Recipe of the Moment
Nuts to you on Valentine's Day! This is one of Mo's simple holiday favorites. I've actually started to like pecans by themselves as a snack food, but that's because I'm a lazy bum...I think most will agree that this recipe is better, and not all that difficult:
Rosemary Roasted Pecans -- serves 25
"A big bowl of roasted nuts is a favorite predinner nibble. It's also easy to prepare and serve. This version relies on aromatic rosemary, a touch of butter, and a spot of honey."
2 pounds whole pecans 1/2 stick (2 ounces) unsalted butter 1/4 teaspoon cayenne pepper 1 tablespoon honey 1/2 cup chopped fresh rosemary 2 teaspoons saltPreheat oven to 325F. Divide pecans between 2 rimmed baking sheets. In a 1-quart saucepan over low heat, melt butter with cayenne pepper, honey and rosemary. Allow rosemary to begin to sizzle in butter, then immediately pour butter over pecans, dividing it between the 2 pans. Sprinkle pecans with salt and toss with a spatula. Roast pecans until crisp and brown, about 25 minutes. Stire twice during baking. Let cool. To serve,divide among 2 bowls or place in 1 large (2-quart capacity) bowl. Store pecans in tightly sealed freezer bags. In a very cold freezer (0F) they will keep 3 to 4 months. If they have been frozen, it is nice to refresh them in a 300F oven for 10 minutes before serving.
Quote of the Moment
I don't pretend to understand the mysteries of relationships, but it seems to me that lust and passion and sex are how many men and women manage to fend off the natural shocks of matrimony and all that proximity and the inevitable bruises and the sagging heart.