Thyme is one of those herbs that is begging to be paired with something sweet. Pairing Stonewall Kitchen’s wildflower honey with fresh thyme leaves was a no-brainer. This combination was delicious. Hoping to try this butter in baking… maybe a lemon-y poundcake with a honey-thyme frosting?
1/2 c. butter
2-3 tbsp. honey
1 tbsp. fresh thyme, chopped
Place butter into a bowl. Pick thyme leaves off of stalk. Mix thyme leaves into the butter using a spoon. Once mixed, stir in wildflower honey to the butter. Pack the butter into a ramekin or roll into a log using plastic wrap. Let it cool in the fridge for 30-60 minutes. Before serving, I like to garnish it with a very light drizzle of honey and a pinch of thyme leaves.
How would you eat thyme honey butter?
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The other afternoon, I was lucky enough to get up close and personal with one of my favorite local chefs, Luke Venner. I got a chance to hang out behind the scenes, whip up some bomb butter and chat all things Churncraft.
A few weeks ago, a jury of 39 design experts from around the world met in Germany to judge more than 5’500 product innovations from 54 countries. After careful evaluation, the jury paid tribute to Churncraft’s design with the coveted Red Dot distinction. The Churncraft butter churn will be exhibited at the Red Dot Design Museum in Essen, Germany, along with the other winners.