I have to admit something. Don’t be alarmedit’s not that that kind of confession. It’s just that I’m never quite sure what to tell my guests to bring when I’m hosting an event.
I think a lot of this comes from going to poorly planned dinnersyou know the kind, where you’re being served Eggplant Parmesan with a side of samosas and stir fried vegetables? Where everything is cooked well but the sum simply detracts from it’s parts?
It’s true that I get unnaturally excited about menu planning, but perhaps it’s from the aforementioned dinner misses. At least I’d like to think so. Regardless, I’m a firm believer that the best meals are the ones where the flavors play off each other, with one course building upon the next. So, when I saw this recipe as I planned for the Third Annual Indian Summer Picnic, I knew I had to make it. The flavors were all thereechoing the spices from the pork. Plus, with the protein, it seemed a good bet that, if I couldn’t get the pulled pork out on time, this would hold everyone’s hunger at bay.
I’m hoping to get to the rest of the recaps from that long ago Third Annual Indian Summer Picnic as time allows. But, until then, consider this an appetizer to keep your appetite in check as well.
Honey Glazed Almonds
Recipe Courtesy of MyRecipes.com
1 1/2 cups raw, unblanched almonds
1 tablespoon sugar
1 1/2 tablespoons honey
1/2 teaspoon ground chipotle chile powder
1/4 teaspoon ground cumin
1/4 teaspoon salt
1. Line a large baking sheet with parchment paper.
2. Place the almonds in a medium nonstick skillet; cook over medium heat for 6 minutes or until lightly toasted, shaking pan frequently. Combine the remaining ingredients in a 2-cup glass measure. Microwave at HIGH for 30 seconds. Add honey mixture to pan, and cook 2 minutes, stirring constantly. Arrange almond mixture on prepared baking sheet in a single layer; let stand 10 minutes. Break apart any clusters.
Photo courtesy of Michael Landry