Kitchen Garden Seeds

Almond Gremolata Butter
Jo-Anne van den Berg-Ohms * John Scheepers * Bantam, CT
Recipe Seeds
As you might imagine, the fall bulb season is a rather hectic time of the year. That's when I count on the stockpile of magical envelopes in our freezer containing all the goodness of this year's harvest. My gremolata concoction is one of my new favorites. It is terrific melted over steamed or roasted vegetables, spread over a salmon filet (cook at 250ºF for 30 minutes), or rubbed under the skin of a roasting chicken. It's a terrific, easy way to harvest and preserve parsley for use over the winter when we need it most.
Almond Gremolata Butter
  • 1/2 cup slivered almonds
  • 8 tablespoons (1 stick) unsalted butter, room temperature
  • 4 tablespoons chopped fresh Parsley
  • 1 tablespoon lemon zest
  • 4 teaspoons minced Garlic
  • 4 teaspoons fresh lemon juice
  • Sea salt and freshly cracked black pepper to taste
  • In a skillet, lightly toast the slivered almonds until they release their fragrance (remove from heat before they turn golden). In a food processor (or plastic reclosable bags with a meat mallet), grind the almonds until just medium-fine.

    In a small mixing bowl, whip the butter until really creamy. Add the ground almonds, Parsley, lemon zest, minced Garlic and lemon juice, mixing well to combine. Salt and pepper to taste. Freeze as a flat envelope in an airtight plastic freezer bag or in an ice cube tray (for final cube storage in an airtight freezer bag).