| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Fruits | Sauces & co, Fruit, Too hot tam | 1 | Servings | |
INGREDIENTS
| 1 | lg | Navel orange, Zest of, finely chopped |
| 1/4 | c | Sugar |
| 1/2 | c | Unsalted butter, at room temperature |
| 1/4 | c | Freshly squeezed orange juice |
| 1 1/2 | tb | CuraHao or other orange liqueur |
INSTRUCTIONS
In a mortar and pestle or food processor, pound or process the orange zest and the sugar. Add the butter and mix together until creamy and fluffy, dribble in the orange juice and CuraHao a bit at a time, still processing, until it is all absorbed. Pack into a ramekin and smooth off the top, and serve with warm breakfast breads. If desired, spread the butter on a long sheet of plastic wrap and roll up into a cylinder. Chill or freeze and cut off 1/2 inch disks of the flavored butter as needed. >From Too Hot Tamales Show # 6223 by as needed. on n Posted to MC-Recipe Digest V1 #533 by "Master Harper Gaellon" <gaellon@inch.com> on Mar 21, 1997
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