Do you know that the majority of guys prefer strawberry instead of chocolate flavor? Well, it is no secret that my dad was a big fan of strawberries. Whenever possible, he always eat strawberry. He had his toast with strawberry jam, and like to consume anything strawberry, including ice cream. As a chocolate lover, I’m pretty open with having strawberry, but not in a daily basis. I tend to enjoy it casually. However, for some reason, I’ve been having strawberry madness lately. Last month, I went to Costco and bought myself 2 pounds of strawberries which I managed to finish – all by myself – in 2 weeks. And the madness happened again last week. I even thought of preserving the strawberries I bought, since the strawberry season is almost over.
The idea came up at Sweet Tomatoes, our to-go place when I am too lazy to pick up my cooking pan after a long tiring day at work. They always have seasonal menus every now and then, and few weeks ago they were serving strawberry butter. Coincidence? Most likely yes, but it is the kind of coincidence I loved – the kind that gives me an inspiration to try it at home. The recipe is so easy that you will be able to have it ready within minutes (and hours to freeze it), but the beauty of it…now I can enjoy my strawberry anytime.
- 8 ounces (2 sticks) room-temperature butter
- 1/4 cup confectioners’ sugar, or to taste
- 1 cup washed, hulled and coarsely chopped fresh strawberries (not overly ripe)
- In a small saucepan, bring the strawberries to a boil over medium heat – just about 2 minutes.
- In the bowl of a stand mixer, cream the butter and sugar, then fold in strawberries, mixing to combine.
- Roll into a log, wrap in plastic and refrigerate. Let them come to room temperature when ready to serve.
Please be sure to join our chat Sunday at 7pm EST using the hashtag #SundaySupper. Also make sure you go to the following blogs on Sunday to see how they preserved the foods of this summer season.
Chow Chow Relish from Magnolia Days
Homemade Hot Dog Relish from Juanita’s Cocina
Apricot Ginger Jam from Happy Baking Days
Banana Jam from Killer Bunnies, Inc
Blueberry Cheesecake Ice Cream from Gotta Get Baked
Blueberry Lemon Basil Jam from Daily Dish Recipes
Candied Watermelon Rind from What Smells So Good?
Fig and Strawberry Jam from Jane’s Adventures in Dinner
Mixed Berry Rhubarb Jam from Hezzi-D’s Books and Cooks
Mulberry Jam from Curious Cuisiniere
Quick Peacharine Chutney from Shockingly Delicious
Pineapple Upside Down Cake Freezer Jam from Cookin’ Mimi
Strawberry Butter from The Urban Mrs
Other Outstanding Recipes:
Fireweed Jelly from The Foodie Army Wife
Flavoured Butters from Small Wallet, Big Appetite
Gravlax from That Skinny Chick Can Bake
Corn Cob Jelly from Blueberries and Blessings
Deep South Dilly Beans from Eat, Move, Shine
Fermented (Sour) Pickles from Growing Up Gabel
Fire Roasted Salsa from Peanut Butter and Peppers
Hot and Spicy Giardiniera from The Messy Baker
Hot Italian Giardiniera from Healthy. Delicious.
Jalapeños en Escabeche (Pickled Jalapeños) from La Cocina de Leslie
Oi Kimchi (Korean Cucumber Kimchi) from kimchi MOM
Refrigerator Dill Pickles from Country Girl in the Village
Spicy Sweet Tomato Chutney from Food Lust People Love
Traditional Escabeche (Pickle) from Basic N Delicious
Join the #SundaySupper conversation on twitter each Sunday. We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm EST. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. Check out our #SundaySupper Pinterest board for more fabulous recipes and food photos.
Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here → Sunday Supper Movement.