Truffle Butter {Recipe}

We’re having Thanksgiving dinner at my house this year, so I’m responsible for the turkey. And I’m hosting a virtual Thanksgiving Dinner Roundup for some of my friends this weekend, so I needed to try out a turkey recipe that would fit into the Roundup and, hopefully, be worth repeating on Thanksgiving Day.

I found a recipe by Ina Garten that looked really delicious. In fact, I probably would have tried this recipe even if I didn’t need it for the Roundup and Thanksgiving. You’ll have to wait until Sunday to see my turkey post, but I can tell you that one of the key ingredients is truffle butter.

I’m sure truffle butter is easy to find in the Hamptons, where Ina lives. In Stow, Ohio — not so much. I checked several stores before I decided to try making my own. After surfing the ‘Net and finding a number of different methods for making it, I came up with this recipe. It’s simple, and the results are wonderful.

Truffle Butter (makes 4 ounces)


  • One stick unsalted butter, at room temperature
  • 2 teaspoons white truffle oil
  • 1/2 teaspoon truffle salt, or Kosher salt


  1. Mix butter, oil, and salt in a small bowl.
  2. Taste for salt, adding up to another 1/2 teaspoon, if needed.
  3. Cover and leave at room temperature if you are going to use within a day or two. Refrigerate or freeze for longer storage.

A word of warning: when you taste the butter, you may find yourself wanting to eat it by the spoonful. It’s that good.

Once you discover how easy and delicious this butter is, you’re sure to find many uses for it. And if you do, I’d love to read about them in the Comments section below.


Recipe: Citrus Marmalade

A friend of mine asked if I could make some orange marmalade for him. I recalled a recipe from Ina Garten that I had been wanting to try, and this seemed like a good excuse. I looked up Ina’s recipe on the Food Network and read it and the comments section. The general consensus seemed to be that it was a great recipe but called for too much sugar. Now, I’m not afraid of sugar (as my triglycerides can attest). But I wanted to make sure it was edible and not overly sweet. So I cut back the sugar just a bit. And, as my experience in jam-making has taught me, I added a bit of butter to keep the marmalade from foaming up when it is boiled.

The ingredients, with my alterations, are as follows:

  • 4 large navel oranges (or 6 to 8 blood oranges)
  • 2 lemons
  • 8 cups water
  • 6 cups sugar
  • 1 teaspoon butter

I wanted to make blood orange marmalade, because I thought the color would be stunning. Unfortunately, the grocery didn’t have blood oranges. So I used navel oranges. I washed the lemons and oranges, cut the ends off them, and cut them in half crosswise. Starting with the lemons, I cut the fruit into half-moons with the thinnest blade on my mandoline slicer. I began with the lemons, so I could pick out the seeds as I went. I put the slicer over the top of my pot, so the slices went right into the pan. That way, I avoided the mess of juice all over the counter, and I didn’t lose any juice.

Oranges and Lemons

Once the oranges and lemons were all sliced into the pot, I added the water.

Adding Water to Marmalade

I brought the water and citrus to the boil over medium-high heat, stirring often.

Cooking Oranges and Lemons

Once the mixture reached a full rolling boil,

Marmalade - First Boil

I added the sugar and stirred until the sugar all dissolved.

Sugar is Good for You

Marmalade with Sugar - After Frist Boil

Then I covered the mixture and let it sit on the counter overnight. By morning, the fruit had given up a lot of juice; there was a good inch or two of liquid floating on the top of the pot.

Marmalade in the Morning

I added the butter to the pot,

Little Pat of Butter

and brought the mixture to a boil. I lowered the heat to a simmer, and simmered the marmalade for 2 hours, stirring occasionally.

Simmering Marmalade

Then I turned the heat up to medium, and brought the mixture to a boil.

Boiling Down

I boiled the marmalade until it reached 220 degrees on a candy thermometer. Meanwhile, I got my canning jars and lids ready, and put the pot on for the water bath.

Boiling to 220 dF

I canned the marmalade in 8 ounce jars and processed it in a water bath for 10 minutes.

Marmalade Water Bath

Then I set the jars on a kitchen towel to cool. I heard the pinging sound of the lids sealing, and within a few hours, the marmalade was set.

Citrus Marmalade

While the marmalade was simmering, I started making marbled rye bread. So by the time the marmalade was cool, I had fresh bread to sample it with.

Marbled Rye and Marmalade

Both the bread and the marmalade are delicious! I can see why Ina used 8 cups of sugar in her recipe; mine is a bit tart. But to me that’s how marmalade is supposed to taste. Some might want it sweeter. But it’s perfect as far as I’m concerned.