A Nutty Sauce... reprised just for you

I had some peanuts from a gift hamper and decided to use them in a sauce for some pork steaks.  The sauce was rich – not an everyday sauce but maybe just once in a while.

Ingredients:

Peanuts and flaked almonds

Pepper

Tart cherry juice

Crème fraiche

Dijon mustard

Salt

Brandy

You might also need some lemon juice or sugar if necessary to balance the sauce

Method:

I bashed up the nuts in a plastic bag using a pestle

Then put all the ingredients except for the brandy into a small pot and heat slowly.  When the sauce is well combined add a splash of brandy – my hand slipped and I had to cook most of the brandy out  for longer.

The sauce was very nice and no one flavour dominated – except the brandy.

Need Some Inspiration? Try Some Nuts!

Sweet & Spicy Red Chile Pecans

Food on Friday: August had some good nutty options.  Here are one or two which I'd like to share with you today. 

The pic at the top was contributed by MJs Kitchen – Sweet & Spicy Red Chile Pecans!

Ginger & Walnut Carrot Cake by The Adventures of an Intrepid Reader

Hickory Smoked Almonds by James & Everett – a great one by Christoph as always.

For other great dishes using nuts you could head over to this Pinboard

Food on Friday: August 18

It's the second Friday of the month so here is Food on Friday. 

As you can see, there are 4 new themes – Chicken, Pizza, Cauliflower & Nuts I hope you'll find some great stuff to share in those categories.

I'll be pinning your creations to the relevant Pinboards – Chicken, Pizza, Cauliflower & Nuts.

Feel free to add a number of dishes under each category and come back later in the month to add more if you would like to.   

To add your dishes, just put the name of the dish together with your blog name/name into the first Mr Linky box you will find below.  Then paste the url for your post about it into the second box.

Have fun!

A Nutty Sauce

I had some peanuts from a gift hamper and decided to use them in a sauce for some pork steaks.  The sauce was rich – not an everyday sauce but maybe just once in a while.

Ingredients:

Peanuts and flaked almonds

Pepper

Tart cherry juice

Crème fraiche

Dijon mustard

Salt

Brandy

You might also need some lemon juice or sugar if necessary to balance the sauce

Method:

I bashed up the nuts in a plastic bag using a pestle

Then put all the ingredients except for the brandy into a small pot and heat slowly.  When the sauce is well combined add a splash of brandy – my hand slipped and I had to cook most of the brandy out  for longer.

The sauce was very nice and no one flavour dominated – except the brandy.

Need Some Inspiration? Try Nuts!

Walnut Mock Chopped Liver

Food on Friday: Nuts  resulted in a nice and diverse collection!  To see all the dishes at a glance I suggest you head over to this Pinboard. I have selected a few to inspire you today.

The pic at the top is from Gluten Free A-Z Blog – Walnut Mock Chopped Liver!

And how about this Bishop's Cake or Stained Glass Window Cake by No-Frills Recipes

I'm going to try this Brussel Sprouts Sauté w Cashews & Maple Syrup by Edible Life in YYC

Roasted Butternut Squash with Browned Butter and Hazelnuts by Make Mine Lemon

And finishing on a sweet note, here is Chocolate Marshmallow & Peanuts Ice Cream by More Stomach