Rosemary Pecans

November 9, 2008

rrpecans
Easy and so, so good you’d better have carryout bags for your guests. The basic recipe works with just about any kind of nuts. Just make sure you don’t burn them. Use your nose. When they start to smell toasty, they’re roasted.

PS You can get Szechuan peppers from mail-order houses like Penzys. Trust me, they’re worth the extra effort.

8 ounces unsalted pecan halves [or English walnuts]
1 T melted sweet butter
1 tsp sweet curry powder
1/4 tsp Szechuan peppers, crushed in a mortar and pestle
1 tsp honey
2 T finely chopped fresh rosemary
1 tsp sea salt or to taste

Pre-heat the oven to 375 degree F. Spread the nuts in one layer in a 9- by 13-inch baking pan and roast until fragrant and beginning to change color, 8 to 10 minutes. In a small saucier over very low heat, melt the butter. Add the curry powder, peppers, honey, and rosemary. Add the warm nuts and salt and toss until thoroughly coated.
Makes 1 1/2 cups.

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Curried Turkey Salad

March 30, 2008
rrcelery.jpg

Light and crunchy and fun … plus this spicy salad makes fabulous leftovers! SAM

2 quarts coarsely chopped cooked white-meat turkey
1 (20-ounce) can water chestnuts, drained and diced
2 pounds seedless green grapes, halved
2 cups chopped celery
2 cups slivered almonds, toasted and divided
3 cups mayonnaise
1 tablespoon sweet curry powder
2 tablespoons soy sauce

In a large bowl, combine the turkey, water chestnuts, grapes, celery, and 1 1/2 cup almonds. In another bowl, combine the mayonnaise, curry, and soy sauce. Add the mayonnaise mixture to the turkey mixture and chill for several hours. Garnish with the remaining almonds.
Makes 18 servings.

Adapted from Emily’s cookbook All-American Comfort Food.