Servings: 20 servings
Ingredients
Strawberry Butter
- 6-8 fresh strawberries Hulled and finely chopped
- 2 Tbsp powdered sugar
- 1 Stick Prairie Farms Salted Butter Room Temperature
Honey Cinnamon Butter
- 1 Stick Prairie Farms Salted Butter Room Temperature
- 2 Tbsp powdered sugar
- 1/4 Cup honey
- 1 tsp cinnamon
Maître d’hôtel
- 1 Stick Prairie Farms Salted Butter Room Temperature
- 1 tsp lemon juice
- 1 Tbsp parsley Minced
Instructions
- For Strawberry Butter: Combine the strawberries and sugar. Tip into a strainer and let sit 15 minutes. In another bowl, beat the butter until fluffy. Add the drained Strawberries and blend well. Store in an airtight container. Keep refrigerated between uses.
- For Honey Cinnamon Butter: In a bowl, beat the butter until fluffy. Add the sugar, honey and cinnamon and beat until smooth. Transfer to an airtight container and store in the refrigerator.
- For Maître d’hôtel: In a bowl, beat butter until soft. Add lemon juice and parsley*. Mix well. Transfer to a sheet of plastic wrap, roll tightly into a ‘sausage’ and freeze. *For Snail Butter, add 1 minced garlic clove, 1 tsp minced shallot, reduce the parsley to 1 tsp and 1 splash of Cognac or White Madeira or Semi-Dry Sherry.
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