The Roanoker - November/December 2019 - 13

Sweet
and Spicy
Bourbon
Cashews











1 egg white
1 tablespoon
bourbon
8½ ounce can
lightly salted
whole cashews
½ cup granulated
sugar
½ teaspoon salt +
½ teaspoon salt
to sprinkle over
cashews after
baking
¼ teaspoon
cayenne pepper
1 teaspoon fresh
lemon juice

Preheat oven to 350
degrees Fahrenheit. Line
a large baking sheet
with parchment paper
or a silicone baking mat.
In a medium-size
bowl, whisk egg white
until frothy. Then whisk
in the bourbon. Stir in
cashews, mixing until
moistened.
In a separate small
bowl, mix together
sugar, ½ teaspoon
salt, cayenne pepper
and lemon juice until
combined. Sprinkle over
moistened nuts, stir to
combine and spread
onto pan.
Bake for 15-20
minutes, stirring after 10
minutes. Watch carefully
so the cashews do not
burn.
Remove from oven,
sprinkle with salt and
stir. Allow to cool before
serving. Store cashews
in mason jars or tightly
covered container.

Marinated
Cocktail
Shrimp

These delicious cocktail
shrimp can be served as
an appetizer or side dish.
6 servings


16 ounces frozen
raw extra-large

TheRoanoker.com















peeled and
deveined shrimp,
tails removed
(thaw following
package
directions)
2 tablespoons Old
Bay seasoning
for cooking water
+ ½ teaspoon Old
Bay seasoning to
season shrimp
¼ cup non-pareil
capers
1 small red onion,
cut in half and
sliced thin
2 tablespoons
olive oil
1 tablespoon
chopped dill
1 small lemon, cut
in half and sliced
thin
½ teaspoon salt
1 teaspoon
medium PERiPERi sauce
(South African
hot pepper
sauce)
Cocktail and/or
remoulade sauce
for serving















½ cup finely diced
red onion
1½ tablespoon
minced fresh
ginger
1 cup light brown
sugar
1 tablespoon white
wine vinegar
Juice and zest of
one lemon
1/3 cup golden
raisins
1/3 cup dried
cherries
1½ teaspoons
mustard seeds
1 small cinnamon
stick
¼ teaspoon
ground allspice
¼ teaspoon salt
1/8 teaspoon






ground cloves
Pinch red pepper
powder
4 tablespoons
orange liqueur
(I like La Belle
Orange Liqueur
for this recipe)
24 fresh figs,
stemmed and
diced

Serve as condiment for
holiday turkey or ham.
Appetizer suggestion:
Serve with Brie cheese
or your favorite triple
crème cheese and
Fine Cheese Company
Lemon and Sea Salt
crackers - available at
Fresh Market.
Heat the olive oil

in a large frying pan.
Add the onions and
cook until translucent,
which will take about
5-6 minutes, stirring
occasionally.
Add the remaining
ingredients, except
for the figs. Let cook
at a low simmer for
20 minutes, then add
the figs, cover the pot
and cook for 5 to 10
minutes, until the figs
are tender and cooked
through.
Remove the lid and
cook 10 to 15 minutes
over low heat, stirring,
until the mixture
thickens and becomes
jam-like. I
-BECKY ELLIS

Fill a 6 quart stockpot
half full of water and
add 2 tablespoons Old
Bay seasoning. Bring
water to a boil over
medium-high heat.
Place shrimp in
boiling water and
cook until the shrimp
are pink and opaque
(about 4-6 minutes),
being careful not to
overcook the shrimp.
Remove shrimp from
pot and place in a
mixing bowl.
Add the capers, red
onion, olive oil, dill,
lemon, salt, ½ teaspoon
Old Bay seasoning and
PERi-PERi sauce. Stir to
combine all ingredients.
Cover and place in
refrigerator for several
hours or overnight.
Serve chilled with
cocktail and/or
remoulade sauce.

Cherry Fig
Chutney

Inspired by David
Lebovitz's fig chutney
recipe.


1 tablespoon olive
oil

MARINATED COCKTAIL SHRIMP

NOVEMBER/DECEMBER 2019

13
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The Roanoker - November/December 2019

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