Posts Tagged ‘Rosemary Spiced Nuts’

Thanksgiving Menu 2010


Drew and I are having Thanksgiving this year with some of our closest friends at Mary and Stefan’s house. Mary, Elan and I are each contributing a few dishes which makes it so much easier and this is what we have planned for our menu!

Jane's table decor
my mom’s table decor for Thanksgiving 2009

Thanksgiving Menu 2010

starters- Cider Smash Cocktails with Rosemary Spiced Nuts (LEH)

Herb and Citrus Roast Turkey (MS)

Mashed Potatoes and Gravy (MS)

Orange- Cranberry Sauce (LEH)

Wild Rice, Pecan and Grape Stuffing (EO)

Baked Sweet Potatoes

Arugula salad with pomegranate seeds, blue cheese crumbles and shallot vinaigrette (LEH)

Chili- Soy Roasted Brussle Sprouts (LEH)

dessert- Pumpkin Cream Pie with Gingersnap Crust (EO)

Elan, Lyd and Mary
Elan, Lyd and Mary

Wishing you a happy day of shopping and cooking with family and friends.


A & O Weekly Menu: 11.22.10


Happy turkey week!

We’re sorry for our radio silence last week.  Our big cook was a great success.

Lydia is covering our short work week.  In addition to the menus below, she’ll be making these holiday faves per our clients’ request:

Mini chocolate-chocolate cupcakes

Sugar and spice pecans

Rosemary spiced nuts

A modified version of my grandmother’s molasses cookies, which goes something like this.

Lunch- Spinach Quiche with mixed greens
Dinner- Crisp sage chicken breasts with whipped butternut squash puree

Lunch- Roasted shrimp cocktail with a side of butter lettuce salad
Dinner- Baked Cod with spicy roasted brussel sprouts and sesame brown rice

Happy holiday!


The Weekend Dish: Thanksgiving Table


Hi loves, what are you up to this weekend?

I’m scouting for bits to create a Thanksgiving table in soft whites and golds.  I think clustering alabaster pumpkins is a must, don’t you?

And maybe gold-painted mini pumpkin place cards?

A “floriography” platter done in 24-karat and sepia tones

Gravy boat!

A white marble salt cellar

A heart bowl for rosemary spiced nuts.

I love that you’ll catch glimpses of gold as you dig deeper.


Meatless Monday: Rosemary Spiced Nuts


Were you hoping for tonight’s Meatless Monday dinner recipe?  I hope you’re not disappointed. You won’t be if you actually make these nuts.  And I hope you will.  They kick off dinner with a woodsy pop of rosemary brown sugar.  And they have real heat.   They buddy equally well with cocktails or wine.  I can eat them all day straight from the bowl.

Sounds like the thing for your Thanksgiving cocktail hour, eh?

Plus, I roasted them for Lydia’s exquisite wedding this past Saturday and sharing the recipe lets me share two photos from her special day.

Adorable, right?  Lydia made the cute labels and I bagged the nuts in wax paper bags.  She stationed them next to iced tubs filled with individual bottles of sparkling lemonade—yellow and pink—French coke (made with real sugar instead of syrup) and those darling hot pink cans of Sofia Blanc des Blancs sparkling wine so guests had drinks and munchies to enjoy before the ceremony began.

Candy Stripe Straws

Our girl just thinks of everything.

You’ll have to wait until she’s back to hear and see more.  I can’t wait.

In the meantime, make these nuts.  They’re an amped up version of Ina’s and they never fail to win raves.


Rosemary Spiced Nuts

yield: 2 pounds


2 pounds raw mixed nuts of your choice. I recommend including cashews and pecans in te mix because the former is fantastic with the rosemary and the latter catches all the spicy brown sugar goodness in its crevices.

2 tablespoons fresh rosemary leaves, roughly chopped

1 teaspoon cayenne

5 teaspoons dark brown sugar

4 teaspoons kosher salt

2 tablespoons melted butter


Preheat the oven to 350 °.

Place the nuts in one layer on an ungreased baking sheet and roast in the oven until fragrant and lightly golden brown, about 10-12 minutes.

While the nuts roast, whisk the remaining ingredients into a brown sugar paste.

Remove the hot nuts from the oven and carefully scoop them into a large mixing bowl.  Pour the spice mix over the warm nuts, stirring gently to spice the nuts evenly.  Enjoy immediately or let cool completely before storing in an airtight container for up to 4 days.