Posted on 09/30/2019 4:08:25 PM PDT by Jamestown1630
I’ve had a request from Freeper MomwithHope to post this month on ‘Hearty Fall Fare’ - and even though it’s still hot here in DC, with Wednesday threatening record-breaking temperatures, the leaves are falling and the trees are beginning to morph into their Autumn glory. We can smell Fall.
One of my first posts to FR, before I officially began this cooking thread, was about Virginia Peanut Soup. I can still remember how surprised I was on tasting it - while there was little in the soup other than peanuts, it was so rich and the flavor so unexpected. I originally posted a link to a recipe that was non-dairy:
https://www.washingtonpost.com/recipes/virginia-peanut-soup/14444/
But here is a recipe, enriched with cream, from the King’s Arms Tavern in Williamsburg:
https://www.history.org/Almanack/life/food/fdpnutsp.cfm
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I’ve been interested in things to do with nuts, and recently remembered a recipe for spiced nuts from ‘Russel Wright's Menu Cookbook’, written by the industrial designer’s daughter, Ann Wright, from her memories of growing up; these would go nicely with drinks in front of your first hearth fire of the season:
Margaret Spader’s Chinese Spiced Walnuts
6 C. Water
2 C. Walnut Halves
½ C. Sugar
1 tsp. Hot Pepper Flakes
2 C. Salad Oil (any vegetable oil without a really pronounced flavor.)
Kosher Salt to Taste
Bring water to a boil in a 2-qt heavy saucepan. Add walnuts, reheat to boiling, and cook 1 to 2 minutes. Drain in a colander, rinse under hot running water, and shake to drain well.
Turn the walnuts into a bowl, add the sugar and pepper flakes, and toss to coat the nuts.
In a heavy bottomed saucepan or electric skillet, heat the oil to 350 degrees. (Oil should be about 1 inch deep.)
Add half the walnuts, stirring occasionally, and fry until golden brown, about 5 minutes. Remove with a slotted spoon, drain on a cloth towel (not paper as the hot nuts have a tendency to stick) or place the nuts in a colander over a deep bowl, so that the oil drains off. Sprinkle lightly with salt and toss gently to keep nuts from sticking together.
Fry the remaining walnuts. Keep tightly covered, these should keep for 1 to 2 months in the refrigerator. Makes 4-1/2 cups.
If you’re into Low-Carb/Keto/Paleo, here is a savory spiced nut without sugar:
https://www.thespruceeats.com/spiced-mixed-nuts-3058563
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Also from The Spruce Family, here are some clever but easy patterns for carving jack-o-lanterns:
https://www.thespruce.com/free-jack-o-lantern-patterns-4061776
(The painting at the beginning of this post is Camille Pissarro's 'Harvest', 1882.)
-JT
My husband would love that,
Me? Blech!
:-)
simple but delicious, love those old recipes. I had some lamb and cabbage soup long ago in a Serbian restaurant in Chicago. It was amazing but hard to duplicate.
Darlin, you are more than appreciated on FR.
Thank you sooooo much for all you do here.
Like this recipe. I’m not sure I can make it look this nice BUT gonna try.
Thanks much!
T/Y for the kudos......I love sharing recipes.
I just know your raspberry brittle will be gorgeous.
We did that too.
In the meantime, I’ve got a new puppy who loves, loves carrots. Boiled a bunch and thought I’d boil the water down to add to broth I made.
Got distracted and realllly boiled it down. The resulting liquid tasted like brown sugar. Never knew carrots were that sweet.
Because the boiling caramelized the sugars.
Am in 100% holiday cooking mode so I went through this thread again.
Found this...Almond Amaretto Bars.
I want to know when your cook book is coming out????
Thank you much! Your posts are much appreciated. Much.
You’ll love those bars.......
My cookbook? LOL. No.
NO BAKE BUTTERFINGER BARS
METHOD Heat/melt on low 2 c crunchy p/butter, cup ea sugar, corn syrup. Stir in 6 c crushed cornflakes.
Pat into 9x13 buttered pan. Spread 12 oz melted choc/chips on top.
Do you frigerate after complete with chocolate topping?
Let chocolate set up on counter....then fridge.
I like to wrap the individual bars in parchment....
they look really nice and help keep kids hands chocolate free.
Ok.... I have a sister-in-law who likes easy baking and loves Butter Fingers so I’ve sent it to her. Thanks alot!
Cream Tacos / Tacos de Crema
SAUCE Blanch 1 1/2 lb whole, unhusked tomatillos in qt boiling water 3 min.
Drain; reserve 1/2 cup cooking water. Set aside, cool; remove husks; blender w/ 3 gar/cl,
1/2 tea salt, 1-2 serranos. Add 3-4 tb cooking liquid; blend on high 10 sec.
FILLING brown/cook thru heated tb ol/oil, minced Mexican sausage; drain. Simmer 5 minutes in wide pan. Reserve.
ASSEMBLY Heat rest oil in high. With tongs, dip single tortilla at a time in the hot oil for a few seconds to coat and heat.
Then dip the tortilla in tomatillo sauce. Place on server; fill w/ sausage, tb minced onion, and 1/2 tsp minced cilantro. Roll up.
Repeat with rest. Top with sauce, minced onions, green chile strips. Can add sour cream, lime squeeze.
Serve immediately.
ING 1/4 cup olive oil, divided 1 pound Mexican sausage (recommended: longaniza or chorizo), minced 12 corn tortillas 1 white onion, minced 1/4 cup minced cilantro leaves 1 cup sour cream 4 poblano or Anaheim chiles, roasted, sweated, peeled, seeded, de-veined, and cut into strips 12 cilantro sprigs, washed and dried
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