APPETIZERS

Crab Shao Mai
Braised Baby Artichokes
Mussels With Miso Vinaigrette
Shrimp Wrapped in Applewood Smoked Bacon with Sweet Almond Emulsion
Potstickers
Cumin-Seared Ahi with Green Curry Sauce and Pickled
Carrot Salad
Spicy Cheddar Cheese Straws
Ratatouille with Garlic Crostini
Zucchini Pancakes with Basil Chive Cream
Spicy Garlic Mushrooms
Grilled Eggplant Dip
Thin Saffron and Herb OmeletsVietnamese Lettuce Rolls with Dipping Sauce
Whole Cranberry Sauce with Lime and Fresh Ginger
Mushroom Tapenade
Vegetarian Spring Rolls
Goat Cheese Tartlets with Olive Compote
Smoked Salmon and Caper Relish on Rye Toast
Rosemary Roasted Almonds

Crab Shao Mai

Ingredients for Dumpling Skins:

Ingredients for Filling:

Ingredients for Seasoning:

Ingredients for Garnish:

Method

1. Place the flour and salt in a mixing bowl and combine. Add the egg and water. Use a wooden spoon and blend the mixture into a rough dough. Turn the dough out onto a lightly floured surface, and knead about 5 minutes, until smooth and elastic. If it is sticky, knead in a few tablespoons of flour. Cover the dough with a towel and let rest for 25 minutes.
2. Cut the dough in half. Use a pasta machine or a rolling pin to roll the dough into a rectangle 1/16 of an inch thick. Cut 3 inch circles. Cover the wrappers with a towel to prevent them from drying out until ready to use.
3. Place the crab in a dishtowel and squeeze to release the moisture. Mince into a coarse paste. Chop the water chestnuts coarsely.
4. Put the crab, water chestnuts, and ground pork into a bowl with all the seasoning. Mix well to combine.
5. Place a heaping tablespoon of filling in the center of one of the wrappers. Gather up the edges of the skin around the filling. Holding the shao mai between your thumb and index finger, lightly squeeze it to form a "waist". At the same time flatten the bottom of the dumpling with your palm. Smooth the exposed surface of the filling and place a pea on top as garnish.
6. Place the filled dumplings about ¼ inch apart on a steamer tray lined with parchment paper.
7. Steam for 15 minutes.

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Braised Baby Artichokes

Ingredients:

Method

1. Remove several layers of tough outer leaves. Stop when inner leaves become a lighter yellow green and look tender. Trim the stem and slice off the top third of the artichoke. With a paring knife, smooth the rough areas around the base, removing any dark green parts. Put the trimmed artichokes immediately into water with the juice of one large lemon.
2. Warm half the olive oil with the sage and lemon zest in a medium sauté pan with a tight fitting lid. Add the artichokes with 2 ˝ cups of the lemon water, ˝ tsp. salt, garlic and bay leaf. Bring to a boil, then lower the heat, cover and simmer until the artichokes are tender – about 15 to 20 minutes.
3. Scoop them into a bowl when done, then reduce the remaining liquid to a half cup.
4. Pour it over the artichokes and drizzle the remaining olive oil over the top. Garnish with the chopped herbs and a little pepper.

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Mussels With Miso Vinaigrette

Ingredients

20 ct. green lipped mussels, cleaned and on the half shell
1 Egg yolk
1½ Tbs. shallots, roughly chopped
¼ cup miso
¼ cup rice vinegar
1 Tbs. soy sauce
1 Tbs. sesame Oil
½ cup canola Oil
2 oz. sushi ginger
1 oz. togarashi spice

Method

1. In a blender mix together egg yolks, shallots, miso, rice vinegar, soy sauce and sesame oil. Mix until the ingredients are blended and the shallots are minced.
2. Add ginger and togarashi.
3. Continue blending and while blending slowly add the canola oil until thick. If it becomes too thick, add a little bit of luke warm water. Top the mussels with the miso vinaigrette and bake in a 350 oven until golden brown.

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Shrimp Wrapped in Applewood Smoked Bacon with Sweet Almond Emulsion

Serves 5-6

Ingredients

10-11 large shrimp (21-25 count), sliced in half lengthwise 7-8 slices Applewood Smoked Bacon, cut into thirds

Marinade
¼ tsp rosemary, chopped
¼ tsp thyme, chopped
½ tsp garlic, chopped
black pepper, coarsely ground
3 Tbs olive oil

Sweet Almond Emulsion
1 onion
10 cloves garlic
oil blend
2 cups slivered almonds
salt and white pepper

Method

1. Soak skewers in water.
2. Coat shrimp halves in marinade and let sit in a refrigerator for at least 30 minutes, overnight is best.
3. Preheat grill.
4. Put onions and garlic in a cold sauté pan. Add just enough oil to cover. Turn heat on low and bring only to a simmer. Simmer 30 minutes or until onions and garlic just begin to color, being careful to check that mixture is only barely simmering.
5. Roll each shrimp half in a piece of bacon, skewer bacon end securely. Refrigerate until needed.
6. Cool onions and garlic mixture slightly. Scrape into blender, and blend, adding almonds slowly. Add a little water if necessary until mixture emulsifies. Season to taste.
7. Grill shrimp, serve with Sweet Almond Emulsion

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Potstickers

Makes 48 Dumplings

Ingredients

48 each round dumpling wrappers
¾ lb. Napa cabbage
1 lb. ground pork, chicken or turkey
1 tsp. rice wine
1 tsp. gingerroot, minced
½ cup green onion, minced
3 Tbs. soy sauce
1¼ tsp. salt
1 Tbs. vegetable oil
1 tsp. sesame oil
6 Tbs. vegetable oil

Method

1. Blanch cabbage in rapidly boiling water, then shock in an ice bath. Drain well and squeeze to remove excess water. Chop fine.
2. Combine ground meat, wine, ginger, green onions, soy sauce, salt, 1 Tbs. vegetable oil and 1¼ tsp. sesame oil in a large bowl and m ix well. Add the chopped cabbage to the meat mixture. Mix for 2-3 minutes to combine completely.
3. Cup a dumpling round in your hand, put a little water on the edge of the round and place 1 Tbs. of the filling in the middle. Fold circle over filling to make a half circle and pinch to seal. Make 2-3 pleats where the sides meet and seal.
4. Heat a non-stick skillet over high heat for 30 seconds. Add 2 Tbs. of vegetable oil and heat for 30 seconds. Place dumplings in the skillet. Fry until the bottoms are golden, about 1 minute. Add 2/3 cup of water and cover. Cook until 1-2 Tbs. of water remains. Remove lid and allow water to evaporate. Remove potstickers and serve with a sesame soy dipping sauce.

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Cumin-Seared Ahi with Green Curry Sauce & Pickled Carrot Salad

Serves 4 generous tapas

Ingredients

Pickled Carrot Salad
16 oz baby carrots
3 cups water
1 cup red wine vinegar
2 Tbs pickling spices
1 Tbs salt
¼ cup cilantro leaves, chopped
1 Tbs lime juice (freshly squeezed)
1 Tbs lime juice (freshly squeezed)

Curry Sauce
1 14-oz can coconut milk
¼ cup cilantro leaves, chopped
1 tsp green curry paste
Juice of one lime (freshly squeezed)
1"-sq. fresh ginger, peeled and minced

Ahi
1 Tbs whole cumin, coarsely ground
1 Tbs whole coriander, coarsely ground
1 Tbs blanched garlic, chopped
1 tsp freshly ground black pepper
1 Tbs oil blend
1 lb ahi tuna, sliced into logs 1½" thick

Method

1. Put water, red wine vinegar, pickling spices, and salt in a pot and bring to a boil. Boil carrots until al dente. Transfer to glass container, seal tightly. Refrigerate 1 week-1 month.
2. Drain carrots, chop coarsely. Add chopped cilantro and lemon and lime juice.
3. Blend all Curry Sauce ingredients, refrigerate at least 2 hours.
4. Mix into a paste all ingredients for Ahi except the Ahi itself. Rub paste onto ahi slices. Heat dry sauté pan until hot. Sear ahi briefly (must be rare in the middle) and set aside.
5. Pour Curry Sauce in center of large plate or platter. Fan seared ahi slices, slightly overlapping, in the center. Garnish with chopped Pickled Carrot Salad.

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Spicy Cheddar Cheese Straws

Makes about 80

Ingredients
½ cup unsalted butter, room temperature
2 cups (packed) grated sharp or medium cheddar cheese
½ cup whole milk
1 tsp. paprika
½ tsp. salt
½ tsp. cayenne pepper
3 cups fine breadcrumbs made from French bread
1½ cups all-purpose flour

Options for toppings: coarse salt; grated Parmesan cheese; poppy, sesame, or cumin seeds; red pepper flakes; etc.

Method

1. Combine flour, breadcrumbs, paprika, salt and cayenne.
2. Beat butter in a large bowl or Kitchen Aid bowl until light. Beat in cheese, then milk. Then add breadcrumbs and flour mixture. Beat to blend.
3. Divide dough into 4 equal pieces, and shape each into a rectangle. Wrap separately in plastic and chill at least 2 hours.
4. Preheat oven to 350° F.
5. Take out 1 dough piece, and roll it between sheets of parchment or plastic film, until it’s about 1/8” thick.
6. Using a chef’s knife, cut dough into 5” long by ½” wide strips. Working quickly and using a metal spatula, transfer dough strips to ungreased baking sheets (or line the baking sheets with parchment paper for less sticking), spacing them about ¾” apart.
7. If you’d like, you can gently twist them. Then sprinkle with your choice of topping.
8. Bake until dough strips are golden brown, about 20 minutes.
9. Using a metal spatula, transfer cheese straws to cooling racks.
10. Repeat steps 4 to 8 with the remaining dough.

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Ratatouille with Garlic Crostini

Serves 4 generous tapas

Ingredients

Ratatouille
2 tablespoons oil blend
1 onion, diced
1 yellow squash, diced
1 zucchini, diced
1 red bell pepper, diced
1 yellow bell pepper, diced
1 green bell pepper, diced
1 medium eggplant, diced
2 tablespoons ChefJam Marinade
1 teaspoon blanched garlic, chopped
2 tablespoons "Pagani" tomato paste

Garlic Crostini
1 medium baguette, sliced thinly diagonally
2 tablespoons oil blend
1 tablespoon blanched, chopped garlic

Method

1. Preheat oven to 400° F.
2. Heat sauté pan over medium heat. Add 2 tablespoons oil blend, then next 9 ingredients (onion through 1 tsp blanched garlic). Sauté, stirring frequently, until vegetables are softened but still "al dente". Add tomato paste, stir until thoroughly combined. Remove from heat.
3. Combine 2 tablespoons oil blend and 1 tablespoon chopped garlic. Spread on baguette slices. Bake at 400° for 5-7 minutes.
4. Scrape ratatouille into a serving bowl, surround with Garlic Crostini. Let guests serve themselves.

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Zucchini Pancakes with Basil Chive Cream

Yield: Makes 15 appetizer portions

Ingredients

For pancakes:
4 cups coarsely grated zucchini (1 lb)
2 teaspoons salt
½ cup all-purpose flour
¼ teaspoon black pepper
2 large egg whites
4 tablespoons canola oil

For basil chive cream, mix:
¾ cup sour cream (or yogurt)
2 tablespoons water
¼ cup chopped fresh basil
2 tablespoons chopped fresh chives
½ teaspoon salt, or to taste

Method

1. Put zucchini in a colander and toss with salt. Let stand at room temperature 20 minutes, then wrap zucchini in a kitchen towel and twist towel to wring out as much liquid as possible. Transfer zucchini to a large bowl and stir in flour, sugar, and pepper.
2. Beat egg whites with a pinch of salt until they just hold stiff peaks, then gently fold into zucchini mixture.
3. Heat 2 tablespoons oil in a 10-inch nonstick skillet over moderately high heat until hot but not smoking. Working in batches of 5, spoon 2 tablespoons batter per pancake into skillet, flattening slightly with back of spoon. Cook pancakes, turning once, until golden brown, about 3 minutes total, transferring as cooked to paper towels to drain and adding more oil to skillet as necessary.
4. Serve immediately, with basil chive cream.

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Spicy Garlic Mushrooms

Serves 4

Ingredients
6 cups hot water
10 oz. large mushrooms, trimmed
¼ cup olive oil
6 tbsp. finely chopped red onion
3 tbsp. finely chopped garlic
1 tsp. finely chopped Serrano chili
1 tsp. roasted chili paste
¼ cup lemon grass stock or chicken stock
2 tbsp. Thai fish sauce
1 ˝ tsp. Thai sweet black bean sauce
1 tsp. freshly ground black pepper
2 tbsp. finely diced red bell pepper (garnish)

Method

1. Bring water to a boil in medium stockpot. Add mushrooms and boil two minutes. Drain and set aside.
2. Heat oil in a large skillet over high heat. Add onions and garlic and until browned, about 2 minutes. Add Serrano chili and chili paste and sauté one minute.
3. Add mushrooms and all remaining ingredients except garnish. Cook, stirring constantly, until sauce is thickened, about three more minutes. Transfer to a platter, garnish with diced pepper, and serve.

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Grilled Eggplant Dip

Serves 8

Ingredients
1 ea. Japanese eggplants (long and slender, about 2 pounds)
8 cloves garlic, cut lengthwise in half
¼ cup fresh cilantro, chopped
3 ea. scallions, both white and green parts, finely chopped
2 tsp. ground coriander, toasted
2 tsp. fresh ginger, grated
2 Tbs. fresh lemon juice
2 Tbs. olive oil
Salt and pepper, to taste

Method

1. Preheat the grill to high.
2. Make 8 small slits in each eggplant; insert a half garlic clove in each.
3. Place the eggplants on the hot grate and grill, turning with tongs, until the skin is charred all over and the flesh is very soft, about 20 – 30 minutes. Remove the eggplants to a plate and cool.
4. Scrape the skin off the eggplants. Place the eggplants with the garlic in a medium size bowl and mash to a coarse puree. Stir in the cilantro, scallions, coriander, ginger, lemon juice, oil, and salt and pepper. Serve with pita chips.

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Thin Saffron and Herb Omelets

Yield: 3 thin omelets

Ingredients
pinch saffron threads
6-8 each farm eggs (will vary in size)
4 each scallions with half of the greens, thinly sliced
¼ cup cilantro, leaves only, chopped
¼ cup parsley, leaves only, chopped
1 tbsp. basil leaves, chiffonade
sea salt & freshly ground black pepper
2 tbsp. olive oil, unsalted butter or a mixture of both
¼ pound goat or sheep's milk feta, crumbled or planked
more fresh herbs for garnish

Method

1. Cover the saffron with a tablespoon of boiling water and let sit for 5 minutes to release the color and golden flavor.
2. Whisk the eggs with the saffron and its water, the scallions, herbs and some salt and pepper. Let stand for 10 minutes or so to allow the herbs to impart their flavor to the eggs.
3. Preheat the broiler if using. Place 2 teaspoons of butter into an 8-inch non-stick skillet over medium high heat. When hot, pour in a third of the egg mixture. Lift the edges of the omelet to allow the uncooked eggs to flow underneath, adjusting the heat as needed so that the eggs cook and set but don’t brown much on the bottom. Flip the egg "pancake" over, or finish in the broiler. Slide onto a warmed plate and cook the other two omelets, stacking them on the plate to keep them warm.
4. When done, cut the stack into quarters, then arrange onto a serving platter with the feta and a sprinkling of more fresh herbs. Serve warm or at room temperature.

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Vietnamese Lettuce Rolls with Dipping Sauce

Makes 16

Ingredients

Nuoc Cham Sauce
2 small cloves garlic mashed
1 small red chile pepper, seeded and minced
2 Tbs. sugar
2 Tbs. fresh lime juice
¼ cup rice vinegar
¼ cup Nuoc mam
¼ cup shredded carrot

Combine all of the ingredients in a blender.

Vietnamese Peanut Sauce
¼ cup Hoisin sauce
¼ cup water
1 Tbs. Nuoc mam (Vietnamese fish sauce)
2 Tbs. ground dry roasted peanuts
2 Tbs. hot chile sauce (Seiracha)
2 Tbs. Roasted peanuts, finely chopped or crushed in cuisinart (Be careful that you don't make peanut butter.)

Combine ingredients and stir well. Thin with more water if necessary. Sprinkle with crushed peanuts just before serving.

Lettuce Rolls

Method

1. Prepare the dipping sauces and put it in small bowls.
2. Cut the shrimp in half lengthwise. Set aside.
3. Combine the shredded carrot with the sugar.
4. Soften the rice vermicelli in hot water for 10 minutes, drain.
5. Separate the leaves of lettuce. Wash well. Cut off the thick stems and cut each leaf in half.
6. Have all of the herbs ready. Keep each separate.
7. Fill a large bowl with warm water. Dip 2 rice wrappers in the water. Spread on a counter top. When the rice wrapper is very pliable, lay a piece of lettuce on the bottom third. Fill with a heaping tablespoon of noodles, 4 shrimp halves, a spoonful of carrots, some bean sprouts and several mint leaves. Roll halfway. Fold both sides in. Lay in 2 more shrimp halves at the crease, add some green onions, Chinese parsley and carrots. Continue rolling. Wet the end with a little water and seal. Place seal side down on a platter lined with a wet towel. Cover with another wet towel. Continue until the ingredients are used up.
8. Serve rolls on plate with two dipping sauces.

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Whole Cranberry Sauce with Lime and Fresh Ginger

Ingredients
½ cup water
½ cup sugar
½ cup real maple syrup
1 bag fresh cranberries
zest and juice of one lime
1 tablespoon fresh ginger, grated
pinch of salt
freshly ground pepper

Method

1. Put the water, zest, lime juice, sugar and maple syrup into a medium-sized heavy saucepan. Bring to a boil over high heat. Reduce heat to medium and simmer uncovered until the sugar has dissolved, about 3 minutes.
2. Add cranberries and continue to simmer for 5 minutes, stirring occasionally. Add ginger and mix well. Continue to simmer for an additional 8-10 minutes, until most of the cranberries pop.
3. Season with salt and pepper to taste and serve.

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Mushroom Tapenade

This is a delicious condiment on almost anything — with crackers, as a topping on Bruschetta, or as a garnish on grilled or sautéed fish, shellfish and chicken.

Makes approximately 2 cups

¾ cup finely chopped white onion

2 teaspoons finely chopped garlic

2 teaspoons minced fresh peeled ginger

4 tablespoons canola or grape seed oil

1 pound crimini, shiitake or other wild mushrooms cut into 1/4 inch dice

2 tablespoons soy sauce

3 tablespoons seasoned rice vinegar

1 teaspoon hot pepper sesame oil (or to taste)

1/8 teaspoon five-spice powder

2 teaspoons fresh lemon juice

1 teaspoon chopped, rinsed salted black beans, found in Asian groceries (optional)

1 tablespoon chopped cilantro

Method

1. Sauté the onion, garlic and ginger in 2 tablespoons of oil until softened but not brown. Set aside to cool.
2. Add remaining 2 tablespoons oil to a pan and sauté mushrooms quickly until just beginning to brown (sauté in batches with a little more oil, if necessary).
3. Add mushrooms to onion mixture and stir in remaining ingredients.
4. Store covered in refrigerator up to one week.

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Vegetarian Spring Rolls (Su Chun Juan)

Makes 20 spring rolls

Ingredients

4 cups peanut oil, for frying

1 tablespoon vegetable oil

2 cups scallions, white and greens cut into 1-inch strips

3 cups bean sprouts, fresh

½ teaspoon salt

2 tablespoon rice wine or dry sherry

8-10 Chinese black mushrooms, dried, soaked in boiling water for 20 minutes

1 tablespoon ginger, minced

1 tablespoon garlic, minced

2 cups Chinese cabbage (napa), finely shredded

1 ½ cups carrots, finely shredded

3 tablespoons soy sauce

1 tablespoon water

1 teaspoon Asian sesame oil

1 ½ teaspoon cornstarch

2 tablespoons vegetable oil

20 spring roll or Lumpia Wrappers

1 egg yolk

3 tablespoons water

2 tablespoons flour

Vegetable oil for deep frying

Plum or Duck sauce for dipping

Method

1. Heat a wok over high heat until hot, add 1 tablespoon of canola oil swirling to coat the pan. Add the scallions and stir-fry for 1 minute over high heat. Add the bean sprouts, salt and 1 tablespoon of the rice wine.  Continue stir-frying over high heat until the bean sprouts are slightly limp. Place the mixture in a colander and let it drain for 10 minutes, tossing occasionally.
2. Drain the mushrooms, cut off the stems and cut the caps into fine shreds.
3. Mix the soy sauce, 1 tablespoon of water, sesame oil and cornstarch together to form the Spring Roll Sauce.
4. Heat the wok over high heat until hot, add the 2 tablespoon of canola oil and swirl to coat pan. Add the ginger, garlic, cabbage and carrots and stir-fry for about 10 seconds or until fragrant. Add the black mushroom shreds and stir-fry another 30 seconds. Add the remaining rice wine. Stir-fry for a minute and add the Spring Roll Sauce. Toss lightly over high heat until the sauce has thickened. Spread the mixture in a  pan and let it cool for 15 minutes. Combine it with the bean sprout mixture.
5. Mix the egg yolk, 3 tablespoons of water and flour together to form the Adhesive.
6. Separate the spring roll wrappers and place them on a counter so that they look like a diamond, with one of the points of the diamond pointing toward you. Place 2 heaping tablespoons of the stir-fried mixture on one wrapper, near the edge closest to you. Spread some adhesive on all of the outside edges with a pastry brush. Wrap the point closest to you over the filling tightly, then bring in the two points on either side tightly over the filling. Roll the Spring Roll over the last point, tightly. Repeat with the remaining wrappers and filling.
7. Preheat the vegetable oil to 375 degrees. Add 4-5 of the spring rolls at a time, seam side down and deep fry, pressing down into the oil constantly, for about 5 minutes or until golden brown. Remove from the oil to a rack over a sheet pan. Finish frying the rest of the spring rolls in the same manner.
8. Serve with duck or plum sauce. They can be made ahead and kept in a 200 degree over the about an hour.

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Goat Cheese Tartlets with Olive Compote

Makes approximately 2 dozen tartlets

Ingredients

For the Pastry

2 ¼ cups all-purpose flour

4 oz butter, very cold

4 oz water, cold

½ teaspoon salt

1 egg yolk

For the Filling

12 oz goat cheese

2 oz heavy cream

1 tablespoon all-purpose flour

2 eggs

salt and white pepper to taste

For the Olive Compote

½ cup assorted gourmet pitted olives

Method

1. To make the pastry: Sift flour and salt together. Cut butter into small pieces. Using fingertips, mix the butter and flour together, flaking the mixture until it begins to resemble coarse meal.  Mix together the water and egg yolk. Add the liquid to the flour mixture and fold together just until it begins to hold the shape of a ball. Cover and refrigerate for 1 hour.
2. Remove dough from refrigerator and roll out using extra flour for dusting until the dough is approximately 1/12 of an inch thick. You should not be able to dent the dough by lightly pressing with a finger. Cut into 2-inch circles.
3. Lightly oil tartelette molds. Press the dough circles gently into the mold, removing any excess with a sharp knife.
4. Preheat oven to 350 degrees.
5. To make the filling: Mix the goat cheese with the eggs. Sprinkle flour over the mix and stir in well. Add cream and season to taste. Spoon the goat cheese mixture into the tartelette molds.
6. Bake for 15-20 minutes until custard is set and edges of the crust are browned. NOTE: You may want to increase oven temperature for smaller tartelettes or increase cooking time for larger tartelettes.
7. Make the Olive Compote: Chop all olives together until minced. Top each finished goat cheese tartlet with 1/3 teaspoon of the compote.

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Smoked Salmon and Caper Relish on Rye Toast

Serves 6 to 8

Ingredients

6 oz cold smoked salmon, thinly sliced

¼ cup red onion, finely diced

¼ cup capers, drained

1 tablespoon Dijon mustard

1 green onion, minced

3 oz cream cheese, softened

12 slices cocktail rye bread

1 oz olive oil

Method

1. Preheat oven to 350°.
2. Cut rye bread into triangles. Brush each triangle lightly with olive oil. Lay on sheet pan and bake until lightly toasted. Remove and cool.
3. In a small mixing bowl, combine onions, capers and Dijon mustard. Set aside.
4. In a small mixing bowl, beat cream cheese until softened and blend in the minced green onion. Set aside.
5. Cut salmon into 24 even-sized pieces and roll each piece into the shape of a cornet. Fill a small piping bag with the cream cheese mixture and fill each cornet with a small amount of cream cheese. Place the cornets onto the rye toasts. Place 1/3 teaspoon on the caper relish at the base of the cornets. Transfer to a platter and serve.

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Rosemary Roasted Almonds

Serves 6 to 8

Ingredients

1 pound raw whole almonds, shelled

3 tablespoons olive oil

2 teaspoons coarse salt (kosher salt)

2 tablespoons chopped fresh rosemary

Method

1. Preheat oven to 350°.
2. Mix all ingredients together to fully coat the almonds. Spread in a single layer on a rimmed baking sheet (sheet tray).
3. Cook for 8 minutes. Stir the almonds and cook another 7-10 minutes. Remove, let cool and transfer to a serving dish.

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