Spiced Nuts for #SundaySupper

Our #SundaySupper team is having a party and you are all invited!!! We will be sharing recipes from the one and only Emeril Lagasse.  Come and join us starting at 7EST on twitter. Follow #SundaySupper and you may win one of the Emeril cookbooks we are giving away (see below for how to qualify to win).

Emeril is affectionately known as “Bam” in my home. When the boys were younger, they would watch his show and run around the house yelling his famous catch phrase.

We have all been faced with the “What to Bring?” dilemma after receiving an invitation to a Potluck. Some people have a go to potluck dish. My Aunt Janet can always be counted on to bring the strawberry pretzel Jell-O and my Aunt Judy makes the best caramel apple salad. Bringing a delicious dish to a potluck can make you the star of the party. Bringing a not so delicious dish can do the opposite. And that’s the last thing any of us wants! Emeril has the perfect solution, a potluck cookbook!

I was lucky enough to receive a copy of Emeril’s Potluck Cookbook. After thumbing through the pages, there was one thing I knew for sure. Bringing any of these to a party would surly put me in the star category. I decided to make Emeril’s Spiced Nuts.  I loved the idea of roasting mixed nuts. This is a quick recipe is perfect to put out when guests stop by. Much nicer than a bowl of chips!

 

 

Spiced Nuts

Recipe Courtesy Emeril Lagasse, Emeril’s Potluck William Morrow Publishers, New York 2004.

 

½ teaspoon ground cumin

½ teaspoon cayenne pepper

½ teaspoon cinnamon

4 cups unsalted mixed nuts, such as walnuts, pecans, hazelnuts and almonds

4 tablespoons unsalted butter

6 tablespoons brown sugar

1 teaspoon salt

 

1.       Mix spices and reserve.

2.       Heat the nuts in a dry skillet and cook, stirring frequently, until they begin to toast, about 4 minutes. Add butter and cook, stirring until the nuts begin to darken, about 1 minute. Add the spices, the sugar, 1 tablespoon of water, and the salt and cook, stirring, until the sauce thickens and the nuts are glazed, about 5 minutes.

3.       Remove the nuts from heat and transfer to a baking sheet lined with aluminum foil, separating them with a fork. Let the nuts stand until cooled and the sugar has hardened, about 10 minutes. Store in an airtight container.

Variations: Just because I love it so much, I added ¼ teaspoon of nutmeg. However, adding dried fruit would be delicious, too.

Come and see what the rest of the #SundaySupper crew made for the party.

 

This week’s Sunday Supper Recipes:

Sunday Supper NYE Potluck Drinks:

• Champagne Punch by girlichef
• Champagne Punch by Daily Dish Recipes
• Champagne Punch by Midlife Roadtrip
• Champagne Punch by Family Foodie
• Chi Chi Cocktails by The Messy Baker Blog

Sunday Supper NYE Potluck Starters:

• Spiced Nuts by The Cookie A Day Challenge
• Spiced Nuts by Small Wallet Big Appetite
• Spiced Nuts by Home Cooking Memories
• Spiced Nuts by Mama.Mommy.Mom
• Prosciutto Breadsticks & Spiced Nuts by Galactosemia in PDX

Sunday Supper NYE Potluck Dishes and Sandwiches:

• Sopressata and Genoa Salami Calzones by The Girl in the Little Red Kitchen
• Paul’s Make the Whole Crew Happy Sausage Meatballs with Red Gravy by Cupcakes & Kale Chips
• Paul’s Make the Whole Crew Happy Sausage Meatballs with Red Gravy by The Meltaways
• Paul’s Make the Whole Crew Happy Sausage Meatballs with Red Gravy by Craving’s of a Lunatic
• Three Cheese Veggie Sandwich by Supper for a Steal
• Three Cheese Veggie Sandwich by Cindy’s Recipes and Writings
• Three Cheese Veggie Sandwich by Diabetic Foodie
• Three Cheese Veggie Sandwich by From Fast Food to Fresh Food
• Three Cheese Veggie Sandwich by In the Kitchen with Audrey and Maurene
• Columbia Street Grinder by The Foodie Army Wife
• Columbia Street Grinder by The Weekend Gourmet
• Columbia Street Grinder by She likes ruffles, he likes truffles
• Columbia Street Grinder by Momma’s Meals
• Emeril’s Columbia Street Grinder Kicked Up a Notch New Orleans Style by The Catholic Foodie
• Eggplant Muffuletta by Mom’s Test Kitchen
• A Vegetarian Take on Emeril’s Kicked Up Sandwiches Tonkatsu Sandwich by Ninja Baking
• New Orleans Style Garlic BBQ Shrimp by Comfy Cuisine

Sunday Supper NYE Desserts:

• New Orleans-Style Bread Pudding with Whiskey Sauce by Magnolia Days
• New Orleans-Style Bread Pudding with 2 Sauces by Juanita’s Cocina
• Angel Cake Sandwiches by That Skinny Chick Can Bake
• Coffee Cake with Crumble Topping and Brown Sugar Glaze by Damn Delicious

 

I am beyond thrilled and excited to a part of this week’s Kicked-Up New Year’s Potluck featuring Recipes by Emeril Lagasse! Follow #SundaySupper on December 30^th to participate.

Giveaway Rules

 

1. You must follow me (@cookieaday) on twitter.

2. You must participate in tonight's #SundaySupper chat on twitter starting at 7pm ET.

 

 

This will be one #SundaySupper chat not to miss. Let’s send 2012 out with a “Bam!”

 

 

 

You can purchase Emeril’s Potluck here and Emeril’s Kicked Up Sandwiches here.

Cookie Dough Dip for #SundaySupper

I am more of a savory appetizer type of gal. However, when I saw this recipe on pintrest I knew I had to try it. This weeks #SundaySupper is all about holiday drinks and appetizers. If you are having a party, or were asked to bring an appetizer to a holiday gathering, this is the place you want to be!

Our  lovely host for this fabulous holiday party is Conni from The Foodie Army Wife. We hope you can join us around the family table tonight at 7:00pm ET.


Tonight's #SundaySupper chat has been cancelled. We are all a part of this movement to support bringing families around the table. I am personally going to spend that time tonight hugging my three boys. The tragedy in Connecticut has touched us all. I pray for all of the families, and for the precious children of Newton.

1 8oz bar of cream cheese
1 Stick of butter, softened
1 cup powdered sugar
2 TBS brown sugar
1 1/2 tsp vanilla
1 cup of mini chocolate chips
1 cup of toffee pieces
Graham Crackers

In is stand mixer, blend together cream cheese and butter
Stir in powdered sugar, brown sugar and vanilla
By hand, mix in chocolate chips and toffee pieces
Serve in a bowl with graham crackers.
Enjoy!

My boys LOVED this dip! I rarely let them eat raw cookie dough, so they thought it was a real treat to be able to dip a graham cracker into a mount of cookie dough.

 

 

 

Holiday Cocktails

• Glühwein from Magnolia Days
• Cookies-n-Cream Cocktails from The Urban Mrs
• Cranberry Fizz from Dinners, Dishes and Desserts
• Rosemary Orange Punsch from Galactopdx
• Candy Cane Martini from Hezzi-D’s Books and Cooks
• Raspberry Hot Chocolate from Momma’s Meals
• Chocolate Peppermint Eggnog from The Daily Dish Recipes
• Jamaican Sorrel from The Lovely Pantry
• Chocolate Peanut Butter Hot Chocolate Spoons from Chocolate Moosey
• Homemade Eggnog from Flour on my Face
• Moroccan Mint Tea from MarocMama
• Cherry Bomb from Noshing with the Nolands
• Wassail from There And Back Again
• Cranberry Sparkler Mocktail from Cupcakes & Kale Chips
• Pomegranate Cosmo from Supper For A Steal
• Poinsettia Mimosas from Big Bear’s Wife
• Mulled Wine: Spiked and Steamy from Daddy Knows Less
• Poinsettia Cocktails from The Catholic Foodie
• The Red Carpet Diva from Cooking Underwriter

Holiday Appetizers or Hors d’oeuvres

• Cheese Ball Wreath from The Meltaways
• Caramelized Onion and Goat Cheese Tarts from My Catholic Kitchen
• Prosciutto Goat Cheese Rolls with Fig Preserves and Arugula from Shockingly Delicious
• Muenster and Spinach Pinwheels from That Skinny Chick Can Bake
• Drunk Moose Meatballs from The Foodie Army Wife
• Smoked Salmon Blinis with Cranberry-Spiced Feta from Chattering Kitchen
• Sticky Wholegrain Mustard & Ginger Cocktail Sausages from girlichef
• Potato Leek Soup from What Smells So Good
• Cheesy Mushroom Pull Apart Bread from Small Wallet Big Appetite
• 5 Quick & Easy Appetizers for Your Holiday Party from Webicurean
• Bacon Peanut Caramel Corn from Gotta Get Baked
• Crostini topped with Voodoo Chicken Cream Dip from Country Girl in the Village
• Mushroom Strudel from Vintage Kitchen
• Roxanne’s Shrimp & Andouille Sausage Queso Dip from The ROXX Box
• Herbed Holiday Party Mix from Curious Cuisiniere
• Old fashioned Swedish Meatballs from I Run For Wine
• Cheesy Chicken Broccoli Bites from Cindy’s Recipes and Writings
• Fried Green Beans with Wasabi Ranch from Juanita’s Cocina
• Salsa Baked Cheese from Home Cooking Memories
• Cookie Dough Dip from The Cookie-A-Day Challenge
• Parmesan Onion Rounds from Kudos Kitchen by Renee
• Lip-smacking Cranberry Cocktail Meatballs from In The Kitchen with KP
• Hot Spinach Parmesan Dip from Comfy Cuisine
• Indian Spiced Tuna Balls from Soni’s Food
• Onion marmalade with Bacon from Ruffles and Truffles
• Sweet Potato Dip from Mama’s Blissful Bites
• Festive Cucumber & Ginger Sushi Rolls from The Ninja Baker
• Baked Jalapeno Popper Ranch Dip from Weekend Gourmet
• Baked Brie from Family Foodie
• Hoisin Asisan Meatballs from Damn Delicious

 

Coconut Macaroons

Every so often, the boys will return from the market with a coconut. Yes, a coconut. Wondering through the produce section this hard brown novelty is just W-A-Y too irresistible.

One time my father-in-law even showed the boys how cool it is to open a coconut. He used power tools. A drill, a hammer and the adoration of three little boys.

What is a girl to do with all this coconut???? Well, make macaroons, of course!

recipe adapted from The Barefoot Contessa

• 14 ounces sweetened shredded coconut
• 14 ounces coconut milk
• 1 teaspoon pure vanilla extract
• 2 extra-large egg whites, at room temperature
• 1/4 teaspoon kosher salt

Preheat the oven to 325 degrees F.

Combine the coconut, coconut milk, and vanilla in a large bowl.

Whip the egg whites and salt until they make medium-firm peaks.

Fold the egg whites into the coconut mixture.

Drop the batter onto sheet pans lined with parchment paper

Bake for 25 to 30 minutes, until golden brown.

Cool and serve.

Enjoy!