Today is #MakeItMonday, so this post is recorded in conjunction with a Facebook Live post.
With Thanksgiving just around the corner, I wanted to show you a fun little make ahead fruit and nut course.
The currants take a couple of weeks to mature in flavour so that is part of why I am showing you how to make them now.
The almonds take just 5 minutes, but the taste of pan-roasted nuts rather than store bought is incomparable.
I took inspiration for our menu this year from The White House cookbook of 1887. Even though we are back in the UK, I believe that instilling a sense of heritage and culture for our children is still important. They will always be American; Just like they were always British.
My menu is made up of three servings of several courses at once. The first serving includes the egg course, rice course, fish course, entree course and vegetable course. The second serving includes the salad course, cold meat course, cheese course and this fruit and nut course. The final serving includes the dessert course and beverage course.
I intend to serve the second serving in the style of a gueridon table service because I am going to flamb feta and halloumi cheese at the table in Metaxa Greek Brandy. Who says you cant ignite our dinner once you have kids!?
So, for your delectation and delight, a fairly easy peasy seasonal fruit and nut pairing.
Spiced Currants
What you will need:
- 240g (1 1/4 cup) sugar
- 95ml (6 1/2 tbsp) white wine vinegar
- 500g (just over 1 lb) currants
- 1 tsp. salt
- 1 tsp. cinnamon
- 1 tsp. mixed spice/pumpkin spice
- 1 tsp. ground nutmeg
How you can do it:
- Make a syrup of sugar and vinegar.
- Add currants.
-
Boil mixture for 30 minutes, and add seasoning.
-
Allow mixture to cool, then pour the spiced currants into clean jars.
-
Refrigerate and use in about two weeks.
Salted Almonds
What you will need:
- 2 tbsp oil (I used walnut, but you can use whatever you have)
- 300g (10 oz) Raw Almonds
- Liberal sprinklings of sea salt (preferably in flakes)
How you can do it:
- Heat the oil in a large frying pan or skillet.
-
Add your almonds to the warm oil.
-
After 2 minutes, you should notice a smell change.
-
Stir the nuts occasionally until they are well roasted (which should take about 5 minutes).
-
Season with sea salt.
-
Allow to cool, and store in a clean jar.
I hope you enjoy making these ones. Keep looking out for more holiday recipes coming up.
From mine to yours,
Mumma Alsum