From Executive Chef Claude Millien, Brazilian Court, Palm Beach, FL
Orange Butter
1/2 cup unsalted butter, softened (1 stick)
2 teaspoons sugar
Juice from one medium sized orange
Zest from one orange
Zest from one lemon
2 tablespoons Grand Marnier liquor (optional)
Blanch the zest of the orange and lemon, then chop finely. Mix all ingredients together until well-combined. Fill the Butter Bell crock with the mixture and serve. Goes well with warm croissants, toast or even as a spread for crepes or pancakes.
From Executive Chef Peter Roelant, The Wine Bistro, Studio City, CA:
Orange Honey Butter
1/2 cup unsalted butter, softened (1 stick)
1 1/2 teaspoon grated orange peel
1/2 tablespoon orange preserves
1/2 tablespoon orange blossom honey
Mix all ingredients in a mixing bowl with wire whisk until well-combined. Fill the Butter Bell crock with the flavored butter mixture and serve with fresh scones, muffins or other breakfast breads.
