At Chez Wittmann, we like folks. We also like cocktails. We really like folks who like cocktails. Here is a little something to serve to your folks who like cocktails.
Rosemary-Chipotle Roasted Nuts
courtesy of Ina Gartner
QUICK NOTE TO START: All nuts in this recipe are unsalted and roasted to begin. Also, feel free to mix up the ratios however you would like – if cashews are your favourite but you are not a real almond fan, govern yourself accordingly.
- 3 cups walnuts
- 2 cups pecans
- 2 cups almonds
- 2 cups cashews
- 1/4 neutral oil, canola is a good choice + some for baking sheets
- 1/3 c. brown sugar, lightly packed
- 1/4 maple syrup
- 2 Tbsp fresh orange juice
- 4 tsp salt (divided)
- 2 Tbsp chipotle chili powder
- 2 Tbsp chopped rosemary
When it is really hot and sweaty outside…say mid-July, I find myself reminiscing about cooler weather and all the food that goes along with it. Thick and hearty stews, braised meats and yes, roasted vegetables. I swear that you can roast anything with a great result (I am going to be experimenting with beets this weekend if all goes well).
Here is one of my favourites…butternut squash with rosemary and maple syrup. You can serve this as a delicious side or it can also work as a filling for some beautiful stuffed pasta.
Maple Roasted Butternut Squash with Rosemary
- 1 or 2 butternut squash, depending on how many people you are feeding
- large glug of olive oil
- coarse salt and fresh ground pepper
- 1/8 – 1/4 c. maple syrup (depending on how much squash you are using) + 1 tsp.
- 1/4 tsp. fresh ginger, grated (optional…also optional to add more if you love it)
- 4-6 sprigs of rosemary
Although Canadian Thanksgiving has come and gone, here is a recipe that my American cousins might find helpful. I like this sauce because it is a beautiful balance of sweet and tart. Like all cranberry sauces, it only takes a few minutes to prepare. I should also add that I found an excellent use for the left overs…use it as a spread in a Cambazola and Proscuitto sandwich (in fact, it’s worth making this sauce for that purpose alone).
Cranberries with Port and Rosemary
- 1 bag of fresh cranberries, washed
- 1/2 c. ruby port
- 1/4 c. sugar (you may add more if you feel your sauce is too tart)
- 2 Tbsp. fresh rosemary, leaves picked off the stem and coarsely chopped
- pinch of coarse salt