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Tried a couple of new recipes out today.  The first is from Earth Fares October Flyer and is called Pasteli:

Pasteli with pistachios

Pasteli with pistachios

Pasteli – Sesame Honey Candy (an ancient Greek recipe)
2 cups sesame seeds
1 1/2 cups honey
(optional: ¼ cup of chopped almonds or pistachios)
In a heavy pan, cook the honey and sesame seeds together gently for
about 8 to 10 minutes, stirring occasionally until the mixture is golden
brown. Test in cold water – when a soft ball is formed, the sweet is
ready. Pour onto a marble slab or greased pan. Cover with waxed paper.
Use a rolling pin to flatten to about 1/2-inch thickness. As the candy
cools, cut into sticks about 3-inches long and 1/2-inch wide. Wrap the
sticks individually in waxed paper and store in a tin box.
For Halloween: use sturdy metal cookie cutters to create fun shapes.
Get creative!
Note: You can also toast the sesame seeds (and optional nuts) in the oven for an added flavor. Spread them on a baking sheet and place in a moderately pre-heated oven (350°F) for about 5 minutes. Then use in the recipe as noted.
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First off, I used pistachios (that’s what I had on hand) and then had to block off the stove from Wilbur (the magician who makes food disappear from the counter tops) and then had to cover it with tinfoil when the cat tried to get into it.  You would think we never fed these goofballs but they eat more than any of the rest of us do!!

barricading the treat

barricading the treat

I also started my first pot of boiled peanuts!  The recipe I used came from simply recipes and follows:

Boiled Peanuts
You can easily double or triple or quadruple the recipe ingredients. The longer the peanuts cook, or sit in the salty water, the saltier they will become. Also the longer the peanuts cook, the softer the shells will become. Some people prefer their peanut shells soft and almost chewy, some prefer a little firm so you can pry open the shells.
If you are making boiled peanuts for the first time, work with a small batch (like the one pound recipe that follows). If they end up too salty, use less salt the next time. If you like them softer, cook them longer. The inside nuts themselves should be completely soft. If crunchy or crisp, they need to cook longer.
Ingredients
  • 1 pound of raw “green” peanuts (not the color green, but fresh raw peanuts which are called green peanuts)
  • 1/4 cup kosher salt (or 2 Tbsp table salt)
  • 4 cups water
Optional seasoning
  • 2 Tbsp Old Bay Seasoning, smoked paprika, shrimp boil mix, or even star anise
Method
1 Thoroughly rinse raw unshelled peanuts in water.
2 Put water, salt, seasoning, peanuts in a large stockpot. Bring to a boil. Cover. Boil for 2 to 3 hours or longer (some boil their peanuts all day), until peanuts reach desired level of softness.
3 Drain. Eat up within a couple of days. Boiled peanuts don’t save as well as dry.
boiled peanuts in the crock pot

boiled peanuts in the crock pot

I added Old Bay (a Maryland favorite!) and used the crock pot.  I can hardly wait for the finished product  🙂

leave the room so i can get to the nuts

leave the room so i can get to the nuts

does this face look like it would steal food off the counter?

does this face look like it would steal food off the counter?

gee Charlotte tell us how you really feel

gee Charlotte tell us how you really feel

HAPPY DOT EVERYONE!!

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