Every 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
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
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.)
