Friday, October 5, 2012
For The Love Of Butter
The strawberry compound butter is made by beating strawberries into softened butter. It can be eaten as is with the natural flavor of the strawberries as a sweetener or sugar can be added. If you don’t have strawberries (fresh or frozen, thawed) strawberry jam can be substituted. The strawberry butter adds an extra special touch and is also delicious on pancakes, waffles, biscuits, bagels or toast. This technique can also be used with cream cheese.
1/3 to ½ c. Frozen strawberries, thawed and unsweetened
8 tbsp. Butter, softened at room temperature
½ tsp. lemon zest, blanched
½ tsp. kosher salt
Sugar, to taste if you want a sweeter butter (Optional)
Bring butter to room temperature. Thaw strawberries and discard excess water.
Place all ingredients in a food processor and pulse until well combined. Puree longer for a smooth texture.
May be kept in the refrigerator for up to one month.