Thursday, August 20, 2015

Sweet Spiced Nuts

Westhampton Beach CSA Members doctored a recipe from the Food Network to create this delicious snack using our egg whites and Grill Rub. 
  • 1 large Organic egg white
  • 1/2 cup sugar
  • Kosher salt
  • 1-1/4 teaspoon Browder's Blend Grill Rub
  • 1/2 teaspoon of cayenne
  • 3 cups assorted mixed nuts
  • 2 dashes Worcestershire sauce
Preheat the oven to 275. Line a large baking sheet with parchment paper.

Whisk the egg white with 1 tablespoon water in a large bowl until frothy. In a small bowl, combine the sugar, 1 1/2 teaspoons salt, the dry rub and cayenne. Toss the nuts in the egg white mixture, then stir in the sugar-spice mixture and Worcestershire sauce.
Spoon the nuts onto the prepared baking sheet in small clusters and bake until golden, 30 to 35 minutes. Cool completely, then break into pieces

Thursday, August 6, 2015

Marie Mullen’s Pound Cake

Eileen Duffy, author of Behind the Bottle, shares her mother's recipe for a three egg Pound Cake with us. 
2 1/4 cups sifted flour
2 tablespoons wheat germ
2 cups sugar
1/2 teaspoon salt
1/2 teaspoon baking soda
1 cup softened butter
3 eggs
1 teaspoon lemon rind
1 teaspoon vanilla

Grease 10-inch tube pan. Bake 350 for 60-70 minutes.