It is no mystery why the friend who set up my computer system chose a character from The Grinch Who Stole Christmas as my password. He knows that I get a little cranky around the holidays.
Oh, I manage to put up a good front in public. I wear sparkly accessories; smile pretty for candid photos; attend a crazy number of holiday lunches and parties; and cook yummy things to share. I decorate my house and wrap gifts. Everything looks normal to outsiders—sometimes even better than normal. But those who really know me understand that every December I am like a crazed woman forced to spend thirty-one days in the penitentiary, methodically scratching off each day on the calendar until the New Year.
There are simply too many places to go. Too many things to do. And too little time. Yet I am determined to enjoy this very special time of year with family and friends.
After many Decembers, I have made a conscious effort to streamline my life. I no longer try to live up to the impossible standards set by all the glossy lifestyle magazines. In a good year the decorations for my home consist of a wreath on the door; a cluster of poinsettias in the foyer; perhaps a silver bowl of shiny red apples on the coffee table; and an arrangement of fragrant greens and tangerines on the dining room table. And guess what? Everything comes from the farmers’ market, where I can shop in the fresh air and avoid the mind-numbing traffic, cranky shoppers, and anxiety-inducing Muzak at the mall.
While I purchase all the produce and other specialty food items needed for the coming week, I inevitably find a few “tasteful” gifts at the farmers’ market…allowing me to happily cross a few names off my to-do list. Along with the bevy of bargain-priced fresh flowers and plants to brighten both my home and those of my hosts, there’s a wide variety of artisan jams and jellies; local honey; California extra virgin olive oil; glistening sun-dried tomatoes; and plenty of top-quality dried fruits and nuts just ripe for giving to my favorite foodies.
But even the best gifts pale in comparison to the thoughtfulness attached to something homemade. Unless you spent the entire summer putting up dozens of jars of homemade jam, maybe now is the time to go nuts… in the best way possible.
There are thousands of recipes that elevate shelled nuts to the next level; and such recipes can be a lifesaver this time of year. Just remember that the finished product will be only as good as the ingredients you’ve put into it. This is no time to risk opening a bag of rancid nuts from a supermarket. At the farmers’ market, you are sure to purchase only this year’s new crop of nuts.
The sweetness of these crunchy, easily prepared almonds is tamed by a whisper of heat from cayenne pepper, making them a versatile choice for the holidays. Other than eating them right out of hand, here are just a few of the ways to enjoy Sweet & Spicy Almonds:
–As a cocktail nibble, or tossed with dried cherries and tiny bits of crystallized (candied) ginger for a zesty snack mix.
–To add your signature crunch to an otherwise mundane cheese platter.
–Scattered over baked brie for a molten cheese course; or alongside aged blue cheese with a glass of port wine.
–As a deliciously decadent element to top of a baked & buttered sweet potato.
–To garnish a beautiful winter salad. (Consider something like wedges of ripe Fuyu persimmon on a bed of arugula, topped with bite-size chunks of soft California goat cheese and a few Sweet & Spicy Almonds.)
–For a unique dessert, sprinkled over ice cream (chocolate, vanilla, and banana are all good choices.)
— Packed into small cellophane bags and tied with rustic twine or a tartan-plaid ribbon as a gift for a favored host or other friend.
Sweet & Spicy Almonds
2 large egg whites, at room temperature
2 tablespoons water
1 pound whole natural (skin-on)California almonds(3 to 3 1/2 cups)
1/2 cup (packed) light brown sugar
1/2 cup granulated sugar
1 teaspoon coarse (kosher) salt
1/2 teaspoon cayenne pepper
1/2 teaspoon ground cinnamon
1/4 teaspoon freshly grated nutmeg
2 teaspoons vanilla extract
1. Preheat the oven to 325 degrees. Line a half-sheet pan with a silicone baking mat, parchment paper, or aluminum foil sprayed with no-stick cooking spray. In a large bowl, whisk together the egg whites and water until foamy. Add the almonds, stirring gently to coat well. Transfer the mixture to a colander and let drain for 2 to 3 minutes. Wipe the mixing bowl dry with a paper towel.
2. In the same bowl, combine the brown sugar, granulated sugar, salt, cayenne, cinnamon, and nutmeg. Stir to blend. Add the almonds and vanilla and toss to coat well.
3. Spread the almonds into a single layer on the prepared baking sheet. Bake, stirring 2 or 3 times, until fragrant and golden brown, about 30minutes. (Watch carefully to avoid burning.) Transfer the baking sheet to a wire cooling rack. If any of the almonds are stuck together, use a fork to separate them. Let cool completely. Serve at once, or store in an airtight container at room temperature for up to 3 weeks. Makes about 4 cups.
The Danville Certified Farmers’ Market, located at Railroad and Prospect, is open every Saturday, rain or shine, from 9 a.m. until 1 p.m. For specific crop information call the Pacific Coast Farmers’ Market Association at s1-800-949-FARM, or visit their web site at www.pcfma.com. This market is made possible through the generous support of the Town of Danville. Please show your appreciation by patronizing the many fine shops and restaurants located in downtown Danville. Buy fresh. Buy local. Live well!
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