Orange Butter
- 1/2 cup fresh orange juice
- 1/2 pound (2 sticks) unsalted butter, slightly cooler than room temperature, slightly firm
- 1 teaspoon freshly grated orange zest
- Pinch of kosher salt
- Place the orange juice in a small saucepan over medium-high heat.
- Reduce the orange juice to 2 tablespoons, or until very thick and syrupy, 7 to 10 minutes.
- Let the juice cool to room temperature.
- Cut the butter into 1-inch pieces and place the pieces into the work bowl of a mixer fitted with the paddle attachment.
- Add the orange juice reduction, orange zest, and salt.
- Starting on slow speed, beat until the ingredients begin to incorporate.
- Turn up the speed to medium-high and whip the butter until all the ingredients are well incorporated.
- The outside of the mixing bowl should feel cool.
- If the bowl begins to get too warm, stop the mixer and refrigerate the bowl for about 15 minutes before continuing.
- When all the ingredients are well mixed, use a spatula to scrape the butter onto a large piece of parchment paper or wax paper.
- Roll the butter into a long tube that is 1 to 2 inches in diameter, and twist the ends to seal in the butter.
- Chill for at least several hours.
- Alternatively, scrape the butter into a ramekin and cover it with plastic wrap before chilling.
- The butter can be refrigerated for 3 to 4 days or frozen for several weeks.
- When you are ready to serve the butter, cut it into rounds and remove the parchment paper.
- Alternatively, simply put it on the table in its ramekin.
- Stir 1/2 cup toasted chopped pecans into the butter when you add the orange zest.
- If you want to make plain Pecan Butter, omit the orange juice and zest.
orange juice, unsalted butter, freshly grated orange zest, kosher salt
Taken from www.epicurious.com/recipes/food/views/orange-butter-381904 (may not work)