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Come Party With Me: All Hallow's Eve - Menu

partysugar — Tue, 27 Oct 2009 07:50:08 -0700

Have no plans for Halloween? Well, there's still time to invite some friends over for a blowout Halloween bash! Halloween won't fall on a Saturday again until 2015, so now is the time to throw a fright-night-themed party.

Start the soirée after dinner and you won't have to worry about serving a complex menu. Instead offer a few fun bar snacks like vampire nut mix. This easy-to-make mixture of nuts gets a vibrant red color from cayenne pepper. Sprinkle won ton wrappers with cheese and bake; the resulting snack resembles bat wings.

Make deviled eggs look like the actual devil by adding a chive beard and bell pepper horns. To check out these quick, simple, crowd-pleasing bites, get the recipes and read more.

Vampire Nut Mix
From Woman's Day

Ingredients

3 cups raw mixed nuts
1⁄3 cup agave syrup
2 tsp salt, or to taste
1⁄4 tsp cayenne pepper, or to taste

Directions

Heat oven to 300°F. Line a baking sheet with nonstick foil or aluminum foil coated with nonstick spray.
Put all ingredients in a medium bowl; toss to mix and coat. Spread on prepared baking sheet.
Bake 15 to 20 minutes until fragrant and toasted. Cool completely before serving.

Makes 3 cups.

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Crispy Cheese Chips
From Diabetic Living

Ingredients

30 wonton wrappers
Nonstick cooking spray
2 tablespoons olive oil
1 clove garlic, minced
1/2 teaspoon dried basil, crushed
1/4 cup grated Parmesan or Romano cheese

Directions

Use a sharp knife to cut wonton wrappers diagonally in half to make 60 triangles.
Lightly coat a baking sheet with cooking spray. Arrange one-third of the triangles in a single layer on the prepared baking sheet. If desired, for ruffled chips, line baking sheet with foil. Shape foil to make ridges. Lightly coat foil with cooking spray. Place wonton triangles on foil, draping over foil ridges.
In a small bowl stir together the olive oil, garlic, and basil. Lightly brush the wonton triangles with one-third of the oil mixture; sprinkle with one-third of the cheese.
Bake in a 350 degree F oven about 8 minutes or until golden. Cool completely on a wire rack. Repeat with the remaining wonton triangles, oil mixture, and cheese.

Makes 60 chips.

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Devilish Eggs
From Martha Stewart

Ingredients

12 large eggs
3 jarred roasted red peppers, finely chopped
1 cup mayonnaise
2 teaspoons Dijon mustard
1 teaspoon coarse salt
1/2 teaspoon freshly ground pepper
1/2 teaspoon paprika
1/4 teaspoon cayenne pepper
1 teaspoon hot sauce, such as Tabasco (optional)
1 small red bell pepper, cut into small triangles, for garnish
2 scallions, dark-green parts only, cut into small triangles, for garnish
Fresh chives, cut into 1/2-inch pieces, for garnish

Directions

Prepare an ice-water bath; set aside.
Put eggs into a medium saucepan, and cover with cold water. Bring to a boil. Remove from heat. Cover; let stand 12 minutes. Using a slotted spoon, transfer eggs to ice-water bath.
When eggs are cool, peel, and cut in half lengthwise. Carefully remove yolks, keeping whites intact and transferring whites and yolks to separate bowls. Refrigerate whites.
Add roasted peppers, mayonnaise, mustard, salt, pepper, paprika, cayenne, and hot sauce (if desired) to yolks. Mash with a fork until smooth. Cover, and refrigerate until stiff, about 30 minutes.
Mound yolk mixture in each egg-white half. Garnish with bell pepper, scallions, and chives to make devilish faces.

Makes 2 dozen.

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Pistachios: Salmonella's Latest Victim

YumSugar — Tue, 31 Mar 2009 11:35:37 -0700

Last night - only two months after a colossal peanut scare that led to a recall of more than 3,800 peanut products - the FDA recalled two million pounds of pistachios that have been distributed nationwide due to risk of a salmonella outbreak.

The new contamination concerns, which are not tied to the peanut products, were traced to pistachios grown by Setton Farms of Terra Bella, CA. One of Setton Farms' customers, Kraft Foods, alerted the FDA of its findings on March 24 after it discovered several strains of salmonella during routine analysis of its pistachio products. Packaged foods containing traces of the pistachios - from ice cream to boxed cakes to trail mix - have been pulled from shelves.Although so far there have been no reported illnesses and only a couple of consumer complaints, the FDA is advising customers to avoid eating pistachios until it confirms more details of the outbreak. Pistachio growers are not happy: "We hope the FDA comes out with a more refined statement about which pistachios to avoid. The vast majority of pistachios are not tainted," said Richard Matoian, executive director of California's Western Pistachio Association.

Considering President Obama just vowed to strengthen America's food safety system, I hope this issue gets addressed immediately. Until then, I plan to avoid nuts for the time being. What about you? Are you surprised to hear about another nut recall so soon?

Source

12 Days of Edible Gifts: Smoky Cashews

YumSugar — Fri, 12 Dec 2008 11:50:56 -0800

When it comes to holiday presents, the men in my life are incredibly easy to please: Both my dad and my guy love to receive gourmet gifts, like quality fruits and nuts. Hence, I knew this recipe for smoky cashews would be the perfect edible gift for both of them. If you're strapped for both time and cash, this gift is your best bet: It only requires a few unfussy ingredients and 20 minutes of time. For a holiday offering that you'll be proud to present, read more.

Smoky Cashews
From Martha Stewart

Ingredients

2 cups (9 ounces) unsalted cashews, toasted
2 tablespoons finely chopped fresh rosemary
1 teaspoon smoked hot paprika
2 tablespoons packed light brown sugar
2 teaspoons coarse salt
1 tablespoon unsalted butter, melted

Directions

Toast cashews: Spread nuts in a single layer on a rimmed baking sheet, and bake at 350ºF, stirring occasionally, for 10 minutes.
Toss cashews with remaining ingredients until evenly coated.
Cashews can be stored in an airtight container at room temperature up to 2 weeks.

Makes 2 cups.

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YumSugar Gift Guide: The Vegan Neighbor

YumSugar — Thu, 11 Dec 2008 11:47:34 -0800

If you're looking for a gift for a vegan pal but you're not really sure what the lifestyle entails, get some inspiration from our gift guide below.

This stylish, humorous nut cracker isn't just functional; it's also a conversation piece. Your pal can save prep time with this veggie chopper. And a soy milk maker is convenient and economical for anyone who loves the drink - not just vegans.

For more gift ideas, check out all the gift guides on HolidaySugar.

Celebrate Flavors of the Holiday With Sweet, Spicy Pecans

YumSugar — Sat, 06 Dec 2008 08:00:47 -0800

Maybe it's the "Christmas Song" ("chestnuts roasting on an open fire . . ."), but eating spiced nuts always gets me in the mindset of the holidays. One handful of spiced nuts, and I'm transported to a place where I'm with my family, snuggled up in blankets on the couch with a holiday movie on TV and hot chocolate brewing in the background. That picture may just be in my imagination, but I'll take that comfy feeling any day - hence loving these addictive nuts! To get the quick and simple recipe, read more.

Nigella's Maple Pepper Pecans
From Food Network Magazine

Ingredients

4 tablespoons butter
1/2 cup maple syrup
1 1/2 teaspoons table salt
1 teaspoon cayenne pepper
3 1/3 cups pecan halves

Directions

Melt the butter with the syrup, salt, and cayenne pepper in a pan over low heat.
Add the pecans and stir to mix, leaving them on the heat for 2 to 3 minutes.
Spread the pecans on a baking sheet with a silicone mat, parchment paper, or foil; allow to cool before serving.

Makes 3 1/3 cups.

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Do You Eat Out of the Bulk Bins?

partysugar — Thu, 30 Oct 2008 06:45:09 -0700

Source

Match the Nut Shell to the Nut!

YumSugar — Wed, 22 Oct 2008 05:30:29 -0700

Unless you have an adverse reaction to eating nuts, chances are they play a significant role in your regular diet. Nuts are not only satisfying, but they're also a natural source of protein.

To honor the fact that today is National Nut Day, I'm going to see how well you know your nuts. Here's the deal: I'll flash a picture of a nut shell, and I want you to guess which type of nut it is. Are you ready to go nuts? Let's begin!

Source

Question 1 of 5

What's this shelled nut? Source

Fast & Easy Dinner: Sauteed Pork and Pear Salad

partysugar — Fri, 03 Oct 2008 10:30:09 -0700

A great thing about Fall fruits, specifically pears, is that they can be used as an ingredient in both sweet and savory dishes. In this case, the pears are a crisp addition to a scrumptious salad. The classic pairing is pork and apples, but pears complement the peppered protein as nicely as their crunchy counterpart. A drizzle of a quick honey-mustard sauce finishes off this hearty and delicious dish. To start your weekend with this salad, read more.

Sauteed Pork and Pear Salad
From Better Homes and Gardens

Ingredients

8 ounces boneless pork top loin roast or pork tenderloin
1/2 teaspoon black pepper
1/2 teaspoon dried sage, crushed, or 1-1/2 teaspoons snipped fresh sage
Nonstick cooking spray
1/4 cup coarsely chopped hazelnuts or almonds, toasted
1/2 cup unsweetened pineapple juice
1 tablespoon olive oil
1 tablespoon honey
2 teaspoons Dijon-style mustard
6 cups torn mixed salad greens
2 medium pears, cored and sliced

Directions

Trim fat from pork. Cut pork across the grain into thin, bite-size strips. Sprinkle with pepper and sage.
Coat an unheated large nonstick skillet with nonstick cooking spray. Preheat over medium-high heat.
Add pork. Cook and stir for 2 to 3 minutes or until meat is slightly pink in the center.
Add nuts. Cook and stir for 30 seconds more. Remove meat mixture. Cover and keep warm.
For dressing, in the same skillet combine pineapple juice, oil, honey, and Dijon-style mustard. Cook and stir just until bubbly, scraping up any crusty browned bits from bottom of the skillet.
Divide salad greens among 4 shallow bowls or dinner plates. Arrange pears on greens. Top with pork mixture. Drizzle with dressing. Serve immediately.

Serves 4.

Nutrition Facts: Calories 260, Total Fat (g) 12, Saturated Fat (g) 2, Cholesterol (mg) 31, Sodium (mg) 92, Carbohydrate (g) 25, Fiber (g) 4, Protein (g) 15, Fruit (d.e.) 1, Vegetables (d.e.) 1.5, Very Lean Meat (d.e.) 2, Fat (d.e.) 2

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Would You Rather Eat Peanuts or Cracker Jacks?

YumSugar — Sun, 06 Jul 2008 01:30:25 -0700

Celebrating America's birthday got me thinking about America's pastime, and unfortunately, that means that "Take Me Out to the Ballgame" is stuck in my head. Though the lyric demands peanuts and Cracker Jacks, which one would you pick if forced to choose?

Source and Source

How to Toast Nuts on the Stove

partysugar — Fri, 21 Mar 2008 10:57:18 -0700

Toasting nuts before you use them to bake or make pesto brings out their intense richness. It gives the nut a deeper, nuttier flavor. Although many recipes say to toast the nuts in the oven, you can just as simply toast them on the stove. Since I'm usually toasting a small amount, I actually prefer to toast them on the stove because they are less likely to burn. Here's the technique I practice:

Heat a large dry frying pan - you want all of the nuts to fit in a single layer - over medium-high heat.
Add the whole nuts and toast, stirring often. When they are fragrant with a light-brown color, remove from the heat. It shouldn't take longer than a couple of minutes.
Let nuts cool on a plate or paper towels before using.

How about you? What's your nut-toasting technique?