Make It Mini: Autumn Butter Board
Channel: Le Creuset
Date: 2022-10-08

Welcome to part 6 of Make It Mini with bon__abbetit! 🎃 This series reimagines trending recipes using Le Creuset Mini Cocottes. Next up is a take on the viral butter board, inspired by Justine Doiron and Joshua McFadden. This version has a maple butter and a pumpkin brown butter, served in Pumpkin Mini Cocottes for the perfect fall board. Here's how to make it.

Pumpkin Mini Cocottes: https://bit.ly/3rCB8BC
Serving Platter: https://bit.ly/3NO1ZEm

Ingredients:
For the maple butter:
1 stick of butter, softened
3 tbsp maple syrup 
Cinnamon sugar for topping: 1 part cinnamon to 3 parts sugar 

For the pumpkin brown butter:
2 sticks of butter
2 1 tbsp pumpkin puree
1 tsp pumpkin spice 
Pepitas for topping

Instructions:
1. Start by making your pumpkin brown butter by heating butter on medium to low heat. Stir and it should start to brown and be golden after about 5 min. 
2. Add the butter to a bowl and whip over ice until it hardens, about 5-8 minutes. Before it gets too hard, add pumpkin puree and pumpkin spice and combine. Wrap in parchment paper and place in the fridge until it fully hardens. 
3. Blend maple syrup and butter together and add to Pumpkin Mini Cocotte. Top with cinnamon sugar.
4. Remove pumpkin butter from the fridge and let it come to room temperature. Add to Pumpkin Mini Cocotte and top with pepitas. 
5. Serve with whatever pairings you'd like. This board has toast, crackers, pears, apples and figs. Enjoy!