Friday, May 29, 2009

Strawberry Honey Butter

OMG, this is tasty. When I dip my spoon in for yet another big honkin' bite, I have to remind myself that it's butter. Why then do I feel less guilty smearing it on a piece of cornbread that's also largely butter? Anyhow, this is a keeper. Make sure to use super fresh strawberries for best results. Spread it on toast, biscuits, croissants...any vehicle will do. Just eat it!

Strawberry honey butter

1/2 cup (1 stick) unsalted butter, softened
1 pint strawberries, cut into a small "dice"
1 T + water
1 t fresh lemon juice
1 1/2 T honey
  • Heat the strawberries and 1 T water in a small saucepan over low heat. Cook until the strawberries have broken down and they are a jammy consistency, adding small amounts of water as necessary. (At this point, feel free to strain the strawberries through a fine mesh sieve to eliminate seeds.)
  • Add lemon juice and honey and bring mixture to a boil. Remove from heat and cool slightly.
  • In a medium bowl or Tupperware container with a top, combine butter and strawberry mixture until fully combined. Cool in refrigerator for at least an hour. Take out of the fridge 20ish minutes before serving to get the chill off.
  • Enjoy!

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