CHAUCER’S Raspberry Wine Holiday Compound Butter

by Tabitha Stroup

Ingredients
2lb. sweet cream organic butter at room temperature
Split 1/2 of a vanilla bean with seed scraped
Half cup of room temp. Raspberry Wine
1 1/2 cups chopped toasted walnuts chop fine
Zest of 1 lemon and 1 orange
pinch of white pepper

Directions
Ok lets go…..get the mixer out and attach the paddle.

1. On low speed slowly add chunks of butter until smooth and creamy.
2. add a Tbsp. at a time of the Raspberry Wine. Let each addition absorb into the butter before the next addition.
3. Now after all liquid is added. TASTE…is it strong enough or gentle enough? If too delicate slowly add T. at a time till the flavors speak to you.
4. Now in a separate bowl add the rest of the ingredients and toss together.
5. Slowly add by hand the dry ingredients and gently by hand mix the butter till just combined. *too much heat from the movement will melt the butter and a mess is sure to follow.
6. When the recipe is blended and tastes in balance. Put in the fridge with a piece of plastic lightly over the bowl so the butter mix will not adopt the refrigerator smells.
7. You will need three paper towel rolls cut lengthwise like a half pipe. Line the half pipe card board rolls in plastic rap with plenty of over flow so to be able to wrap the butters.
8. Fill the rolls with the compound butter. *Wearing gloves helps and use your hands to get the semi chilled butter in all the voids in the roll.  Now you have a tube of butter with a half pipe mold.

USES On toast, French toast, top roasted sweet potatoes, on corn bread, a disk on a piece of roasted pork tenderloin, rub the skin of a turkey or any game bird with the butter  to create a caramelized crust that is sure to wow…enjoy!