|
| | Nuts, Sweet & Savory Spiced
Preheat oven to 350 with rack in middle. Lightly oil a 4-sided sheet
pan. Whisk together sugar, spices and 3/4 tsp. salt in small bowl. Whisk egg
white in medium bowl until frothy, then stir in nuts. Add spice mix and toss to
coat. Spread in 1 layer in sheet pan. Bake, stirring once or twice, until dry
and well toasted, about 20 min. Loosen nuts from pan, then cool completely (can
be kept in an airtight container 1 week)
Sugar 3 T
Paprika 1 tsp
Cinnamon 1 tsp ground
Cumin 0.5 tsp
Cloves 1 pinch ground
Egg White 1 large
Nuts, Walnuts 2 c
Nuts, Pecans 2 c.
Olives, Baked Chianti
| Arrange olives in a single layer in shallow baking dish; top w garlic, fennel seeds and rosemary. Drizzle w olive oil. Bake at 350 for 30
min, stirring once. Serve warm or at room temp. |
| Garlic | 3 |
| cloves, sliced thin |
| Olive Oil | 0.75 |
| c extra virgin |
Olives, Fried
Soak olives in cold wter for 15 min. Drain and pat dry. Stuff w blue cheese. Put flour, egg and breadcrumbs in 3 bowls. Dredge
olives in flour, dip in egg, then dredge in breadcrumbs. Refrigerate while you heat 2 c olive oil in saucepan over medium heat until hot, but not smoking. Working in batches, fry until golden, about 1 min. Transfer to paper towel and serve warm.
| Bread
crumbs |
0.5 |
c |
| Cheese,
Blue |
2 |
oz |
| Egg |
1 |
|
| Flour |
3 |
T |
| Olive
Oil |
2 |
c |
| Olives |
2 |
doz
green pitted |
Olives,
Hot-Cheese
|
Preheat
oven to 350. Beat the butter until creamy in a large mixing bow, add
cheese and mix well. Stir in flour, salt, cayenne and Worcestershire
until smooth. Beat egg w 2 T cold water. Add tot he dough and mix just
until incorporated. Refrig 30 min. Remove the dough and flatten out a
piece about the size of a walnut into a thin round. Place an olive on
top and shape it around the olive, pinching to repair any breaks. Place
it on an ungreased cookie sheet. Repeat w the remaining dough and
olives. Bake until dough sets, about 15 min. Serve hot. |
|
Cheese,
Cheddar |
8 |
|
oz
(2 c) extra-sharp grated |
|
Worcestershire
Sauce |
dash |
|
Olives |
50 |
|
small
pimento-stuffed |
| Olives, Marinated & Feta | Serves |
| Peel zest from lemon. Break up herbs. Mix everything together. Marinate, covered and chilled, at least 2 hours and up to one month.
Serve w grilled pita bread and cucumber spears. |
| Olives, Marinated (yet another) | Serves |
| Mix and chill at least 3 days. Serve at room temp. |
| Coriander | 1 |
| T toasted seeds, crushed |
| Thyme | 4 |
| 3" sprigs, bruised |
| Olives, Marinated Green | Serves |
| Combine all ingredients and allow to sit at room temp for at least 5 days. |
| Olives | 2 |
| c brine cured green, seed in |
| Coriander | 1 |
| T seeds, smashed |
| Lemon Zest | from 1/4 lemon, in 1/4" slices |
Onion Tartlets, Caramelized
Cook onion, butter, water, salt, and pepper, covered, in a 10-inch heavy
skillet over moderately low heat, 10 mi. Remove lid and cook, stirring
frequently, until onion is deep golden brown and very tender, about 25 minutes.
Fill tartlet shells and bake at 350 for 5-7 minutes. Top with a dollop of double
cream or crème fraiche and chopped chives
|
Onion 2.5 c sweet, sliced very thin
Butter 2 T unsalted
Water 3 T
Tartlet 1 pkg, frozen, mini puff pastry
Crème Fraiche 0.25 c or double cream, room temp
Chives
|
|