Wine Cocktail Recipe Ideas

Italian Spritzer
3 oz prosecco or sparkling white wine
2 oz aperol
splash of club soda
orange peel for garnish
pair w/ tripple crème brie

Kir (a classic french wine cocktail)
1/2 oz (or maybe even less 1/10 is the bartender ratio) Crème de cassis (or blackcurrant liqueur)
top with Chilled white wine
black berries to garnish
Pair w/ comté or a swiss gruyere

Nouveau Cocktail
3 oz Beaujolais nouveau wine (you may substitute another red wine)
1 oz Apple Brandy
1 oz Gin
1 teaspoon Maple syrup
Angostura bitters
perhaps rosemary to garnish?
pair w/ blue or gorgonzola cheese

show a simple cheese board with cheeses, crackers, apple slices, nuts, olives

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Nut Recipe Ideas

Cocoa & Cardamom Roasted Almonds
(Makes 3 cups)
		1/4 cup powdered sugar
		2 tablespoons cocoa powder
		1 teaspoon ground cardamom
		1/2 teaspoon kosher salt
		1 egg white
		1 teaspoon vanilla extract
		3 cups raw almonds
Whisk egg white until frothy, add in vanilla extract. Mix dry Ingredients in a separate bowl, then add to the egg white, pour over nuts, mix and bake at 275* for 40-45 min. Remove from the oven and allow to cool. Store in airtight container.

Butter Toffee Pecans
(Makes 3 cups)
		3 cups pecan halves
		6 tablespoons butter
		2 egg white
		2/3 cup brown sugar
		1/2 tsp salt
Melt butter, and then add brown sugar and salt to the butter. In a separate bowl, whip egg white until foamy. Add the egg to the butter mixture and mix well. Pour over the pecans and stir to coat. Spread coated pecans in a single layer on a parchment-lined baking sheet at 275 for 40 min. Remove from the oven and allow to cool. Store in airtight container.

Rosemary & Cayenne Roasted Cashews
(Makes 4 cups)
		1 tablespoons rosemary, minced
		2 teaspoons brown sugar
		1 teaspoon cayenne
		2 teaspoons kosher salt
		2 tablespoons butter, melted
		4 cups raw cashews, or about 1 lb
Mince rosemary, and mix with brown sugar, cayenne and kosher salt. Drizzle in the melted butter and then mix with the raw cashews. Spread in a single layer on a baking sheet lined with parchment paper and and bake at 350* for about 10 min. Remove from the oven and allow to cool. Store in airtight container.