Butter is one of the best mediums for flavor. Throughout the year, we love to celebrate the bounty of the land and eat seasonal food. Of course, we make plenty of exceptions, but we find it important to connect with the cycle of the seasons.
During the winter, Connecticut doesn’t have a lot of options for locally-sourced fresh herbs and produce. In these cold months, we try to focus on compound butters that incorporate a lot of dried spices, citrus and pantry items.
Honey, maple syrup, nuts, spice pastes, roots (like horseradish or ginger) are all great ingredients to use in your wintery compound butter. Follow us throughout the next couple of weeks to see what we come up with!
Comments will be approved before showing up.
What an honor to be featured in The New York Times! We are so proud to have gotten a stamp of approval from Florence Fabricant, food critic of the NYT.