Neiman Marcus Strawberry Butter Recipes

Steps:

• Whip butter in a bowl with electric mixer until fluffy.
• Fold in strawberry preserves.
• Return to refrigerator and allow butter to solidify.

Steps:

• Place milk in bowl
• Sift flour, salt and baking powder together into large mixing bowl.
• Beat eggs until foamy and pale in color; add warm milk.
• Gradually add flour mixture and beat on medium speed for about 2 minutes.
• Let batter rest for 1 hour at room temperature (this is an important step).
• Preheat oven to 450F and spray popover or muffin pans with cooking spray (Pam).
• Fill popover cups almost to the top with batter and place popover tin on cookie sheet.
• Transfer to oven and bake for 15 minutes.
• Reduce temperature to 375F and bake for 30 to 35 minutes longer, until popovers are deep golden brown outside and airy inside.
• Turn out popovers and serve hot with strawberry butter.

Steps:

• Preheat the oven to 400° F for 20 minutes. Place 1 piece of butter in the bottom of each cup of a six-cup popover tin (or six 1/2-cup custard cups). Place the popover pan on a baking sheet.
• In a smaller bowl, lightly whisk the eggs until they change color. Whisk in the milk.
• In a medium bowl, whisk together the flour and salt until well blended. Gently whisk the egg mixture into the flour mixture until only small lumps are left, and set aside.
• Place the popover tin and baking sheet in the oven for 4 minutes. At 3 minutes, give the batter a light whisk. Using an oven mitt, remove the hot tin from the oven and immediately divide the batter among the prepared cups. Bake for 25 minutes without opening the oven door. The popovers will be puffy, with crisp brown crusts and hollow, moist interiors. Serve immediately.

Steps:

• Strawberry Butter: Whip butter in a bowl with electric mixer until fluffy. Fold in strawberry preserves. Return to refrigerator and allow butter to solidify. Neiman Marcus Monkey Bread: In the bowl of a stand mixer or in a large bowl, drizzle the yeast over the warm milk, stirring to combine. Set aside for a few minutes to hydrate the yeast. Meanwhile, in a separate large bowl, sift together the flour, sugar and salt. Using the paddle attachment with a stand mixer, or a hand-held mixer, beat the softened butter into the yeast mixture. With the mixer running, add the flour mixture until thoroughly combined, scraping down the sides of the bowl as needed (as the dough thickens you may need to do this by hand). Continue to mix on medium speed until the dough appears sticky but becomes smooth to the touch when you roll a small piece into a ball, about 2 minutes. Form the dough into a disc and transfer it to a lightly greased bowl. Cover loosely with plastic wrap and set aside to rise in a warm place until doubled in volume, about 1 hour (time will vary depending on the temperature in the room). After dough has risen, turn out onto lightly floured work surface. Punch down and roll out to 1/4 inch thickness. Cut into 2″ diamond shaped pieces. Dip each piece in melted butter. Arrange in a 4″ pie pan, 4 or 5 overlapping pieces per loaf. Allow to rise for 1/2 hour. Bake 30 to 40 minutes or until brown. Remove from oven and brush with more of the melted butter.