Homemade Roasted Almond Butter & Honey
Yields 1 ¾ cups
This method entails processing the almonds and oil multiple times and scraping down the sides of the work bowl. The reward is a fresh, intensely flavored almond butter that is the most special of spreads for your morning bagel. Note: if you are using salted almonds, make sure to omit the salt in this recipe.
INGREDIENTS
12 oz. unsalted roasted almonds
2 Tbs. honey, more to taste
½ tsp. kosher salt
1/2 cup sunflower oil or grapeseed oil, more as needed
INSTRUCTIONS
1. Add the almonds, honey and salt to a food processor or mini-chop and while pureeing, slowly drizzle in the oil. Using a spatula, scrape down the sides of the work bowl, and continue processing and scraping, until the mixture is a uniform, mostly smooth paste.
2. Serve immediately or hold in the fridge for up to 1 week.
Balsamic-Strawberry Cream Cheese
Yields 1 ¾ cups
INGREDIENTS
8 oz. Strawberries, hulled and halved
1 tsp. granulated sugar
1 Tbs. balsamic vinegar
8 oz. cream cheese, softened to room temperature
INSTRUCTIONS
1. In a small bowl, toss the berries with the sugar and balsamic and let sit for 10 minutes, stirring occasionally.
2. Add the berries, balsamic mixture and cream cheese to a mini-chop or food processor. Process until the mixture is smooth and uniformly pink.
3. Serve immediately or hold in the refrigerator for up to 5 days.
Lemon Chive Butter
Yields 1 ¾ cups
INGREDIENTS
8 oz. unsalted butter, softened to room temperature
1 tsp. Fresh lemon zest and 1 Tbs. Fresh lemon juice
1 cup thinly sliced chives
½ tsp. kosher salt or sea salt
INSTRUCTIONS
1. Add all of the ingredients to a food processor or mini chop and pulse to combine.
2. Serve immediately or transfer to a large piece of plastic wrap, form into a log, and cut into slices for topping on toasted OMM bagels or breads.