WE’VE A SAYING IN IRELAND THAT GOES, “What whiskey and butter won’t cure, there’s no cure for.” I happen to think that’s true, if a little sweetness is thrown in for good measure. Just a dab of this simple but rich topping will turn a simple dish into a celebration. Poured or spread onto already festive dishes, such as The McMeel Family Irish Christmas Cake (page 305) or plum pudding, Honeyed Whiskey Butter becomes the crowning glory.
It’s a natural complement to Irish soda bread, served with a strong cup of tea. And melted atop a stack of fluffy pancakes, this decadent spread will kick-start your day, Irish-style.
MAKES ABOUT
3¾ CUPS / 170 GRAMS WHISKEY BUTTER
8 tablespoons (1 stick) / 113 grams unsalted butter, at room temperature
2 tablespoons honey
2 tablespoons whiskey
Beat the butter with a mixer or a wooden spoon until smooth and creamy. Beat in the honey, then slowly beat in the whiskey, a little at a time, until the mixture is just mixed. Spoon into a small container and seal tightly. Stir before serving. Keeps for 3 days at room temperature. (If you refrigerate it, the whiskey will leach out of the mixture and sit on the surface.)