Just a quick post tonight to bring you the wonder that is hazelnut butter. I feel that the hazelnut never gets its due in the nut pantheon, at least in the U.S. It has such a delicious and rich flavor, and it complements so many other foods so well. I love hazelnuts and hazelnut liqueur and hazelnut extract, but it shines most brightly in the form of freshly ground butter.
In the above photo, you see one of the last meals that Daiku and I shared last winter in England before coming back to the U.S.: a huge slice of wholemeal toast, slathered with fresh hazelnut butter that I had made and bought at Whole Foods. Addictive, sublime, and elegant would all, sadly, be understatements in describing this simple and healthy treat.
In the above photo, you see one of the last meals that Daiku and I shared last winter in England before coming back to the U.S.: a huge slice of wholemeal toast, slathered with fresh hazelnut butter that I had made and bought at Whole Foods. Addictive, sublime, and elegant would all, sadly, be understatements in describing this simple and healthy treat.
If you want to try hazelnut butter, fresh is the way to go- I am guessing that making a batch with roasted hazelnuts in your food processor would be a much better bet than buying an (often overpriced) jar. Either way, enjoy!
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