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Monday, February 28, 2011

Deviled Almonds

Fanny Farmer Cookbook, my favorite cookbook suggests these almonds served with chicken or fish.

Blanch and shred 2/3 C. almonds
Melt: 1 Tbl. butter or ghee
Add almonds and saute until well browned.  Set aside.

Mix together:
1 Tbl. Chutney
2 Tbl. chopped pickles
1 Tbl. Worcestershire sauce
1/4 tsp sea salt
Few grains of cayenne

Stir into nuts and heat.

Blanching almonds:  Drop nuts into boiling water for 6 minutes.  Remove into colander and run cold water over nuts.  Pat dry between paper towels and let cool until warm.  Pinch nuts from skins.

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