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When I was little, one of my Dad’s favorite things to do for breakfast, was to mix together butter and Sorghum molasses and spread it over toast. Little did he know, he was way ahead of the compound butter game.
Compound butter is just what it sounds like. It’s butter joined with other flavors. You’ve probably had another compound butter on bread at dinner – garlic butter. More complex compound butters mix a variety of herbs and spices. There are endless possibilities. You might remember my cilantro lime butter over grilled corn last summer.
Yep, that’s right. It was a compound butter.
Here’s the latest one I’ve tried. Strawberry Honey Butter. It’s going over some Sweet Corn Muffins I made yesterday. I’ll post that recipe a little later on.
This was easy – and would have been a lot easier, had my food processor not died on me in mid-process. But, actually it worked out quite well because it gives me the opportunity to show you two ways to make compound butter – one with the food processor and one with a mixer.
It also gives me an excuse to trade in my current brand of food processor for a Cuisinart.
You’ll need three simple ingredients for this butter – it’s pretty obvious -butter, honey and fresh strawberries.
That honey is the honey my mom brings me from Michigan. It’s wonderful.
If you’re going the food processor way (which is my first choice), simply toss 2 sticks of butter, one cup of strawberries, and 2-3 tablespoons of honey into the processor.
No need to let your butter sit out and soften or anything. Give it a whir, just until the point, where everything is nice and mixed-up and there are still little bits of strawberries showing.
Maybe you should use your pulse feature, if you’re an avid over-processing gal like me.
I also drive around town with my cruise control on if that tells you anything. I tend to be a little heavy-footed on the gas.
At this point, the processor wouldn’t come on and I realized I needed to go to method 2. So, I scraped the butter, strawberries and honey (what a mess!), out of the processor and resorted to something else.
So for method 2, at least 30 minutes ahead of time, let your two sticks of butter sit out and come to room-temperature. Toss them into your mixing bowl with the honey. Whip it up a bit.
Then, just take a large knife and chop the heck out of your strawberries. You want them as fine as you can get them.
Dump your chopped strawberries into your mixing bowl. Then bleach your cutting board, cuz it’s gonna be stained. You see how Method 1 is so much simpler?
Dag blasted processor!
Anyway, mix it all up with the whisk attachment real good.
And that’s it. You now have Strawberry Honey Butter.
This made a good helping so let me show you how to store your compound butters.
Take a sheet of wax paper and spoon half of your mixture onto it.
Spread the butter kind of uniformly into a rectangle. Then fold the long ends of the waxed paper down all the way to the butter.
Try to get it as tight as possible without breaking it open. Then twist the ends shut.
Make another one exactly the same way.
I kind of roll them back and forth a little to make them nice and round.
Then pop them into the refrigerator or freezer to firm up. When you’re ready to use them, pull one out and put it on a cute long tray and slice it up into small rounds.
This butter was wonderful on my muffins I made…
But don’t stop there – imagine some spread across a pancake, or over some biscuits.
Muffin recipe will be here tomorrow! Happy butter making!
Katie’s Printable Recipe – Strawberry Honey Butter