Stove Top Candied Walnuts

For the third time in as many years the electronic panel on my range is fried. This is so annoying. Of course it never happens at a convenient time. No, it has to be Christmas this time.

The short story is that I can no longer use my oven right now. The stove top is unaffected but my oven will not operate until this panel is replaced.

Did I mention that I have the Christmas Market and two dinners to cater? I am adjusting my menus so all can be completed stove top. Who knows, I might find some great new recipes and ideas.

Today I am candying walnuts for a salad. So many of the recipes, both oven and stove top, create an overly sugar crusted nut. I don't find it appealing. Today I tried something new. I left the nuts in the sugar syrup until the syrup was quite browned and then I laid them out on a cooling rack. This created the effect I was after. There wasn't a thick crust of sugar or candy around the nut and it didn't pool into a brittle. The excess candy dripped off and left a lightly sweet nut. They are perfect.

These nuts will be added to a salad of winter greens with plumped cranberries. The dressing will be a vinaigrette with raspberry vinegar and olive oil. If you don't like smoked paprika, use cayenne or your favourite chilis crushed. I can imagine that the chipotle peppers I bought in Osoyoos at a farmers' market would be tasty. These will take a couple of hours to dry.

Candied Walnuts with Smoked Paprika

1 cup walnuts, whole and pieces
1/2 cup sugar
2 tablespoons water
1 teaspoon smoked paprika
sea salt

Add all ingredients to small pan over medium heat. Cook so it bubbles lightly until the sugar has carmelized but does not burn. Spoon the walnuts onto a cooling rack placed over a baking sheet. Drizzle the nuts with any sugar syrup left in the pan. Sprinkle the nuts with sea salt or fleur de sel. Cool completely before using in your recipe or enjoying as a snack.

Candied Bacon is so Darned Good

This candied bacon is irresistable.  I cannot stop snacking on it.  These tasty morsels are destined for Maple and Bacon Marshmallows.  Marshmallows are my current craze.  I want to try every flavour under the sun!  They are all destined for the Farmers' Market.

Candied Bacon

meaty bacon strips
brown sugar
cinnamon

It is so simple.  Add 1/4 teaspoon of cinnamon to 1 cup of brown sugar.  Using the meatiest bacon you can find, rub it with this sugar mixture.  Lay the strips out on a rack placed on a baking sheet.  Be sure to line the pan with tinfoil to avoid a messy clean up.  Bake in a 350F oven for 30 - 35 minutes or until very carmelized.

Honestly, I can eat them just like this.  Forget the marshmallows!  I coarsely chopped them to add to my maple marshmallow recipe.  I hope they like it!

Chewy Granola Bars & Giveaway Winners

Spring is here.  I saw a robin today.  I am elated.  Spring is a good time to make changes.  I am going to get back on track with healthy eating.  I am starting with this fabulous granola bar recipe.  It is all healthy and has very little fat or sugar added.  I actually used cashews because that is what I had in my pantry.  Try this recipe.  It is so good. But before we go on to the recipe, the winners of the Philadelphia Cream Cheese Giveaway are....drum roll please... Anonymous...gloria Valli at More Than Burnt Toast Barbara at Moveable Feasts I have emailed everyone.  Thank you to everyone who stopped by my blog for this event. This recipe has been adapted from the California Walnut Commission.
Chewy Granola Bars
3 cups old fashioned rolled oats 750 mL 1/4 cup all purpose unbleached flour 50 mL 1/3 cup packed light brown sugar 75 mL 1 tsp baking soda 5 mL 1 tsp cinnamon 5 mL 1 cup coarsely chopped California Walnuts 375 mL 1/2 cup dried cherries or cranberries 125 mL 1/2 cup chocolate chips 125 mL 1/2 cup pumpkin seeds 125 mL 1/2 cup shredded coconut 125 mL 1/4 cup sesame seeds 50 mL 1/2 cup dried apricots 125 mL 1/2 cup butter, cut into small pieces 125 mL 1/2 cup honey 125 mL
Pre-heat oven to 325°F (160°C). In bowl, whisk together oats, brown sugar, flour, baking soda and cinnamon. Stir in walnuts, cherries, chocolate chips, pumpkin seeds, coconut and sesame seeds; set aside.In food processor, process apricots until broken up, about 1 minute. Add butter, process until a paste forms, about 1 minute. With motor running, pour in honey until well blended. Fold into oat mixture until well combined. Pat evenly and firmly into a parchment-lined 9 x 13-inch (23 x 33-cm) baking pan. Bake in the centre of oven until golden, about 30 minutes. Transfer to rack to cool completely.Cut into bars (2x12 rows or 8x3 rows) Makes 24 bars. Source: www.walnutinfo.com Nutritional content: Per bar: about 250 cal, 6 g pro, 14 g total fat (5 g sat. fat), 26 g carb, 3 g fibre, 10 mg chol, 85 mg sodium. %RDI: 2% calcium, 10% iron, 8% vit A.

Pumpkin Butter and Roasted Pumpkin Seeds

It is that time of year when we can have all the pumpkins that our hearts desire.  I love the sight of pumpkin fields.  There were beautiful pumpkin fields when I was in Nova Scotia a couple of years ago.

You can really get creative with pumpkins!  I think I should try some homemade skin care products with pumpkin.  You might find me blogging about that soon.

I discovered pumpkin butter when I spent several months in the southern US last year.  It was very popular in east Tennessee.  I made some this year and I think it makes a lovely accompaniment to meats such as pork or duck.

Not to waste, I roasted the pumpkin seeds for snacks or use in recipes calling for pepitas, Mexican pumpkin seeds.

Pumpkin Butter

1 pumpkin
sugar
cinnamon

cloves
ginger
nutmeg

Cut the pumpkin in half and scoop out all the seeds and pithy insides.  Place cut side down on a baking sheet and roast in the oven at 350F until soft.  This will take about 30 minutes.

Scoop the cooked pumpkin flesh into a food processor and puree.  The flavourings can be added to your taste.  I used this ratio.  For each cup of pumpkin puree, I used 3/4 cup of white sugar, 1/2 teaspoon cinnamon, 1/4 teaspoon nutmeg, 1/8 teaspoon cloves and 1/8 teaspoon ginger.  Cook this for about 8 hours in a slow cooker.

Roasted Pumpkin Seeds

Wash all the pumpkins seeds that you have removed.  Toss lightly with a little olive oil and roast at 350F for about 15 minutes.  Season with sea salt and ras el hanout or any favourite spice mixture, to taste.

This is my entry for Seasonal Sundays with The Tablescaper.