walnut wedding  
CD TRACK LISTING PHOTOGRAPHS RECIPES ORIGINAL HOMEPAGE

CANDIED SPICED WALNUTS OR PECANS
from Luna Cafe

Blanching the walnuts or pecans before coating with sugar and spices helps to keep them light and crisp after baking. In addition, because the nuts are hot and wet, the sugar clings to them nicely. I’ve tried several other methods, but this is my all-time favorite.

  • 1/2 cup powdered sugar, sifted
  • 1/2-1 teaspoon chipotle, ancho, or cayenne powder
  • 1/2 teaspoon fine sea salt
  • 2 heaping cup walnuts
  1. Preheat oven to 350°.
  2. In a medium-sized bowl, mix together sugar, chile powder, and salt.
  3. Bring a small saucepan of water to a boil. Add walnuts and blanch for 3 minutes. Or add pecans and blanch for 15 seconds only.
  4. Drain the nuts thoroughly and immediately roll in sugar mixture until thoroughly coated. The sugar will melt slightly.
  5. Transfer nuts to a baking sheet that has been coated with vegetable spray, and bake until they are a deep golden brown, turning halfway through baking, about 15 minutes. Watch closely because the sugar burns easily.

MOJITO PUNCH
from JK Grence on Chowhound

  • A little more than a pint of lime juice
  • A full quart of minted simple syrup
  • Two 1.75 liter bottles plus one 750 ml bottle light rum
  • Two 2-liter bottles club soda

Now, a little secret... the oil in the lime rinds is the difference between a good mojito and a great mojito. Once you're done squeezing all those limes, take the spent shells and drop them into the rum. Let them sit overnight. In the morning, strain out the shells and proceed as usual.

As far as assembly goes, you can either mix everything together with ice, or leave out the club soda and let people top theirs to their liking. Either way, make sure the club soda is cold before opening, otherwise it will go flat in no time.

Email Bethany and Dan: walnutwedding@yahoo.com