Monday, January 2, 2012

Roasted Rosemary Cashews

My neighbor introduced me to this recipe. It is from Ina Garten.  I did not roast the nuts long enough so make sure you leave them in the oven until they are a nice golden brown.  The taste is a tiny bit spicy but also a little sweet. The rosemary adds a really nice flavor to the sweet and spicy. 

Rosemary Roasted Cashews
1 1/4 pounds of of whole cashew nuts
2 Tbsp of coarsely chopped fresh rosemary leaves
1/2 tsp cayenne
2 tsp dark brown sugar
2 tsp kosher salt
1 Tbsp melted butter

Preheat oven to 375 degrees.   Place nuts on an ungreased baking sheet and bake for about 10 minutes until they are golden brown. Meanwhile, combine the rosemary, pepper, sugar and butter in a large bowl.  Toss the warm nuts with the rosemary, cayenne, brown sugar, salt and butter in large bowl.  Toss the warm nuts with the rosemary mixture until the nuts are completely coated. Mix it well to ensure all nuts are coated evenly.  Serve warm.  These are still good at room temperature so they can be mixed prior to a party and put into dishes.  Garnish with fresh rosemary sprigs and use a small spoon for serving. 

Sunday, January 1, 2012

Wrapped Pickles

I grew up with this pickles at picnics, reunions, or any misc get together. My family has always made them with Buddig Beef, but I have seen them made with hard salami or ham lunch meat.  I prefer the Buddig Beef.  Made sure you don't skimp on the cream cheese. The trick is to use the soft cream cheese in a tub.  It is so much easier to spread than the brick. Sometimes I even double wrap the pickle so there are two layers of meat and cream cheese.  Yum!

Pickle Wraps
Dill pickles
Soft tub cream cheese
Buddig Beef  (one pkg will wrap 6-10 pickles depending on pickle size)

Set out cream cheese for at least 10 mins to help make the spreading easier.  Lay out beef slices on wax paper. Spread a layer of cream cheese on each beef slice, ensuring you spread it out to the edges. Lay pickle on beef slice and roll.  If you have large pickles you may need two beef slices to cover entire pickle. Once pickles are wrapped, place in refrigerator for about 10- 15 minutes before slicing ( I did not do this due to time restraints so you can see in my picture where the cream cheese was soft and did not make perfect slices).  Each pickle will make 3-5 slices depending on size of pickles.  These are addicting so make extra!!