ROSEMARY CASHEWS
1 pound roasted cashews
2 tablespoons minced fresh rosemary leaves
1/2 teaspoon cayenne pepper
2 teaspoons light brown sugar
1 tablespoon kosher salt
1 tablespoon butter, melted
Preheat oven to 350 degrees
Spread cashews out on a sheet pan. Toast in the oven until warm, about 5 minutes.
In a large bowl, combine rosemary, cayenne, sugar,salt, and butter. Thoroughly toss the warm cashews with the spiced butter and serve warm. Just as good cold!!
These nuts were inspired by the bar nuts served at Union Square Cafe in New York City!!
HERBED CHEESCAKE
3 packages (8 ounces each) cream cheese, softened
2 cups (16 ounces) sour cream, divided
1 can (10-3/4 ounces) condensed cream of celery soup, undiluted
3 eggs 1/2 cup grated Romano cheese
3 cloves garlic, minced
1 tablespoon cornstarch
2 tablespoons minced fresh basil OR 2 teaspoons dried basil
1 tablespoon minced fresh thyme OR 1 teaspoon dried thyme
1/2 teaspoon Italian seasoning
1/2 teaspoon coarsely ground pepper
Assorted crackers
In a large mixing bowl, beat the cream cheese, 1 cup sour cream and soup until smooth. Add the eggs, Romano cheese, garlic,cornstarch, basil, thyme, Italian seasoning and pepper; beat until smooth. Pour into a greased 9 inch springform pan. Place pan on a baking sheet. Bake at 350 degrees for 55-60 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around the edge of pan to loosen. Cool 1 hour longer. Refrigerate for at least 4 hours or overnight. Remove sides of pan. Spread remaining sour cream over the top. Serve with crackers. Refrigerate leftovers. Yield: 24 servings