GORDON RAMSAY RECIPES

I have no intention of giving up the best job in the world
anytime soon, but if I do, I’d try and get a job in the marketing department of
a pumpkin puree company.

I’m guessing that like 97% of the canned pumpkin in
this country is used during the time from Halloween until Thanksgiving. So if I
could figure out a way to get people to use this in recipes all year round, I’d
be a total superstar in pumpkin puree marketing circles.

Imagine that. It would be…awesome? Anyway, maybe I should rethink
this whole post-Foodwishes career path, but in the meantime, here’s just one
example of how I would convince the public that pumpkin is great for anytime of
the year. Ironically, I did this because I had leftover pumpkin from
Thanksgiving, but still.

I may have covered this in the last scones post, but I’ve
never been a huge fan of the scone. I’ve always considered it some sort of
effeminate biscuit, but I’m starting to come around in my old age. There’s
nothing like a freshly baked scone with a steaming hot cup of tea or coffee,
especially one tricked out with pumpkin, toasted pine nuts, and maple glaze. I
hope you give this a try soon…or anytime! Enjoy.

Ingredients for 12 Pumpkin Scones:

8 ounces by weight all-purpose flour (about 1 3/4 cups)

1/4 cup white sugar
1 tbsp baking powder

1/4 tsp baking soda
1/4 teaspoon salt
6 tablespoons unsalted butter
1/3 cup toasted pine nuts

1/2 cup pumpkin puree
1/3 cup buttermilk

additional flour as needed
1 egg beaten with a few drops of milk or water to brush scones before baking.

*Bake at 400 degrees F. for 15-20 minutes, or until golden
brown

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With the holiday entertaining season getting closer with
each falling leaf, it’s time to start thinking about those easy, yet still kind
of fancy, snack recipes. These sweet, salty, spicy, party nuts are simple to
make, and will rival those expensive blends at the local Foodies-R-Us.

I find this technique much easier than the stovetop pan
method. You’ll get beautiful, perfectly frosted nuts that are roasted evenly,
with no bitter burned spots. Speaking of which, I played it pretty safe with
the cooking times, so you may be able to go a few minutes longer for a deeper
roast, but, don’t get greedy.

By the way, I always upload these videos to YouTube before I
publish the blog post, and I just finished reading the first few comments. Wow,
they sure have some wild imaginations over there! They claim the video is
loaded with innuendos and lowbrow, double entendre-based humor. How dare they!
They’re LOL’ing, ROFL’ing, and LMFAO’ing all over perfectly innocent recipe
directions. It’s nuts.

Anyway, I hope you give these delicious, candied mixed nuts
a try soon. Enjoy!

Ingredients for 4 cups of nuts:

1 cup raw walnut halves

1 cup raw pecan halves

1 cup unsalted, dry roasted almonds

1 cup unsalted, dry roasted cashews

1 tsp salt

1/2 tsp freshly ground black pepper

1/4 tsp cumin

1/4 tsp cayenne

*For the syrup:

1 or 2 tbsp butter

1/2 cup sugar

1/4 cup water

*Heat to a boil, cook one minute, and pour over nuts!

Tag: Nuts

Next Up: Party Nuts

Pumpkin Scones with Toasted Pine Nuts & Maple Glaze – A Recipe for the Other 10 Months

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Mixed Nuts

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