I get flats of strawberries at a local farm which carries strawberries from the Niagara region that are everbearing….that means we can still get relatively local strawberries for longer than a month (which is usually how long the strawberry farm I visit carry their berries). But, it’s a bad thing for me because, knowing it will end soon enough, I buy waaaayyy too many than we can consume before they start to go bad (farmers hint: REAL strawberries that are picked at their peak – not like the berries that come from California that are picked green and shipped in gas filled trucks to ripen on the way here – should and will go soft and eventually moldy very quickly). So, I was browsing through some fellow blogger’s websites for some ideas and I came across raspberry butter over at Simple Bites (the cutest mom from Quebec). I thought I could do the same with strawberries and, the last time I made compound fruit butter for a brunch I had, it was a hit. So, why not try again?
Ingredients:
4 tbsp honey
1 c strawberries
1 pound (2 cups) butter at room temperature
1 c strawberries
1 pound (2 cups) butter at room temperature
Refrigerate mixture until it is cool (probably for an hour)…hint: why not cook the mixture in the morning while you’re getting lunches ready and then finish the butter when you are back in the kitchen making dinner later? I know, I know…that’s silly…but I think about food all day long. I will make jam in the morning before I have my first coffee but I will also leave the house without combing my hair!
0 Comments