This apricot honey thyme compound butter is positively glamorous. And easy. You’ll want to slather it on everything. Perfect for company dinner or every day toast.
This story will feel a little un-buttery but stay with me because the story is there or skip to the end for the compound butter recipe.
It Started 5 Years Ago
Last month I went to a TRIBE Live event in Toronto with my “employer/friend”. There are some people the title “boss” just doesn’t work for. It also kind of gets a bad connotation sometimes and this employer doesn’t deserve that. I am privileged to work at Kitchen PLAY with Casey on any given day because she practices what she preaches – empowering and lifting women up to be their fullest potential.
In some ways, she’s why I’m in this space still and she is most definitely the ball that got my big dreams rolling. I met Casey around 5 years ago at my very first conference. A teeny tiny blogger with maybe 25 page views a day, another strong woman, Pam at the Unconventional Librarian, believed in me and started my fund-building to attend Eat Write Retreat, which was Casey’s food conference. One thing led to another and here I am.
That’s a bit of a memory lane moment that led to me being at TRIBE Live with Casey as we attended to hone in and tailor the membership site we offer. In so doing, I had an “aha moment” about the biggest block I’ve had for these 5 years – sharing the vision of how our family went from a coupon using processed food eating family to mostly from scratch foods. I never could quite get that process on paper and now I’ve got it. You’ll want to stay tuned over the coming months!
About that Apricot Thyme Honey Compound Butter
We arrived at the Toronto airport within 30 minutes of each other after delays from storms that shut the destination airport down. It was getting late and we were tired and hungry. A short wait for the shuttle then an equally short shuttle ride and we were at our hotel, too tired to fulfill our foodie hopes of finding a good restaurant close by so we settled on the hotel restaurant at 9:30 PM.
This is how memories are made. Both of us out of the country for the first time in years, exhausted, and dealing with currency differences, it’s funny looking back but that’s another story. We ordered some appetizers to split, and while they were delicious, it was the apricot thyme honey butter that got us. I ate the bread for the butter and decided I needed to replicate it for you.
I planned to talk about how easy it is to make compound butter but memory lane happened. Plus, you can see it for yourself when you give it a try. Once you do, you will want to make compound butter everything and put it ON everything. You can also feel “all fancy” when you set it on the table no matter what your kitchen experience is and everything tastes a little better with butter, right? Put it on your bread, your corn on the cob, your chicken, your pasta. Maybe eat it plain if that’s your thing. I can’t quite go there for more than a taste test, but you do you.Print
- 1/2 cup salted butter, softened
- 1 dried apricot
- 1/2 teaspoon dried thyme
- 1 teaspoon honey
- Pinch salt
- Put the butter in a bowl.
- Mince the dried apricot.
- Mix all ingredients together well.
- Shape as you wish and refrigerate for 1+ hours.
I like to make it a day ahead of time so the flavors meld together more.