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during the holiday season, it seems that a separate set of party etiquette prevails as guests with lengthy itineraries wing in and out at dizzying speeds. (Of course anyone should be entitled to leave after being asked "What are you doing for the holidays?" more than a half-dozen times.) One way to ensure that your guests stay long enough to sample the food you have labored over is to avoid serving the same nibblies as the other parties on the circuit. For example, if you plan to serve nuts, stay away from peanuts and fancy almonds. The following well-seasoned varieties should captivate even your most socially coveted friends. Unfortunately, you may have to drop hints when you actually want them to leave.
Curried Cashews
(Serves approx. 15)
Ingredients
4 tablespoons olive oil
2 teaspoons ground ginger
2 teaspoons dry mustard
4 teaspoons ground turmeric
1 teaspoon ground cardamom
1 teaspoon cayenne pepper
1/2 teaspoon ground cinnamon
1/2 teaspoon fennel seeds
1 teaspoon salt
2 pounds raw cashews
1. Preheat the oven to 350°F.
2. In a sauté pan over medium heat, heat the oil.
3. Add the spices and stir for 2 minutes to
toast.
4. Remove from heat, add the cashews, and toss until the nuts are coated thoroughly.
5. Arrange the cashews in a single layer on a baking sheet and bake for about 15 to 20
minutes, or until the nuts are browned, turning once.
Deck the Walnuts
(Serves approx. 15)
The surreal method of thawing out guests who trekked in from the cold.
Ingredients
1 teaspoon ground cinnamon
1 teaspoon ground cloves
1 teaspoon aniseed
1 teaspoon ground ginger
1 teaspoon cayenne pepper
2 teaspoons dried thyme
1 teaspoon salt
4 tablespoons olive oil
2 pounds shelled walnut halves
1. Preheat the oven to 350°F.
2. In a sauté pan over medium heat, heat the oil.
3. Add the spices and stir for 2 minutes to
toast.
4. Remove from heat, add the walnuts, and toss until the nuts are thoroughly coated.
5. Arrange the walnuts in a single layer on a baking sheet and bake for about 10 to 15
minutes, or until the nuts are a deep gold, turning once.
Le Secret: Be sure that the nuts are tossed thoroughly in the spices so that they are evenly coated.
The Adventure Club: Grind your own whole spices in a coffee grinder.
Music to Mingle By: Louis Armstrong, "Christmas Through the Years," Laserlight
Alternatives: Buy mixed nuts in a can and go directly to party purgatory.
Notes: If you make both varieties, do not mix — serve in individual bowls.
Hints for Advance Prep: May be made up to one week in advance and refrigerated. (Warm to room temperature before serving.)
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Dear Surreal Gourmet,
Do you have any good food-related gift ideas for $25?
— Pat (Toronto)
Dear Pat,
Non-stick sauté pans are a chef's best friend. They allow you to reduce the amount of butter or oil required for sautéing, and they are a breeze to clean. For the biggest selection and best prices, shop at a restaurant supply store. (Look in the yellow pages.) It's a guaranteed action-adventure and will serve as a source of additional inspiration.
Questions may be e-mailed to the Surreal Gourmet at: SGbytethis@aol.com. Selected answers will appear in this space.
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![[Santa's Nuts]](santa961216.gif)