Presentation By Food Stylist
Strawberry Compound Butter
Adapted From Strawberries by Susan Spungen
Compound butters are like an instant sauce: they can be made with anything and they melt into a delicious puddle when placed on top of a hot dish. The heat of the food releases the aromas and flavours of the ingredients - in this case strawberries. Cooking the strawberries not only intensifies and concentrates their flavours, but it also lowers the moisture content so they blend smoothly with the butter. Use this butter on toast, pancakes and waffles.
1 cup strawberries, hulled (about 3 ounces whole)
1 tbsp. honey
1 tbsp. L8 Harvest, Dehydr8, Concord8, or Minus8 Vinegar
1 stick (8 tbsp.) unsalted butter, at room temperature
in a food processor, combine the strawberries and the honey and process until smooth. Transfer to a small saucepan and simmer over medium heat until reduced by half. Transfer to a bowl and refrigerate until cool, about 15 minutes.
Once the strawberry mixture has cooled, return to the food processor with the butter and pulse until fully combined.
Place the strawberry butter in the centre of a sheet of wax paper or parchment paper, then fold the bottom of the sheet of paper over the butter to align it with the top of the sheet. Hold the bottom piece of the paper and, then using one edge of the baking sheet, push against the butter until it forms a 6-inch log. Twist the paper ends and the log in the plastic wrap. Refrigerate until firm and slice into rounds as needed. The butter will keep for a week in the refrigerator or for a month in the freezer.