Rosemary Roasted Almonds

sometime you feel like a nut...

My family always serves mixed nuts as part of our appetizer spread. That can get boring, expected, and frankly just old. So, I'm mixing it up with these Rosemary Roasted Almonds. This recipe is super easy and a great make ahead, especially for Christmas!

While I'm only using almonds in this recipe, you can use any nut - even the mixed ones. I've flavored skin-on and blanched almonds with maple syrup, cinnamon, cayenne, rosemary, and salt. Roasting the almonds brings out their nuttiness and the egg white helps bind everything. So, mix up your usual bowl of nuts and make these. Here's how...

Ingredients - Makes 3 Cups
Cooking Spray
1 Large Egg White
1/2 tsp. Kosher Salt
2 T Maple Syrup
1/2 tsp. Ground Cinnamon
1/4 tsp. Cayenne Pepper
2 T Fresh Rosemary, minced
1 1/2 C Whole Almonds (skin-on)
1 1/2 C Whole Blanched Almonds

Directions
Preheat the oven to 350 degrees. Prepare a large baking sheet with cooking spray. Be sure to coat well!

In a medium mixing bowl whisk the egg white and salt until foamy. Add the syrup, cinnamon, cayenne, and rosemary. Whisk to combine. Stir in the almonds and toss until coated.

Spread the mixture onto the prepared baking sheet in a single layer. Bake until the nuts are brown, 20-25 minutes, stirring halfway through. Cool completely before serving or storing. The nuts can be stored for up to 5 days in a tightly sealed container. Enjoy!

Maple Goat Cheese Canapés

it's ba-ack...

Fall that is (or almost) and so am I. My favorite time of the year will finally be here next week. And along with fall comes football, mums, pumpkins, apples, cinnamon, and one of my favorite flavors - maple. For this series I'm focusing on maple syrup and all its glorious dark amber color. It seemed to be the perfect flavor to welcome fall.

I made this recipe last night when my husband and our friend James were just hanging out having a "man's" night. There was football, some beer, a lot of burping, and way too much food. These canapés might seem too delicate to be considered man's food. Enter the ultimate man food - bacon. Yep, I added crumbled maple bacon to their canapés and they were rightfully dubbed "manapés". Try these out for your next game day get together. Here's how...

Ingredients - Makes 12 Canapés
1 Whole Wheat Loaf of Bread, sliced
8 oz. Goat Cheese, softened
2 1/2 T 100% Pure Maple Syrup
1 T Fresh Rosemary, chopped
Kosher Salt
Black Pepper
2/3 C Golden Raisins
3/4 C Smoked Salted Almonds, chopped
Optional: Maple Bacon, crumbled

Directions
If using the bacon, cook 3 slices until crisp. Then crumble and set aside.

Toast the bread: Preheat the broiler to high. Line the bread up on a large baking sheet. Toast for 1-2 minutes. Flip and toast for another minute. Set aside.

Make the maple goat cheese: In a medium bowl combine the softened goat cheese, maple syrup, and half the rosemary (1/2 T). Add a pinch of salt and pepper and mix well. Set aside.

Build the canapés: Spread each slice of bread with the maple goat cheese mixture. Top with the golden raisins, smoked almonds, and crumbled bacon (if using). Garnish with the remaining 1/2 T rosemary. Serve immediately! Welcome back fall!!

Seared Scallops with Grape Jelly-Black Pepper-Rosemary Sauce served on Rice & Grape Pilaf

a happy home-cooked holiday meal

With the holidays right around the corner I wanted to provide a fancier than usual main meal. I debated on doing duck, but when I couldn't get that fresh (what the heck Whole Foods/Cincinnati), I narrowed in on scallops. Scallops are delicious, but can be pricey and are easy to over cook. I promise, if you follow my direction below you will have a happy home-cooked holiday meal.

Again the sauce is the star of this dish, much like my turkey meatball recipe. The sweetness of the grape jelly, spice from the black pepper, and perfume from the rosemary balance to create an interesting reduction. It's like little that I've had before, but is the taste of the holidays. This is the perfect dish to make when hosting one or two couples for a holiday get together. Here's how to make it...

Ingredients - Serves 4
1 Shallot, minced
1 C Rice (any variety)
15 oz. Can Vegetable Broth (approx. 1 3/4 C)
1/2 C Red Grapes, halved
1/4 C Slivered Blanched Almonds, toasted
1/4 C Grape Jelly
1 T Whole Black Pepper Corns
2 Sprigs Rosemary
1 Lemon, rind & juice
12 Large Sea Scallops (approx. 1 lb.)
Canola Oil
Kosher Salt

Directions

Begin by making the rice pilaf: In a high sided skillet over med-high heat add 1 T canola oil. Once the oil is hot add in the shallot and rice. Toast for 2-3 minutes then add in 1 tsp. salt, the vegetable broth, and enough water to cook the rice. The amount of water will vary depending on the type of rice you use. However, most rice recipes call for 1 part rice to 2 parts water (i.e. 1 C rice would call for 2 C water). Bring to a boil, then reduce the heat to a simmer, and cover. Cook for 25-30 minutes. Stir in the grapes and toasted almonds 5 minutes before the pilaf is done cooking. Keep warm.

As the pilaf cooks, make the sauce: In a small pot combine the jelly, pepper corns, rosemary, 3 strips lemon rind, 1/2 lemon juiced, and 3 T water to loosen the jelly. Stir together and bring to a bubble over medium heat. Reduce to a simmer and cook for 10-15 minutes or until reduced by half.

While the sauce reduces make the scallops: Heat a large cast iron skillet over high heat. Add 1 T canola oil and distribute evenly over the pan. Pat the scallops dry with a paper towel then season the tops with 1/2 tsp. salt. Place them seasoned side down into the preheated/oiled skillet and cook for 2 minutes. Season the second side with 1/2 tsp. salt, gently flip the scallops, and finish cooking, about 2 more minutes. Remove the scallops to a plate.

Finish the sauce & plate: Strain the sauce through a fine mesh sieve into a small bowl. Discard the solids. Plate each dish with about 3/4 C rice pilaf, 3 scallops, and a tablespoon or two of the grape jelly reduction. Hello holiday...enjoy!