Sweet & Salty Nuts

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Recipes by: Rj of Urban Table

Food Styling & Art Direction by: Traci of Urban Table

Photography & Art Direction by: Heather of Heather Gill Photography

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So we have a second recipe for you today.  We thought you might need something to eat with all the cocktails we are giving you.  So how about some fancy nuts!  Okay so they aren’t super fancy but they are super easy.

Sweet & Salty Nuts

3/4 teaspoon ground cumin

1/2 teaspoon cayenne pepper

1/2 teaspoon cinnamon

4 cups of nuts – unsalted & raw, we used cashews, pistachios, pecans, almonds and walnuts

4 tablespoons butter – unsalted as well

5 tablespoons brown sugar

1 1/2 teaspoons salt

  1. In a large skillet pan, on medium high heat, dry roast the nuts.  Stir frequently so they don’t burn, about 5 minutes.
  2. Add butter and continue cooking until the nuts start to darken, about 1-2 minutes.
  3. Add the cumin, cayenne pepper, cinnamon, salt and brown sugar.  Add a tablespoon of water and continue stirring to coat all the nuts with sugar and spices.
  4. Remove from heat and transfer to a parchment lined pan.  Spread them out in a single layer and allow them to cool and harden, about 10-12 minutes.
  5. When cool transfer to an airtight container.

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Modern Day Forager

 

 

Zucchini Hummus

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Recipes by: Rj of Urban Table

Photo styling & Art Direction by: Traci of Urban Table

Photography & Art Direction by: Heather of Heather Gill Photography

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Did you know you can make hummus out of almost anything?  Well here is our take on zucchini hummus and its delightful!  With a little prep you can have this ready to go for a party days ahead of time.  For the zucchini, choose medium to small ones.  If once you slice them open, you see the seeds are large and watery, use a melon baller or spoon to scrape out.  Don’t dig too deep, you don’t have to get them all.  If they appear firm and the seeds are small you don’t need this step. Enjoy!

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Grilled Zucchini Hummus

Makes approximately 2 cups

1 large zucchini (about 1 pound total)

1/4 cup tahini

3 to 4 cloves of garlic

1 tablespoon fresh lemon juice

1 teaspoon cumin

1 teaspoon smoked paprika

1/2 teaspoon salt

  1. Heat grill to high.  Use an oil-soaked paper towel held with tongs to lightly oil the grill grates. We also tried with a grill pan and it worked very well.
  2. Remove the ends of zucchini, then slice in half, lengthwise.
  3. If you find the seeds are large and watery, use a melon baller or spoon to scrape out.  Don’t dig too deep, you don’t have to get them all.  If they appear firm and the seeds are small you don’t need this step.
  4. Place the zucchini on the grill, cut side up, then reduce heat to low.  Cook for 10 minutes, just until browned and starting to get tender.  Set aside to cool.
  5. When zucchini has cooled enough to handle, place in a food processor.  Add tahini, garlic, lemon juice, cumin, smoked paprika and salt.  Process for 1 minute or until smooth.

The hummus can be served immediately or you can chill it for up to a week.  The hummus will thicken slightly as it chills.

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We enjoyed this with red and white radishes.  You can also serve with fresh pita, carrots or other vegetables for a new summer favorite side dish.

We would love to hear if you tried this recipe.  You can connect with us in the comments or on our Facebook page.

Modern Day Forager