Sweet & sour nuts
A glorious end to a glorious weekend, filled with friends, fun and far too much food.
Friday night started with dinner at friends, and they had made, with drinks, a sweet and sour spiced nut mix that was AMAZING. I will give you the recipe here. I made it on Satuday with roasted pumpkin seeds instead, which was good, but not quite as gorgeous as the pecans.
Saturday we had friends for dinner here, and I turned to Diana Henry for inspiration. An English food writer, her books are my absolute favorite. If ever I don't know what to make, I turn to Diana Henry. In Crazy Water, Pickled Lemons, she uses a fair amount of Moroccan and Middle Eastern food, mixing the sweet and sour, all delicately spiced which is the sort of food I adore. And more, I adore that it's all food that can be prepared in advance - comforting tagines and casseroles, no last-minute fiddling.
I made Moroccan chicken with tomatoes and saffron-honey jam, then berries for dessert, with figs stuffed with marzipan and almonds, dipped in chocolate, also courtesy of Diana Henry. It was delicious.
And yesterday we wandered over to Greenwich for a book party for the Countess Christina de Vogue who has written a sumptuous book called Decadent Desserts. Tall, ridiculously elegant, with dramatic make-up and swept back hair, a permanent cigarette in a long, thin cigarette holder, and a throaty French accent, the Countess was mesmerising. She stood and told the story of this book, which contains her own story, of how she came to be lady of Chateaux Vaux-le-Vicomte, 50 km outside of Paris.
She told of her mistakes, of the time their restaurant hosted a party from IBM, and they had requested strawberry meringues. Making them in advance, she asked the chef how to ensure the meringues would stay stiff. 'Use lots and lots of sugar,' he advised.
She did, whipping the egg whites and sugar into a frenzy, relieved that they came out just as perfectly as the chef had said.
At the end of the evening the representative from IBM asked to see her. 'Why is it,' he asked, 'the meringues are so salty?'
Whoops.
The party was held in the home of her cousin, extraordinarily gracious and comfortable, stacks of books everywhere, an exquisite collection of Majolica wherever you looked, and fascinating people, many French and Italian. It reminded me of home, of living so close to Europe, of dipping into French naturally as part of the conversation (not that I could possibly do that anymore - my french these days is terrible), and it was all topped off with a table of delicious, and truly decadent desserts.
Sweet & sour nuts
1/2 lb pecans (or other nuts)
packet of sweetened cranberries
1 large orange, rind and juice
1 lemon, rind, and half juice
1/2 cup olive oil
1/4 cup honey
3 or 4 good shakes of white wine vinegar
1/4 cup brown sugar
salt & pepper
Mix all ingredients together, except nuts and cranberries which you mix together in a separate bowl.
Combine two bowls, spread mixture flat on cookie sheet, and toast in a 350 oven for around 20 minutes - check.
Thanks, Jane! I just printed out those first 2 recipes to try. I love Moroccan and Middle Eastern food but didn't know of a good cooking book. Cooking ahead is best for us. I might be tempted to get that book although recipes calling for hard to find ingredients are a bother. Orange flower water? Saffron threads? Maybe Portland would have that. Your substitution suggestion was helpful.
Thanks, Jane! I just printed out those first 2 recipes to try. I love Moroccan and Middle Eastern food but didn't know of a good cooking book. Cooking ahead is best for us. I might be tempted to get that book although recipes calling for hard to find ingredients are a bother. Orange flower water? Saffron threads? Maybe Portland would have that. Your substitution suggestion was helpful.
Thanks, Jane! I just printed out those first 2 recipes to try. I love Moroccan and Middle Eastern food but didn't know of a good cooking book. Cooking ahead is best for us. I might be tempted to get that book although recipes calling for hard to find ingredients are a bother. Orange flower water? Saffron threads? Maybe Portland would have that. Your substitution suggestion was helpful.
you inspire me to start cooking... if only i had the time!
you inspire me to start cooking... if only i had the time!
you inspire me to start cooking... if only i had the time!
Sarah, of course we have saffron threads.
Sarah, of course we have saffron threads.
Sarah, of course we have saffron threads.
These sound so yummy! I used to buy a mix of just plain salted pecans and dried cranberrys to snack on. They were like crack, I could not stop eating them. Then, suddenly 3-4 pounds appeared out of nowhere and I had to swear off them. I still think about them when I walk through the grocery store.
These sound so yummy! I used to buy a mix of just plain salted pecans and dried cranberrys to snack on. They were like crack, I could not stop eating them. Then, suddenly 3-4 pounds appeared out of nowhere and I had to swear off them. I still think about them when I walk through the grocery store.
These sound so yummy! I used to buy a mix of just plain salted pecans and dried cranberrys to snack on. They were like crack, I could not stop eating them. Then, suddenly 3-4 pounds appeared out of nowhere and I had to swear off them. I still think about them when I walk through the grocery store.
that sounds gorgeous i will get the book! I would share my family recipe for fish fingers and chips, but I hold it close to my heart..... LOL;)
Bev
that sounds gorgeous i will get the book! I would share my family recipe for fish fingers and chips, but I hold it close to my heart..... LOL;)
Bev
that sounds gorgeous i will get the book! I would share my family recipe for fish fingers and chips, but I hold it close to my heart..... LOL;)
Bev
jane, is that fresh figs or dried?
jane, is that fresh figs or dried?
jane, is that fresh figs or dried?
Fresh
Henry, so that's why my browser was defaulting to your e-mail.
Jane, now you know who's the cook in our house. My cover is blown, but didn't I say Henry was the right cover for my pot? Now you know why. I don't know from saffron threads. Will get back to writing . . . .
Henry, so that's why my browser was defaulting to your e-mail.
Jane, now you know who's the cook in our house. My cover is blown, but didn't I say Henry was the right cover for my pot? Now you know why. I don't know from saffron threads. Will get back to writing . . . .
Henry, so that's why my browser was defaulting to your e-mail.
Jane, now you know who's the cook in our house. My cover is blown, but didn't I say Henry was the right cover for my pot? Now you know why. I don't know from saffron threads. Will get back to writing . . . .
Last night Henry made the Moroccan chicken dish with the orange juice substitute, and he halved the amount of cinnamon. He toasted the almonds before serving. It was tasty. The kids ate it without complaint. I had it for lunch today, and if anything, it was better for sitting overnight. Thanks for the suggestion!
Last night Henry made the Moroccan chicken dish with the orange juice substitute, and he halved the amount of cinnamon. He toasted the almonds before serving. It was tasty. The kids ate it without complaint. I had it for lunch today, and if anything, it was better for sitting overnight. Thanks for the suggestion!
Last night Henry made the Moroccan chicken dish with the orange juice substitute, and he halved the amount of cinnamon. He toasted the almonds before serving. It was tasty. The kids ate it without complaint. I had it for lunch today, and if anything, it was better for sitting overnight. Thanks for the suggestion!