"Come quickly, I am tasting the stars," Dom Pérignon called out to his fellow monks after sampling the beginnings of the heavenly effervescence we would come to know as champagne. More than three centuries later, the pop of a champagne cork speaks for itself when you want to attract a crowd. It signals that the party has started.
The start of the new year begins with an assessment of the one winding down. Some years are so good, you hate to see them end. Other ones leave you ready to move on and put the past behind as quickly as you can. As I sip my liquid sparkles this evening, I'll consider the mystery of what 2015 will bring with it. Here we go... deep breath, no turning back, forge ahead!
New Year's resolutions? To heck with them. Be true to oneself, be a kind person and have good intentions. In other words, put our own oxygen masks on before assisting others and use our powers for good not evil. Right?
Happy New Year from Thread & Whisk. In the next 365, we wish you at least one small treasure in each day.
Spiced Party Nuts
Adapted from Union Square Cafe's Bar Nuts
Sidekick to the Party-in-a-Glass
These nuts don’t discriminate between vintage cuvées or spark-a-linos. As sophisticated as they look, they enjoy pairing up with a good beer too.
(Yields about 4 cups)
1 pound assorted unsalted nuts such as peanuts, cashews, brazil nuts, hazelnuts, walnuts, pecans and almonds
2 Tbsp coarsely chopped fresh rosemary leaves
1/4-1/2 tsp cayenne
2 tsp firmly packed brown sugar
1 Tbsp unsalted butter, melted
Preheat oven to 350 degrees F.
Spread the nuts evenly on a baking sheet and toast in the middle of oven until golden, about 7-10 minutes.
While nuts are toasting, toss the remaining ingredients together in a large bowl. Remove nuts from oven and toss with seasoning mixture. In a perfect world, serve them warm.
Keep a batch and gift a batch. This recipe doubles very easily. Allow the nuts to cool completely. Package them in an airtight jar and fashion some type of sweet label. These nuts store well for about a week if you can resist eating them that long.
Substitute with all cashews or smoked almonds if you can’t get enough of them in a mixed bowl.
Tone down or kick up the amount of cayenne, depending on how spicy you feel.