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Seasonal food blog of Chef Deborah at Cuvée at The Greenporter Hotel

Summer Strawberry Butter

June 18th, 2016 · No Comments · Agrotourism, Breakfast, Brooklyn, Brunch, canning, City Cooking, Cooking Classes, Cuvee at The Greenporter Hotel, Dessert, Entertaining, Events, Gardening, Greenport, Grilling, Holiday, Hostess gift, Kosher, kosher dairy dessert, Lunch, New York City, North Fork, nut-free, Preserves, Queens, Summer, Summer Recipes, the baking corner, Tips, Travel, Travels, Vegetarian

Strawberry ButterEvery year over Father’s Day weekend we celebrate the Mattituck Strawberry Festival out here on the North Fork. Like any “county fair” you have you a crowned queen-the Strawberry Queen along with displays of strawberries and a myriad of treats made with these sweet, tangy berries.  It is with these strawberries that I also make my strawberry butter for our breakfast buffet.
This recipe calls for creamy organic butter, fresh North Fork strawberries and a bit of tanginess from some orange rind. It is perfect on some lavender scones or a stack of buttermilk pancakes for dad on Father’s Day!
10 oz  strawberries
1 cup (2 sticks) salted organic butter, room temperature (The Market in Greenport carries an organic butter called  European Cultured Butter which is dense and creamy — perfect for this recipe)
3 tablespoons of local honey
1 1/2 teaspoons grated orange peel
Fresh Strawberries

Combine all ingredients in processor. Blend until smooth, scraping bowl occasionally, about 5 minutes. Transfer strawberry butter to medium bowl. Cover and chill. (Can be made 5 days ahead. Keep chilled. Bring to room temperature before serving.)

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