Orange Butter
Zest of 1 large navel orange, finely chopped
1/4 cup sugar
1/2 cup unsalted butter, at room temperature
1/4 cup freshly squeezed orange juice
1 1/2 tablespoons CuraHao or other orange liqueur
In a mortar and pestle or food processor, pound or process the orange
zest and the sugar. Add the butter and mix together until creamy and
fluffy, dribble in the orange juice and CuraHao a bit at a time, still
processing, until it is all absorbed. Pack into a ramekin and smooth
off the top, and serve with warm breakfast breads. If desired, spread
the butter on a long sheet of plastic wrap and roll up into a
cylinder. Chill or freeze and cut off 1/2 inch disks of the flavored
butter as needed.
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