Contributed by: Chris WebAdmin. of RecipesNow.com
The second "cookbook" written by Patrick O'Connell, Refined American Cuisine: The Inn at Little Washington is a marvel to behold. The word cookbook was placed in quotes because this book could easily pass for a coffee table book. Visually stunning, the book is filled with gorgeous photos of every dish and of the local areas.
Along with recipes for every need, from breakfast to dessert, Refined American Cuisine also includes a brief history of the inn and interesting annecdotes and remembrances from the chef. Sprinkled throughout the book, the photos of the chef, his staff and the Inn help you feel as if you have actually visited The Inn at Little Washington and certainly make you wish you were there right now.
Throughout this magnificent book, the detail demonstrates that even the simplest thing can be elegant. It may seem to be a strange choice but below is the recipe for Bar Nuts found in the Snacks and Canapes section. With so many holiday get-togethers this month, I thought it be nice to put out an elegant little snack instead of just opening a can of nuts, or you could even put them into an attractive container to give as a gift.
Here is a simple way to transform an ordinary bowl of nuts into something your guests will find tantalizing. The nuts are sauteed with aromatic spices and combined with cubed, dried pineapple. They can be made in large batches well in advance and make a wonderful gift.
In a large skillet over medium-high heat, melt the butter. Add the cayenne, cajun seasoning, cumin and sugar and stir until the butter begins to foam.
Immediately add the pecans, almonds and cashews, stirring or tossing constantly for about 3 minutes or until the nuts are well toasted and lightly coloured.
Pour the nuts into a wire rack placed over a baking sheet. Let cool to room temperature.
Transfer the nuts to a mixing bowl and toss them with the dried pineapple pieces. Season to taste with salt and sugar.
Store in an airtight container until ready to serve.
Don't miss Patrick O'Connell's first cookbook, The Inn at Little Washington Cookbook: A Consuming Passion.
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