Wednesday, February 3, 2010

Rosemary and Brown Sugar Roasted Hazelnuts

I am very excited about this post. From start to finish, this small treat is the most different thing I have tried in a long time! Hand picked (from the ground) Hazelnuts from around Portland, roasted and then glazed with this marinade I made up:





1 cup roasted Hazelnuts (it's all I had!)
<1/4 cup brown sugar ~1/8 tsp chili powder or to taste 2 tbsp balsamic vinegar a splash of white wine vinegar (probably negligible) a couple turns of ground pepper a small squeeze of lime fresh rosemary from around the corner of my apartment The marinade was thick and I added more rosemary once the glaze was on and put them back in the oven until the glaze looked bubbly and sticky. As they cooled I spread them out on parchment paper so that they didn't end up stuck together. Sugar cools like hard glue!




So that I could maximize the use of my oven, my side project was Roasted Yams in Chili Lime marinade. I made a salad of sorts adding cooked crumbled Tempeh and fresh Avocado and cilantro, recycling some lingering ingredients of recent meals.

1 comment:

casey said...

I am very curious about these!