Candied Walnuts →

Use these simple to make sweet and savory glazed walnuts as snacks or as chopped garnishes on salads. Great with aperitifs before dinner. Betcha can’t eat one!

Candied Walnuts
Makes 1 cup

INGREDIENTS

• 1 cup walnut halves

• ¼ cup light brown sugar

• ½ teaspoon fine sea salt

• ½ teaspoon black pepper

• *Optional: pinch of cayenne

PREPARATION
Preheat oven to 350 F.

1. Line a baking sheet with parchment paper or aluminum foil and spray with cooking spray.

2. Combine all ingredients except the walnuts in a medium bowl and mix well.

3. Rinse the walnuts with water; drain and add to the dry ingredients; toss to coat the walnuts.

4. Place the coated walnuts on the baking sheet in a single layer and bake for 8-10 minutes, stirring once after 4-5 minutes.

5. Remove from oven and cool for at least a half hour. They will become crunchy after they cool completely.

6. Store in an air-tight container in a cool dry place for up to a couple of weeks.

Anise Flavored Shrimp with Saffron Aioli →

This amazingly easy special appetizer is one of my favorites. The anise-flavored shrimp combined with creamy, not overly garlicky, saffron aioli creates a flavor profile that will indulge your taste buds and impress your guests. Saffron is the most expensive spice in the world, so I use it sparingly only for special dishes. If you choose to use saffron, just a small pinch will suffice.

Anise Flavored Shrimp with Saffron Aioli
Yield: 4 appetizer servings

For the Shrimp
Ingredients:

• 1 pound 21-25 count shrimp shelled

• 3 tablespoons olive oil

• 1 tablespoon fresh lemon juice

• 2 teaspoons dried oregano

• 1-2 teaspoons garlic powder to taste

• 2 tablespoons Anisette (or other licorice-flavored liqueur, like Ricard or Pernod)

Preparation:

1. Mix all the ingredients in a medium-sized bowl and allow to marinate for 1/2-1 hour.

2. Spread the shrimp on a sheet pan and place under a preheated broiler until opaque and barely pink, about 2 minutes.

3. Remove from the oven, drizzle with Anisette, and serve while warm.

4. Garnish with chopped parsley (optional)

For the Saffron Aioli
Quick Aioli:

• ½ cup mayonnaise

• ½ garlic clove (finely minced or grated and mashed to a paste with a pinch of salt)

• 1 tablespoon olive oil

• 1-2 teaspoons fresh lemon juice (start with 1 teaspoon, mix, taste, adjust to taste)

• Pinch of salt (to taste)

• Freshly ground black pepper (to taste)

• pinch of saffron-crumbled and soaked in 2-3 teaspoons of hot water for 5 minutes to release the full flavor (optional)

• ½ teaspoon Dijon mustard (optional: add up to ½ teaspoon to taste after mixing the other ingredients first)

After soaking the saffron, combine all the ingredients and mix well. Taste and adjust the seasonings to taste. Refrigerate for an hour before serving to allow the flavors to meld.

Plate the shrimp
Serve the shrimp as appetizers with the aioli for dipping.