This Bobby Flay compound butter recipe was paired with a recipe for Black Pepper Biscuits. I also made those and this butter was surprisingly smooth and creamy and melted into the biscuits like, well, butter.
I can't wait to use some of this delicious compound butter on a baked sweet potato. Oh yes. I think that would be sublime.
2 T. Sorghum Syrup (or unsulfured molasses)
1 T. Bourbon
small pinch of cinnamon
1 1/2 sticks unsalted softened butter
Pinch of salt
In a small saucepan, whisk the sorghum syrup with the bourbon and cinnamon. Bring just to a boil, then cook over low heat for 2 minutes. Let cool completely.
In a food processor, combine the cooled bourbon/sorghum mixture with the butter and puree until smooth. Scrape the butter into a bowl and season with salt. Cover and refrigerate.
From Bobby Flay in the 2015 Food and Wine Annual Cookbook