ROSEMARY ROASTED NUTS
• 3 cups whole unblanched almonds
• 1 1/2 cups walnuts
• 1 cup raw pumpkin seeds (pepitas)
• 2 tbs. finely snipped fresh rosemary
• 2 tsp. packed brown sugar
• 1 tsp. sea salt
• 1/2 tsp. cayenne pepper
• 2 tbs. butter, melted
Preheat oven to 375° F. In a 15” x 10” x 1” baking pan combine almonds, walnuts, and pumpkin seeds. Bake about 12 minutes or until toasted, stirring once.
In a small bowl combine rosemary, brown sugar, salt, and cayenne pepper. Stir in butter. Drizzle butter mixture over nuts, tossing gently to coat. Serve warm or cooled to room temperature. Store in an airtight container for up to three days.
• 2 oz. spiced pumpkin bourbon (recipe follows)
• Brown sugar rosemary apple simple syrup (recipe follows)
• 1 oz. unpasteurized apple cider
• Sugared rosemary sprigs (recipe follows)
Directions for Pumpkin Highball
Mix the bourbon, cider and syrup to taste. Pour over ice and garnish with a sugared rosemary sprig. put sugar and water in a small saucepan, cook on medium heat until sugar is completely dissolved. Add apple peel and rosemary and tent pan with foil. Allow to cool completely and strain.
SUGARED ROSEMARY SPRIGS
- 4 or 5 fresh rosemary sprigs about 3” long
- 1 egg white
- Sanding Sugar
Directions for Sugared Rosemary Sprigs
Dip fresh rosemary sprig into whisked egg white. Immediately dip egg white coated rosemary sprig into sanding sugar or other large granular sugar. Place coated rosemary sprigs on a baking rack and allow to dry completely before using as a garnish.
SPICED PUMPKIN BOURBON
• Half a smallish pumpkin, sugar pie pumpkins work best
• 1 tbs whole cloves
• Half a vanilla pod
• 1 l. of Bourbon
Directions for Spiced Pumpkin Bourbon
Cut the pumpkin into medium sized pieces and dry roast in a 375° F degree oven for about 20 - 30 minutes or until soft and lightly caramelized. Place the roasted pumpkin, cinnamon, cloves and vanilla in a container with the bourbon. Allow the mixture to ruminate out of direct sunlight for about a week.