Fried Rosemary Almonds

A Feteful Life: Fried Rosemary AlmondsI’ve been dreaming about these almonds for over a year now. The last winery we visited (Robert Sinskey) during our trip to Napa last year had wonderful food pairings with their wines. All of the food was amazing but the almonds are the only thing that I kept thinking about (probably it was the only thing that I could figure out how to make on my own). Anyway, so with the extra rosemary that I had from the Italian Greyhound I posted yesterday, I decided that it was time to give this dish a try. So I did, and then I proceed to eat the whole bowl. Yum!

Fried Rosemary Almonds 

Ingredients

1 cup blanched almonds*
1 tablespoon olive oil
1 tablespoon rosemary
coarse salt

Directions

Heat the oil in a pan over medium heat. Add the blanched almonds to the oil and stir frequently for 2-3 minutes to ensure the almonds don’t brown to much. Remove the pan from the heat, add the rosemary and salt the almonds to taste. Cool before serving and store in an airtight container for a week or two.

* If you can’t find blanched almonds, you can easily make your own. Bring a pot of water to a boil. Add raw, unsalted almonds to the water and let them cook for about a minute (not any longer or they will soften too much). Immediately strain the almonds and place them in an ice bath or run them under cool water. Once cooled, simply peel the skin from the almonds (they almost pop out of the skin if you squeeze on one of the ends). Place the blanched almonds on a paper towel to remove any excess water before frying them.

A Feteful Life: Fried Rosemary Almonds

A Feteful Life: Fried Rosemary Almonds

A Feteful Life: Fried Rosemary Almonds

A Feteful Life: Fried Rosemary Almonds

A Feteful Life: Fried Rosemary Almonds

A Feteful Life: Fried Rosemary Almonds

 

 

 

Cocktail Hour: Italian Greyhound

A Feteful Life: Cocktail Hour - Italian GreyhoundI’m on a big Italian kick right now. I love how simple combinations of flavors can become something truly spectacular. And, this cocktail is exactly that — spectacular. I’ve had several greyhounds in my day but the addition of some rosemary sugar and bitters really takes this one to the next level. If the grapefruit juice is a bit thick or sweet for you, you could always add some club soda to lighten it up.

Italian Greyhound

Ingredients

1 tablespoon finely chopped rosemary
1/4 cup sugar
1 ounce gin
4 ounces pink grapefruit juice
bitters

Directions

Combine the finely chopped rosemary and the sugar in a small bowl and place on a rimmed plate. Wet the rim of your glass with some of the grapefruit juice and place in the sugar mixture to coat. Fill the glass with ice and add the gin and grapefruit juice. Top off with a dash or two of bitters, then stir gently. Add a sprig of rosemary for garnish. Enjoy!

A Feteful Life: Cocktail Hour - Italian Greyhound A Feteful Life: Cocktail Hour - Italian Greyhound A Feteful Life: Cocktail Hour - Italian Greyhound

Roasted Potatoes with Rosemary & White Wine

A Feteful Life: Roasted Potatoes with Rosemary & White WineDear God, when will this winter end? If there is any consolation to the never-ending cold and snow, it’s that I can continue to roast my food to my heart’s content. On Monday we had ANOTHER snow day and there’s only one thing I know how to do on days like that… cook and cook and cook. After Brady and I made a batch of cookies, I roasted a chicken and whipped up these ridiculously easy roasted potatoes.

I’ve been making these potatoes for years and as a matter of fact, my mom asks me to make these almost every time we get together. Not only are they so darn tasty but they make your house smell amazing as they’re cooking. Rosemary, wine, and potatoes (oh and butter) is a magical combination.

Roasted Potatoes with Rosemary & White Wine (recipe by A Feteful Life)

Ingredients

4-5 medium sized yukon gold potatoes, washed and diced into 1″ cubes
2 medium size shallots, diced large (about 1/2″)
3 tbsp butter, cut into small pieces
1/4 cup chopped fresh rosemary
1 bottle dry white wine
coarse salt (sea or kosher)

Directions

Preheat oven to 450 degrees. Arrange the potatoes and shallots in a single layer on a large rimmed baking sheet. Sprinkle the chopped rosemary evenly over the potatoes and shallots, reserving a few teaspoons for garnish. Evenly disperse the small pieces of butter throughout and then sprinkle with coarse salt. Finally pour in enough white wine to cover the potatoes about half way. The actual amount depends on the size of your pan. Pour yourself a glass (or two) of what’s left. Roast the potatoes for about 25-30 minutes tossing half way through. Garnish the roasted potatoes with the remaining rosemary and add more salt to taste. Serve immediately. Enjoy!

 

 

 

Cocktail Hour: Rosemary Margarita

A Feteful Life: Rosemary Margarita

There’s no doubt that I love me a nice, cozy winter cocktail. But I’m ready to start to give winter the slip. I was looking for a bright drink that’d help shake off some of that slumbery feeling hanging around. This rosemary margarita did the trick, for sure. It’s on the sour side (the recipe I was following was waaaay too sour originally), but still has a nice seasonal touch with the herbs. If you’re looking for something different, I’d definitely give this a try.

Rosemary Margarita (adapted from This Girl Walks Into A Bar)

Ingredients (Rosemary Simple Syrup)
1 cup water
1 cup sugar
1/2 tablespoon chopped, fresh rosemary
Ingredients (Margarita)
1 1/2 ounces tequila
1 – 2 ounces rosemary simple syrup
1/2 ounce fresh lime juice
1/2 ounce fresh lemon juice
light beer or sparkling water, to taste
rosemary sprig, for garnish

Directions
Rosemary Simple Syrup: In a small saucepan, combine all ingredients and cook, stirring constantly, over medium heat until all sugar has dissolved. Reduce heat to low and allow to simmer for three minutes, stirring frequently. Remove from heat and allow to cool 5 – 10 minutes. Strain out rosemary and store in an air tight container.
Margarita: Add tequila through lemon juice to a shaker and shake well. Pour into a glass filled with ice. Sip. Too sour? Try adding a splash of light beer or sparkling water to dilute slightly. Just sour enough? Garnish with rosemary and proceed with drinking.

Cocktail Hour: The Bourbon Bomber

A Feteful Life: The Bourbon Bomber

My husband is a big fan of bourbon. He normally drinks it just on the rocks, but I took advantage of some holiday downtime {read opportunity for day drinking with childcare covered} to make a round of these winter-perfect Bourbon Bombers. And another round. And then maybe another. They are full of spice and everyone loved them. You might want to get a triple-sized cocktail shaker ahead of time. You’ll  need it.

The Bourbon Bomber (from the Life Styled)

Ingredients
3/4 cup apple cider
1/4 – 1/2 cup bourbon
1 1/2 tsp agave nectar
1/2 tsp allspice
1/2 tsp lemon zest
1/2 tsp nutmeg, ground
drop of bitters
pinch of grated ginger
rosemary sprig, for garnish

Directions
In a cocktail shaker, add a few ice cubes, bourbon, apple cider, agave nectar, allspice, lemon zest, nutmeg and a pinch of grated ginger. Shake well. Strain the drink into a glass filled with ice. Top with a drop of bitters and a rosemary sprig for garnish.
I used 1/4 cup of bourbon in the first batch, which everyone proclaimed to be over-spiced and under-boozed. They like ’em strong, so I went up to 1/2 cup of bourbon per batch thereafter. It cut the spice, but, be careful, they go down super easy and 1/2 cup of bourbon is not for everyone.