Strawberry Basil Butter Food

STRAWBERRY BASIL JAM

Steps:

• In a Dutch oven, combine strawberries and butter. Stir in pectin. Bring to a full rolling boil over high heat, stirring constantly. Stir in sugar; return to a full rolling boil. Boil and stir 1 minute. Immediately stir in basil., Remove from heat; skim off foam. Ladle hot mixture into 9 hot half-pint jars, leaving 1/4-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight., Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 10 minutes. Remove jars and cool.

STRAWBERRY CAKE WITH BASIL WHIPPED CREAM

Steps:

• For the basil whipped cream: Bring the cream to a simmer in a small saucepan. Remove from the heat and stir in the basil. Let sit 30 minutes, then strain and refrigerate until cold, at least 2 hours.
• For the cake: Preheat the oven to 350 degrees F with a rack in the middle. Butter and flour a 9-inch cake pan and line the bottom with a circle of parchment.
• Stir together the flour, baking powder and salt in a medium bowl. Beat the butter and 1/2 cup of the granulated sugar on high speed in a mixer fitted with the paddle attachment until light and fluffy, about 3 minutes, scraping down the sides occasionally. Reduce the speed to low and mix in half of the flour mixture. Add the milk and vanilla and mix to combine. Add the remaining flour mixture and mix just until smooth.
• In a clean mixer bowl, whisk the egg whites and remaining 1/4 cup granulated sugar to firm peaks. Stir about a third of the egg whites into the batter to lighten it, then gently fold in the remaining egg whites. Spread the batter into the prepared pan. Bake until a tester in the center comes out clean, about 25 minutes. Cool in the pan on a rack for about 10 minutes, then remove from the pan and cool completely.
• For the strawberries: Combine the strawberries and granulated sugar in a medium bowl. Toss well and refrigerate until the sugar dissolves and the berries become juicy, about 30 minutes. Taste and add a little more sugar if needed. When ready to serve, add the basil and toss.
• Put the chilled cream in the bowl of a mixer fitted with the whisk attachment. Whisk on medium until foamy, then gradually add the confectioners' sugar and increase the speed to high. Whisk to form soft peaks, about 2 minutes. Whisk in the vanilla.
• Split the cake horizontally with a serrated knife into 2 thinner layers. Place the bottom layer on a serving platter. Top with half of the whipped cream and then half of the strawberries. Add the top layer, cut-side down. Top with the remaining whipped cream and strawberries. Garnish with basil sprigs and serve immediately.

STRAWBERRY BASIL COFFEE CAKE

Steps:

• For the crumb topping: In a medium bowl, mix together the brown sugar, flour, almonds and salt. Add the butter and stir to combine until the mixture is evenly moistened and crumbs form. Set aside.
• For the cake: Preheat the oven to 350 degrees F. Spray a 9-by-13-inch baking dish with nonstick cooking spray. Set aside.
• In a large bowl, combine the butter, brown sugar and granulated sugar. Using a handheld mixer on medium speed, beat the butter and sugars together until light and fluffy, about 2 minutes. Add the sour cream, vanilla, salt and eggs. Beat on medium to combine. Add 1 1/2 cups of the flour, the baking powder and baking soda. Mix again until smooth, about 1 minute. Add the milk and mix again until smooth. Add the remaining 2 cups of flour and the lemon zest and fold with a rubber spatula, being careful not to overmix. Pour the batter into the prepared baking dish and sprinkle evenly with the strawberries and basil.
• Top with the crumb topping and bake until a toothpick inserted in the center comes out clean, 45 to 50 minutes.

BASIL BUTTER

Steps:

• Place basil in a food processor; pulse until chopped. Add remaining ingredients; process until blended., Transfer to a sheet of plastic wrap; shape into a log. Refrigerate up to one week or wrap securely and freeze for longer storage. Unwrap and slice to use with seafood, poultry, vegetables, pasta and bread.

STRAWBERRY & BASIL TART

Steps:

• Make the pastry by putting the butter and flour in a food processor and pulsing to a crumbly mixture. Tip in the sugar and egg yolk, and pulse to a dough. Wrap in cling film and chill in the fridge for at least 1 hr. Roll out the dough on a floured surface to the thickness of a £1 coin, then drape over a 12 x 35cm rectangular tart tin, press into the sides, and chill for 30 mins.
• Heat oven to 180C/160C fan/gas 4. Line the pastry case with parchment and baking beans. Bake for 25 mins until the pastry is a light biscuity colour. Remove the beans and parchment; if needed, bake a little longer just to crisp up the base.
• While the pastry is cooking, bring the milk, sugar and vanilla to the boil. Whisk the eggs and flours together, then pour over the milk, whisking as you pour. Return the mix to the pan and cook until it becomes a thick and glossy custard. Pass it through a fine sieve and leave to cool. Meanwhile, whisk the cream until it holds its shape. Fold the cream and custard together.
• When the tart case is cool, spread the custard over the base. Slice the strawberries and arrange them over the top. Bring the jam to the boil with a few tbsp water, simmer to a smooth glaze, then brush over the strawberries. Scatter over the basil leaves and serve.

STRAWBERRY AND BASIL SCONES

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper and set aside.
• Whisk flour, sugar, baking powder, baking soda, and salt together in a large bowl. Cut in butter using a pastry blender or fork until mixture resembles coarse crumbs. Pour in 1 cup buttermilk, and stir just until combined. Fold in strawberries and basil.
• Dust a work surface lightly with flour and divide dough in 1/2. Shape each portion into a 3/4-inch-thick circle; cut each into 8 wedges. Place the wedges onto the prepared baking sheet, about 2 inches apart. Brush tops of scones with 2 tablespoons buttermilk and lightly sprinkle with brown sugar.
• Bake in the preheated oven until golden brown, 15 to 20 minutes. Serve warm or at room temperature.

STRAWBERRY BASIL BUTTER

Steps:

• Stir butter with icing sugar.
• Stir in strawberries and basil.
• Spoon onto edge of a large piece of plastic wrap, forming into a ball.
• Roll into a 6-inch (15-cm) log.
• Seal and refrigerate until firm, up to 3 days.
• Slice into rounds and melt over waffles, pancakes, warm muffins, raisin toast, english muffins or bagels.
• prep time does not include chilling.