Dark Wildflower Honey Butter Roasted Carrots

Ingredients
2 lbs carrots washed, tops removed
4 oz Wise Dark Wildflower Honey Butter
1 tbsp runny honey
4 or 5 sprigs of fresh thyme
4 tbsp chopped walnuts
½ tsp sea salt
½ tsp freshly cracked black pepper

Instructions

1. Preheat the oven to 400F.

2. Melt Butter in a small sauce pan over medium heat. Spread the carrots evenly over a lined baking sheet and coat carrots evenly with half of the melted butter. Sprinkle sea salt and freshly cracked black pepper over the carrots.

3. Place trays in the oven for 10 minutes. After 10 minutes remove trays from the oven and turn the carrots. Drizzle honey over the carrots, add 4 or 5 sprigs of thyme.

4. Return the trays to the oven and cook for another 10 - 12 minutes until the carrots are cooked through.

5. While the carrots are cooking toast the walnuts. Heat a small frying pan over medium heat. Add 4 tablespoons of chopped walnuts to the dry pan then cook until they are slightly brown. Toss the pan occasionally to ensure even cooking.

6. To serve, add the cooked carrots to a serving dish then sprinkle the toasted chopped walnuts over them and add fresh thyme to garnish.
Season with salt to taste.

Baked Chipotle Sweet Potatoes

Ingredients

 Zest of one lime

2 tbsp olive oil

1 tsp kosher salt

3 tbsp Wise Chipotle Butter

3 medium sweet potatoes, poke several times with a fork

Jalapeno pepper for garnish

Coarsely chopped fresh cilantro, for serving

 Instructions

 1. Preheat the oven to 425°F.

 2. Using a fork, poke the skin of the sweet potatoes to allow steam to escape.  Coat sweet potato with olive oil and place on a baking sheet.  Sprinkle with salt.  

 3. Roast in a single layer on sheet pans until fork tender, 40 to 50 minutes, rotating the pans halfway through.

 4. Transfer the roasted sweet potatoes to a serving platter. Top with the lime zest, Wise Chipotle Butter, jalapeños and a handful of coarsely chopped fresh cilantro. Serve immediately.

Maine Lobster & Sweet Corn Ravioli with Roasted Garlic Basil Butter Sauce

Ingredients
12 oz package Alfresco Pasta’s Maine Lobster & Sweet Corn ravioli
1 tablespoon vegetable oil
1 pound oyster mushrooms (any large ones cut into 1-inch pieces), stems trimmed
6 oz frozen peas
3 oz (3/4 container) Roasted Garlic Basil butter, divided
1 cup heavy cream
1/2 cup freshly grated Parmigiano-Reggiano
Freshly cracked black pepper & kosher salt

1. Cook pasta according to package directions.

2. Heat oil in a large nonstick skillet over medium-high heat until hot. Add mushrooms to skillet in a single layer. Sauté mushrooms with 1/2 teaspoon salt until golden, about 8 minutes. Add 2 Tablespoons butter and frozen peas. Sauté until any liquid is evaporated, about 1 minute. Season with salt, then transfer to a plate.

3. Meanwhile, make the garlic butter sauce. Heat heavy cream over low-medium heat in a deep sauté pan. Add ½ container of Roasted Garlic Basil (approx. 4 T) butter and whisk gently to melt. Sprinkle in cheese and stir to incorporate. Season with black pepper.

4. Stir ravioli into sauce and serve topped with mushrooms, peas, and extra parmesan.

Strawberry White Chocolate Wise Buttercream

Yield: light frosting for 12 cupcakes; recipe can be doubled
Time: 5 minutes

3/4 container Strawberry White Chocolate Wise Butter, room temperature
1 c. confectioners sugar
1/8 tsp vanilla extract

In the bowl of an electric mixer fitted with the paddle attachment, beat butter until smooth and creamy, 2 to 3 minutes. With mixer on low speed, add confectioners sugar, and vanilla; mix until light and fluffy.

Roasted Garlic Basil Shrimp and Grits

SERVES 4 to 6
TIME 1½ hours

INGREDIENTS
4½ cups chicken broth
1½ cups old-fashioned grits
¾ cup whole milk
3 scallions, white parts minced, green parts sliced thin on bias
2 garlic cloves, minced
Salt and pepper
1½ pounds jumbo shrimp (16 to 20 per pound), peeled and deveined
4 tablespoons (1/2 container) Roasted Garlic Basil Wise Butter, melted, divided
6 ounces sharp cheddar cheese, shredded (1½ cups)
1 teaspoon smoked paprika (optional)
Kosher salt

***You will need eight 12-inch metal or bamboo skewers for this recipe.

1 . Adjust oven rack to middle position and heat oven to 350 degrees. Spray 13 by 9-inch baking dish with cooking spray. Combine broth, grits, milk, scallion whites, garlic, and ¼ teaspoon salt in prepared dish, cover tightly with aluminum foil, and bake until grits are tender, 70-75 minutes.

2. Pat shrimp dry with paper towels and toss in bowl with 1 tablespoon melted butter, ½ tsp smoked paprika (if using), ¼ teaspoon salt, and ¼ teaspoon pepper. Working with 1 shrimp at a time, thread tail onto one 12-inch skewer, and head onto second 12-inch skewer. Repeat with remaining shrimp, alternating direction of heads and tails, packing 6 to 8 shrimp tightly onto each pair of skewers.

3. Remove grits from oven and increase oven temperature to 450 degrees. Stir cheddar into grits and season with salt and pepper to taste. Lay shrimp skewers widthwise across baking dish so that shrimp hover over grits. Continue to bake grits and shrimp until shrimp are opaque throughout and grits have thickened slightly, about 10 minutes.

4. In a small bowl, mix 3 tablespoons melted Roasted Garlic Basil butter, remaining ½ teaspoon smoked paprika (if using), and ⅛ teaspoon salt until fragrant, about 20 seconds.

5. Carefully remove dish from oven and transfer shrimp skewers to plate. Stir grits thoroughly, then portion into serving bowls. Remove shrimp from skewers and place on top of grits. Drizzle with melted butter, sprinkle with scallion greens.

Sweet Potato Sage Dressing

2 French baguettes from Cocorico (9-10 cups stale bread cut into cubes)
2 c. celery, chopped
2 c. onion, chopped
1 T. fresh sage, chopped
1 T. dried poultry seasoning
1 can or 10.5 oz of cream of mushroom soup (I made homemade using this recipe)
1 tsp Kosher salt
½ c. or whole 4 oz container of Sweet Potato Sage or other savory Wise Butter, + butter for sautéing veg
2-3 cups of chicken broth
1 whole chicken, roasted, then shredded

Sautee onions and celery in a knob of butter for about 8 minutes over medium high heat.

Put bread cubes into large bowl. Add cooked veg, melted butter, mushroom soup, and 2 cups of broth. Massage it and check the consistency, adding more broth if needed. Taste test it to see if you need more salt and pepper.

Pour the mixture into a greased 9 x 13 pan. Dot the top with more Sweet Potato Sage butter (optional). Bake covered at 350 degrees for 20 minutes. Uncover and bake for 20 more minutes or until it’s brown as you want it to be.

Lemon Rosemary Roasted Chicken

Ingredients
1 (5 to 6 pound) roasting chicken
Kosher salt
Freshly ground black pepper
1 large bunch fresh rosemary
1 lemon, halved
1 head garlic, cut in half crosswise
2 oz or ½ container of Lemon Rosemary Butter, room temperature
2 oz or ½ container of Lemon Rosemary Butter, melted

Directions -- Preheat the oven to 425 degrees F
1. Remove the chicken giblets. Rinse the chicken inside and out.
Remove any excess fat and pat the outside dry. Liberally salt and pepper
the inside of the chicken. Stuff the cavity with the rosemary, lemon halves,
and all the garlic. Smear the outside and under the skin of the chicken
with the Lemon Rosemary butter. Tie the legs together with kitchen
string and tuck the wing tips under the body of the chicken.
2. Roast the chicken for 1 1/2 hours, or until it reaches 165 degrees.
3. Remove the chicken to a platter and cover with aluminum foil for
20 minutes. Slice the chicken onto a platter and drizzle with the
remaining melted Lemon Rosemary butter.

Cornmeal Buttermilk Loaf Cake

This cake pairs perfectly with any of our sweet butters1

• PREP: 20 MINS
• TOTAL TIME: 1 HOUR 30 MINS
• YIELD: MAKES 1 LOAF

SOURCE: EVERYDAY FOOD, JULY/AUGUST 2003

INGREDIENTS

·  3/4 cup (1 1/2 sticks) unsalted butter, room temperature, plus more for pan
·  1 cup plus 2 tablespoons sugar, plus more for pan
·  1 1/4 cups plus 2 tablespoons all-purpose flour, plus more for pan
·  1/2 cup plus 2 tablespoons yellow cornmeal
·  1 tablespoon grated lemon zest, plus 2 tablespoons fresh lemon juice (about 1 lemon)
·  1 1/2 teaspoons baking powder
·  1 teaspoon baking soda
·  1/2 teaspoon salt
·  3 large eggs
·  3/4 cup buttermilk

DIRECTIONS

1.      Preheat oven to 350 degrees. Generously butter a 9-by-5-inch loaf pan. Dust with sugar and flour, and tap out excess; set aside. In a mixing bowl, cream butter until smooth. Add 1 cup sugar; beat until light and fluffy.

2.      In a bowl, whisk together flour, cornmeal, lemon zest, baking powder, baking soda, and salt. In another bowl, whisk together eggs, buttermilk, and lemon juice.

3.      With mixer on low speed, add flour mixture to butter mixture in 2 batches, alternating with the buttermilk mixture. Beat until just combined, scraping bowl as needed. Pour batter into prepared pan.

4.      Bake until center is springy to the touch, about 55 minutes; drape with foil if cake browns too quickly. Let cool 10 minutes in pan; invert cake onto a wire rack. Reinvert and let cool completely.

5.      Serve with any sweeter variety of Wise Butter.