4 tablespoons butter, room temperature
1-2 teaspoons maple syrup
1-2 teaspoons strawberry preserves
Heart-shaped mold, optional
Add all ingredients into a glass bowl.
Using a spatula, mash ingredients into each other until combined.
Using a stainless steel whisk, whisk the ingredients a few times to further combine.
Place mold on top of parchment paper.
Fill mold with 2 tbs. of butter and shape.
Repeat once more.
Place parchment paper into the freezer.
When strawberry hearts are frozen, you can individually wrap them in plastic wrap.
Use with pancakes, waffles, crepes, popovers, or biscuits.
Butter can also be used without freezing by dolops.
Food is medicine: Pick up your prescription in the kitchen. ---Dr. Axe
"Cooking is one failure after another, and that’s how you finally learn.”---Julia Child
Butter-Basted Rib Eye Steaks!
This steak is based on a recipe from Alain Ducasse. Halfway through cooking, these bone-in rib eyes are basted with a mixture of butter, thyme and garlic, so they're crusty outside and richly flavored.
· Two 1 1/4-pound, bone-in rib eye steaks
· Kosher salt
· Freshly ground pepper
· 2 tablespoons canola oil
· 4 tablespoons unsalted butter
· 4 thyme sprigs
· 3 garlic cloves
· 1 rosemary sprig
1. Season the rib eye steaks all over with salt and freshly ground pepper. Let the meat stand at room temperature for 30 minutes.
2. In a large cast-iron skillet, heat the canola oil until shimmering.
3. Add the steaks and cook over high heat until crusty on the bottom, about 5 minutes.
4. Turn the steaks and add the butter, thyme, garlic and rosemary to the skillet. Cook over high heat, basting the steaks with the melted butter, garlic, and herbs until the steaks are medium-rare, 5 to 7 minutes longer.
5. Transfer the steaks to a cutting board and let rest for 10 minutes.
6. Cut the steaks off the bone, then slice the meat across the grain and serve.