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Steve on CT Style

Check out this segment on WTNH-8 CT Style ”In the Kitchen,” where I cook up “Party Nuts,” holiday snacks that make great gifts. 

http://www.wtnh.com/dpp/ct_style/stephen-fries%27-party-snacks

Tags: /CT Style /Party Nuts /holiday food gifts

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2 entertaining notions — ‘Booze Infused Cakes’ and ‘Party Nuts!’​

Check out my food column in the New Haven Register

http://sfarticles.tumblr.com/

My best wishes for a DELICIOUS and Happy New Year!

Tags: /stephen fries /party nuts /booze infused cakes /new haven register /recipes /on the food scene

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Sherry and Sugar Glazed Pecans

My column in today’s New Haven Register shared two recipes that are ”booze infused.” Here is the recipe for the third one mentioned in the article, from Party Nuts! by Sally Sampson. Enjoy!

1                            large egg white (2 tablespoons)

6 tablespoons           sherry or champagne

½-3/4 cup, to taste   sugar

1 teaspoon              kosher salt

1 teaspoon              ground cinnamon

½ teaspoon             ground ginger

4 cups                    raw pecan halves

Preheat oven to 250 degrees. Line a baking sheet with parchment paper. Place egg white in a large stainless steel bowl and whisk until frothy. Add the sherry, sugar, salt and whisk until blended. Add cinnamon, ginger, and pecans, stirring until well coated. Transfer the pecans to prepared baking sheet and arrange in a single layer. Place in the oven and cook, stirring every 15 minutes, until they appear dry, about 1 hour and 15 minutes. Remove from oven, immediately loosen the nuts with a metal spatula, and set aside to cool before serving. Makes 4 cups.

 Sally wrote,” delicate and sophisticated, these sherried nuts are very adult; a great pre-dinner snack to serve with cheese and other traditional hors d’oeuvres.”

Tags: /new haven register /party nuts /stphen fries /on the food scene /nut recipes