RECIPE ARCHIVES
Starters
Soups and Salads
Sandwiches
Entrees
Desserts
Beverages
Condiments
FEBRUARY FEATURED RECIPE
STRAWBERRY BUTTER
4 TBSP. Unsalted Butter
2-2 1/2 TBSP. Strawberry Preserves
Have butter at room temperature. Beat with wooden spoon in small bowl, must be very soft and creamy, almost as soft as cream cheese. Beat in preserves 1 tablespoon at a time. By second tablespoon butter will acquire a curdled look; not to worry. Put strawberry butter in serving bowl and refrigerate. Let soften to room temperature, without stirring before serving.
KIEV BUTTER
4 TBSP. Unsalted Butter
2-2 1/2 TBSP. Strawberry Preserves
1 LB. Sweet Butter
1/2 Cup Fresh Lemon Juice
2 Tsp. Parsley (finely chopped)
1 TBSP. Garlic (finely chopped)
1 tsp. Salt
1 tsp. White Pepper (ground)
1 TBSP. + 2 tsp. Herbs de Provence
1 tsp. Tarragon
Whip butter until light and fluffy. Add lemon juice and mix well. Add remaining ingredients and mix until smooth.