Between visiting relatives, gift shopping and colder weather, the holidays can be more stressful than they are merry. Infuse some joy back into the season with a few simple entertaining tips and recipes from Angostura aromatic bitters and Holland House Cooking Wine.
· Opt for dishes you can make ahead. Make one large batch of Sweet-Salty-Bitters Glazed Nuts to have on hand for unexpected guests. Look for side dishes – like the Marsala Whipped Sweet Potatoes – that can be made a day ahead and then reheated in the microwave.
· Plan, plan, plan. Reduce oven overcrowding by creating an hour-by-hour cooking schedule so you know what it cooking and which times and temperatures.
· Serve up sensational cocktails. Hand guests a Champagne Cocktail instead of a basic glass of bubbly. They’ll be stunned by your ingenuity, without needing to know how easy it was to create!
· Prepare for leftovers. If you have the refrigerator space, plan to make more food than needed so you have leftovers for the next few days. Give a second life to your holiday leftovers with recipes like stuffing-stuffed mushrooms and Wild Rice ‘n Ham Soup
Crisp, crackly and oh so dee-lish. Takes 5 minutes to put together, 25 minutes to roast and cool. So easy you’ll be back for more!
Sweet & Salty Bitters Glazed Nuts Recipe
2 Tbsp. butter
2 Tbsp. ANGOSTURA®aromatic bitters
6 Tbsp. sugar
1-1/2 tsp. Kosher salt
1/2 tsp. cinnamon
3 cups raw nuts (pecan or walnut halves, whole almonds or cashews)
Preheat oven to 300°F. Place oven rack in the middle of the oven.
Melt butter with Angostura bitters in a 6-cup bowl in the microwave or in a 4-qt pan on the stovetop. Stir, then add sugar, salt and cinnamon; stir well. Sugar does not have to be completely dissolved, but a warm sauce will coat nuts more thoroughly. Add nuts to bowl (pan) and stir until well coated. If needed, warm up mixture a little.
Line a large, rimmed sheet tray with parchment paper. Spread nuts out evenly on paper, separating them as much as possible. Roast 13-16 minutes or until golden brown; remove from oven. Let cool 10-15 minutes, then use your fingers to break up clusters. When completely cooled, transfer nuts to serving bowls or store in an airtight container.
Makes 3 cups
- If you do not have parchment paper, line tray with heavy-duty aluminum foil, dull side up. Roast 13-16 minutes or until nuts are golden brown; remove from oven. Let stand 2-3 minutes only, then stir nuts frequently until cooled and no longer sticking to the foil. If nuts stick to foil too much as they cool, pick up foil and remove nuts to another flat surface with your fingers. Keep nuts separated; do not put them in a bowl until completely cooled.
- Pre-roasted cashews are fine for this recipe.
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