Taking My Snacks Extremely Seriously
Taking My Snacks Extremely Seriously
Miso caramelized nuts, pickle-cheese spread, and other gems to gift and snack on
I have this amazing friend, who is one of the most thoughtful people I know. She sends thank-you cards in the mail, she brought me homemade frozen meals right after I gave birth (plus black and white cookies at the hospital, which got smushed because she ran to the hospital since she’s also an incredible runner), she always remembers my birthday (and hers, I swear, is the one I forget most — face palm), she’ll randomly bring me things she’s just baked when we have plans … you get it. And if you’re lucky enough to go to her house for dinner, you bet your butt she’s going to have a sweet apps spread set out before dinner. (One time she “just” had some nuts and chips and olives, and I was so proud of her for being normal).
I’ve always aimed to be a bit more like her — well, not to really be like her, because that would be impossible in my body and mind, but to just be a little bit more personal about the way I serve the people I love. Just, like, making a couple of snacky things to bring to someone’s house when they’re hosting me, instead of going to Krispy Kreme for a dozen donuts. (Listen: I have friends whose apartment I go to on the regular, and this is our tradition.)
And so this weekend, the boys and I went to our friends’ place, and I followed through on my new goal. I made a couple things. Nothing crazy, mind you, nothing that took an insane amount of time, but things that I know will be a bit warmer, a bit more “hey, I love you,” than my normal scrounging in the fridge for what I can bring. (I jest. Sort of.) I’m sharing the two things — the nuts and the sweet potato dip — I made below, plus a couple more that I’d like to make for future hangs. And if you have any snacky things that you’ve made and brought to friends, please share!
Miso Caramelized Nuts, from How to Cook Everything: I have been eyeing these forever. I used cashews, macadamias (fancy!), and peanuts, and I used two tablespoons of miso, but wanted more — with two it was sort of a hint of miso, but I want to be smacked in the face with it, so I’m going to use three next time. Regardless: Everyone loved these.
Pickle-Cheese Spread: We did a post on foods centered around pickles a while back, and this spread has called to me ever since. Because: pimiento cheese and pickles. It’s a salt-lover (hello, it’s me)’s dream.
Lukas Volger’s Creamy Sweet Potato Chipotle Dip, from Snacks for Dinner: Another winner. The chipotle makes the dip, so go for the full two tablespoons of adobo that Volger says you can go up to (or more). It’s not super spicy — just awesomely smoky.
Deviled Eggs with Crab, from Kitchen Express: I don’t think I have one friend who doesn’t like crab, except for those who are allergic to shellfish. And it feels special.
Miso Caramelized Nuts
Makes: 4 to 8 servings
Time: 15 minutes
These are only slightly more involved than making straight roasted nuts and even more addictive. Use all one kind of nut or a combination. Add seeds to the mix if you like; sunflower, pumpkin, and sesame seeds all add flavor and texture.
Ingredients:
2 tablespoons good-quality vegetable oil
2 cups sugar
2 cups (about 1 pound) unsalted shelled nuts
Any miso, to taste
Salt, to taste
Instructions:
1. Heat the oven to 450°F. Grease a baking sheet with the oil. Put a large skillet over high heat and add 2 cups water and the sugar. Bring to a boil and stir in the nuts. Reduce the heat to medium and cook, stirring frequently, until the liquid is reduced to a syrup, 5 to 10 minutes.
2. When the liquid has finished reducing, remove from the heat and stir in up to two tablespoons miso.
3. Remove the nuts with a slotted spoon, letting the excess syrup drain off a bit and spread the nuts on the baking sheet. Be sure to turn off the burner when you’ve finished.
4. Roast the nuts for 10 minutes, tossing once or twice with a spatula. Remove from the oven and let cool—the sugar coating will be very hot, so resist sampling for a few minutes!
5. As soon as you can safely taste a warm nut, decide if you want to toss in more miso or a little salt before transferring to a serving bowl. The sugar coating will harden as the nuts cool. Serve or store in an airtight container at room temperature for 2 or 3 days.
— Recipe from How to Cook Everything: Completely Revised Twentieth Anniversary Edition
Pickle-Cheese Spread
Ingredients:
8 ounces cream cheese (or try fresh goat cheese)
8 ounces grated cheddar cheese
1 tablespoon mayonnaise, or more to taste
1 small jar chopped pimientos, rinsed (about 1/2 cup)
Chopped dill pickles to taste
Salt and pepper to taste
Instructions:
Put the cream cheese, cheddar, and mayonnaise in a bowl and mash together with a fork. Fold in the pimientos and pickles. Taste and add salt, pepper, or more mayonnaise or pickles to taste. Serve with bread or crackers.
— Recipe developed by Kerri Conan and Kate Bittman
