It seems that everywhere I turn lately I'm running into herbed compound butter. From nicer restaurants to a casual barbecue with friends, the trend has taken hold. But what would Fruit Week be here on The Kitchn without a mention of the sweeter side of things?Essentially compound butters are just softened butter with an additional ingredient mixed in, sweet or savory. If you can mash an ingredient, it can become compound butter. We love the idea of crushed seasonal berries, roasted strawberries, baked pears or apples, or ripe apricots. Since strawberries have been so beautiful at the markets lately, we thought we'd focus on this recipe for strawberry butter -- the perfect compliment to early summer breakfasts.
Megan is a freelance writer and recipe developer. Her cookbook, Whole-Grain Mornings, will be available in bookstores nationwide Dec/2013. Megan also owns the Seattle-based artisan cereal company, Marge Granola.
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