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Ancho-Honey Butter
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Provided By:
Elizabeth Karmel

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    • Ingredients

    Makes: cups

      • 2 tablespoons fresh orange juice
      • zest of an orange
      • 2 cups unsalted butter, at room temperature (each cup is 2 sticks or 1/2 a pound)
      • 1 tablespoon ground dried ancho chile peppers
      • 3/4 teaspoon ground cinnamon
      • 1/2 teaspoon ground coriander
      • 2 tablespoons honey
      • 1 teaspoon Fleur de Sel salt

    Directions

    In a food processor fitted with a steel blade or by hand with a blending fork, combine orange juice and about one-half of the butter and purée until smooth. Add the remaining butter and the cinnamon, coriander, honey and fleur de sel. Taste and adjust the seasoning.

    Transfer to a small bowl or molds and set aside at room temperature.

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