Fluffers, Moonshine and Back-Door Women–Plus Spiced Party Nuts Recipe

by Sarah on December 23, 2008

*The above items were all pieces of conversations that I overheard tonight*

I’m totally stoked that I got to drink moonshine tonight but maybe not so stoked that I found it delicious.  Does it sound better if it was “holiday moonshine”?  The dude that made it said that he cut it with apple cider and it was festively garnished with cinnamon stick.  It really was delicious.  The words “delicious” and “moonshine” should not be in the same sentence together because “delicious moonshine” = TROUBLE.
I’m curious also why moonshine is always served in a Mason jar?
Here is my duo of roasted asparagus.  Some with proscuitto, some roasted with Bariani balsamic vinegar.  Bariani’s balsamic is so damn good.  Have you tried it yet?  I hoard it because I worry that there will be a shortage.
The Carnitas Canape.  I can sure roast the hell out of a pork shoulder.  This pork is scrumptious.  Crispy and moist on the inside, bursting with porkiness.  I could probably eat roast pork every day.
These have avocado creme and a wee dot of Sriracha on top for a little kick
.
My “Steak Sandwich” appetizer.  Garlic crostini with grilled tri-tip, horseradish cream and scallions on top.
One of the buffet tables.  That green dip with the vegetables is Green Goddess, a favorite in 1960’s America—but thought to have been invented way back in 1923 at the Palace Hotel in San Francisco in honor an actor named George Arliss who was in a play called….The Green Goddess.  It’s made with sour cream, mayonnaise, a little garlic and a ton of herbs.  I usually just use whatever I have on hand, or whatever is growing.  This time I used tarragon, basil, cilantro, parsley and some green onion.
Vanilla cupcakes with cocoa icing.
Fruit and cheeses with honey.  I am really loving cheese with honey right now.
I just thought these looked cool.
One of the guests brought these mini-red velvet cupcakes.  Delicious and adorable.  He told me about this store called “The Cake Castle“—a supply store for baking and cake supplies!  I’m looking forward to checking this place out.  And probably dropping a large sum of money.
Here I am, grinding some pepper!
I did not pose this shot.  It was already there, on top of the refrigerator.  Taunting me.
As far as parties go, this one was pretty awesome.  There was a band, and they did a bitchin’ version of Hunka Hunka Burnin’ Love which inspired some creative dance moves by the guests, and also a smoking cover of RAPPER’s DELIGHT.  Mind boggling.  Besides the moonshine, I had a beer slushie and got to dance with a guest.
I also made these spiced party nuts.  They’re tasty.  You should make some too.  They’re nice to keep around for company and snacking.  The picture doesn’t make them look like anything but plain almonds, but they’re not.  They’re SPICY almonds, y’all.
adapted from The Silver Palate’s ‘The New Basics’ cookbook
by Julee Rosso and Sheila Lukins

Spiced Party Nuts

Ingredients

  • 1 tsp ground cumin
  • 1 tsp ancho chili powder
  • 1 tsp curry powder
  • 1 tsp granulated garlic
  • 1 tsp cayenne
  • 1/2 tsp ground ginger
  • 1/2 tsp ground cinnamon
  • 1 tsp Lawry's seasoned salt
  • 1/2 tsp paprika
  • Kosher salt to taste
  • 3 Tbsp olive oil
  • 4 cups almonds
  • (2 Tbsp chopped fresh rosemary, optional)

Instructions

  • Preheat the oven to 325*.
  • Heat the oil in a saucepan over low heat. Add the spices (except salt) and stir well. Simmer to blend the flavors for 3-4 minutes.
  • Divide the nuts between 2 baking sheets, and spread them out in a single layer. Pour the spice and oil mixture evenly over both sheet pans. Toss them well so all the almonds are coated. Bake for 15 minutes, stirring or tossing occasionally.
  • Sprinkle with kosher salt to taste. If desired, sprinkle with the chopped rosemary.
  • Let almonds rest on the baking sheets for about 2 hours in a cool place.
  • When cool, store in an airtight container.
http://www.undercovercaterer.com/2008/12/spiced-party-nuts-recipe/


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