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Recipe Corner

Pumpkin Five-Spice Butter



1 cup (2 sticks) unsalted butter,
room temperature
1/3 cup canned or fresh pumpkin
pureed, strained
1 tablespoon orange or lemon
zest, finely grated
1 1/2 to 2 tablespoons Chinese
five-spice powder (Bottled
five-spice powder can often
be found in supermarkets,
specialty food stores or in
Asian markets.)
Salt to taste
Optional: confectioners’ sugar
or honey powder for sweeter
applications; 1/4 cup chopped
walnuts or pecans

Place the butter in a medium mixing bowl and with an electric mixer or wooden spoon, beat until light and fluffy. Scrape down the sides.

Add pumpkin puree, zest and five-spice powder, scrapping down the sides of the bowl, and beat to incorporate all ingredients. Taste for five-spice powder and salt.

Add confectioners’ sugar if desired. Stir in nuts if desired, and taste again for salt.

Scrape into a small bowl, serving crock or butter molds and cover tightly; or shape into a long roll in grease-proof paper (plastic, wax or parchment) for storing and slicing as needed.


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