Poblano Corn Chowder with Shrimp
Warm Fig and Walnut Salad

Burnt Honey Butter

I'm very much in love with burnt butter, so when I ran across this recipe for Burnt-Honey-Butter I couldn't help but think how much I'd love it and was I ever right.



    Does that look luscious or what!!!!

 I"ll bet you have some honey in the cupboard somewhere... 

Only three ingredients, how easy is that!


O.K. four counting the thermometer.
You'd think with so few ingredients I'd get all of them in the photo. The salt is missing. 

 Add honey to a saucepan

and heat the honey until the candy thermometer reads 300*F


then add the butter and salt mixing in well.


Let the mixture cool, then add it to the bowl of a stand mixer,


and beat the dickens out of it 


until it is light in color and fluffy.


 Then enjoy


I'm including the whole recipe I snagged the burnt-honey-butter from. 



1 bunch (about ¾ pound) kale
2½ tablespoons Burnt-Honey Butter, melted and cooled slightly
2 teaspoons white sesame seeds 
1/2 teaspoon kosher salt

1. Heat the oven to 200°F.

2. Remove and discard the stems from the kale. Slice the greens into 1-inch-wide strips.
3. Toss the kale with the melted honey butter, sesame seeds, and salt in a large bowl until evenly coated with the butter.
4. Spread the kale out on a baking sheet and bake for about 40 minutes, until it is fully dehydrated and crisp, like a paper-thin chip. Cool completely.
5. Store in an airtight container at room temperature for up to a week.


¼ cup honey (nothing fancy)
8 tablespoons (1 stick) unsalted butter
½ teaspoon kosher salt

1. Heat the honey in a medium saucepan over medium heat until a candy thermometer registers 325°F, about 10 minutes. Make sure you use a decent-sized pan, because it will quadruple in volume while cooking— er, burning! The honey should go bubbly and deep brown like no place you’ve ever taken a pot of honey before. Please be careful, because hot honey can burn the living daylights out of you. And when you’re checking the temperature of the honey, make sure the thermometer isn’t touching the bottom of the pan, or you will get an inaccurately high reading.
2. Remove from the heat, add the butter and salt, and stir until the butter is completely melted. Cool completely, at room temperature or in the refrigerator, so the butter firms up.
3. Transfer the butter to the bowl of a stand mixer fitted with the paddle attachment and whip on high speed until it is lightened in color and completely smooth, with no chunks. Scrape down the sides of the bowl, crank the mixer back up to high speed, and whip for another 45 seconds, or until the butter is super-fluffy and light brown. Store in the refrigerator until ready to use or for up to 1 month.

Tosi, Christina. Milk Bar Life: Recipes & Stories 

BTW: I love this cookbook and highly recommend you get ahold of a copy. 

And that's that!