Thursday, May 17, 2012

Strawberry Butter

A while back I ran into the dilemma of what to do with strawberries that didn't have a lot of flavor. It turns out this problem has come up again. I love a perfectly ripe strawberry that's bursting with flavor, but the last 2 time I bought them they were pretty sad excuses for strawberries. Yes, they looked beautifully red and delicious, but the taste was not impressive. This time, I decided to take those berries and make some strawberry butter.

Strawberry butter is a great way to switch up your standard toast with butter. It's sweet and the added sugar brings out the hidden flavor in the berries. I imagine if the strawberries are flavorful to begin with this might be even better. But I was really happy with the result of this butter. It's great on English muffins, scones, and pancakes. You can adjust the sweetness to your preference really easily, but I like mine the way the recipe was written. You can also swap in different berries, like raspberries, if you have them on hand. In the recipe, the berries and butter are blended together in a food processor, but if you don't have one, you can get away with smashing all the ingredients together until you get the right consistency, which is what I did.

Recipe from Martha Stewart

2 sticks (1 cup or 225 grams) unsalted butter, at room temperature
1/4 cup confectioners sugar
1/4 teaspoon salt
1/2 cup strawberries, hulled and diced

In the bowl of an electric mixer, beat the butter, sugar, and salt. Add the strawberries and beat until combined, but not totally uniform. If you do not have a mixer, whisk vigorously by hand. Add the strawberries and mash them into the butter mixture.

To serve, either transfer the butter to ramekins or serving dishes, or store in plastic wrap. If using plastic wrap, use 2 layers at a time. Roll the butter into a log and wrap tightly. Use within 1 week or freeze for up to 2 months. Thaw before using and serve it at room temperature. Pin It Now!

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