Thursday, May 10, 2012

Strawberry Honey Butter

Do you want to know how long this Strawberry Honey Butter lasted in my fridge?  Two days.  TWO DAYS!!  My family went through 2 cups of the stuff in 2 days.  We wont even talk about how many loaves of bread we went through.  Granted, there are 9 of us, but still....

This is so fresh and different that you can't help but crave it.  Not to mention the fact that it's gorgeous!  Try it on a toasted bagel or warm biscuit.  My mother-in-law came over one evening and we had a nice chat over homemade rolls and this spread.  It would also be fun to put in small jars to take to the neighbors with a loaf of homemade bread or a pan of rolls.

 Strawberry Honey Butter
Makes about 2 cups

1 pint strawberries, hulled
4 tablespoons honey
2 teaspoons fresh lemon juice, or to taste
1 1/2 sticks (3/4 cup) unsalted butter, softened

In a food processor puree the strawberries and force the puree through a fine sieve into a saucepan. You want the pulp, not the juice.  Add the honey and the lemon juice and boil the mixture, stirring, for 3 minutes, or until it is thickened. Let the strawberry mixture cool to room temperature. In a bowl cream together the butter and the strawberry mixture. Let the butter stand, covered, in a cool place for 1 hour to allow the flavors to develop.

Source:  Adapted slightly from  Half Baked 


1 comment:

  1. This looks delicious. I'm almost afraid to make it. :) And yes, your cake batter dip is scrumptious. SO glad you shared it.



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