It's Saturday. I love spending Saturday mornings with my husband...although, honestly, I love spending any and all time with him! We usually sleep in and just take it easy, and this morning was no exception. We got up and watched an episode of The Pioneer Woman on the DVR, and of course, she was making more delicious goodness on the ranch. One thing that really caught my attention was her berry butter, and I made up my mind to try this recipe at some point today (with one minor addition to the recipe).
Butter freezes well, due to its high fat content. Most anything with a lot of fat will freeze well. During the holidays, I like to stock up on butter because it usually goes on sale quite often, so I had around ten boxes of butter (or ten pounds, I guess) in the freezer. I took a couple boxes out, along with a bag of blueberries that I froze when they were ripe during the summer. I have stopped freezing blueberries, though, because I find that they really seem to absorb the plastick-y flavor of the freezer bags. I thought that I might be able to use them for recipes, though, so we'll see how this tastes :). I also happened to have a container of strawberries that I picked up at the store a few days ago, so I decided to make blueberry butter and strawberry butter. Here's what I did!
First, assemble your ingredients: 1/2 C (or so) of the fruit of your choice, 1 TBSP of honey for each batch of butter you plan to make, and two sticks of butter (I used unsalted).
|Whip it. Whip it good.|
strawberry bread that I made a while ago!