Eat Me Drink Me... Part 1
It is time for your cocktail party inspiration to start to stir… or shake
(depending on how you like you martini).
There is something so moreish about roasted, spiced nuts. Even better are home made spiced nuts.
This recipe, with its tasty mix of spices matched with the sweetness of almonds, are great to serve with cocktails. Plus they are easy to make and store.
1 egg white
1 tablespoon water
2 cups of almonds
2 tablespoons Worcestershire sauce
1/2 teaspoon sugar
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/2 teaspoon ground cloves
1/2 teaspoon garlic minced
Preheat oven to 135 degrees Celsius and line an oven proof tray with baking paper. Whisk the egg white with water until light and foamy. Toss the nuts in the eggy foam and transfer to a sieve to remove excess.
Mix together the spices, salt and sugar, and add the nuts. Spread in a single layer on the baking tray and sprinkle with Worcestershire sauce. Place in oven and cook for 30 minutes.
After 30 minutes stir the nuts and turn down oven to 100 degrees Celsius. Continue to cook for another 30 minutes until the nuts are toasted and dry.
Serve immediatly or store in an airtight container for up to one week.
Makes 2 cups
A Goodnight Kiss
This cocktail is really just a twist on the classic champagne cocktail. What I love about it though is its name -who can refuse a goodnight kiss - and the mixture of Campari and Angostura bitters. These two bitters add a unique depth matched with the sweetness of the sugar cube as it dissolves, and the bubbly make for a perfect after work cocktail.
5 splashes Campari
5 sugar cubes
5 drops Angostura bitters
Place a drop of the bitters on a sugar cube and drop into a champagne flute. Add the champagne and finish with a splash of Campari.