Roasted Almonds with Rosemary and Fleur de Sel

Posted on December 4, 2014 by admin
Roasted Almonds with Rosemary and Fleur del Sel (French Sea Salt)
Spiced Nuts for the holidays - what could be easier for snacking, entertaining, and gift giving? Our owner Mary Moore featured this recipe in a "magical holiday" entertaining class a few years back, and it's still a hit! Join Mary and Don Hackett, sommelier and certified wine specialist at our Decatur store, as they share NEW New Year's Traditions while giving back this holiday season. They are hosting a class on Monday, December 8 and all proceeds directly benefit the Atlanta Community Food Bank.
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Prep Time
15 min
Cook Time
40 min
Total Time
55 min
Prep Time
15 min
Cook Time
40 min
Total Time
55 min
Ingredients
  1. Nonstick Vegetable Oil Spray
  2. 1 large egg white
  3. 1 TBSP sugar
  4. 1 ½ TBSP dried rosemary, crushed
  5. 1 ½ tsp fleur del sel*
  6. ¼ tsp cayenne pepper
  7. 2 cups whole blanched almonds
Instructions
  1. Preheat oven to 350°. Line rimmed baking sheet with foil. Spray foil with nonstick spray. Whisk egg white in medium bowl until foamy. Add sugar, whisk until frothy. Whisk in rosemary, fleur de sel, and cayenne. Add nuts, stir. Transfer to baking sheet, spreading nuts in a single layer. Bake until golden, stirring every 10 minutes, about 40 minutes. Cool completely on sheet.
  2. Cover, store at room temperature.
Notes
  1. *use fleur de sel (sea salt) of your choice. There are many great flavored salts available from citrus to spicy.
Recipes from Cooks Warehouse https://recipe.cookswarehouse.com/
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Basic Turkey Brine

Posted on November 21, 2014 by admin
Thanksgiving Turkey Brine
To brine or not to brine - that's the oft asked question this time of year. We are a fan of brining, it helps to retain moisture and add a punch of flavor to your holiday bird. There are as many brines as their are cooks, but below is a standard brining recipe to start with, add herbs or other flavorings to suit your liking! This produces 1 gallon, which should be enough to submerge a small turkey (up to 12 pounds). Double the recipe for birds up to 20 pounds. And if you'd prefer to brine overnight (12 to 24 hours), reduce the amounts of sugar and salt by half
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Prep Time
24 hr
Total Time
24 hr
Prep Time
24 hr
Total Time
24 hr
Ingredients
  1. 1 cup kosher salt
  2. 1/2 cup granulated sugar or brown sugar
  3. Small handful of aromatics (garlic cloves, thyme sprigs, whole peppercorns, bay leaves, lemon or orange zest removed in strips)
Instructions
  1. Combine salt, sugar, aromatics and 1/2 gallon (8 cups) of water in a large pot and place over medium-high heat. Stir until sugar and salt are dissolved. Bring to a boil, lower heat and simmer for 5 minutes. Remove from heat and allow to cool. Stir in remaining 1/2 gallon water (or water and ice) and cool completely.
  2. Pour brine into a container just large enough to hold turkey comfortably. (A 4- or 5-gallon vessel should be good for a 10- to 12-pound turkey.) Add turkey; add a little more water or ice to submerge it if necessary. Turn bird a few times and then leave breast-side down in the water; place a heavy plate over the poultry if it floats. Chill 5 to 6 hours. Remove bird from brine, discard brine and roast as directed
Recipes from Cooks Warehouse https://recipe.cookswarehouse.com/
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Sparkling Cranberries

Posted on November 14, 2014 by admin
Sparkling Cranberries
It's time to get festive! The holiday season is drawing near - add a little sparkle to your holiday table this year with these easy to make sparkling cranberries from two of our cooking school superstars at our Midtown store: Amber & Kristina! Use these to top your holiday desserts as pictured below, serve them with cocktails, bake inside muffins or cakes, or simply add a bowl to your holiday table for a little glitz! Looking for more holiday inspiration? Whether you want to roll out the perfect pie crust or need tips on hosting and entertaining, we've got classes to help you enjoy the holidays!
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Prep Time
10 min
Cook Time
10 min
Total Time
20 min
Prep Time
10 min
Cook Time
10 min
Total Time
20 min
Ingredients
  1. 1 cup granulated sugar
  2. 1 cup water
  3. 1 Cinnamon Stick
  4. Peel from 1 orange
  5. 2 cups cranberries
  6. 3/4 cup granulated sugar
Instructions
  1. Rinse cranberries & set aside.
  2. In medium saucepan heat 1 cup water, 1 cup sugar, cinnamon stick, and orange peel heat until sugar is dissolved. DO NOT BOIL.
  3. Remove from heat & allow to come to room temperature. (cranberries will pop if the syrup is too hot)
  4. Once syrup is cool- pour over cranberries & place something on top of the cranberries to hold them down in the syrup since they will naturally float.
  5. Cover & refrigerate overnight.
  6. Once your cranberries have soaked for allotted time - strain out cranberries in colander & reserve syrup for other recipes.
  7. Pat cranberries dry with paper towel. They should be tacky not wet.
  8. Place cranberries on a sheet tray and sprinkle with reserved sugar. Slide pan back and forth until all cranberries are coated with sugar.
  9. Allow sugar to harden onto cranberries on a baking sheet for several hours.
  10. Store at room temperature.
Recipes from Cooks Warehouse https://recipe.cookswarehouse.com/
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