Farm Lunch: June 18th

In a previous occupation, I was employed at a fairly prestigious donut shop based out of Somerville. One of the shop’s signature donuts is a raised donut covered in a brown butter glaze, which is then tossed in toasted hazelnuts. The result being one of the most edifying eating experiences available to mortals. With that said, I feel responsible for carrying on the brown butter tradition wherever I go. On this occasion, the tradition manifested itself in Strawberry Brown Butter Bars.

Now before one dismisses brown butter as overly complicated hipster necromancy, checkout this link that nicely demonstrates the process of browning butter. It is fairly straightforward; as long as you keep an eye on the butter so it doesn’t burn, keep in mind that it is brown butter, not blackened butter. The end result can add deep toffee and nutty qualities to baked goods and other dishes.

For the most part, I did not alter the original recipe very much. Instead of cherries, I used our amazing strawberries and for the crust, I threw in some sage from our raised beds while I was browning the butter. Overall, I was pleased with how the recipe turned out. I expected the strawberries to be on the juicy side, but I could not resist using them. Albeit, the end result wasn’t the prettiest, it sure was tasty.

The finished product hot from the oven.

Pouring the brown butter batter over the berries.

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