Vanilla is one of those age-old flavors that everyone likes. Pair it with sugar and butter and you have a winning spread. The fresh vanilla bean makes a huge difference in taste. This butter goes so well with a soft, doughy bread, like my Mom’s amazing Easter bread.
1/2 c. homemade butter
1 tbsp. granulated sugar
1 whole vanilla bean
Using a sharp knife, carefully split the vanilla bean lengthwise in half. Using a butter knife, scrape the seeds of the vanilla bean out. Place directly onto butter, as you do not need to measure the amount of vanilla. Simply use the entire amount you can scrape out of one whole vanilla pod.
Using a spoon, thoroughly blend the vanilla into the butter. Keep your eye on the little specks to ensure proper flavor distribution. Add the sugar and mix well.
Shape the butter into a log using plastic wrap. Refrigerate until butter log is firm – approximately thirty minutes.
Comments will be approved before showing up.
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.