Here we are, the final hours of 2018. I’m ending the year right by using up my last vacation day and spending the day playing with Lilly and prepping some snack items for tonight and brunch tomorrow.
No, we don’t have any party plans for this evening. See, having a little one sure does change things. Last year, Lilly was just shy of 3 months old which meant she was still in the middle of those exhausting newborn phases of not sleeping through the night and being awake at all hours of the night. So we were well awake at midnight, hoping that she was close to being ready for sleep (by sleep I mean the normal stretch of 3 hours before she was awake again and ready to eat). This year, even though she’s just shy of 15 months, she’s sleeping through the night but mommy and daddy are still so damn exhausted. It makes me feel even more exhausted just thinking about staying up past midnight partying. And then, there’s the thought of the potential hangover the next day. But ya know what? We’re totally fine to stay in, eat and have a few drinks, play a game or two and probably fall asleep before the ball drops and rings in the new year. My younger self would have been appalled by these “plans”. I’m sure in a few short years Lilly will feel the excitement of New Year’s Eve and want to try and stay awake for a celebration. I’m actually looking forward to that. Little kids have a way of reigniting the excitement and fun of the simple things.
In my prep for our brunch tomorrow morning, I’ve had this idea to make a blueberry compound butter. Compound butters are really easy to make but add something really special to your meal. The only trick is rolling up the parchment paper to make sure the butter is really snug and tight. It’s ok it it isn’t perfect, after all we’re talking about butter that eventually get spread and melted and will lose a perfect shape anyway. I really love how this blueberry compound butter came out. I wanted to make it a bit on the savory side, instead of a cavity-zinging sweet butter. By all means, if you’re looking for crazy sweet just up the sugar, but I think you’ll like this. You get the taste of fresh blueberry, warm cinnamon and nutmeg, and a bit of sugar to sweeten. Spread onto warmed biscuits and enjoy at your next brunch!
-10 tablespoons butter, room temperature
-1 cup fresh blueberries
-1 1/2 teaspoons sugar
-1 teaspoon cinnamon
-1/8 teaspoon nutmeg
1. Place blueberries in a food processor and blend until smooth. It’s ok to have small pieces of blueberries, it doesn’t have to be completely smooth.
2. In a stand mixer or with a handheld mixer, combine the blueberries and butter, whip until incorporated. Stir in the sugar, cinnamon, and nutmeg.
3. Unroll a large piece of parchment paper and fold in half. Spoon the blueberry butter onto the paper and form into a log shape about 1 inch in height. Fold the parchment paper around the butter and continue to roll, squeezing firmly to make sure the butter is condensed together. Twist the edges of the parchment paper. Place in freezer for 30 minutes, then move to the fridge for another 30 minutes. Slice into discs and spread onto warm biscuits.