Winter Warmers: Pear Sake Fizz and Maple Togarashi Spiced Nuts
The holidays are quickly approaching, and the prospect of a few relaxing days of food, family, and festivities has visions of sugar-plums dancing in our heads. The only thing that could possibly make our spirits brighter is a warming drink and a spicy snack to hold us over as we count down the days.
Pear Sake Fizz
Ingredients
1 ounce sake
1 ounce elderflower liqueur
2 ounces pear nectar
About 3 ounces champagne or sparkling wine
Thinly sliced pear
Thyme sprigs for garnish (optional)
Combine sake, elderflower liqueur, and pear nectar in a cocktail shaker with ice. Shake well and strain into a champagne flute. Place a thinly sliced piece of pear in the glass and top with champagne or sparkling wine. Garnish with a sprig of thyme.
Maple Togarashi Spiced Nuts
This nut mixture has just a subtle hint of maple sweetness with the spicy kick of Shichimi Togarashi, a Japanese, chile-based, 7-spice blend. Alternate peanuts, cashews, and pecans with your favorite nuts or whatever you have in your pantry. With prep and cook time being less than 30 minutes, it is the perfect snack to whip up when having friends and family over for dinner and drinks.
Makes 3 cups
Ingredients
1 cup raw peanuts
1 cup raw cashews
1 cup raw pecans
½ cup maple syrup
2 tablespoons soy sauce
2 tablespoons shichimi togarashi (Japanese 7-spice blend)
½ teaspoon cayenne pepper
2 teaspoons cinnamon
2 teaspoons ginger powder
2 teaspoons kosher salt
Directions
Preheat oven to 350 degrees
Combine peanuts, cashews, and pecans in a bowl
In a separate bowl whisk together the maple syrup, soy sauce, shichimi togarashi, cayenne pepper, cinnamon, ginger powder, and salt.
Pour the maple syrup and spice mixture over the nuts and toss until fully coated.
Spread nuts evenly onto a 13 x 9 x 2 inch parchment-lined baking tray. Bake nuts for 20 minutes or until golden brown, tossing once halfway through cooking.
Remove from oven and let cool. Use hands to break apart nuts that are clumped together. Store in an airtight container.
Words & Recipes by: Lisa Hecht
