The other day, I saw a recipe for cherry vanilla buttercream frosting. I hadn’t ever eaten anything with this flavor combination so I decided to try it out. I think this butter would be so tasty melted on a muffin for breakfast. How would you eat cherry vanilla butter?
1/2 c. butter
2 tbsp. cherries, pitted and mashed
1 whole vanilla bean pod
Pit cherries and dice them. Set aside in a bowl. Holding the vanilla bean pod from the hooked end, slice the pod open with a knife. Using the tip of your knife, scrap the vanilla out of the pod with the unsharpened side. Mix the vanilla thoroughly into the butter. Next, mix the diced cherries into the butter. Pack the butter into a ramekin or shape into a log using plastic wrap. Let it chill in the refrigerator for approximately 30 minutes.
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The other afternoon, I was lucky enough to get up close and personal with one of my favorite local chefs, Luke Venner. I got a chance to hang out behind the scenes, whip up some bomb butter and chat all things Churncraft.
A few weeks ago, a jury of 39 design experts from around the world met in Germany to judge more than 5’500 product innovations from 54 countries. After careful evaluation, the jury paid tribute to Churncraft’s design with the coveted Red Dot distinction. The Churncraft butter churn will be exhibited at the Red Dot Design Museum in Essen, Germany, along with the other winners.