We’re not always caught up with the times around here.
I mean, my town has one stop light, so I guess it’s expected. The closest Target is 40 minutes away. The nearest Trader Joe’s is over 4 hours away (I know – how do I live like this?). So to think that I would see things like brussel sprouts still on the stalk or caramel almond butter is pretty much a dream.
But this weekend, I literally shrieked when I was walking through Food Lion. In the almost 9 years I’ve lived here, I had never seen meyer lemons before. Until now.
And, obviously, I’m already addicted. Knowing my luck, last week was the only week they’ll have them and I’m going to go into meyer lemon withdrawal. If you don’t hear from me for a while…you’ll know why. Just in case I never see them again, I’m trying to make as many things with these little lemons as I can.
First up? Cranberry Meyer Lemon Butter.
Yup, flavored butter. I always thought it was such a fancy thing and that people didn’t really make flavored butters at home. I remember seeing Ina make a compound butter on her show one time and thinking “Who else but the Barefoot Contessa would make a flavored butter for one dish or one party?. But I didn’t know! I didn’t know it was a thing.
And now I’m hooked. I think it was the grapefruit vanilla and the walnut rosemary and the pizza butter I made last year, but this cranberry lemon is slowly taking first place in my own personal butter competition.
Pulling a stick of flavored butter from your fridge to slice onto hot bread or biscuits or to drop onto a sizzling steak makes you feel like you’ve got it together. Even if you’re doing this in your pajamas.
These biscuits sure do seem fancy with cranberry lemon butter, but no one needs to know that it took you almost no time to whip it up.
Cranberry Meyer Lemon Butter
Makes: about 1/2 cup butter
- 1/4 cup chopped fresh cranberries
- 2 Tbsp water
- 1 tsp honey
- zest from 1 meyer lemon
- 1 stick butter (salted), softened to room temperature
- Toss the chopped fresh cranberries with the water and honey in a small bowl. Microwave for 1-2 minutes, stopping to check every 30 seconds, until the cranberries are softened and broken down in the water and honey. Let them cool for a few minutes.
- Mix the lemon zest into the softened butter, and add in the cranberries once they have cooled. Mix everything together and drop onto a piece of plastic wrap.
- Wrap the butter up into a log shape, twist the ends of the plastic wrap, and place it in the fridge.
- Let soften at least 5-10 minutes before using. Slice onto biscuits or waffles or pancakes or hot bread, fresh from the oven.