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How was your holiday weekend?
Hot? Busy? Delicious?
Mine was all of the above.
A house full of company, kids and dogs. Lots of boating, trying to catch a cool breeze. Plenty of eating, drinking and preparation for eating and drinking.
With all that going on, the best time of day is certainly cocktail hour (or half hour).
A glass of rose wine or an expertly mixed Madras (thanks Greg!) hits the spot.
With a light snack, of course. Nothing to ruin your appetite, but just enough of a boost to get you back on your feet and into the kitchen to put the finishing touches on dinner.
I have to give my sister credit for this one. She made these nuts a while back and I asked her to bring another batch to Maine with her. Salty, spicy, sweet and savory all at once.
Subtle and seductive too.
Sure makes for one happy hour.
The recipe comes from Ina Garten via Food Network. She says the nuts are just like the ones served at Union Square Cafe in New York.
I wouldn't know, but I'll take her word for it.
Rosemary Roasted Cashews
from Ina Garten
1 1/4 lbs. large whole cashews
2 Tbsps. fresh rosemary leaves, coarsely chopped
1/2 tsp. cayenne pepper
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. Bake about 10 minutes, until warmed through.
Meanwhile, combine rosemary, cayenne, brown sugar, slat and melted butter in a large bowl. Toss warm nuts in rosemary mixture until thoroughly coated. Serve warm.
(Also delicious not warm.)
