Rosemary Roasted Cashews

I love a bowl of nibbles on the bar or set strategically on the coffee table or side tables for guests to grab.  One new favorite are these Rosemary Roasted Cashews that are served warm out of the oven with a touch of spice and just the right amount of rosemary and salt,  So good, I could eat them all!  We will be making them to have along side our St-Germain Champagne Cocktails for our New Years Eve Celebration.  Here’s to a Healthy and Happy New Year!  Cheers!

Ridgely Brode puts out dishes of these delicious Rosemary Roasted Cashews for her guests and shares the recipe on Ridgely's Radar

 

Ridgely Brode puts out dishes of these delicious Rosemary Roasted Cashews for her guests and shares the recipe on Ridgely's Radar

 

Ridgely Brode puts out dishes of these delicious Rosemary Roasted Cashews for her guests and shares the recipe on Ridgely's Radar

 

 
Prep time
Cook time
Total time
 
Author:
Recipe type: Appetizer
Cuisine: American
Serves: 3 cups
Ingredients
  • 1¼ pounds cashew nuts
  • 2 tablespoons coarsely chopped fresh rosemary leaves
  • ½ teaspoon cayenne
  • 2 teaspoons dark brown sugar
  • 2 teaspoons kosher salt
  • 1 tablespoon melted butter
Instructions
  1. Preheat the oven to 375 degrees F.
  2. Place the nuts on an ungreased baking sheet and bake for about 10 minutes until they are warmed through.
  3. Meanwhile, combine the rosemary, pepper, sugar, salt and butter in a large bowl.
  4. Toss the warm nuts with the rosemary mixture until the nuts are completely coated.
  5. Serve warm.

Ridgely Brode puts out dishes of these delicious Rosemary Roasted Cashews for her guests and shares the recipe on Ridgely's RadarRidgely Brode puts out dishes of these delicious Rosemary Roasted Cashews for her guests and shares the recipe on Ridgely's Radar

 

Ridgely Brode puts out dishes of these delicious Rosemary Roasted Cashews for her guests and shares the recipe on Ridgely's Radar

 Pair with St-Germain Champagne Cocktail

Caraway Cheese Soft Pretzels from RawSpiceBar

A few months ago we were approached to try out RawSpiceBar, a monthly subscription that delivers 3 hand-picked, small batch, freshly ground spice blends.  Each RawSpiceBar’s monthly spice box contains 1-2 ounces of spice blends, that you use to create, with the included kitchen-tested, detailed recipes, three dishes for serving 8-10.

My husband and I love to cook but are always at a loss of what to make.  When I checked out RawSpiceBar, I thought it would be the perfect way to get us trying new recipes and enjoy meals we wouldn’t have otherwise thought to make.

We got the October spice box which included spices to make Caraway Cheese Soft Pretzels, Horseradish and Mustard Cabbage and German Chicken Schnitzel.. all perfect for a Oktoberfest meal.  We decided to jump in and make the pretzels for some friends coming over to watch football.  They were fun to make and really good. It was great to have a little inspiration and make something new.

At $8 for one month or $6/ month for 12 months it is such a fun idea and a great present for anyone on your list who like us loves to cook and has an adventurous palate!

Ridgely Brode makes Caraway Cheese Soft Pretzels from RawSpiceBar on Ridgely's Radar

 

Ridgely Brode makes Caraway Cheese Soft Pretzels from RawSpiceBar on Ridgely's Radar

 

Ridgely Brode makes Caraway Cheese Soft Pretzels from RawSpiceBar on Ridgely's Radar

 

Ridgely Brode makes Caraway Cheese Soft Pretzels from RawSpiceBar on Ridgely's Radar

 

Ridgely Brode makes Caraway Cheese Soft Pretzels from RawSpiceBar on Ridgely's Radar

Caraway Cheese Soft Pretzels from RawSpiceBar
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Appetizer
Serves: 8
Ingredients
  • RawSpiceBar's Caraway, Fennel & Anise Bread
  • 2 Tablespoon Sugar
  • 1 Tablespoon Kosher Salt, more for topping
  • 4 Cups Unbleached All-purpose Flour
  • 1 Tablespoon Baking Soda
  • 1 Egg, mixed with 1 Tablespoon Water (for egg wash)
  • 1 Cup Milk
  • 2 Tablespoons Shredded Cheddar Cheese
  • 14g Dry Active Yeast
  • ⅓ Cup Butter
Instructions
  1. In a small pot over medium heat, combine milk and butter. Stir until combined.
  2. In a large bowl, combine flour, yeast, sugar, salt and RawSpicebar's caraway, fennel and Anise Bread
  3. Combine wet ingredients with dry and knead dough for about 10 minutes.Dough should be soft and almost sticky. (we needed to add extra warm water to the dough to get a better consistency)
  4. Divide dough into 8 pieces. Shape each piece into a pretzel. Move to a warm, dark place and let the pretzels to rise until double in size, about an hour.
  5. Just before baking, brush pretzels with egg wash and sprinkle with cheese, remaining RawSpicebar's caraway, fennel and Anise Bread and salt
  6. Bake the pretzels for about 10 minutes at 485 degrees. Let cool on a wire rack.
  7. Serbe warm

to buy: RawSpiceBar: $5 off your first subscription or any 6 or 12 month gift order, code: RAKFLAVOR

Gougères au Cumin

Are you planning a little New Year’s soirée? Then you should really add these Gougères au Cumin to the menu.  They are delicious alongside a glass of champagne or prosecco and your guest will think you are a master chef.  These savory french pastries are actually very easy to make and can be frozen until you are ready to eat them.  If you do not like the cumin flavor you can omit it from the recipe and it is just as yummy. Cheers!

Gougères au Cumin | Ridgely's Radar

Gougères au Cumin | Ridgely's Radar

Gougères au Cumin | Ridgely's Radar

Starlight String Lights | Ridgely's Radar

Gougères au Cumin | Ridgely's Radar

Gougères au Cumin
 
Author:
Recipe type: Appetizer
Cuisine: French
Ingredients
  • 6 tablespoons unsalted butter, diced
  • ½ teaspoon fine sea salt
  • 1 cup flour, sifted
  • 4 large eggs
  • ½ teaspoon ground cumin
  • ¼ teaspoon freshly ground pepper
  • 1½ cups freshly grated Comte or Gruyere, about 5 ounces
Instructions
  1. Measure all the ingredients before you start. Combine the butter, salt, and one cup water in a medium saucepan and bring to a simmer over medium-low heat.
  2. Remove from heat, add the flour all at once, and stir quickly with a wooden spoon until well blended.
  3. Return the pan to medium low heat and keep stirring until the mixture forms a ball and pulls away from the sides of the pan.
  4. Let cool for 3 minutes. Add the eggs one by one, stirring well between each addition, until incorporated.
  5. Sprinkle with cumin and pepper and fold in the cheese.
  6. The batter will be thick.
  7. Cover and refrigerate for 30 minutes, or up to a day.
  8. Preheat the oven to 400° F and line a baking sheet with parchment paper.
  9. Remove the batter from the fridge, and use two teaspoons to shape small balls of batter (about 1 inch in diameter) that you will plop onto the baking sheet, leaving an inch of space between each. If you have to work in batches, cover the batter and return it to the fridge.
  10. Bake for 20 minutes, until puffy and golden – however much you want to peek inside, do not open the oven door during the first 10 minutes of baking, or the gougères will not rise well.
  11. Turn off the oven, open the oven door just a crack, and leave the gougères in for another 5 minutes. (This helps prevent an abrupt temperature change, which could cause the gougères to deflate and nobody wants that.) Transfer to a cooling rack for 5 minutes and serve warm, or let cool and serve at room temperature.
Notes
You can freeze the gougères for up to a month and reheat them (no thawing necessary) in a 350° F oven for 8 minutes. They won’t be as moist as freshly baked ones, but they are very convenient to have on hand for unexpected guests.

Gougères au Cumin | Ridgely's Radar

To buy: Starlight Wire String Lights

 

Creamy Smoked Trout with Apple and Horseradish

Are you going to a Holiday party and in charge of bringing an appetizer?  I am and was  searching for an easy, no fuss but delicious dish to bring.  So I asked Katie to share one of her go to recipes with us and she made this delicious Creamy Smoked Trout with Apple and Horseradish. I love how the apple blends with the smoked trout and I think that makes it a lighter, more refreshing taste.  We paired it with sea salt crackers, but the recipe calls for toasted brown bread.  Give it a try and report back…

Creamy Smoked Trout with Apple and Horseradish | Ridgely's Radar

Creamy Smoked Trout with Apple and Horseradish | Ridgely's Radar

Creamy Smoked Trout with Apple and Horseradish | Ridgely's Radar

Creamy Smoked Trout with Apple and Horseradish | Ridgely's Radar

 

Creamy Smoked Trout with Apple and Horseradish
 
Author:
Recipe type: Appetizer
Serves: 12 servings
Ingredients
  • 11 ounces smoked trout (about 3 fillets), coarsely flaked
  • 1 medium Granny Smith apple, peeled, cored, cut into matchstick-size strips
  • 1 cup finely chopped celery (about 2 stalks)
  • ¼ cup finely chopped fresh chives
  • ½ cup sour cream
  • ½ cup mayonnaise
  • 1½ tablespoons fresh lemon juice
  • 1 tablespoon (or more) finely grated peeled fresh horseradish or prepared horseradish sauce
  • 1 loaf thinly sliced brown bread (such as Westphalian-style pumpernickel), lightly toasted, cut into triangles
Instructions
  1. Mix trout, apple, celery, and chives in large bowl to blend. Whisk sour cream, mayonnaise, lemon juice, and 1 tablespoon horseradish in small bowl to blend. Fold horseradish mixture gently into trout mixture (do not break up trout). Season to taste with salt, pepper, and more horseradish if desired. (Can be made 1 day ahead. Cover and refrigerate.)
  2. Transfer trout mixture to serving bowl and place on platter. Surround with toasts and serve.
Notes
To make this recipe even easier, prepare the toast points two hours ahead and store them in an airtight container at room temperature.

Can be made a day ahead and stored in the refrigerator until serving

Creamy Smoked Trout with Apple and Horseradish | Ridgely's Radar

Buffalo Chicken Dip

This is so good, not good for you, but so delicious and your Football fans will LOVE you!  Too bad the season is over, but you can pull this out for the Super Bowl.  It is everything you love; cream cheese, ranch dressing, hot sauce, chicken and corn chips – forget the celery – why even go there. You do not need a Little Dipper crock pot, but I have one and it was the perfect excuse to use it.  Are you dying?  I have a mini slow cooker!  My pictures do NOT do it justice… I am still learning and some things are harder to photograph than others. I wish I added scallions!  Enjoy!

Buffalo Chicken Dip (1) | Ridgely's Radar

Buffalo Chicken Dip
 
Author:
Recipe type: Appetizer
Ingredients
  • (1) Rotisserie Chicken - meat shredded
  • (2) 8oz packages of Cream cheese, softened
  • 1 cup Ranch dressing
  • ¾ cup Frank's RedHot sauce
  • 1½ cups shredded cheddar cheese
Instructions
  1. Shred chicken and place in saucepan over medium het. Add hot sauce and heat evenly.
  2. Add cream cheese and ranch dressing. Stir until melted and heated through
  3. Add half of the cheddar cheese, stir until melted and heated through
  4. Transfer to slow cooker (or baking dish and heat in the oven at 350 degrees). Heat until hot and bubbly. Sprinkle with remaining shredded cheese and serve with corn chips
Notes
cooks note: Add sliced scallions for color

Buffalo Chicken Dip (2) | Ridgely's Radar

Slow-Roasted Tomatoes

I was going through my pile of recipes, trying to come up with an appetizer I had never made, and happened on slow-roasted tomatoes.  The hardest part of the recipe is smelling the wonderful aroma of the tomatoes roasting for 7 ½ hours and wanting to eat them.  I placed mine on toasted french bread dribbled with olive oil and a sprinkle Maldon Sea Salt but, they would be delicious tossed over pasta.

Slow-Roasted Tomatoes  | Ridgely's Radar
Slow-Roasted Tomatoes  | Ridgely's Radar

Slow-Roasted Tomatoes
 
Author:
Recipe type: Appetizer
Serves: 8
Ingredients
  • Slow-Roasted Tomatoes
  • recipe from Cooking Light
  • Serves 8 (2 halves per serving)
  • ~Ingredients~
  • 1 tablespoon sugar
  • 1 tablespoon extra virgin olive oil
  • ½ teaspoon salt
  • ½ teaspoon dried basil
  • ½ teaspoon dried oregano
  • ¼ teaspoon fresh ground pepper
  • 4 lbs plum tomatoes, halved lengthwise (about 16 medium)
  • additional ingredients: french bread, olive oil, balsamic vinegar, Maldon sea salt
Instructions
  1. pre-heat oven to 200°
  2. combine first six ingredients in a bowl, whisk to mix. Toss tomatoes in olive oil mixture until completely coated.
  3. arrange tomatoes, cut side up on a cooking sheet sprayed with cooking spray.
  4. roast for 7½ hours
  5. remove tomatoes from oven
  6. serve room temperature on toasted fresh bread slices drizzled with olive oil and your preference of the addition of balsamic and/ or salt