I spent this past weekend playing in the sun and enjoying some fun and relaxing downtime with two of the best friends a girl could ask for. We stayed at the gorgeous Phoenician resort in Scottsdale, ate as much amazing food as we were able, and greatly enjoyed being waited on and pampered all weekend!
On Saturday, we wandered out to Scottsdale Fashion Square and finished our morning with lunch at NM Cafe in Neiman Marcus. I hadn't eaten there before, and in case you haven't either, I'll tell you that our favorite part of the meal was the little dish of strawberry butter and the popover that they brought out while we waited for our meal. I knew that amazing butter would be re-created in my kitchen just as soon as I got back home!
On our way home on Sunday night, we stopped at the store for strawberries. Before I even unpacked, I'd made three different batches of strawberry butter. The recipe I'm sharing was hands-down our favorite. I loved the difference the honey and the fresh berries made!
COOK'S NOTE: If you'd like a shortcut version, we made a strawberry jam butter (2 parts butter to 1 part jam) and it was delicious as well. For the flavor closest to NM Cafe's strawberry butter, whip the butter and berries and then add white sugar slowly, tasting as you add it, until it is as sweet as you like. How's that for giving you plenty of options?
Whipped Strawberry Honey Butter
Yield: about 2 cups
1 cup butter, softened
8 strawberries, chopped and mashed, 1/2 cups worth of liquid and puree
1/4 cup honey
Place the butter in a mixing bowl and beat on high speed until fluffy, at least 3 minutes. Scrape the sides as needed. Add the smashed strawberries and their liquid to the butter and beat again until combined, about 2 minutes. Add the honey and beat until light and fluffy, about 2-3 more minutes. Transfer to an airtight container and refrigerate until needed. Let soften at room temperature for a few minutes before serving. Enjoy!
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