Smoked Almonds

This recipe isn't for everyone as it requires a smoker. There's none of that namby-pamby "smoke flavoring" here. If you do have one and are an almond lover, rejoice! Not only can you greatly reduce cost by smoking your own almonds, you'll probably enjoy the taste a lot more. Keep an eye out for sales on unroasted, unsalted almonds and buy them in bulk.

While it is a multi-day task, it's highly rewarding. I like to soak the nuts Friday night, dry them on Saturday, and smoke them on Sunday. The process isn't very labor-intensive until smoking day.

Make sure to keep your nuts away from the hottest part of the smoker. Otherwise, the back-breaking work of sorting the good nuts from the burned ones will make you thankful that you're not a professional almond sorter. It will also make you appreciate the next can of perfectly roasted nuts you purchase. Somewhere, in some third world country, some child sorted nuts for 12 hours a day to help fill that can.

Smoked Almonds

2 lbs unroasted, unsalted almonds
2 cups kosher salt
1 quart water
Hickory or Maple wood

1. In a large pot, combine the water and salt. Stir to dissolve.
2. Add the almonds. Set aside to soak for 24 hours.
3. Drain nuts. Set out to dry on paper towels.
4. Heat smoker, keeping heat between 180 and 200 F for the entire process.
5. Line smoker racks with cheesecloth and lay out nuts in one to two layers per rack.
6. Smoke for 3 - 4 hours, stirring every 20 minutes. Two hours in, alternate the rack positions.

After three hours, start checking your nuts for flavor. When the smoke taste permeates the entire nut, they are done.

Curried Cashews

To me, there is no nut more splendid than the cashew nut. Growing up, I don't recall a single Christmas where my father didn't get a few pounds of roasted, salted cashew nuts. My little hands would grab as many as I could, shove them in my mouth and munch away. Like father, like daughter. As I got older, and my hands got bigger, my father had to fight for his cashews.

I recently joined him on a fishing trip. He came prepared with plenty of cashews and we often munched away in silence, enjoying a simple snack while sharing a fishing bond. Back at work I find myself day dreaming about the river, the woods, watching my fly drift and my father's reminders to "mend". While I may not be able to fish, I can certainly snack.

Curried Cashew Nuts

1 lb raw cashews

3 tbs butter

2 tbs olive oil

3 tbs curry powder

1 tsp salt

1. Heat butter and olive oil over medium-high heat.

2. Cook, stirring frequently, for 10-15 minutes, or until browned.

3. Remove nuts and drain on a paper towel.

4. Put salt and curry powder into a large bowl and mix together.

5. Add cashews. Place plastic wrap or a towel over the top of the bowl and shake well to coat. Enjoy!

Baklava Petals

This is another treat prepared for my friend's wedding. With Greece being a stop on their Mediterranean honeymoon, baklava was a natural addition. While it looks complicated, it is actually quite easy and can be completed in about 1.5 hours.

I needed a way to deliver single serving pieces that wouldn't require utensils and also wouldn't leave my guests with sticky hands and determined that mini-phyllo cups were the solution.

My father, a lifelong baklava hater, scarfed down 17 of them after being coerced into trying one. He described them as, "light, flaky, and missing the overwhelming sweetness of most baklava". If Mikey liked them, so will you.

Baklava Petals

makes about 120

Cup Ingredients and Instructions:

1 package phyllo, thawed
1 stick butter, melted

1. Preheat the oven to 350 F. Grease mini-muffin cups.
2. Wet a clean kitchen towel. Ring it out so it is just damp. Fold in half and place near your workspace. Remove phyllo from package. Place sheets between the towel halves.
3. Remove a sheet and place it on a cutting board.
4. With a brush, drip some of the butter across the phyllo sheet. Working gently, spread the butter out until most of the sheet, especially the edges, has been lightly coated.
5. Place a new phyllo sheet on top. Repeat steps until there are 7 sheets stacked. Do not butter the final sheet.
6. Smooth your hand over the sheets, lightly pressing them together.
7. With a pizza roller, cut the phyllo into squares (about four fingers wide).
8. Press the squares into the muffin cups and bake for 8 minutes. Remove from oven and let cool in the tins. Keep oven on.

Syrup Ingredients and Instructions:

2.5 cups of sugar

1/2 cup warm water

Juice of one lemon

A few strips of zest from the lemon

4 cloves

2 cinnamon sticks

2 tbs rosewater

1. Combine syrup ingredients in a saucepan. Bring to a boil.

2. Stir to dissolve the sugar.

3. Reduce heat and simmer until thick enough to coat the back of a spoon.

4. Remove from heat and strain out solids. Set syrup aside to cool.

Filling Ingredients and Instructions:

1 lb walnuts, finely chopped

6 tbs sugar

1 tsp cinnamon

a pinch of cardamom

1. In a large bowl, stir together filling ingredients.

2. Spoon filling into phyllo cups to their natural fill line.

3. Bake at 350 F for 15 minutes.

4. Remove from oven and pour a bit of the syrup over the tops.

5. Remove finished baklava from mini-muffin tins about 3 minutes after the syrup has been poured on top. Any more than that, the syrup will cool too much and you'll have to break your cups out of the tins.

6. Put into individual muffin cups or just serve as is.