Tomorrow we leave for what is sure to be an adventure – a ten-day road trip around Nova Scotia and PEI, hitting as many ocean views, beaches, and lighthouses as we can.
You can follow along on Twitter, Facebook and Instagram for the up-to-the-minute reports, a peek at our current views, and, of course, snapshots of what we’re eating. And I’ll be bringing a full report to the blog when I return home, complete with recommendations and our best tips for seeing the Maritimes with small children.
We’re ready for a change of scenery and are eager to smell the sea. It will be my first visit to Canada’s East Coast. About time, don’t you think?
I’ve been unable to resist the call of the impeccable fresh produce at the markets these days, which is why I was left with a basket of raspberries to use up right before our trip. I could have frozen them, but instead whipped up a batch of raspberry honey butter and froze it in two jars.
This pale pink spread takes all of five minutes in a food processor and lasts for several months in the freezer, waiting for the perfect pancake breakfast or brunch with fresh scones. I stew my berries (it works with blueberries, too) with a spoonful of honey before combining the simple compote with butter and creaming in into submission.
Our local u-picks are all advertising for ‘framboise‘ but I will have to wait until after our little trip to visit the berry patch. Why are there always so many items on a summer bucket list? It’s nearly impossible to hit them all.
At least I can check off raspberry butter. It’s hard to imagine a better accompaniment to my morning toast.
|Whipped Raspberry Honey Butter||
- 2 Tablespoons honey
- 1/2 cup raspberries, fresh
- 1 cup salted butter, room temperature
- Melt honey in a small sauce pan and add the raspberries. Bring honey to a boil and mash the berries with a fork. Set aside to cool completely.
- In a food processor or stand mixer, combine raspberry-honey compote and butter and whip for 2-3 minutes until is is fluffy and smooth. You will have to stop the food processor and scrape down the sides with a spatula once or twice.
- When it is smooth, stop processor and scrape into a small jar. Refrigerate for up to one week or freeze for two months.
I’m bringing in a few guest posters while I am gone, so you are in for a treat. They are, respectively, experts in their own fields and will touch on topics that I am unfamiliar with such as lacto-fermenting and paleo cooking, so watch for them coming soon!
What’s left on your summer bucket list?