This is by far the easiest recipe I have ever posted. No lies. But that doesn’t mean it’s less delicious. In fact, I believe in simple food. When things get too complicated I am a) more like to mess it up and b) more likely to be confused by all the flavours and have absolutely no clue what to serve the dish with. I’m the kind of cook who likes to read through a recipe once, and then go cook it without being too finicky about the details. (Note that I do take desserts as an exception; desserts are chemistry experiments).The title of the post really says it all. You take butter and mix in some berries. Simple right? So why didn’t think of it before? Just think how toast will be transformed! Scones, muffins, pancakes, and the vast majority of breakfast foods can only benefit from butter spiked with berries. Not only does this butter make everything taste wonderful, but it makes simple dishes look swanky. Add a slice of to the top of a stack of french toast and it’ll look restaurant quality.
I think this post marks the beginning of a LOT of favoured butters. I can only imagine what’s next: peppercorn butter to top steaks, rosemary butter to cook mushrooms in, cranberry butter to baste roast chickens… The options are endless and I’m excited to try them all!
- 3/4 cup butter
- 1/2 cup berries (I suggest raspberries or blueberries)
- Take the butter out of the fridge.
- Go and do something else for at least a half hour. The butter needs to be nice and soft before you start using it.
- Beat the butter in a small bowl until it’s very soft. This took me about 4 mins.
- Add the berries to the super soft butter.
- Using a fork, mix the berries into the butter until it is just combined.
- Cut a piece of parchment paper (you could use wax paper or plastic wrap if you like) that’s about 6 inches wide and a piece of aluminum foil that’s twice the size.
- Set the parchment paper on top of the aluminum foil.
- Use a spatula to scoop all of the butter into a line down the centre of the payment paper leaving lots of room along all of the sides.
- Roll the parchment paper around the butter to make a little cylinder.
- Now roll the butter cylinder tightly in the aluminum foil to get out any air bubbles in the butter.
- Twist the excess aluminum foil on either side of the butter log to get a nice air tight seal. The package will end up looking like a big silver hard candy.
- Freeze the butter. It needs to be in the freezer for at least 3 hours before serving. This makes the butter easier to handle and gives the flavours time to mingle.
- You can transfer the butter to the fridge if you like, or just leave it in the freezer. If you leave it in the freezer, it’s best if you transfer it to the fridge about 30 mins before using it to make it easier to cut.
- When you’re ready for some berry butter, slice right through the aluminum foil and parchment paper to get nice little berry butter disks of yumminess.
- Go ahead, make yourself some toast and try it! Enjoy