Tuesday, March 10, 2009

Cherry-Chambord Butter

Source: Shirley Corriher
Yield: 1 1/2 cups
  • 1/2 cup unsalted butter
  • 8 ozs cream cheese
  • 2 Tablespoons raspberry liqueur, such as Chambord *
  • 1/3 cup confectioners' sugar
  • 4 Tablespoons good quality cherry preserves
  1. Place butter, cream cheese, liqueur, and confectioners' sugar in the work bowl of a food processor, fitted with the steel blade. Process to blend well. Stir in preserves by hand.
  2. Refrigerate for 1 hour before serving. Butter keeps well in refrigerator for several weeks in a closed jar.
Raspberry Liqueur - FoodieAffair.com

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