On frosty mornings, top warm toast with artisanal spreads and butters. They also liven up party foods, add zing to cooking, and make tasty hostess gifts.
At Larder & Cupboard, Cindy Higgerson uses Rolling Lawn Farm milk to make standard butter and cultured butter in-house. “Regular butter starts with cream; cultured butter begins with house-made crème fraîche, from buttermilk,” Higgerson explains. “It has a nice hint of a sour.” Look for butters with Missouri black walnut and seasonal fruits as well.
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The sweet taste of apples, rather than heavy spices, makes the apple butter at Double Star Farms in Benton, Illinois, distinct. “We use a blend of apples: Golden Delicious for sweetness and flavor, with Jonathans and Red Delicious for balance,” says farmer Michael Gehman. “We go for a mid-tone with the spices.” For a bright note, swirl it into muffin batter, stir it into hot cereals, or add it to a charcuterie platter. Look for Double Star Farms at the Tower Grove Farmers’ Market and Washington University School of Medicine Farmers’ Market.
After a too-long absence, Askinosie Chocolate has brought back its Hey Hey Hazelnut! chocolate spread to delight young and old. This single-origin Bean-to-Jar spread is the only one on the market that’s free of additives, preservatives and fillers. It’s terrific mixed with goat cheese on bruschetta, swirled over French toast—or licked off a spoon. Find it at Local Harvest and Parker’s Table.
