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Harissa is a red chili paste that originated in North Africa. It’s smoky and spicy which makes it a perfect pairing for Vermont maple syrup. Maple’s sweetness compliments harissa’s spice. Mix them together with a stick of butter for a electric smear of flavor. Cook eggs in a pat of this butter, or enjoy it on toast with a chopped cucumber salad.

Serves

1 stick of butter

Prep time

5 minutes

Cook time

0 minutes

INGREDIENTS

  • 1 stick unsalted butter, softened
  • 1 tablespoon harissa paste
  • 1 tablespoon maple syrup
  • Pinch of salt
  • Lemon zest (optional)

INSTRUCTIONS

  1. In a medium bowl, combine the butter, harissa, maple syrup, salt and lemon zest. Mash together with a fork until everything is combined. Transfer butter to a sheet of parchment paper and shape the softened butter into a log. Wrap and store in the fridge. Alternatively, keep the butter in a butter keeper.

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