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Best,

Joseph

925 Garrett Street
Atlanta, GA, 30316
United States

(404) 228-6033

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Blog

This is not a place to find super trendy styles or a huge amount of of DIY projects that never get done. This is a modern guide for Home Economics with every day applications so that we can all live better lives:  Preservation, Collections, Cooking, Housekeeping, Home Styling, Gardening, Entertaining, Gifting and Etiquette. 

Filtering by Category: Cooking

I'm Nuts about Thanksgiving

Joseph Marini

Thanksgiving is such an important holiday to me, and millions of other Americans. Not only does it bring family and friends together to feast, but it’s also a remarkably personal holiday with people making their most cherished recipes that have prodigious sentimental meaning, often times being handed down from generation to generation.

I’m a traditionalist when it comes to cooking for Thanksgiving. I have never prescribed to trends when cooking my turkey. Brined, fried, Sous Vide, Dry-rubbed: not for me. Just an age-old, traditional roasted turkey, larded with butter, salt and herbs just under the skin. Add on a healthy dose of traditional sides, all stylishly presented in ironstone platters on a well appointed table and you are seated at my table.

One recipe of my own that has always been a crowd pleaser, and an annual tradition, is my Cumin-spiced Cashew Nuts. I have been making this recipe ever since I started my career catering and without fail, I am always asked for the recipe. I received this recipe from an old friend of mine in upstate New York and as tradition would dictate, for the past 23 years, these nuts have always made an appearance at Thanksgiving.

CUMIN SPICED CASHEWS

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1 EGG WHITE

1 T. WATER

1 POUND SALTED CASHEWS

1/3 C. SUGAR

1 t. CUMIN

2 t. KOSHER SALT

1/2 t. CAYENNE PEPPER

PRE-HEAT OVEN TO 250 DEGREES

IN A MEDIUM BOWL, WHISK EGG WHITE WITH WATER UNTIL FOAMY

ADD CASHEWS AND TOSS TO COAT. PLACE IN A STRAINER FOR 2 MINUTES

COMBINE SUGAR, CUMIN, SALT AND CAYENNE. ADD TO NUTS AND TOSS

SPREAD NUTS ON A BAKING SHEET LINES WITH PARCHMENT

BAKE FOR 40 MINUTES. AFTER 40 MIN., STIR NUTS AND SPREAD OUT AGAIN

REDUCE OVEN TO 200 DEGREES, BAKE FOR 30 MINUTES LONGER

COOL TO ROOM TEMPERATURE, LIGHTLY BREAK UP NUTS, STORE IN AIRTIGHT CONTAINER