Cooking two perfection

CLEAR the decks, but
don’t clean the kitchen
yet.

it’s ume, perhaps past time,
to begin making some goodies
for the upcoming, holiday sea-
son.

Th ck we're oifering a
few suggestions for nibblies
and snacks that can be made
ahead of time and stored in
airtight containers until the
urge for 3 snack attacks, or
until somcone special drops in
to visit.

I know a very well-orga-

. nized grandmomer who loves

. to cook just as she loves cach
of those litle (and big) grand-
children. At Christmas she
combines those loves in the
hope she can pass on her love
of cooking and of family, to
those young ones.

Each year she gathers
together as many of the grand-
children as possible on a week-
end in December for a great
big kitchen session at which
everyone gets to put a finger

_ in the pie — or the cookie
dough.

It really doesn’t matter
much what goodies emerge
from those sessions because
they always make warm mem-

_ ories Sor everyone to carry
home with them. Perhaps her
family’s tradition would be a
good one for others to adopt.

_ SPICY cashews are an easy and tasty holiday treat.

: Spicy Cashews Heat butter or oil ina
Delicious little ssiacks to
put out when friends drop
around over the holidays, or
you could hoard them all for
yourself. :

until a cashew piece sizzles
when dropped into the pan.
Add nuts once the pan
becomes hor enough. Stir
them as they fry to a golden
‘brown colour. Remove the
nuts with a slotted spoon and
drain them on paper towel.
Mix the spices in a small dish
and sprinkle the mixture over
. the hor nuts, mixing well to
ensure all are coated. Serve

2c. raw cashews
3 Tbsp. butter or cil
I tsp. salt
1-2 tsp. garam masala
% to I tsp. cayenne Pepper
X% tsp. cinnamon
4 tsp. nurmeg

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heavy skillet over medium heat

warm or cold. To reheat the
nuts, just place ina 300F
degree oven for 3 to 4 min
utes.

Candied Citrus Peel

A nuisance to make, but
. Perhaps on
once a vear vou ll make these
little sweets, but you'll never
be allowed to forget to make
them once a year.

2 ¢, orange peel
water for boiling
4 c. water

lc. sugar

1 tsp. cinnamon
4c sugar

Wash and dry
before using. Remove pee!
with a vegetable peeler or a
sharp knife. Be sure to vim

of the white
pith as possible. Cut the strips
into narrow, 1 to 2 inch (2.5
to § cm) pieces. Place the peel
ina pot with two c. of boiling
water and simmer for 10 min-

YULE LOG
With Hazelnut Ganachs
(Belgian milk choco-

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late, whipping cre:
a and haze ie ARE)
5
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#49.

Yule log avaiiable
until Christmas

it carefully

Wednesday, December 8, 1999 —

North Shore News ~ 45

ay guesis

utes. Drain, add another 2 ¢.
of water and simmer for
another 10 minutes, Repeat
this ster pwice more before
tinally draining the peel.
Combine the } sugar and
<. water and bring to 2 boil,
Boil tor one minute until the
mixture is clear before adding,
the drained peel. Simmer gen-
ty for about 20 minutes.
Remove the peel with a slotted
spoon and roll it in the ¥ ¢.
sugar and cinnamon. Jay the
candied pect on wax paper or
plastic to dry. Store it in air-
tight containers and it will
keep this way tor three or four
months.

Jude’s Nuts & Bolts

variations on this are
probably endless. T used to
make this with rice, corn and
type cercals,
sand nuts, but they" re
available here any
*s vour choice, Add
some pretzels after it’s all
baked if vou like. The spicing

can also be varied infinitely.
Omit the curry powder, and
use some sage or rosemary
instead for a change. Use your
imagination.

3 c. crispix cereal

© Shredd Senpe cereal
3 c. Cheerios-type cereal
2 ¢. nuts of your choice
Kc. margarine
2 Tbsp. worcestershire
1 tsp. curry powder
1 tsp. teriyaki sauce
X tsp. ginger
¥ tsp. salt

Mix cereals and nuts
together in a large pan, or
two. Melt margarine and mix
remaining ingredients together
with it before drizzling al! over
the cereal and nut mixture.
Toss together well, sprinkle
with seasoning salt, toss again,
and toast in a 250 F oven.
Every 15 minutes, remove and
turn over the mixture, for a
total ofan hour. Remove and
cool before storing in an air-
tight jar until ready to serve.

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