There are so many things I miss about living in the northeast, but a true Autumn is what I probably miss the most. Nothing beats the fiery colors in the trees, picking apples at a local vineyard, and having the perfect weather conditions for sipping hot apple cider. I miss the crisp air and fall jackets.
Here in Texas, we are enjoying Thanksgiving in shorts and open-toed shoes. Zoo Lights at The Houston Zoo will officially kick-off this weekend, and they always offer mugs of cocoa and cider. A lovely thought, but after all the walking, cider-sipping, stroller-pushing, and more walking, all you really want is an ice water and a fresh application of deodorant.
Sigh. I do love Texas, but Autumn is just not the same here.
The one magical autumn moment, however, is the week of Thanksgiving when I retrieve our reserved stash of berries from the freezer and make all kinds of delicious eats. My dad had a very successful crop of blackberries, raspberries, and blueberries this past season. We ate them fresh last spring and used some in a cobbler or two, but this reserved stash will be used to make gifts for our Thanksgiving guests, including Dad.
You can gift jars of Very Berry Butter to your friends or scoop some into a bowl and serve with baby toasts, and eat as a starter to your holiday dinner. Either way, your guests will be very berry happy, themselves.
If you don’t have a stash of reserved berries, no worries. I noticed a hot sale on blackberries ($.88/bundle!) at our local grocer. Stock up, mommas! Use them in blackberry breads, muffins, sweet rolls; just make sure to save some for a batch of Very Berry Butter. All of these items freeze well, too.
Of course, berries are best when freshly picked or purchased from your local farmer’s market. That goes without saying. My dad has been very generous with his crops over the years, and inspiring! Mike and I hope to jump into residential gardening this coming spring and see if any of this green thumb has passed onto me. The plan is to build our beds over winter so wish us luck.
I am a voice-over momma on a budget, after all – a total #ladyboss – and nourishing my family from our own garden would be a dream come true. Mike has drawn the line at chickens, however.
I hope you enjoy this recipe and remember to gift it forward.
Whipped Very Berry Butter
Time: 30 minutes Difficulty: easy
Blackberries, raspberries, and blueberries were used to make this butter.
Tip: Makes great gift for family, friends, and colleagues. Serve in jars or in a bowl with baby toasts as a yummy appetizer.
- 4 oz fresh or frozen berry of your choice
- 4 Tbl honey
- 1/4 tsp cinnamon
- 2 sticks unsalted butter
- In a stand mixer, whip softened butter on medium-high.
- Add honey, cinnamon, and salt and whip until well combined.
- Add your favorite berry and mix until the berries break apart and the color is vibrant.
- Package in jars or scoop into bowl, then serve!
Have a Happy Thanksgiving!