SC - Rose-Hips
Susan Wensel
sewensel at bellatlantic.net
Sun Jul 18 17:01:13 PDT 1999
I have developed a rather lovely butter using rosehips and honey for flavor.
Unfortunately, my school of recipies uses rather subjective terminology, so you
may have to experiment a little to get it to work out.
Bring several tablespoons of rosehips to a boil in about a cup to a cup and a
half of water. Simmer until the rosehips soften. Strain, reserving the water.
Using a hand potato masher (use a strong one), mash the rosehips. Push the
mashed rosehips through a strainer to remove the seeds.
Take butter out of your fridge to soften. When the rosehips are mashed and
cooled, and the butter soft enough to work with, blend 1/2 to 1 teaspoon of
rosehips to a stick of butter. Add a little honey to sweeten and make the
butter a little more pliable.
Be careful not to use too much rosehip or the butter may separate. You can
beat it back together, but that's a serious pain in the neck.
Richenda
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