Thursday, January 6, 2011

Raspberry Butter


So, how did your bread turn out?  Feeling a bit more confident with yeast?  Need more practice?  I'm here to testify that working with yeast is not the easiest thing.  Sometimes you end up with a big fail.  Sometimes, it is so perfect you stun even yourself!  It takes practice working with it and you and your yeast have to come to an understanding--you'll work for it if it will work for you.  You know?

Anyway, I'm optimistic that you have a nice fresh loaf of bread in your kitchen that is just begging for something divine to go on top of it.  Here you go.  This is so simple and delicious it can hardly be called a recipe.  Feel free to substitute out the raspberries for your favorite jelly/jam.


Raspberry Butter
Source:  Barefoot Contessa Parties!

1 stick unsalted butter, room temperature
1/2 cup good raspberry preserves (I used homemade freezer jam)
pinch of kosher salt

Directions:
Combine butter, preserves, and salt in a bowl with a mixer.  Spread on your bread.  Serve at room temperature.

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