Spice up your bread offering this holiday season with orange cranberry walnut butter and a little lemon chanterelle parsley butter to spread.
Nearly every holiday consists of the Olmanson family driving around the state of Minnesota to attend not one, not two but three family functions, each different in their food offerings, and each with their own set of requirements on you, as a guest.
There are different food likes and dislikes, and there is a different level of appreciation for the food served. However, regardless of which holiday celebration we’re attending, one thing holds true: someone is deemed in charge of bringing bread.
Occasionally, the bread-getter is also a bread-buyer, one who picks up rolls at the bakery or–gasp!–the supermarket. However, more often than not, someone will take the time to mix dough, bake it and bring a glorious homemade bread option created with their own hands. Good bread deserves a good butter to spread on it.
Kerrygold recently started offering a new line of butters, Naturally Soft Irish Butter, that rely on the fat content of the cow’s milk at different times of the year to make them softer or reduced fat. No chemicals or strange additives, just cream and butter. It’s no wonder I dedicated my entire macaroni and cheese post to Kerrygold.
With a commitment to providing the best possible products for their customers and their cows at the same time, I immediately said yes when they asked me to try their butters and create something from them, something worth of your holiday table, perhaps.
This holiday season you may even want to volunteer to be the bread-getter, just so you can bring butter. Not just any butter, cranberry orange walnut and lemon chanterelle parsley butter, of course.
3 tablespoons finely chopped chanterelle mushrooms
2 teaspoons lemon juice
1/4 teaspoon kosher salt
1 tablespoon fresh parsley, minced
In a small frying pan, melt 2 teaspoons butter over medium-high heat. Add in mushrooms, lemon juice and salt and cook until mushrooms are cooked through and most of the liquid is gone. Remove from heat and allow to cool completely.
Mix in cooled mushrooms with the remaining butter and the chopped parsley. Chill until ready to serve.
Makes approximately 1/2 cup compound butter.
2 tablespoons fresh cranberries, finely chopped
2 tablespoons walnuts, chopped
2 teaspoons maple syrup
grated zest from 1 orange
In a small frying pan, melt 1 teaspoon butter over medium-high heat. Add in cranberries, walnuts and maple syrup. Cook until cranberries break down and the sauce turns red. Remove from heat and allow to cool.
Mix together cooled cranberry sauce with the butter and the orange zest. Chill until ready to serve.
Makes 1/2 cup compound butter.
Note: Kerrygold sent me some free butter to try, but they really didn’t need to, as I’ve been buying it from Costco on my own already. Opinions, as always, are my own.
I think the Lemon Chanterelle is my favorite!! It sounds so good. We go to one Thanksgiving (a HUGE one…50 plus people) around noon, then I have a small one at the house later in the evening just for us. And I love the idea of having a few compound butters to spread on our rolls!!
The cranberry orange walnut butter spread sounds incredible! It reminds me of a cranberry cornbread I’ve had a few times and I’ve got to try adding some orange or walnuts into the mix.
YUM… the cranberry orange butter is perfect for the holidays, especially!
Both of those butters look out of this world. I love that you added mushrooms, great idea.
These sound wonderful. I always make popovers for Thanksgiving and these could be a nice addition to slather over the hot popovers.
I wish I could find Kerigold up here. Can you ask them to please start shipping to Canada??
Both butters rock.
Bummer. Hopefully it hits you soon.
Compound Butter seems to be taking the blog world by storm!! Both of these seem equally delightful 🙂