Posts Tagged Winter Recipes
ROSEMARY CASHEWS
Posted by patandkrislarkin in Cooking and Baking on December 10, 2012
Well it’s Holiday season and to me, nothing says holiday appetizer like Rosemary Cashews. My good friend Velda came to a Christmas party at my home several years ago and enlightened me as to the wonderfully unique flavor these cashews have as well as how simple they are to make. The rosemary adds a flavor like nothing else, and then you add to that, the saltiness and the slight kick from the ceyenne pepper and WOW! Thank you Velda . . . your legacy lives on!
Let’s make Rosemary Cashews!
ROSEMARY CASHEWS
PREP: 5 MINUTES
ROASTING TIME: 5 MINUTES
OVEN TEMP: 350 DEGREES
SERVES: 5 TO 10
Ingredients:
1 LB. ROASTED UNSALTED CASHEWS
2 TABLESPOONS MINCED FRESH ROSEMARY
½ TEASPOON CAYENNE PEPPER
2 TEASPOONS LIGHT BROWN SUGAR
1 TABLESPOON KOSHER SALT
1 TABLESPOON UNSALTED BUTTER
Directions:
1 Preheat oven to 350 degrees
2 Spread cashews out on a pan or cookie sheet
3 Toast in the oven until warm, about 5 minutes
4 In a large bowl, combine the rosemary, cayenne, sugar, salt and butter.
5 Thoroughly toss the warm cashews with the spiced butter
6 Serve warm
Wasn’t that easy?! Be sure you have this recipe handy when you serve these lest your guests will stalk you to get it!
As always, thank you for reading and Merry Christmas and Happy Holidays!
Kris
For information about our next cooking classes or to book a relaxing get-a-way in the picturesque Flint Hills of Kansas Visit Our Website
IRISH FLAG SALAD
Posted by patandkrislarkin in Cooking and Baking on March 21, 2012
By now you are probably detecting a theme in my favorite salads and that is that they generally contain fruit of some sort, nuts and cheese. I think the reason is that these types of salads will go with just about anything. They are light enough to be refreshing in hot weather, but with the nuts and cheese, they have plenty of protein and so will stay with you. We prepared the Irish Flag Salad at our March cooking class at The Lark Inn and everyone loved it! Another theme with my favorite salads . . . they are simple to make as is this one! Let’s make an Irish Flag Salad!
IRISH FLAG SALAD
PREP: 20 MINUTES
SERVES –4
Ingredients
- 1 package (6 ounces) fresh baby spinach
- 2 medium pears, thinly sliced
- 2 medium oranges, peeled and sectioned
- 2 tablespoons crumbled feta cheese
- 2 tablespoons chopped pistachios
DRESSING:
- 3 tablespoons canola oil
- 2 tablespoons orange juice
- 1 tablespoon lemon juice
- 1 teaspoon honey
- 1/2 teaspoon grated orange peel
- 1/4 teaspoon salt
Directions:
1. Divide spinach among four plates; top with pears, oranges, cheese & pistachios
2. Whisk the dressing ingredients; drizzle over salads. Serve
**This salad features green spinach, orange fruit and white cheese, mimicking the colors in the national flag of Ireland.
ENJOY!!
Thank you for reading!
Kris
For more information about our scheduled cooking classes at The Lark Inn Guesthouses or scheduling your own custom Cooking Class Party check my website.
STRAWBERRY SALAD WITH BALSAMIC-CARDAMOM DRESSING
Posted by patandkrislarkin in Cooking and Baking on January 19, 2012
This is one of my favorite fruit salads because it is easy and quick to prepare and . . . is perfect anytime. Because of the berry fruit, it is very light but the balsamic dressing adds just enough body for it to hold it;s own in cold weather as well.
PREP: 15 MINUTES
SERVES–4
POINTSPLUS: 2
Ingredients:
3 TABLESPOONS BALSAMIC VINEGAR
2 TABLESPOONS AGAVE NECTAR OR HONEY
MINISCULE PINCH OF GROUND CARDAMOM (IT’S STONG STUFF!)
KOSHER SALT AND FRESHLY GROUND PEPPER
1 POUND STRAWBERRIES, HULLED AND QUARTERED
1 PINT BLACKBERRIES
1 LARGE SPRIG MINT, LEAVES ROUGHLY TORN
Directions:
- 1. Whisk the balsamic vinegar, agave nectar, cardamom, a pinch of salt and a few generous grinds of pepper in a medium bowl.
- 2. Tumble in the strawberries and blackberries, sprinkle the mint over them and gently toss, being careful not to bruise the berries. Taste and adjust the seasonings to your palate.
WINTER FRUIT SALAD
Posted by patandkrislarkin in Uncategorized on January 10, 2012
I introduced this Winter Fruit Salad at my “Fall Harvest” cooking class. the combination of fruits and spices is perfect for anytime . . . but especially cold weather. Though it is served cool, at room temperature, it’s savory blend of flavors will warm you up on any winter day.
This is very light, simple to prepare and is perfect to serve with a heavier meals. Another option is desert. I love this so much that I serve it as a appetiser or as a stand-alone dessert.
Enjoy!!
WINTER FRUIT SALAD
PREP: 15 MINUTES
SERVES – 8 MINUTES
Ingredients:
3 TABLESPOONS PACKED BROWN SUGAR
1 TABLESPOON GRATED LEMON ZEST
2 TABLESPOONS LEMON JUICE
1 TEASPOON GROUND ALLSPICE
3 BRAEBURN APPLES, LARGE DICE
2 CUPS FRESH CUBED PINEAPPLE
2 BOSC PEARS, LARGE DICE
½ CUP CURRANTS
¼ CUP SLICED ALMONDS
Directions:
Combine the brown sugar, lemon zest and juice, and allspice in a large bowl. Add the apples, pineapple, pears, and currants; toss to coat. Sprinkle with almonds.
Note: Cover and refrigerate the salad up to 2 hours in advance, but don’t sprinkle it with the almonds until just before serving.
This is very light and is perfect to serve with a heavier meals. Another option is desert. I love this so much that I serve it as a appetiser or as a stand-alone dessert.
Enjoy!!
For more information about my cooking classes visit my website: The Lark Inn Cooking Classes
Kris Larkin 