• Asako Kimchi

• Bartlett Pear Chutney

• Black Pepper Ponzu Sauce

• Caramel Kumquat Sauce

• Caramel Pecan Sauce

• Caramelized Red Onion Jam

• Carrot Marmalade

• Chimichurri

• Chocolate Hazelnut Spread - Real Nutella

• Chunky Tomato Salsa

• Cilantro Pesto

• Citrus Pepper Wet Rub

• Classic Caramel Sauce

• Coriander Beetroot Sauce

• Corn Relish

• Cortido

• Cranberry Ketchup

• Cranberry Sauce with Orange and Grand Marnier

• Easiest Caramel Sauce

• Fig and Olive Tapenade

• Freshly Churned Butter

• Fruit Salsa

• Gingery Tomato Chutney

• Green Pea and Mint Sauce

• Herbed Cashew Cream Cheese

• Horseradish Hollandaise

• Jicama Cranberry Salsa

• Lacto-Fermented Pickles

• Mango Chutney

• Margie s Chipotle and Roasted Garlic Mayo

• Preserved Lemons

• Ralph's Pumpkin Chutney

• Raspberry Coulis

• Rhubarb Chutney

• Rhubarb Vinaigrette

• Rhubarb, Ginger and Pink Grapefruit Preserves

• Rich Pan Sauce with Chicken

• Roasted Carrot Hummus

• Roasted Garlic Mustard

• Roasted Red Pepper Creme

• Roasted Tomatillo Salsa

• Roasted Tomatillo, Tomato and Morita Chile Salsa

• Seaweed and Pepper Sprinkle

• Simple Tomato Sauce

• Smokey Garlic Pepper Dry Rub

• Smokey Maple Salad Dressing with Lapsang Souchong

• Spiced Fig and Orange Caramel

• Spiced Nut Butter

• Spring Green Pesto

• Strawberry Lavender Cordial

• Sun-dried Tomato Pesto

• Tomato de Arbol Salsa

• UNA's Smoked Paprika Ketchup

Spiced Nut Butter

Nov/Dec 2009

I’m a huge fan of spiced nuts. It occurred to me once, while chewing a handful, that I could whiz spiced or seasoned nuts into butter just as easily as plain ones. Fireworks, I tell you.

2 c. salted or unsalted mixed nuts, such as pecans, walnuts, cashews and almonds

1 T. canola or olive oil

1 garlic clove, finely crushed

1-2 t. coarse salt
(if your nuts aren’t already salted)

1/2 t. ground cumin

1/2 t. chili powder

1/4 t. ground ginger

1/4 t. cinnamon

pinch cayenne pepper

Preheat the oven to 300°F. Stir everything together in a large bowl. Spread the nuts out in a single layer on a rimmed baking sheet and bake for 20 to 25 minutes, shaking the pan occasionally, until fragrant and golden. Remove and cool.

Scrape the nuts and the seasonings from the pan into a food processor and process for 2 to 3 minutes, until the nuts turn into butter. Transfer the butter to a jar, cover and refrigerate.
Makes about 1-1/4 cups.