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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Watermelon Cucumber Cocktail

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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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Makes two drinks.

2 1/2 cups watermelon, seeds removed, cut into chunks

1/2 large English cucumber, peeled & cut into chunks

1 oz honey lime ginger simple syrup (recipe below)

3 oz vodka

cucumber slices for garnish (we used cocktail cucumbers but any cucumber will do)

  1. Place a fine mesh sieve over a large bowl or pitcher.
  2. In a blender, puree the watermelon and cucumber chunks.
  3. Pour mixture through the sieve into the bowl.  Use the back of a big spoon or rubber spatula to squeeze all the juice into the bowl.  Transfer to a lidded jar for storage.
  4. To serve, fill two glasses with ice and add 1 1/2 oz of vodka, 4 oz of watermelon cucumber juice, 1/2 to 1 oz simple syrup (to taste) to each glass, garnish with a cucumber slice.

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Honey Lime Ginger Simple Syrup

2 cups cold water (use filtered)

2 cups granulated sugar

juice & zest from 6-8 limes

4 tablespoons honey (we used a local orange blossom)

1 tablespoon freshly grated ginger

  1. In a high-sided saucepan over medium-high heat, bring cold water and sugar to a boil.
  2. Turn the heat to low and stir constantly until the sugar dissolves completely and the mixture is clear, approximately 3-5 minutes. Remember, the longer you boil it, the thicker the syrup will be when cooled.  To test if the sugar is completely dissolved: using a spoon, scoop up a small amount of the syrup.  You shouldn’t be able able to see any sugar crystals in the in the liquid.  If you do, boil a bit longer.
  3. Once the water and sugar are done boiling and removed from the heat source add the honey, lime juice, lime zest and grated ginger.  Let sit approximately 20-30 minutes to infuse the simple syrup.  Using a wire mesh strainer, strain out the flavoring then pour into a tightly sealed, clean glass jar and store in the refrigerator.  The syrup can be refrigerated for up to 6 months.

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This drink could be made into a mocktail by leaving the vodka out and adding club soda or sprite if its for the kids.  If you have a juicer you can skip the blender and just use the juice you get from the watermelon and cucumber.  Such a refreshing summer drink as the temperatures rise.  Please connect with us on Facebook or in the comments section.

Modern Day Forager