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Blended Thanksgiving Butters
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Prep Time:
15 minutes
Total Time:
40 minutes
Elevate your Thanksgiving meal with our trio of gourmet compound butters: Caramelized Shallot Apple, Roasted Bourbon Pecan, and Toasted Coconut Cranberry.
Ingredients:
  • 1/2 cup shredded sweetened coconut
  • 1 cup salted butter, softened
  • 1 tablespoon honey
  • 1/4 teaspoon grated orange peel (or more to your taste)
  • 1/3 cup dried cranberries
  • 2 large shallots, sliced thinly
  • 1 teaspoon fresh thyme leaves, chopped
  • 1/4 teaspoon black pepper
  • 2 tablespoons apple butter
  • 2 tablespoons Gorgonzola or blue cheese, if desired
  • 2 tablespoons pure maple syrup
  • 1 teaspoon packed brown sugar
  • 3 tablespoons bourbon
  • 1/2 cup raw pecans, chopped
Instructions:
  • Preheat the oven to 325°F. Spread the coconut in a thin layer on an ungreased cookie sheet. Bake for 5 to 10 minutes until golden and toasty. Allow to cool for 5 minutes before using.
  • In a large bowl, use an electric mixer to whip together the butter, honey, and orange peel until fluffy. Gently fold in the toasted coconut and dried cranberries using a rubber spatula. Serve immediately or refrigerate in a covered bowl for up to 1 week.
  • In a skillet, melt 2 tablespoons of butter over medium heat. Slowly cook shallots until deeply golden, stirring occasionally for 15 to 25 minutes, ensuring they don't burn.
  • After achieving a golden color with the shallots, introduce thyme and black pepper. Cook for 2 minutes, then transfer the shallots to a plate. Allow them to cool for 10 minutes.
  • In a large bowl, whip together the remaining butter and apple butter using an electric mixer until fully combined. Gently fold in the cooled shallots and Gorgonzola cheese using a rubber spatula. Transfer to a serving bowl and enjoy right away, or cover and refrigerate for up to 1 week.
  • Preheat your oven to 350°F and prepare a cookie sheet by lining it with foil or a silicone baking mat.
  • Whisk together maple syrup, brown sugar, and 1 tablespoon of bourbon in a small bowl. Add pecans and stir until evenly coated. Spread the nuts onto a cookie sheet.
  • Bake for 15-20 minutes, stirring occasionally, until golden brown. Allow to cool for 10 minutes.
  • In a large bowl, combine butter and the remaining 2 tablespoons of bourbon, whipping them together with an electric mixer until the bourbon is fully incorporated. Gently fold in the cooled pecans using a rubber spatula. Transfer the mixture to a serving bowl and enjoy right away, or refrigerate, and consume within 1 week.

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