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Flavor! – or Why I Love Butter

Image from GoBoldWithButter.com - I've made this twice and haven't stopped to photograph it either time. So you know it's good!

For me, nothing compares to the taste of warm (not melted, not firm, but just warm and spreadable), creamy, fresh salted butter.  The way it melts into the crevasses of a crunchy toasted English muffin, the way it fills all the spaces in the grid of a warm waffle under a cascade of maple syrup.  The way it slides across a stack of pancakes.  What’s not to love about butter?

Ok, there’s fat.  But fat is flavor, and to me, it makes much more sense to use a little butter than to use a lot of something synthetic.  Margarine will never be butter.  It really shouldn’t try.  There’s no substitute for the natural, creamy goodness of melty butter.  It makes everything better.

My newest favorite recipe containing butter is from the fine folks at GoBoldWithButter.com.  French Toast with Honey Butter.  I can’t even describe how mouth-watering this is.  As if the french toast isn’t enough (it’s really pain perdu with brandy…divine!) the honey butter is the best I’ve ever tasted.  It’s mixed with honey, vanilla bean, and some powdered sugar and a little salt to create a butter so perfectly sweet and salty it’s great on everything.  And easy – don’t miss it.

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