Maple Candied Spiced Walnuts
½ teaspoon ground cinnamon
¼ teaspoon ground cumin
⅛ teaspoon ground cayenne
¼ teaspoon kosher salt
Freshly ground black pepper, to taste
1 tablespoon extra-virgin olive oil
1¼ cups walnuts
3 tablespoons pure maple syrup, preferably Grade B
- Mix together the cinnamon, cumin, cayenne, salt, and a few good grinds of pepper in a small bowl.
- Heat a medium sauté pan over medium heat for 1 minute or until hot.
- Add 1 tablespoon oil and the nuts, and cook for approximately 2 minutes, stirring every 20 seconds to cook evenly.
- Working quickly, add the spice mix to the sauté pan and stir to coat. Cook for 30 seconds, stirring once every five seconds.
- Add the maple syrup very carefully, as it will bubble up, stirring to coat. Allow to cook 2 minutes more, stirring occasionally. Keep an eye on the nuts, and if they begin to smoke, turn down the heat a little and stir more often.
- Remove from the heat and transfer the nuts to a sheet pan lined with parchment paper.
- Working quickly, using two forks, separate the individual nuts, then allow to cool completely. Seriously. They’re going to be hot.
Beet Salad with Homemade Vinaigrette
Yield: 6 to 8 servings
Beets:
Fresh thyme
3 pounds beets
3½ tablespoons extra-virgin olive oil, divided
¼ teaspoon kosher salt, plus more to taste
⅓ cup water
Freshly ground black pepper, to taste
Salad greens (I used spinach)
Bleu cheese, crumbled
Vinaigrette:
1 ½ – 2 tablespoons red wine vinegar
4 tablespoons extra-virgin olive oil
1 medium shallot peeled and diced small (3 tablespoons)
Kosher salt, to taste
Freshly ground black pepper, to taste
- Adjust an oven rack to the middle position, then preheat the oven to 350ºF.
- Cut off the greens half an inch above the beets and set aside for another purpose (they’re delicious – and good for you!). Scrub the beets.
- In a roasting pan large enough to hold the beets in one layer, add the beets, thyme and then drizzle with 1½ Tablespoons of olive oil, the salt and water.
- Cover tightly with aluminum foil, place on a sheet pan and roast in the oven for approximately 50 minutes to an hour, or until the beets are easily pierced with the tip of a knife. Remove from the oven, remove the foil and allow to cool.
- When the beets are cool enough to handle, using a not-so-important hand cloth, wipe the beet skins off and discard them.
- Cut the beets into wedges, place them in a bowl with the salad greens.
- In a bowl, whisk together the vinaigrette ingredients.
- Gently toss the beets with the vinaigrette. Add some crumbled bleu cheese, your cooled candied walnuts, and serve!
Enjoy.
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Deborah Juodaitis