While the basics are the same on thanksgiving day there’s always room for creativity. It’s the details that can make the meal special.
While Steve and I were at Roosevelt Tavern on Friday (fabulous farm to table meal, by the way), I was served a little detail inspiration. Butter balls. Not the turkey kind, the straight up Paula Deen kind. We had herb ones and plain ones to compliment our sour dough and wheat rolls. I’ve made herb butter in the past, although not single servings. However, I didn’t think herb butter would compliment my cranberry oat bread too well.
It didn’t take me long to realize what would! Honey butter! The kind you get in steak houses. The kind I could scoop right out of the cup with a spoon. I don’t. That would just be embarrassing as a dietitian and human being. 
It turns out, it’s really not too difficult to whip up (quite literally).
Combine salted butter, honey, vanilla extract, and cinnamon; whip with a hand mixer and shape into balls. Freeze to harden and store in the freezer or refrigerator. All ingredients are to taste, so start with little bits and add as you taste. You could also use unsalted butter if you like it sweeter. I like the contrast the salt brings to it. In case you absolutely need a recipe, here’s an approximate:
Honey Butter
- 2 sticks salted butter (half pound)
- 1/8 cup honey
- 1/4 teaspoon vanilla extract
- 1/8 teaspoon cinnamon
I can’t wait to enjoy my balls on Thursday! Happy Thanksgiving!
