Triple-smoked sturgeon, hickory-smoked ham, how about home-made smoked nuts? It's time for yummy fall treats, perfect for parties.
I've been on a smoke kick lately. Maybe it started with the holiday theme, spiced nuts are a favorite nibble and I always add a bit of liquid smoke. Maybe it was the triple-smoked sturgeon from Dean and Deluca (one of our favorite food-porn suppliers).
Smoky flavors just seem to go with the holidays and the cool fall weather. Maybe it's remembering when I lived with a fireplace in the house, maybe it's an older association than that. Smoke is primal. For whatever reason, eating delicious foods with smokey flavors makes me feel like I've wrapped myself up in a favorite sweater.
With the holiday theme in mind, take a look at my post on Artisanal Smoked Ham. This was, and continues to be, a real treat.
I made a smoked fish spread with the sturgeon,. As I nibble and write, it occurs to me this is a perfect addition to a table of hors d'oeuvres. When planning party nibbles, try to balance rich with clean flavors, crunchy with smooth, etc. It makes for a more interesting spread.
Another favorite is spiced nuts. Here's a quick and easy favorite. Pepitas, pumpkin seeds would work as well as almonds or peanuts.
Homemade Smoked Almonds
- 2 C nuts (whole almonds, my favorite)
- 1 TBSP + 2 tsp Worcestershire sauce
- 1 tsp liquid smoke
- 1 TBSP olive oil
- 1 TBSP butter, melted
- 1 tsp vinegar (white or sherry)
- 1-2 TBSP Tabasco
- 1/2 tsp cayenne
- 1 tsp chipotle peppers in adobo, minced
- 1 TBSP kosher salt
Preheat oven to 250. Line cookie sheet with parchment paper. Place all ingredients but salt in a large bowl, toss to coat. Spread on sheet. Bake, stirring occasionally, til deep golden brown. About 20 minutes depending on size of nuts used. Remove from oven, loosen from pan, sprinkle immediately with salt. Set aside to cool completely.
See my rules for entertaining and recipes here.
For more holiday party tips see Devy Stone's Survival Guide.
