Bee Pollen Compound Butter

Bee pollen is considered one of nature's most completely nourishing foods. It is rich in proteins, free amino acids, and vitamins, including B-complex and folic acid. What better way to eat this nutrient dense food than with grass fed butter, fresh ground cinnamon, and raw local honey. I like to shmeer this on fresh sourdough bread or nut crackers.

Total time: 35 minutes

ingredients

• 1 PINT OF CREAM, OR ONE STICK OF GRASS FED BUTTER
• 2 TEASPOONS OF FRESH GROUND CINNAMON
• 2 TABLESPOONS OF LOCAL BEE POLLEN
• 2 TABLESPOONS OF RAW HONEY
• PINCH OF NUTMEG
• SEA SALT, TO TASTE

method

In a stand mixer, whip heavy cream until the fat separates from the buttermilk. Strain butter fat in a cheesecloth and give it a good rinse in cold water. It's important to squeeze all the remaining buttermilk out, as the butter will spoil faster.

Place formed butterball back in the stand mixer with the paddle attachment. Mix in cinnamon, nutmeg, honey and salt until well combined.

Place mixture on a sheet of parchment about a foot long.

Fold one end of paper over butter. Using a hard straight edge, such as a ruler or sheet tray, push butter away from you while holding remaining paper down with your other hand, to form butter into a cylinder.

Using your hands, gently roll cylinder of butter forward into a roll. Grip ends of the paper and twist them in opposite directions to shape butter mixture into a roll. Place in freezer until slightly hard.

Sprinkle bee pollen on work surface and roll butter long until pollen is evenly dispersed.

Chill and slice as needed. Cover with plastic wrap and freeze for up to 6 months.