From my living room window, I see that the roses of my childhood still grow abundantly on my neighbor’s lawn. They are the same roses I would catch glimpses of through the adjacent fence when I would play in my front yard. On the days when my feeble hands couldn’t keep pace with my hastiness, the ball would eventually find itself on the other side of the fence. My neighbors have always been incredibly friendly, which meant a lot especially as a deeply shy child. Still, it always took a couple of seconds before the timidness could dissipate and I finally worked up enough courage to enter my neighbor’s yard.
After all these years, the vividness of the roses’ orange, pink, and red hues still make me blush. But the memories of the roses and the memories of my timidness have also taken on a life of their own. Out of my own shyness and my memories, my imagination has gradually flourished. My hands are now capable of turning the things I imagine into a feasible reality. How wonderful it is to be able to reaffirm all the parts of myself, past and present, through my baking!
Whipped Strawberry Rose Honey Butter
Ingredients
- ¼ cup freeze dried strawberries
- 1 cup unsalted butter room temperature
- ¼ cup + 1 tbsp honey
- 1 tbsp rose water
- 1 tsp vanilla extract
- ½ tsp kosher salt
Instructions
- Add the strawberries in a food processor and pulse until they turn into a fine powder. Set aside.
- In a stand mixer with the whisk attachment, add the butter, the powdered strawberries, honey, rose water, vanilla extract, and kosher salt.
- On medium speed, whisk the butter until fluffy and all of the ingredients are well combined, about 5 minutes. Be sure to scrape the sides and bottom of the bowl half way through.
- Store the butter in an airtight container. The butter should keep for about a week. Serve with your bread of choice or my strawberry scones.
Enjoy! <3
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