In my family, if you want to host a holiday celebration, it’s best to stake your claim early. My cousin Amy and her partner own the bulk of the Jewish holidays. Another cousin frequently hosts Thanksgiving. My parents are responsible for Christmas. And several years ago, I found myself in possession of Mother’s Day hosting duties.
Here’s how it happened. Awhile back, I joined several sets of cousins for a Mother’s Day brunch at a local restaurant. We had young kids with us and though everything was lovely, I realized that it was impossible for any of the mothers to really enjoy meal. So I volunteered to host for the following year. And as so often happens, a tradition was born.
I will admit right now that my offer was in part self-serving. I love having people over for brunch. I relish any excuse to pull out my waffle maker, roast up some potatoes and scramble an obscene number of eggs. Some years I make dozens of biscuits and put out five or six jars of jam. Scones or muffins are also fun, as are quiches, eggy casseroles and a mountain of oven-cooked bacon.
Recently, I plucked my copy of Recipes from Home off my living room bookcase and was reminded by a helpful sticky note (placed long ago when I first acquired the book) that I wanted to make Sweet Lemon Butter. The thought occurred that it might just the thing to add to our Mother’s Day brunch and so I made a test batch. Essentially, you stir a slurry of lemon juice, zest, chopped mint and honey into some softened butter, pack it into a jar and chill it until just spreadable but not mushy.
Once it was done (of course, I made several tweaks), it took all my willpower to keep from pulling out a spoon and eating a couple big bites (I will confess to several small taste tests, just make sure it was good). It’s transcendent on a freshly baked scone and awfully tasty just scraped on toast. If you’re hosting a brunch (Mother’s Day or otherwise), consider adding this sweetened compound butter to your menu.
Honey Sweetened Lemon Butter
- 1 stick butter softened
- 1 lemon zested and juiced
- 2 tablespoons honey
- 1 tablespoon minced mint
- pinch flaky salt
- Combine butter, lemon zest, juice, honey, mint and salt.
- Using a spatula, scrape the compound butter into a small jar or container.
- Refrigerate until just set.
- Serve with warm scones or biscuits.