Tuesday, October 10, 2006

Strawberry Honey Butter

From: Culinary Institute of America Breakfasts & Brunches

Use on pancakes, waffles, biscuits, muffins, toast, etc.

3/4 C butter, softened
1/2 C minced, hulled strawberries
2 Tbsp honey
1 Tbsp lemon juice (about 1/2 lemon)
1/4 tsp orange zest

Combine all the ingredients and beat together until very smooth but not soft or oily. The butter is ready to transfer to a pastry bag to pipe into rosettes and serve as a topping or spread now, or cover and store in the refrigerator up to 2 days. Let the butter soften to room temperature before serving. Another option is to roll into a log, chill, and slice into rounds.

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