Compound butters—basically, just softened butter mixed with add-ins—are a really simple way to add tons of flavor to your food. Traditionally, compound butters are made with herbs, such as fresh chives and parsley, but sweet compound butters are equally delicious. This particular combination draws straight from my childhood. I grew up loving strawberry butter on popovers, which my mom would make for us on special weekend mornings, and you’ll usually find a roll sitting in my freezer for emergencies. After an audience member at The Chew suggested this trick, I started adding it to my baked goods for an extra blissful pop of flavor.
Reprinted with permission from the publisher, HarperCollins, from Relish by Daphne Oz. Copyright 2013.
|1 pint fresh strawberries, hulled||2 tablespoons raw honey|
|8 tablespoons (1 stick) unsalted butter, softened||1/4 teaspoon kosher salt, plus extra for serving|
Puree the strawberries in a food processor and pour into a small saucepan. Place over medium heat, stirring frequently to prevent burning, until the mixture is reduced by half, about 10 minutes. Transfer the strawberry puree to the freezer until completely cool, about 15 minutes.
In a food processor, combine the strawberry puree, butter, honey, and salt and process until well combined and fluffy. If using right away, spoon it into serving ramekins or small dishes, sprinkle with a pinch of extra salt, and chill in the refrigerator until ready to serve. If storing, scrape the mixture onto wax paper and roll into a log; store it in the refrigerator or freezer until ready to use.
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