are tender. I usually put a piece of foil underneath them while they roast, since they will caramelize and "ooze" a bit of goodness onto the bottom of your oven.

To make the whipped butter, I decided to try something my sister had told me - whipping butter with coconut oil. But, as is my nature, I couldn't make plain butter! Here is the recipe...

1/4 cup butter, softened
1/4 cup coconut oil (I didn't use extra virgin)
Pinch of salt (I used Himalayan pink salt, ground to a powder in a mortar and pestle)
1/2 teaspoon freshly grated orange zest (I used satsuma zest)
1/4 teaspoon freshly grated nutmeg

Place butter in a bowl, and beat for a second to smooth the texture out. Add the coconut oil, and whip together until fluffy looking.  Season to taste with salt. You can stop here and have just a plain whipped butter. Simply stir in the flavors (zest and nutmeg) and scoop into a serving dish. Chill until service time. For softer butter, simply remove from the fridge about an hour before service.

Coconut oil is a very healthy oil and by mixing it with the butter, it still retained the buttery flavor and creamy texture. The salt is optional, but I felt that it made it taste like true butter. As with most compound or flavored butters, you can change up the flavor combinations.  Different citrus zests, herbs, spices - endless possibilities!
Whipped Orange Nutmeg Butter

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