Tangy Orange Butter
A country inn recipe for Tangy Orange Butter.
Ingredients
- 2 sticks unsalted butter, softened
- 2 tbsp orange zest, grated
- 2 tbsp Cointreau or Grand Marnier
- 2 tbsp orange juice
- 2 tbsp confectioners’ sugar
- 0.3 tsp vanilla extract
- 0.3 tsp nutmeg
Instructions
- 1
Blend butter, sugar and orange zest in mixing bowl. Slowly beat in liqueur, juice, vanilla and nutmeg until smooth. Spoon into individual ramekins or butter mould and chill until serving. Serve with hot breakfast muffins or on pancakes. English Custard Sauce (This is an exception to sauces adding flavor. The English have an interesting custom of adding a bland custard sauce to tasty desserts...?) 1 cup heavy cream 4 egg yolks 1/3 cup sugar 2 tsp. vanilla Scald cream in saucepan over low heat. Beat egg yolks with sugar until lemon yellow colored. Add cream to eggs, stirring constantly. Transfer to saucepan and cook, but do not boil, over medium heat, stirring until thickened. Add vanilla. Serve hot or at room temperature. (Sauce will form crust as it cools, so cover it tightly with plastic wrap.) Very nice over strong—flavored berry desserts.