Blackberry Cake (more things to do with berries)

Posted on June 26, 2011 | 4 comments
more things to do with berries

More Things to do with Berries

This cake is not too sweet, makes a lovely presentation, and is just awesome for breakfast the next morning with a cup of coffee! I made one yesterday and of course, I will have to freeze it soon because it’s just awesome for a late morning snack, an after-hiking snack, a late afternoon snack, etc, etc. It also helps to give it away to your guests as a care package since then you don’t end up finishing the whole cake yourself! 

Serves 8-10

INGREDIENTS:

Use a 9 or 10-inch diameter springform cake pan

3/4 cup (1 1/2 sticks) unsalted butter, room temperature (plus more for pan and parchment paper)

2 1/3 cups cake flour (sifted) plus a little more to sprinkle in pan

2 pints blackberries

1/4 cup sugar to sprinkle on blackberries

1 1/3 cup sugar for batter

1 1/2 tsp. baking powder

3/4 tsp. salt

1/2 tsp. baking soda

3 large eggs (room temperature)

2 tsp. vanilla extract

Zest from 2 oranges (this should be about 2 tablespoons)

1 cup well-shaken buttermilk

Powdered (confectioners) sugar (for dusting cake)

DIRECTIONS:

Preheat oven to 350 degrees. Position rack in middle of oven. Butter the pan, line bottom with a round of parchment paper. I first spray Pam baking spray all over the inside of the pan, so you can cut down on some of the butter. Dust with a little flour and tap out excess. 

Now, arrange blackberries in a single layer on the bottom of the pan (I cover the whole bottom) and sprinkle with 1/4 cup of sugar. 

Sift cake flour, baking powder, salt and baking soda into a medium bowl and set aside. Using an electric mixer, beat butter and remaining 1 1/3 cups of sugar in a large bowl at medium-high speed (occasionally scrape down the sides of the bowl). Mix until pale and fluffy (about 4 minutes). Add eggs, one at a time, beating well after each egg. Beat in vanilla and orange zest. Reduce speed to low; beat in flour mixture in 3 additions, alternating with the buttermilk but beginning and ending with flour. Beat until well incorporated. 

Pour batter over berries in pan and smooth out the top. 

Bake until cake is golden brown and a cake tester inserted into the center comes out clean. I baked for 1 hour. Check on cake after 50 minutes. Let cake sit in pan and cool. Then run a sharp knife around the edge of the pan to loosen. Remove pan sides. Invert cake onto a cake plate and remove the bottom of the pan.  Peel off parchment paper. Dust the top generously with powdered, sifted sugar and let the cake cool completely. I don’t dust the sugar on top until I’m ready to serve it. 


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Posted in Baked Goods, Cake, dessert

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Shrimp on the Bar-B (marinade)

Posted on June 26, 2011 | 1 comment

Shrimp for the BBQ

Joel cleaning shrimp for me!Shrimp for BBQ

For shrimp I use Under 12’s, that’s about 12 to a lb. You can use whatever you like. The larger the shrimp, the easier it is to skewer. Since I am married to a shrimp expert, I am a bit choosy about my shrimp. This advice comes straight from Joel: always ask for mexican, shell-on, white shrimp. For size, ask for under 15, under 12, or under 10. Of course, you will have to peel and devein these babies but they’re worth it. I left the tail on this past weekend for grilling.

Marinade: I put all ingredients in a glass measuring cup and use a whisk to mix together.

1/2 cup olive oil

2 Tablespoons dijon mustard

3 cloves garlic, minced

juice of 2 limes (this past weekend, I used lime; but you can also use 1 lemon and 1 orange or just lemons, oranges, or limes. ) you’ll want the citrus flavor

1 tsp. dried basil

2 tablespoons white wine (whatever is open)

I use about 1 tsp. kosher salt (I think you can add more, depending on your preference.)

freshly ground pepper

Marinate shrimp for about 1/2 an hour, then put on long skewers (I use metal b/c they’re easier to maneuver on the grill) and grill about 4 minutes each side. I put them on hot sprayed or oiled grill. you can take a shrimp off and cut into it, if it’s translucent leave it on grill for another minute or so.

 

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Lemon Yogurt Pound Cake/Macerated Berries

Posted on June 22, 2011 | 1 comment

DSCN4135Lemon Yogurt Cake

Fresh out of the oven

Fresh out of the oven

I have been playing around with this recipe for a while. I originally got the inspiration from Barefoot Contessa television show. I like anything with lemons, and love using them as often as possible. I have made changes in this recipe that suit me.  It is easy and very yummy served with fresh berries. I have also used oranges in place of lemons; it gives it a different flavor but just as good.

Lemon Yogurt Pound Cake:

Ingredients:

1 1/2 cups all purpose flour and a little bit extra flour to dust the pan

2 teaspoons baking powder

1/2 teaspoon kosher salt

1 cup plain yogurt (greek yogurt is perfect. you can use low fat)

1 cup sugar

3 extra large eggs (not cold from fridge, let sit out for a while)

3 teaspoons grated lemon zest (2 lemons). Save lemons after zesting for glaze

1/2 teaspoon pure vanilla extract

1/2 cup vegetable oil

Glaze:

1 cup confectioner’s sugar

2 tablespoons freshly squeezed lemon juice

directions:

Preheat the oven to 350 degrees. Grease a loaf pan (I use Pam baking spray) and Line the bottom with parchment paper  (will make removal of cake easier). Dust a little flour in pan and shake it out.

Sift together the flour, baking powder, and salt in one bowl. In another bowl, whisk the yogurt, sugar, eggs, lemon zest, and vanilla. Slowly whisk the dry ingredients into the wet ingredients. With a rubber spatula, fold the vegetable oil into the batter, making sure it’s incorporated well. Pour the batter into the prepared loaf pan and bake for about 50 minutes, or until a cake tester placed in the center of the loaf comes out clean. (I try and check after 40 minutes or so)

In a separate bowl combine the confectioner’s sugar and lemon juice mix with a wire whisk until smooth. it makes a lovely white (did I mention delicious?) frosting. once cake is completely cool Pour the glaze over the top of the cake and allow the glaze to drizzle down the sides, frosting will harden a bit.

Serve with berries. or, you can do Macerated Berries with Vanilla Cream which is awesome on the side. Not necessary, but delish even on it’s own!

Macerated Berries:

 6 cups fresh mixed berries (approx. 2 lbs.), Divided into 2 bowls

3/4 cup sugar

1/4 cup freshly squeezed orange juice

Vanilla cream:

1 1/2 teaspoon Vanilla Extract

1 cup chilled heavy cream

1/3 cup sour cream

1/4 cup sugar

Directions:

Berries: Using a masher (or the back of a wooden spoon,) mash 1 cup berries with the sugar and OJ in a large bowl until sugar begins to dissolve. Gently stir in remaining 5 cups berries. let sit at room temp. tossing occasionally, until berries are juicy (1- 2 hours)

Vanilla Cream:

Put Chilled heavy cream, sour cream, and sugar in a medium bowl. Using a whisk or electric mixer (electric is best), beat until soft peaks form. Cream can be made 30 minutes before serving. Cover and Chill.

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More things to do with blueberries (Blueberry Coffee Cake)

Posted on June 22, 2011 | 2 comments

Blueberry Coffee Cake

this is an awesome and fairly healthy coffee cake. i believe i got it from ellie krieger and she is a  health conscious cook. quite yummy and something else to do with all the blueberries. it’s not super sweet but sweet enough.

Ingredients:

Cooking spray (I use Pam Baking Spray)

 1 cup all-purpose flour

1 cup whole wheat flour

1 teaspoon baking soda

1/2 teaspoon salt

3 tablespoons granulated sugar

1/2 teaspoon ground cinnamon

1/2 cup chopped walnuts (optional)

1/2 cup packed light brown sugar

2 tablespoons unsalted butter (room temp)

2 tablespoons canola  oil

2 large eggs (i like them room temp. just not cold)

1 teaspoon vanilla extract

1 cup plain nonfat yogurt (I have always used the greek yogurt; it’s fine)

1 cup fresh blueberries

Directions:

preheat oven to 350 degrees F. Spray an 8- inch square cake pan (i prefer pyrex glass for this)

Whisk together the 2 flours, the baking soda and the salt. in a small bowl, stir together the sugar, cinnamon and walnuts. in a large bowl, with an electric mixer, beat the brown sugar, butter and oil until fluffy. press out any lumps from brown sugar. beat in the eggs (1 egg at a time) and continue beating until fluffy. beat in the vanilla and the yogurt. add in the flour mixture in two seperate batches. batter will be a little sticky (I use a knife to spread.)

spread half of the batter into the prepared pan. sprinkle 1/2 of the nut mixture over the batter, and top with blueberries, gently pressing them into the batter. Spoon the rest of the batter into the pan, smoothing the top. Sprinkle the remaining nut mixture over the cake, pressing gently. Bake until a cake tester or wooden toothpick inserted in center come out clean, about 30 – 35 minutes. check on cake after 25 minutes. Let cake cool slightly and then unmold or just cut up into squares and put on a pretty cake platter.

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Balsamic/Mustard Chicken

Posted on June 21, 2011 | 2 comments

Balsamic Mustard Chicken in Marinade

I have been so busy flying back and forth from New York to Colorado, that I haven’t had time to say hello and post some more yummy recipes! I also want to say that i am working on posting photos, which i think will be super helpful  not to mention make this blog prettier . I think mid-week  posts are the best because most of you probably are looking for weekend meals, and then you can add to your personal recipe file and cook anytime.

This recipe has been a great go to chicken dish but needs to marinate overnight for best results! I don’t usually grill it, but if you do, I suggest that you first cook it in the oven for about 30 minutes, and then throw on grill just to get grill marks and BBQ flavor. It’s wonderful in the oven as well. Gravy from this is yummy and rice works perfectly with this too.

Ingredients:

1/4 cup balsamic vinegar

3 tablespoons dijon mustard

2 tablespoons fresh lemon juice (1 average lemon) 

1 teaspoon lemon zest (first zest, then juice lemon)

2 garlic cloves, chopped

2 tablespoons olive oil

kosher salt and freshly ground pepper (i like to salt and pepper right before I cook the chicken)

1 whole chicken cut up  (if you go to a butcher, ask him to cut the breasts in halves. if you are buying in a supermarket, the breasts will be rather large; you can cut it yourself if you have a good knife. if not, no biggie just cook it in eighths. But I prefer in ten pieces with breasts cut in half.)

1/2 cup low sodium chicken broth

Whisk the vinegar, mustard, lemon juice, garlic, olive oil, salt and pepper in a small bowl to blend. Take a large baggie (I love Hefty ziplocks),  and put the chicken and vinaigrette in. Squish it all around and coat chicken and place in fridge. I prefer this marinate overnight , but you can do it in the morning for that night. Usually I do it the night before and it sits overnight and most of the next day.

Preheat oven to 400 degrees

Remove chicken from the bag and arrange it in a Pam-sprayed Pyrex type baking dish. Add your kosher salt and freshly ground black pepper now. Roast until the chicken is just cooked through (about 1 hour.) Look at chicken after about 45 minutes; if it is burning, cover with aluminum foil  for the remaining cooking time. Transfer chicken to your serving platter and cover with aluminum foil. Take Pyrex with gravy from pan drippings and put on burner of stove (or transfer to a smaller sauce pan). Whisk in the chicken broth (and this is when I add the lemon zest as well,)  scraping up all the brown bits as you go. (When you are de-glazing the pan, a wooden spoon works best.) When the gravy comes to a boil, you’re ready to spoon over your chicken.  If you plate it individually, put rice on the plate, then a piece(s) of chicken, and then spoon gravy on top. Or I just pour some gravy over the chicken on a platter and put it on the table. Then I put rice in a pretty bowl and put that on the table as well. That way, everyone can take their own.

If you want to BBQ the chicken , cook it first for about 30 minutes, then do gravy as above. Lemon slices look pretty on the platter with some chopped parsley but totally not necessary.

* roasted asparagus is perfect on side

*I love Near East brand of Rice Pilaf in a box (Original) when I don’t feel like fussing with rice. Almost always comes out perfectly if you follow instructions.

 

 

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Posted in chicken

Summer Crumble aka Berry Crumble

Posted on June 15, 2011 | 3 comments

Berry Crumble Filling

Here we are in Summer thankfully! and you’re looking for a dessert in which you can use what’s fresh and available. Check out those beautiful blueberries, blackberries, strawberries, raspberries out there! they can be bought in large quantities and they are delish right out of the box, but even more so when cooked up this way. I’ve played with this recipe forever, and have been asked for it numerous times. So here it is in all it’s worked over glory for you to enjoy! what’s even better is that you can prepare this when you have the berries and the time, freeze it and you have this wonderful crumble to serve when you need a dessert!  it is awesome served with vanilla ice cream or yogurt!  serve hot or warm .

Ingredients:

filling:

8 cups mixed fresh berries (if you prefer blueberries alone, that’s fine. I use blue, black, straw, and raspberries , whatever looks good to me that day)

3 tablespoons granulated sugar

1 1/2 teaspoons finely grated lemon zest

1 tablespoon quick-cooking tapioca (this is optional but I must tell you that it is sort of the secret ingredient. It prevents the filling from getting runny)

crumble topping:

 1 3/4 cups all-purpose flour

1/3 cup dark brown sugar

1/3 cup granulated sugar

1 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1/8 teaspoon kosher salt

1/2 cup melted unsalted butter

1/2 cup finely chopped almonds or walnuts (optional)

Preheat oven to 350 degrees.

Toss berries with tapioca (if you ar using it,) sugar and lemon zest. Set aside.

Topping:

In a large bowl, whisk together flour, sugars, spices and salt. Stir in butter and nuts. Course crumbles will  begin to form. Pour berries into a 9-inch square or round pan. Using your fingers, form topping mixture into crumbs and spread over the filling. Bake until filling starts to bubble and topping is a light golden brown, approx. 55 minutes. Let cool slightly before serving.

I usually put this in when we sit down for dinner. It smells divine, and it is ready to eat when we are ready for dessert. Something else I do is cook it for about 30 minutes before freezing, this will set it. I take it out of the freezer the morning of the night we’ll be eating it. I then cook it for another 25 minutes or so right before I’m serving it.

Enjoy!

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DELISH BOLOGNESE (REAL DEAL)

Posted on June 13, 2011 | 6 comments

Forget engagement chicken. This is the dish to make if you’re really interested in getting engaged!  I know there is a whole lotta hoopla out there about making a roast chicken and getting an engagment ring out of the meal but I will tell you that this should really be called “The Engagement Bolognese Sauce” because it is that good; and everyone who eats it falls in love with it. Well…almost. You just have to be a meat lover and a pasta lover. Then, surely, this will work. Try it and let me know. What have you got to lose? This is my perfect Sunday night dinner. It’s pure comfort food. So, even if you’re not looking to get engaged, are already married, or just want a wonderful meat sauce to make…Serve with a green salad with my vinaigrette dressing, a nice crusty bread and you’re set. You can always make my chocolate cherry cookies as an add on bonus. Have a great meal!

(Original inspiration from Mario Batali)

Delish bolognese 

Ingredients: 

1/4 CUP OLIVE OIL

1 MEDIUM SIZE CARROT DICED

1 MEDIUM CELERY RIB DICED

1 MEDIUM ONION DICED (SPANISH ONION)

1 GARLIC CLOVE, THINLY SLICED

4 OZ. PANCETTA,  DICED (I USUALLY CAN FIND A 4 OZ. PKG. IN THE SUPERMARKET ALREADY DICED AND IT WORKS JUST FINE.)

1 LB. GROUND BEEF (NOT THE SUPER LEAN ONE, THE 85/15 IS BEST FOR THIS B/C YOU WANT THE FAT)

1/4 CUP TOMATO PASTE (Why I love the tubes of tomato paste)

1 cup milk  (not skim, whole or at least 2 percent)

1 cup dry white wine

1 cup water

salt and freshly ground black pepper

red pepper flakes

fresh parmagiano or pecorino cheese, grated

1 box (1 pound)  gemelli  or fusilli type pasta

I use my Le Creuset large cast iron casserole.

Heat the olive oil on a medium heat. Add the carrot, celery, onion and garlic. Continue to cook this stirring occasionally, until soft but not browned (you may need to lower heat). Cook for about 10 minutes. Add the pancetta to pot and crisp it up a bit, then add the ground beef breaking up the meat with a wooden spoon until the beef is no longer pink; about 10 minutes . Add the tomato paste and stir it in over a low heat. It will get a shiny look to it, and a deep rust color. Cook for another 10 minutes.

Add the milk, white wine and water and simmer over a low heat, stirring sauce occasionally. It will get thick and saucy looking. I cook it for another 1 1/2 hours. Taste for salt and pepper here.

In a large pot of boiling salted water, cook 1 box of pasta according to directions on box, until al dente. Drain pasta and add it to the sauce. Stir well and coat pasta.  Serve in nice pasta bowls, along with fresh cheese. I add a few red pepper flakes but I like it hot. You can leave that on the table along with grated cheese for your guests.

Note: You can make sauce ahead and refrigerate for up to 3 days. I have frozen it as well.

This is super yummy, and I believe this is the go to engagement dish.

*serves 8 as a small side dish and 4 as a meal

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Posted in pasta

Cherry Chocolate Cookies

Posted on June 9, 2011 | 1 comment

Cherry Chocolate Cookies

Cherry Chocolate Cookies

These cookies are a-mazing! They never fail me. They always crowd please. And i don’t remember where this recipe hails from, so please forgive me for not giving credit 🙂 These are really from my vault and they’re really delish, especially dipped in milk. I must freeze them after my guests leave or else I find myself in the kitchen dunking which I haven’t done since I’m a kid. So enjoy!!!

2 1/4 cups all purpose flour

1 tsp. baking soda

1/2 tsp. salt

1 cup (2 sticks) unsalted butter (softened…yikes!)

3/4 cups sugar

3/4 cups light brown sugar, lightly packed

1 tsp vanilla extract (use a good one)

2 large eggs (at room temperature, don’t ever use cold eggs right out of fridge for baking unless otherwise stated)

4 cups unsweetened chocolate morsels

1 1/2 cups walnuts, chopped (I love nuts, but obv. optional)

1 cup dried cherries

Preheat oven to 325 degrees

In a medium to large bowl mix together flour , baking soda and salt. Set aside.

In a large bowl (I use my Kitchen Aid mixer for this but you can use electric hand beater), beat the butter, sugars and vanilla extract. Mix on medium speed until it is well blended, and then add eggs (one at a time). When this is well incorporated, add the flour mixture a little at a time until well blended. By hand, stir in the chocolate morsels and cherries and nuts.

Using a spoon or small ice cream scooper (try to make sure you make uniform mounds, this will help in the cooking process) place mounds about 3″ apart from each other. You will probably need at least 2 cookie sheets. You can do it one cookie sheet at a time, it will just be a slower process. Now place cookie sheet in the fridge for about an hour. (This is why you need 2 large cookie sheets. Sometimes I even use 3 or 4. ) After dough has been in fridge for the hour, bake the cookies in preheated oven for 35 – 40* minutes ’til golden brown . Keep an eye on the cookies to make sure  they don’t burn.  Remember baking requires patience. Cool cookies on baking sheet, then transfer to racks. If you don’t have racks just let them cool, then place on a plate.

* sometimes they only cook for 25 – 30 minutes depending on the size of mounds. So please start watching them after 25 minutes. Recipe says 35 – 40 minutes. However I know that they bake quicker, at least in my oven they did. So I’m just saying…watch carefully , set your timer for 25 minutes and start watching.

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Vegetables / Sides (super easy and fast)

Posted on June 9, 2011 | 1 comment

Peppers on the Grill

grilled corn on the cob

Needing sides to go with a main dish? Here are a few perfect ideas that are very easy to execute. I always feel that more attention needs to be paid to the “main” dish but then I panic as to what to put with it, and you can’t devote so much time and effort to the sides. So here are a few of my “go to” ideas–quick, easy and yummy.

Corn on the Cob (Summer Style for the grill–sorry apartment dwellers with no grills)

This is so easy, because the corn is in season and you can shuck it in the supermarket. There is usually a large garbage can in the produce section for exactly this purpose. If not , you can buy it partially shucked, in the package.  It is a mess in the kitchen, so I always try to do it in supermarket.

I take a large bowl, put corn in the bowl (with cobs,) drizzle all the ears with a little olive oil and coat very lightly , and with clean washed hands (please) roll them around. Don’t overdo the olive oil; it’s really just to give it a light coat. Sprinkle a little kosher salt and freshly ground black pepper (also very lightly) and then put the corn in a large baggie. You can leave these ’til you’re ready to cook, for as long as you’d like, nothing will happen.

When you’re ready, heat the grill (I usually start at a high temp, and then lower it to medium.) Put corn right on grill. All grills are a little different, so watch it carefully the first time and after a few minutes, roll it with tongs until the corn turns a golden yellow, with some brown/black spots and that’s what you want all over. I would say about 10-15 minutes; again depending on your grill. The corn will actually start popping on the grill. Don’t overdo it, you’ll know  it’s ready when it’s golden on all sides. Be careful with it.

Put on platter and you can cover with tin foil to keep warm, or just let it be at room temperature.

 Asparagus: 

Preheat oven to 350. 

This is another summer staple, and so yummy. Buy 2 asparagus bundles. Wash and snap off bottoms, or cut. I usually just line them up and cut the bottoms off, probably about 2 inches. If they’re thin, they need no trimming. If they’re rather thick, you can take a peeler to them, and just trim off sharp points. I prefer the skinny ones.

Take out a Pyrex, lay asparagus down in Pyrex. Drizzle some olive oil, and again with clean washed hands roll asparagus around to make sure they are covered with olive oil. Sprinkle with some kosher salt and freshly ground black pepper.

Pop them into oven for about 20 minutes, at which time, they should be cooked. Take them out and cover with aluminum foil and let them be until you’re ready to serve. This is served at room temp. and perfect. Also delish cold the next day in a salad.

Potatoes (sweet and regular white potatoes):

 I do these potatoes all year round, even when I grill b/c they cook in the oven, and I don’t have enough room for everything on the grill anyway. I buy small multi-colored potatoes in the produce section, usually available in a little net baggie. I love the purple, red, and yellow. I also love the fingerlings. Any of them will work. I’m not fond of the big fat Idaho Potatoes though. Also, sweet potatoes are amazing this way. Yukon Golds are delish too!

I cut up potatoes all the same small size. Take one small potato,  cut in 1/2 and then in 1/2 again.  The large sweet potatoes, cut in 1/2, and again and again, ’til you have smaller pieces (not too small; just forkful pieces,). Remember they should all be around the same size to ensure they all cook at the same speed.

I put into a sprayed (Pam) Pyrex,  drizzle olive oil and sprinkle kosher salt and freshly ground black pepper. Mix up with clean washed hands, and pop in 400 degree preheated oven for app. 45 minutes. About 1/2 way through just remove from oven and toss around with metal spatula or spoon. I like them crispy so maybe an hour. They’re sort of hard to kill but don’t overcook that much. Usually an hour is maximum.

Serve with ketchup or plain.

Baked curry sweet potato fries (Serves approx. four; approx. one potato per customer):

Preheat oven to 400 degrees F.

Prepare a baking sheet with parchment paper and set aside

1 tablespoon olive oil

1 large egg white

1/2 teaspoon curry powder

1/4 teaspoon turmeric

1/4 teaspoon crushed red pepper flakes

kosher salt to taste

3 or 4 large sweet potatoes , yams, orange flesh, peeled

Peel sweet potatoes  and slice off the top (I use a peeler to peel potatoes). Lay potato down and with a large knife, cut in 1/2 and then cut each halve into quarters. (8 pieces should be good from 1 Potato)

Add olive oil and toss. Set aside.

In a medium bowl, whisk one egg while until foamy and frothy. Add curry powder, cumin, turmeric, and red pepper flakes, and mix all together. Pour the egg white mixture over the potato sticks and gently toss to coat. I do it all in this bowl.

Spread out potatoes on parchment paper baking sheet, and bake for about 40 minutes. Check on them  after 40 minutes for how crispy you like them.

Enjoy

Roasted Red and Yellow Peppers: On the Grill

This is the easiest  by far. Take whole sweet red, yellow, and orange peppers. I never use green (don’t love the flavor.) Cut off tops, clean out seeds , wash off peppers . Cut in half, no smaller because they will fall in grill.

Take pepper halves and put in plastic baggie, with some olive oil, kosher salt and freshly ground pepper; coat peppers and leave for a bit to absorb. Do not go crazy with olive oil–just drizzle to coat. You want to taste pepper not oil.

Get grill hot, and place pepper halves directly on hot grill. Let cook until they actually char without really killing them (about 5- 6 minutes on each side.)  These are so delicious, and go great with steak, chicken and fish. They can be served at room temp. as well! And they’re awesome the next day cold from fridge.

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Posted in vegetables

Sweet and Spicy Nuts – Perfect for Thanksgiving

Posted on June 5, 2011 | 1 comment

photo 4 (3)photo 1 (4)

My inspiration for this recipe came from Barefoot Contessa. I make these and keep them in a baggie or a container. Awesome, thanks Ina. These nuts make the perfect appetizers, no one who eats nuts can resist. I also like mine with a little “kick”, you can manage the heat on these.

ingredients:

vegetable oil

7 cups of nuts (you can break it up any way you want. You can do 7 cups of roasted mixed unsalted nuts or any other combination as long as they equal 7 cups. if you can’t find unsalted nuts, adjust the salt on this recipe as per direction below) 

1/3 cup pure maple syrup

1/4 cup light brown sugar, lightly packed

3 tablespoons orange juice (fresh or container. fresh is always best (and one orange will do the trick,) but honestly no biggie.)

2 teaspoons ground chipotle powder–I use 2 teaspoons but if you really like them mild use a little less.

4 tablespoons minced fresh rosemary leaves (divide 2 tablespoons for now and 2 tablespoons for later)

4 teaspoons Kosher salt (also divided 2 for now and 2 for later. don’t add second 2 teaspoons of salt if you bought salted nuts)

Preheat oven to 350

Brush a sheet pan (prefer one with sides) generously with vegetable oil (use a brush, love the silicone brushes)

First, combine nuts, 2 tablespoons of vegetable oil, maple syrup, brown sugar, orange juice, and chipotle powder in a large bowl (I prefer a large metal bowl). Toss to coat the nuts evenly.

Add 2 tablespoons of the minced rosemary and 2 teaspoons of the kosher salt and give it a good toss (a large metal spoon works the best b/c it can get a little sticky with a wooden spoon.)

Spread nuts in a single layer on sheet pan.

Roast nuts for 25 minutes, stirring twice. You will want to take them out of the oven to stir them b/c they may slide off the tray. Use a metal spatula. Roast for the rest of the 25 minutes until nuts are glazed .

Remove from the oven, and sprinkle with remaining 2 teaspoons of kosher salt (only if they were unsalted) and add the remaining 2 tablespoons of rosemary.

Toss well and set aside at room temp.

While they are cooling, stir them up a few times b/c they may stick together.

Taste for seasoning. They really don’t achieve full flavor until they fully cool. So you won’t know how spicy they are until they sit for a while. I’ve made these a million times and can tell you that this amount of chipotle has kick, but not psycho hot.

Serve warm, or let them cool. Put them in a container and serve whenever you like. They stay good for a long time.

*just a note: you can adjust salt, rosemary, and chipotle to your liking. I have recipe for Union Square Nuts and they don’t have chipotle and are also delish but I prefer these b/c I love the heat of the chipotle!

Enjoy!

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Posted in appetizers, Holiday, Holiday Recipes, Holiday/ Thanksgiving Recipes, snacks

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