Wordless Not-Wednesday: Merry Christmastide!

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Spiced Nuts and Mincemeat
Pernand Vergelesses 1990
Pernand Vergelesses ‘Clos de la Croix de Pierres’
1990 Louis Jadot
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summary: recipe for spiced cashews and pecans with fresh rosemary; vegetarian mincemeat (butter instead of suet), Vintage Wine from our dwindling stash – Pernand Vergelesses ‘Clos de la Croix de Pierres’ Louis Jadot, 1990!!!; happy cat; a Wordless Not-Wednesday post

Christmas Star
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Rosemary Nuts
based on Blair McK’s recipe for Rosemary Walnuts

  • 1 Tbsp butter
  • good shot fresh rosemary leaves, chopped coarsely
  • ½ tsp coarse seasalt Blair adds half this amount
  • pinch chili powder, optional
  • splash water
  • 1 Tbsp brown sugar Blair says that this can be a mix of sugar and maple syrup
  • couple of shakes of Worcestershire sauce
  • 1½ c. cashews (OR pecans, OR walnuts)
  1. Melt butter in a large cast iron frying pan over medium heat, adding rosemary, salt, and optional chili powder. Add about a tablespoon water, sugar, and a few shakes of Worcestershire sauce.
  2. Dump in nuts. Stir and cook over medium low heat, (keep stirring) until the nuts are fragrant and glossy, and pan is mostly dry: roughly 10-15 minutes. Be careful not to scorch!
  3. Spread the nuts in a single layer on a parchment papered baking sheet and place in a very slow oven to dry the nuts out. This takes a couple of hours. Allow to cool before putting the nuts in a clean glass jar. Blair says, “Recipe can be doubled, but doing so requires a large skillet.”

:hohoho: Merry Christmas to all! :hohoho:

:hohoho: New toy!!! :hohoho:
Black Cat
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This entry was posted in food & drink, posts with recipes, vegetarian, Wordless and/or Black & White Wednesdays on by .

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