Running a company is hard work and filled with both frustrations and delights. Watching something you have created and nurtured grow is an exhilarating feeling. Building a team of talented, fun people is rewarding. Doves and Figs has brought me much joy along with tired feet and berry stained, dish pan hands. One thing it has not given me is much time to blog. Even though I am still squeezing in hours for cooking, baking, and pickling; I have not been writing much and I have missed it.
So I am back-with a super simple snack and I hope to steal a bit more time over the days to come to share all the delicious things coming from my little jam (and other treats) kitchen. No matter how busy you are-tonight take a few minutes to pour yourself your favorite craft beer or a glass of local wine, put your feet up, and nibble some of this quick and easy snack mix. You deserve it!
Herb Roasted Cashews with Dried Cranberries, and Dried Cherries
3 cups of cashews
1/3 cup dried sweetened cranberries
1/3 cup dried cherries
several sprigs of fresh rosemary, fresh thyme, and a few sage leaves
Heat the oven to 375 degrees. Spread the cashews on an ungreased cookie sheet. Distributed the herbs on top of the nuts and roast for about 10 minutes until hot and fragrant but not too brown. Toss in a pretty bowl with the dried fruit and sprinkle with kosher salt. Snack Away!
I have been making these delicious little cheese pretzels for years. They are simple to put together and even freeze well so you can make a big batch and have some on hand to quell a snack craving or to serve as a nibble with cocktails. Recently I bought some Cabot horseradish cheddar and thought I might try it in this recipe. I replaced half of the sharp cheddar normally used in this recipe with the horseradish cheddar . The result was an extra snappy flavor that we loved. These crunchy bites are a perfect companion for a crisp glass of hard apple cider or regular cider for the younger crew.
1 1/2 cups of flour
1 stick unsalted butter
1 cup finely shredded sharp cheddar cheese
1 cup finely shredded horseradish flavored cheddar cheese
3-4 Tbs cold water
1/4 tsp baking powder
Egg yolk mixed with 1 tsp water for glaze
Sesame seeds for topping (optional)
Heat oven to 350 degrees
Mix the baking powder and flour in a large bowl
Cut in cold butter with a pastry blender until mixture resembles course crumbs
Add the cheese and stir together
Sprinkle in water and mix gently with your hands until a dough forms
Wrap tightly in plastic wrap and chill for at least 2 hours
Roll the chilled dough on a floured board into a rectangle 15″ x 6″
Cut into 1/2″ wide strips 6″ long using a knife or pizza or pie dough cutter
Roll each strip with your fingers until it is round and measures about 8″ in length
Twist into a pretzel shape
Brush with egg yolk mixture and sprinkle with sesame seeds
Bake for 18-20 minutes or until lightly browned
Frozen baked pretzels can be reheated in a 325 degree oven for about 15 minutes. Do not heat in microwave or you will lose the crunch.