Posted - 7 years 4 months ago
NEW YEAR's RECIPES from the Flowtopian Kitchen of Culinary Queen Jennifer English Bar Snacks! # 3. Marcona Almond Martini Mates ... Marcona almonds have been discovered. Warming them in the oven and tossing them lightly with good spanish olive oil transforms them from something to grab by the handful into a deceptively sophisticated mindful martini mate. Serve these with your nest stirred or shaken martini. They work brilliantly with either the gin or vodka variety. Ingredients - Whole toasted unsalted Marcons Almonds - Good Spanish Olive Oil - 1 Lemon - Flavorbank Sassy Salt Preheat oven to 350 lightly toss together in a bowl 8oz. Marcona Almonds and 1-2 tablespoons Good Spanish Olive Oil. Add the zest of 1/2 lemon to mixture and 1 teaspoon of fresh lemon juice. Toss. Spread dressed almonds on a cookie sheet in an even layer. Warm for 3-5 minutes using care not to toast or darken the nuts. Sprinkle with ground Flavorbank Sassy Salt and serve in classic monkey dishes. 4. Royale Olives I think that the pink peppercorn is natures perfect bar snack. A single pink berry, all on its own fills the palate with sweet, nutty, floral perfume and flavor. It works brilliantly with creamy things. I take large queen olives and remove the pimento and add a creamy peppery replacement. These take a little bit of care but are completely worth it. Ingredients - 1 jar super sized queen olives - 8 oz block French feta Cheese - Flavorbank Pink Peppercorns - 1 teaspoon lemon zest - Fresh grounded Flavorbank Tellicherry Black Pepper - 1 Tablespoon Olive Oil Drain olives, reserve liquid. and remove pimento inners from olives. In a small mixing bowl combine softened french feta cheese and 2 tablespoons whole pink peppercorns, lemon zest & 5 twists of fresh ground Flavorbank Tellicherry bold black pepper. Carefully fill the centers of each olive with the feta mixture. Toss gently in a bowl with olive oil and serve on a fabulous pick with an accent bowl of pink peppercorns for snacking.
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