Raspberry Butter

Ok, so the lemon poppyseed muffins I made were just okay. But the raspberry butter paired with them totally made the flavor pop. Think of making some butter balls & freezing them for the holiday feasts ahead.

Recipe:

1 (6 oz) container fresh raspberries (or 6 oz frozen, thawed)

1 t fresh lemon juice

3 T powdered sugar

1 1/2 C (3 sticks) unsalted butter, at room temperature

2 T honey

pinch of salt

Place raspberries in a food processor & pulse until completely pureed. Place in a food mill & process until all juice & puree is removed into a bowl (or pan). Pour the strained puree into a medium saucepan, adding the lemon juice & powdered sugar. Bring to a boil, and cook for 2-3 minutes until thickened. Remove from the heat & cool completely.

Cream together the butter, honey, salt & cooled puree until smooth & well blended. Roll the butter into logs or scoop with smallest scoop onto a plate. If in a hurry, put in the freezer for about 15 minutes. Otherwise, refrigerate until well-chilled and firm. Slice rolls into pats as needed.

Yield 1 1/2 C butter. Note: Recipe may be halved.

source: http://www.foodnetwork.com/recipes/emeril-lagasse/lemon-poppy-seed-muffins-with-raspberry-butter-recipe/index.html