Lowcountry Cuisine Fall/Winter 2019-20

LC 63 www.LCCmag.com | www.LCcuisineMag.com | www.LowcountryCuisineMag.com lowcountry cuisine SPICY & SWEET PECANS These addictive cocktail nuts are fragrant with a hint of rosemary and a kick of cayenne. Make them ahead as they are great to have on hand for drop-in guests, but bet they can’t eat just one. I also like to make big batches and give them as presents in a decorative jar. • 4 to 5 cups pecan halves (or mixed nuts) • 2 tablespoons butter • 1 tablespoon oil (olive or sunflower) • 2 tablespoons brown sugar • 1/2 teaspoon cayenne pepper (or to taste) • 2 tablespoons coarsely chopped fresh rosemary • 1 tablespoon sea salt (or to taste) Preheat oven to 350F. Spread the nuts on a baking sheet and toast in the oven for 5 minutes. Stir and bake 8 to 10 minutes more or until light golden brown. Remove from the oven. Meanwhile, in a glass measuring cup combine butter, oil and brown sugar. Microwave on high for 30 seconds. Stir to dissolve, then mix in the cayenne, rosemary and salt. Pour the seasoned butter over the warm nuts on the baking sheet and toss well to coat. Return to oven for 2 or 3 minutes until toasted but not overcooked and mix again. Spread out on paper towels to cool. Store tightly covered. QUAIL EGGSWITH SEASONED SALT These hard-cooked mini eggs may be fiddly to peel, but they are well worth the effort. Allow 2 or 3 eggs per person. To prepare, rinse the eggs under warm water and place in a saucepan. Cover with cold water and add 1/2 teaspoon of either white vinegar or baking soda (for ease of peeling). Bring to a boil, lower heat to medium and cook for 5 minutes. Drain and cool in an ice water bath. Drain again and shake them in the pan to crack the shells against the sides. Peel under running cold water, starting from the larger end, and pat dry. If preparing ahead, store covered in the refrigerator but remove them 30 minutes before serving. I like to set aside a couple of unpeeled eggs on the serving plate to show the calico eggshells. Arrange eggs on a serving plate with a small dish of seasoned salt for dipping: • 1 to 2 tablespoons seasoned salt • 1 to 2 tablespoons celery salt Photo by Anne Semmes. Photo by Anne Semmes.