On 2010-09-28 21:08, fez monkey wrote:
Some time with a search engine reveals that Honey Cream describes either a specially crystallized version of honey that is spreadable or the same substance mixed with butter. It's also known as Whipped Honey, Honey Butter, and Honey Spread and sold commercially. I can't tell you which one is meant here. Add in the fact that British English often has the exact same but differently applied terms for related things (e.g. Paraffin in the UK means something quite different than in the US.) and the waters get muddied a little more.
It sounds a lot like the confusion around Coconut Cream, Cream of Coconut, Coconut Water, etc.
I'm interested seeing the recipe from the DTB themed book but it sounds as if you can by this off the shelf.
Oh look what I found! According to the BARON SAMEDI'S BREW recipe found in the first post, their honey cream is equal parts of brown sugar, honey and unsalted butter blended together. :)
That's definitely not the DTB honey cream mix but probably still quite good.
As far as the DTB one, here's a revised DTB Honey Cream Mix recipe I just found. This actually replaces the recipe in the above mentioned DTB book.
http://hawaiibeachcomber.com/id14.html
For me, an "off the shelf" alternative would definitely be preferred..
ORIGINAL RECIPE for HONEY CREAM MIX
Discovered in Don the Beachcomber memorabilia
Replace recipe on Page 3
HAWAII Tropical Rum Drinks and Cuisine
by Don the Beachcomber
½ lb. Sweet cream butter
½ lb. Honey
½ lb. Light cream
Melt butter in a double boiler.
Add cream.
Heat mixture to 160° F.
At the same time, heat honey in a double boiler to 160° F.
Pre-warm the bowl of a blender by filling it with water to 120° F.
Empty and dry the bowl and immediately transfer to it the butter-cream mix and honey.
Blend at high speed for five (5) minutes.
Allow to stand for ten (10) minutes.
If there is no separation, re-blend for five (5) minutes.
** For larger portions increase blending time proportionately. **
