We tried some Justin's Vanilla Almond Butter in Boulder, Colorado (where the company is based) last summer and got hooked. You can't get this flavor in Memphis yet, but Whole Foods Poplar here in town recently snagged us a bunch of so we could try it again and make something fun with it. The result: almond butter frosting! It was great on top of the chocolate cupcakes we brought to a recent birthday party at the legendary Pete & Sams.
After we floated a question about what the heck else to do with the leftover frosting, Mel S. advised us to try it with strawberries -- a capital idea. Better than cupcakes, maybe. It's kind of like a really fresh PB&J, and even though it's so out of season, oh, well -- it's still so much fun.
Vanilla Almond Strawberries
10 ounces Justin's Vanilla Almond Butter
1 tablespoon honey
8 ounces neufchâtel cream cheese
1 cup powdered sugar
1/8 teaspoon Kosher salt (plus a pinch or two more)
1/2 cup sliced almonds (toasted)
1 quart strawberries
Soften the cream cheese on the counter for 20 minutes or stick it in the microwave for 15 seconds. Mix the almond butter, honey, cream cheese, powdered sugar, and salt together well. Refrigerate for at least an hour. Spread almond butter mix generously on one side of strawberries and roll them in the almonds -- add a pinch or two of salt to the almonds if you wish. Chill berries before serving. (Makes 12-14 berries; use the rest of the frosting for cupcakes or freeze it for later.)
