So with all the hustle and bustle around the cafe yesterday (and I don’t mean in a festive Christmas way), I never got around to making the fish stock for this weekend’s bouillabaisse. I did however whip up a batch of yummy Rosemary Cashews. A dear friend was in town for a visit and I thought I’d serve these delicious nuts as a little ‘tizer before we went out to dinner.
Only I forgot to serve them. Seriously. The Littles nibbled on them, I savored a few, and then they sat lonely on the counter until I remembered them this morning. I refuse to give into the notion that these forgetful moments have anything to do with the new decade I recently entered. But I have to admit I’m beginning to think I have early onset everything….
Before I forget, here’s the recipe for Ina Garten’s Rosemary Cashews. Mia debuted these at Thanksgiving this year and they are truly scrumptious.
1 lb roasted, unsalted cashews
2 Tbs minced fresh rosemary
1/2 tsp cayenne pepper
2 tsp light brown sugar
1 Tbs kosher salt (I used less)
2 Tbs unsalted butter, melted
Pre-heat oven to 350 degrees. Spread the cashews out on a sheet pan. Toast in the oven until warm, 5 -10 minutes.
Add melted butter to large bowl. Toss warm cashews to coat, quickly add spice mixture and stir to coat.
Ina suggests serving these nuts warm. Warm or cold, my only suggestion is that you just remember to serve them at all!