I was craving something sweet and salty last night and decided to tackle making homemade honey roasted peanuts (without the high fructose corn syrup in every brand in the store) and here’s what I came up with. I’m going to try another batch tonight with cashews… I can’t wait to try those!
2 cups raw peanuts
2 tbsp honey
2 tbsp water
2 tbsp peanut oil
1/4 cup sugar (plus extra for dusting)
1/2 tsp salt
Making all of the sides for Thanksgiving is my favorite part of the cooking for the holiday. Everyone expects the turkey, which I make the same every year – herb roasted with cider gravy… BORING, but delicious! The sides are the only part of the meal where I can be creative and try different recipes. Here are some of the new recipes I’ll be putting to the test this week.
Here are the links:
Last weekend I hosted a baby shower to celebrate Erin & Cameron’s upcoming arrival. I baked and crafted to my heart’s content and more… I love Amy Atlas’s dessert tables and put together one to surprise Erin, who is a huge sweet lover! Links to the recipes are at the end of the post.
Lusciously Lemon Cupcakes
Very Berry Macarons
Cake Pops (stay tuned for a whole post on these suckers)
5. – The Chicago Tribune Sliders Slip Easily into Party Mode“And fuss-free. In 45 minutes, Irr made two variations: tuna and black bean. Pan-fried, the sliders were served on mini-dinner rolls she found at the supermarket deli.”
4. – The Boston Globe Take Your Pick “A few varieties are particularly popular for baking and especially plentiful in October. Many area orchards have already started storing apples so local fruit will be available for Thanksgiving’s pie baking time.”
3. – The LA Times Stop and Smell the Ragu “And there are few dishes that are more pleasurable to make than ragù. Make no mistake: As wonderful as ragù is to eat, it’s just as much fun to fix.”
2. – The NY Times Matches Surge As Restaurant Giveaways “The objects of her specific adoration are blue-and-silver boxes, shaped like a lipstick (also known in the trade as an ascot), each of which contains 22 blue-tipped wooden strikes. Bearing Flora’s Art Deco logo, the matchboxes are the finishing touch on an ambience calculated to dislocate the present tense.”
1. – The Washington Post Eggs that Deserve Coddling “Most chefs I know refer to brunch disdainfully as the b-word. Aside from the fact that they generally are not morning people, their aversion comes down to this: Eggs can mean trouble.”
photo from The LA Times
While the standby bottle of wine works as a hostess gift, I’ve been trying to be more creative lately. Last week I made these Parmesan Rosemary Crackers to take with us to Vermont and while they aren’t the type of crackers I’d put cheese on, they’re delicious with a glass of wine!
Parmesan Rosemary Crackers
3/4 cup flour
1 tsp kosher salt
1/8 tsp white pepper
2 tsp finely chopped fresh rosemary
3 tbsp very cold butter, cut into small pieces
1 cup finely grated parmesan cheese
5 tbsp sour cream