And last Sunday was the first inaugural
fire in the fireplace since last April at 33 Kent Street.
Another inauguration was our opening our long-awaited bottle
of Maker's Mark bourbon. With a little spice and bubbles from
Reed's Ginger Brew, loads of ice, and a squeeze of lime
it was the perfect accompaniment to the crackle of the fire.
A crock of Wispride and Triscuits?
No. No. and No.
The answer is: A savory mix of wine bar nuts.
2 cups pecans
2 cups almonds
2 cups walnuts
1/4 cup pure maple syrup
2 tablespoons extra-virgin olive oil
2 tablespoons finely chopped mixed fresh rosemary, sage, savory and thyme
1/4 teaspoon cayenne pepper
Salt and freshly ground pepper
Preheat the oven to 350°. In a bowl, toss the nuts with the maple syrup, olive oil, herbs and cayenne. Spread the nuts on a rimmed baking sheet and bake for 15 minutes, stirring occasionally, until browned. Season the nuts with salt and pepper and toss frequently until cooled.
The nuts can be stored in an airtight container for up to 2 weeks.