emergency kit of sorts

March 05 2010 by Kristin at The Kitchen Sink in Uncategorized » 27 comments

We’ve had several days in a row, strung together like a necklace I never want to take off, where the sun has beamed brightly and the skies have grown taller, bluer, clearer. The snow is melting and there is a very distinct feeling of hopefulness in the air. All of this delivers a spring into my step and a bursting feeling in my chest; prompts me to yearn for daffodils and the crunch of a spring radish, the snap of fresh asparagus; and inspires in me the hope that spring is a real, true, distinct possibility. Like, soon.

My belief in spring’s arrival was badly shaken by January and February, when the days were short, the snow was relentless and the sun was all-too-often absent. In those bleak days, it’s hard to remember that spring will indeed come, with summer close on her heels. Warmth in this town?, I’d wonder. Impossible! But then—and it always happens, some years later than others—the temperature tiptoes toward the 40-degree mark and, suddenly, you’re scarfless and breathing deeply, eyes shining, lips bent into an insuppressible smile.

Given this recent turn of weather events, today’s post, in a way, seems untimely. Blood oranges (and citrus generally) are decidedly pre-spring specimens, in my book. I rely on them heavily before the hopeful cusp-of-spring days arrive to keep my spirits up, to inject brightness into my days.

But, let’s be honest. I know and you know that these first hopeful days will fade, at least here in Chicago, and winter will inevitably reappear (however briefly), and that’s when I’ll be turning back to citrus, my old winter standby, once again. It’s then that I’ll be so relieved to have a little pot of this butter—a compound sweet butter flavored with the juice, zest and flesh of blood orange, a dab of honey and a pinch of salt—stashed in my fridge.

So, even if it’s radiant and April-ish wherever you are right now, I urge you to take a few minutes (seriously, it’s that quick!) to whip together this butter, if only to save it for a damp, cold, dreary day in the future. Think of it as an emergency kit of sorts. You’ll thank me later.

Blood Orange Sweet Butter

It’s important to use good, fresh butter here. I like Land-o-Lakes (I am a Minnesotan, after all), but there are all kinds of fancier options available at Whole Foods and specialty foods stores. It’s also important to start with very soft butter (I suggest leaving it on the counter overnight). Finally, I’m guessing that the amount of orange juice the butter will accept will vary based on the type of butter you use. I’ve added a note below about how to deal with excess liquid.

Yields about 1/2 cup

1/2 cup unsalted butter, at room temperature
1 1/2 teaspoons blood orange zest
1/2 cup freshly-squeezed blood orange juice (strain the pulp, if you’d like; I did not)
1 teaspoon honey
pinch salt

Add all ingredients to the bowl of a stand mixer; cream using the back of a spoon or a sturdy spatula. The mixture will appear separated. Attach the bowl to the stand mixer and, using a whisk attachment, whip the butter on medium-high heat for several minutes, until the mixture is smooth and well-combined. If, after a few minutes, there is excess liquid that will not incorporate into the butter, simply drain it off. Transfer the butter to a custard cup for serving. Serve immediately or store in the refrigerator, covered with plastic wrap.

27 comments so far. »
| Leave a Reply

Jessica @ How Sweet says on March 05 2010 at 9:20 am:

The sun is finally shining today, here, and is supposed to hold up into the weekend. But I fear that snow is coming back next week.

Such a unique recipe. I love blood oranges – for the taste and the color. Sounds delicious!
Shannalee says on March 05 2010 at 9:30 am:

I so agree. The sunshine, the melting snow, the longer days–I take it all, greedily, hopefully, smiling the whole time. And that line about winter reappearing before it leaves? Oh, that kills me. I know it’s true. But today, all I want is more of this sunshine.
Half Assed Kitchen says on March 05 2010 at 9:53 am:

We’ve had several days in a row, strung together like a necklace I never want to take off

Lovely…just…lovely
Maddie says on March 05 2010 at 10:38 am:

I just finished my lunch, but that’s not keeping me from salivating at these pictures.

I’ve never thought of custom-flavoring butter, and it’s a simple, perfect idea. I hope you share more details on those amazing-looking biscuits, too!
The Rowdy Chowgirl says on March 05 2010 at 11:02 am:

This butter looks like the perfect topping for pancakes or french toast!
nicole says on March 05 2010 at 11:35 am:

“…strung together like a necklace I never want to take off…” — that’s gorgeous. Happy almost-scarfless weather to you.
heather @ chiknpastry says on March 05 2010 at 12:03 pm:

I kept wondering, as I was reading, when you’d comment on the inevitability of winter “coming back” in these parts! I totally agree though – it gets you excited with the sun shining, but you know it’s not here for good!

butter looks awesome! and it makes me want to whip up some more biscuits!
Rachel says on March 05 2010 at 12:22 pm:

I totally know what you mean! I’m trying not to get my hopes up because last winter was sooo long. This being my second winter here I don’t really know what to expect. Oh, and I love your blog. I’ve been reading for about a year now. Please keep the recipes coming!
Whitney says on March 05 2010 at 2:03 pm:

The sun makes me so happy. I’m in the loop today and the buildings just look like they are glittering with happiness. Its amazing what a little above freezing weather in March can do to Chicago
b*schus says on March 05 2010 at 2:11 pm:

I think I’m going to try this with the Meyer lemons I just bought at Whole Foods! If you haven’t made Smitten Kitchen’s cream biscuits you must soon. My breakfast tomorrow is planned!
Coco says on March 05 2010 at 4:24 pm:

What a unique recipe Kristin! This will definitely add sunshine to my day
dawn says on March 05 2010 at 5:42 pm:

that color is stunning. I adore how creative you are.
Jennifer says on March 05 2010 at 5:51 pm:

Oh WOW this is so unique and quite intriguing! Looking forward to trying this!
Jenn Sutherland says on March 05 2010 at 6:15 pm:

Yep, today was definitely one of those amazing days in Chicago – beaming sun, everyone grinning on the street. So I escaped my cubicle at lunch and walked to Crate & Barrel where I binged on adorable little bowls in pretty spring colors. And I intend to fill one of them with blood orange butter this weekend – sounds amazing.
Eva says on March 06 2010 at 7:15 am:

I love reading your blog – even though you’re on the other side of the world the seasons and the temperatures and the moods seem so similar to those here in snowy Norway…

You know they actually changed the name of blood oranges here, to red orange and the sales have increased a lot. I think it’s a shame. Love the juicy red beauties and the slightly morbid look after they have been juiced.
ingrid says on March 06 2010 at 8:37 pm:

Yum, first strawberry butter, now orange!
~ingrid
Andrea [bella eats] says on March 07 2010 at 8:37 pm:

Mmmm…I never think to make sweet butters. What a lovely idea!

I’ve had a lemon curd post stashed away for a couple of weeks now, slated to go up this weekend, but had trouble posting as well due to the spring weather. Must get it up soon before it’s too late (yippee!).
nithya at hungrydesi says on March 08 2010 at 8:40 am:

Just found your blog from the Pioneer Woman’s blog…love finding another lawyer who cooks and blogs. You have a beautiful blog!
A Rockridge Life says on March 08 2010 at 9:05 am:

So beautiful. That color is to die for. When I first glanced at it I thought it was peach ice cream…which gives me ideas on how to improve my peach ice cream recipe for this summer–swirls of peach syrup!
Vanessa says on March 08 2010 at 10:06 am:

What biscuits did you bake to pair with the butter? This looks amazing. I too have felt the first little sprouts of spring and I’m impatient to walk outside in flip-flops and tank tops.
jacqui says on March 08 2010 at 11:17 am:

i am hoping the worst is behind us. hoping, hoping, hoping. also, i’ve never had blood oranges before, and i’m starting to wonder why.
Kim says on March 08 2010 at 6:52 pm:

I just wanted to say hello because well, you are The Kitchen Sink and I am Kim’s Kitchen Sink, and somehow we both know Shanna and Jacqui and the world is just too small and funny sometimes.

I’m a new reader of your blog, and I’m having a grand old time with your gorgeous photos and delicious stories.
tasteofbeirut says on March 08 2010 at 10:47 pm:

How original! I have never seen a recipe like this! Thanks for the idea! I love citrus of all stripes and usually just eat them plain or in a salad; I bet this is so refreshing and a change from a marmalade.
Barbara says on March 09 2010 at 10:59 am:

I’m crazy about flavored butters! Clever you to make some with gorgeous blood oranges! Looks beautiful. I usually make one with strawberries, but I’ll try blood oranges next!
katy says on March 18 2010 at 8:50 am:

our favorite brunch place used to have strawberry butter and the best bread… i miss it! what a great recipe!
Carolyn says on April 03 2010 at 7:07 am:

Wow, what an “eye popping appeal” recipe
tomorrow is Easter, I wonder if I could combine strawberry and orange for the same great color?
Kristin at The Kitchen Sink says on April 03 2010 at 8:31 am:

Carolyn: If the color is what you’re looking for and you like the idea of a strawberry flavor, you might like this recipe for strawberry butter: http://thekitchensinkrecipes.com/2009/06/15/fall-even-harder/.