Honey Thyme Butter Recipes

A SIMPLE HONEY THYME BUTTER

Steps:

• In a small bowl, combine the butter, honey, thyme and salt. Using a wooden spoon, stir until the butter is smooth and combined. Transfer to a small bowl or crock for immediate use, or place in a piece of plastic wrap and roll up until it's in a log form. Store in the fridge until you're ready! Which is now. Obviously.
• *serve on toast, grilled corn, chicken, vegetables, your face.

HEIRLOOM TOMATO GALETTE WITH HONEY + THYME.

Steps:

• In the bowl of a food processor combine the flour, cornmeal, salt and pepper. Pulse once or twice to combine. Add the diced butter and pulse until you end up with small pieces of butter, similar to the size of rice. Add 1/4 cup ice water to the dough and pulse until it comes together. If needed add 1-2 tablespoons more ice water until the dough comes together. Turn the dough onto a floured work surface, knead a couple of times and then form the dough into a flat disk. Wrap in plastic wrap and refrigerate for at least 30 minutes.
• Meanwhile, add the butter to a skillet set over medium-high heat. Add the onions and 1/4 teaspoon each of salt and pepper. Cook, stirring constantly, until the onions begin to soften, about 5 minutes. Continue to cook, scraping the browned bits off the bottom of the pan frequently until the onions are golden brown, about 20 minutes. Remove from the heat and stir in the thyme. Season lightly with salt and pepper.
• Now grab your dough from the fridge. Flour your work surface and roll the dough to about 1/8-inch thickness. Transfer to a baking sheet lined with parchment paper.
• Crumble the blue cheese over the bottom of the dough leaving a 3-inch border around the edges. Sprinkle on the shredded cheddar. Add the caramelized onions in an even layer and then layer on the basil, zucchini, sprinkling it with salt + pepper. Now add the tomato slices and half of the cherry tomatoes, reserving the remaining half for topping. Drizzle the tomatoes with olive oil, sprinkle with salt and pepper. Now drizzle lightly with a little honey. Fold the edge of the dough over the tomatoes. Brush the crust with the beaten egg. Place the galette in the fridge for 15 minutes or until ready to bake.
• Preheat the oven to 375 degrees F.
• Bake the galette for 45-55 minutes or until the crust is golden and the tomatoes are very lightly charred. Allow to cool 5 minutes and then slice and serve topped with fresh cherry tomatoes and a drizzle of honey, if desired. The crust will be crumbly so cut small slices for easier serving.

HONEY-THYME BUTTER

Steps:

• In a small bowl, beat the butter until light and fluffy. Add the honey and thyme; beat just until blended. Store in refrigerator.

HONEY THYME BUTTER

Steps:

• In a medium bowl, combine all ingredients and stir to blend.
• Put into butter dishes and serve or refrigerate.
• Bring to room temperature before serving.
• Serve with biscuits or store-bought clover or crescent rolls.

HONEY GLAZED CARROTS WITH GARLIC AND THYME

Steps:

• Place carrots in 1-1.5 inches of water in shallow stovetop pan. Heat until simmering. Let simmer for 2 minutes (or until they reach your desired texture). Strain carrots, rinse in a colander with cold water, and set aside.
• In stovetop pan, combine remaining ingredients, and turn stove on to medium heat. Once simmering, continue to cook for 2 minutes, then turn heat off.
• Add carrots and toss in liquid mixture. Serve immediately and enjoy!

HONEY BUTTER THYME CROCKPOT GLAZED CARROTS

Steps:

• Place all ingredients in a 3.5 - 4 quart slow cooker.
• Cook on HIGH for 3 hours, or until the carrots are tender. Lightly shake the crockpot WITHOUT removing the lid as soon as the butter has melted (about 15-30 minutes into cooking), to make sure the carrots are all coated.
• To thicken the glaze, remove the lid and cook for another 10-15 minutes, stirring with a wooden spoon from time to time.

HONEY-THYME BUTTERNUT SQUASH

Steps:

• In a large saucepan, bring 1 in. of water to a boil. Add squash; cover and cook for 10-15 minutes or until tender., Drain. Mash squash with the remaining ingredients.

THYME HONEY GLAZED HAM

Steps:

• Melt butter with thyme and let stand until ready to use.
• Preheat oven to 350°F with rack in lower third.
• Peel off and discard any rind or skin from ham, leaving 1/4 inch of fat on ham. Score fat on top of ham in a crosshatch pattern without cutting into meat. Put ham on a rack in a large roasting pan. Cover ham with parchment paper, then cover roasting pan with foil. Bake 1 3/4 hours.
• Meanwhile, boil vinegar in a small saucepan until reduced to about 1 tablespoon. Remove from heat and whisk in honey, Worcestershire sauce, and thyme butter. Let honey glaze stand until ham has baked 1 3/4 hours.
• Discard foil and parchment from ham. If there is no liquid in roasting pan, add 1 cup water (liquid will prevent glaze from burning in pan). Brush ham with half of honey glaze, then bake, uncovered, 30 minutes.
• Brush with remaining glaze and bake until glaze is deep golden-brown and ham is heated through, about 30 minutes more.