This month's Staff Selection is Big Spoon Roasters, as chosen by staff cheese monger Nicole Benjamin!
Mark Overbay's first taste of minutes-old nut butter was in the Zimbabwe farming village where he served as a Peace Corps volunteer in the late 1990s. Peanuts were roasted just after harvest over an open fire, and hand ground between stones as coarse salt was added to taste. He found the flavor to be a revelation. Upon returning home to Durham, NC, he started roasting fresh nuts, then grinding them between custom-made plates in order to mimic the texture of the African nut butters.
I've had my share of assorted nut butters over the years, and I must say the texture & taste of Big Spoon Roasters nut butters are phenomenal. Every single batch is roasted to order, which ensures freshness & that discernible flavor. I wholeheartedly admit that my favorite way to enjoy these is with a spoon. Or, for a decadent snack...spread Cocoa Nib butter on a Salted Caramel Pretzel Graham, and top with a few slices of banana.
Here a few more recipes to try:
Peanut Butter Cranberry Go-Bars
*use Peanut Sorghum, or Mission Almond (swapping in roasted almonds for the peanuts)
http://www.myrecipes.com/recipe/peanut-butter-cranberry-go-bars-10000001842397/?utm_source=June+2014&utm_campaign=june+2014&utm_medium=email
Almond Butter-Quinoa Blondies
http://www.eatingwell.com/recipes/quinoa_blondies.html?socsrc=ewpin2222013_almondbutterquinoablondies&utm_source=June+2014&utm_campaign=june+2014&utm_medium=email
Braised Peanut Curry Chicken with Thai Gremolata
http://food52.com/recipes/26612-braised-peanut-curry-chicken-with-thai-gremolata?utm_source=June+2014&utm_campaign=june+2014&utm_medium=email
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