Category Archives: Appetizers

Spiced Glazed Nuts and Bugles

This sweet, salty, and spicy nut mix is crazy good and highly addictive. The original recipe by David Leibovitz calls for mini pretzels but after hunting for them at three different stores I gave up and grabbed some bugles. So happy I did! The glaze on the bugles is nothing short of a tasty miracle. These are great to package up and give as gifts or to serve up for the holidays. They go down well with hubby’s winter ale, so be sure to double the recipe. -bvox
Spiced Glazed Nuts and Bugles

Adapted from David Leibovitz

  • 2 cups (200g) mixed raw nuts (untoasted); any combination of cashews, whole almonds, peanuts, pecan halves, and hazelnuts
  • 1 tablespoon (15g) unsalted butter, melted
  • 3 tablespoons (45g) dark brown sugar
  • 1/2 teaspoon ground cinnamon
  • 3/4 teaspoon cayenne pepper (or another red pepper)
  • 1 1/2 tablespoons maple syrup
  • 1 teaspoon flaky sea salt or kosher salt
  • 2 cups (100g) bugles
  1. Spread the nuts on a baking sheet and roast in a 350F (180C) oven for 10 minutes, stirring once for even toasting.
  2. Like David, I melt the butter in a large bowl, so I can do all the mixing in that bowl.
  3. In a large bowl, mix together the melted butter, brown sugar, cinnamon, cayenne, and maple syrup.
  4. Add the warm nuts, stirring until coated. Then mix in the salt and bugles, and stir until the nuts and bugles are completely coated.
  5. Spread the mixture back on the baking sheet and return to the oven for 12-18 minutes, stirring twice during cooking. Remove from oven and cool completely, separating the nuts and bugles as they cool.

Once cool, this mixture can be stored in an airtight container for up to a week.

Black Bean Salsa

BeanSalsa

This black bean salsa is one of the few dishes that I like raw onions in. And this is surprising given the onion-to-other-ingredients ratio. It has a lot! If you bring it along to a BBQ or picnic, encourage everyone to eat it. And they will, as it’s highly addictive. Continue reading

Merry Cheeseball!

IMG_0416

My family loves a good cheeseball. Every Christmas this retro crowd-pleaser appears alongside the cheese and pickle tray, in a variety of flavours, shapes, and sizes. Continue reading

Shiny Tomato Salsa

SalsaEach fall the woman in our family get together to make big batches of canned salsa. It’s a tradition that’s been in our family for over 20 years. It happens each fall in my mom’s kitchen, with all of us pitching in. Continue reading

Zucchini Feta Pancakes with Lemon Yogurt Sauce

Zucchini PancakesZucchini pancakes are a good way to use up those end-of-summer zucchinis. Our friends Louie and Nat gifted us with a couple of monster-sized zucchinis. Continue reading

Baked Mushroom Arancini

baked aranciniArancini are delightful bundles of starchy goodness filled with a gooey cheese surprise. They’re also a handy way to use up leftover risotto.  Continue reading

Bee Stings with Vanilla-infused Sea Salt

Bee StingsMy latest vanilla indulgence has been infusing sea salt with vanilla bean seeds. It adds a nice note to both sweet and savoury dishes. I’ve tried it on my version of Bob Blumer’s Bee Stings, a delightful and easy appetizer that combines cheese, honey and truffle oil. The vanilla sea salt elevates this recipe to a new level. Continue reading