To round out September with the final honey recipe, I wanted to share with you a simple infused honey butter. Easy to make, this infused honey butter also makes a great gift or fancy accompaniment at your next breakfast or brunch table.
As Erica and I flew back home from TasteMaker 2018 (after just leaving Strudel to head back home to Seattle), Erica introduced me to different ways of infusing honey. You can infuse with garlic, various herbs or in this case, flowers! I came home from the conference that day and using my favorite local honey, I started infusing it with dried lavender. I let it infuse for 2 weeks before using it for this honey butter.
I made fresh drop biscuits to go with this slightly floral, slightly sweet butter.
To infuse the honey, combine 1 c. honey with 1 T. lavender buds in a mason jar with a lid. The lavender will float to the top so each day for at least a week (I infused my honey for two weeks) flip the jar so that the lavender can rise to the top each day.
Combine the butter (slightly cold is best) and infused honey in a stand mixer with the paddle attached.
Beat until well combined on medium high speed.
At this point you can wrap the butter into a log or ball with plastic wrap and freeze until needed.
I chose to place the butter in a disposable piping bag fitted with a medium sized round frosting tip.
Pipe the butter onto waxed paper into swirls about 1 1/2 inch wide and freeze until firm.
Once firm, the swirls can be placed in a ziploc bag and used later. Once swirl fits nicely on a fresh biscuit.
Strudel and Streusel are two friends living in different cities, sharing a love of baking (and butter) through this blog. With Streusel in Denver, and Strudel in Seattle, we've found our little site to be a great way to stay in touch, share recipes we love, and talk about experiences in our respective cities.