What butter and whiskey won’t cure, there is no cure for.
As one of my contributions to the Robbie Burns celebration, I have prepared a Scottish-inspired spread, making use of a few more of my black walnut stash. The flavour of the walnuts is well complimented by the whiskey, and the butter is a super vehicle for it all.
6 Tbsp butter, unsalted
2 Tbsp ground or chopped black walnuts
2 Tbsp whiskey
salt to taste
Cream the lot together. Chill and serve.
Happy Robbie Burns Day!