Jac o' lyn Murphy

Monday, October 15, 2018

Pesto Walnuts - The perfect cheese platter addition

California is known for many things.
Sunshine, beaches, movie stars...

They are a treat simply fresh out of the shell,
 but if you are looking for a little pizzaz, 
you need to make these Pesto Walnuts.

They have all of the classic flavors of pesto on the walnut,
 instead of the walnut being in the pesto...

They are savory and so flavorful.
The perfect snack on their own or a great addition to your holiday entertaining.

Don't you wish they all could be California nuts?

Pesto Walnuts

Place 1 cup of California halved walnuts, 1 Tablespoon of Butter and 2 finely minced garlic cloves in a small pan. Sautè over medium heat, until golden, about 8-10 minutes. Let mixture cool slightly and toss with shaved parmesan cheese, lemon zest and chopped, fresh basil and kosher salt. 

Saturday, October 13, 2018

Matty Matheson Mustard Pickles

I love to eat and I love a good story.
It is rare that you find both in a cookbook.
I have so many recipes flagged in 
 that my family will be eating just as well as his does.

The first recipe that caught my eye are his mother's Mustard Pickles.
They're a mixture of cucumbers, cauliflower and pearl onions...

 all pickled together in a mustard spread...

It is easy to make, beautifully vibrant to look at and perfectly spreadable on so many things.
Matty talks about how his mother likes it by itself on a sandwich.
It tastes similar to a relish but it is amazingly better...

Your burgers will thank you!

Mustard Pickles
makes 2 500 ml size mason jars

2 cups pearl onions, sliced 1/4 inch thick
2 cups cauliflower, cut in 1/4 inch pieces
2 cups small cucumbers, seeded and sliced 1/4 inch thick
1 cup white vinegar
1/2 cup granulated sugar
2 tablespoons dry mustard
1 tablespoon tumeric
1 tablespoon Kosher salt
1/2 cornstarch

In a large pot, place the onions, cauliflower and cucumbers.  add the vinegar, sugar, mustard, tumeric and salt.  Simmer gently until tender, about 15 minutes.

Turn off the heat.  In a small bow, combine the cornstarch with about 2 tablespoons water to make a slurry, then whisk the slurry into the vinegar mixture.  While the mixture is hot, pour into the Mason jars, cap them, and listen for the "doink" when the cap is pulled in by the cooling of the pickles.  After about 15 minutes, test the tops with a gentle push to make sure they are sucked in.  Don't worry. For any that aren't you can refrigerate or reheat and re-cap.

Store your pickles in a cool, dry, dark place. There is no need to refrigerate until opened.

Thank you to ABRAMS Books for sponsoring this post and for sending me an advanced copy of Matty Matheson, A Cookbook.  I am party of the ABRAMS Dinner Party so there will be more wonderful recipes to come.

Friday, October 12, 2018

4 fun ways to use Plastic Fangs for Halloween

There is no better way to sink your teeth into Halloween
than grabbing a pack of Dracula's dental work.
So many uses, so little time!
Make a Bite Invite

Let your friends know that dinner is on you on Halloween Night.
Mount those molars on card stock and let the good times roll...

"Chews" to serve fruit

You will have everyone saying, 
"I want to suck your blood oranges"...

Cut fruit nestles perfectly in the jaws of death...

Tell your friends, "fang"you...

Treats are always sweeter with a silly pun attached...

In this case you will be doing them a favor when answering the age old question, 
"How many licks does it take to get to the Tootsie Roll center of a Tootsie Pop?"

No one is patient enough to find out so they can chomp to the center with their new fangs...

Make a Teeth Wreath

An all around sharp way to decorate your door.
Incisors in a circle and tied with a bow...

and look, no cavities!

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