Maple Roasted Almonds With Fleur De Sel Les Fougeres Recipes

MAPLE ROASTED ALMONDS WITH FLEUR DE SEL LES FOUGERES

Steps:

• Toss almonds with maple syrup. Add oil and toss to coat.
• Spread on parchment lined baking sheet and bake at 325 until fragrant and syrup has thickened and coated the nuts, about 20 minutes. Stir every 5 minutes.
• Remove from oven and sprinkle with salt IMMEDIATELY before the syrup hardens and so they can adhere. Let cool on pan. Break any clumps apart and package in jars. Store airtight at room temperature.

TAMARI-AND-MAPLE-ROASTED ALMONDS

Steps:

• Preheat oven to 350 degrees. Spread almonds in a single layer on a rimmed baking sheet, and bake until lightly toasted and fragrant, 7 to 8 minutes.
• In a medium bowl, combine tamari and maple syrup. Add almonds, and toss until thoroughly coated. Lightly cover the baking sheet with cooking spray, and spread almonds evenly on sheet.
• Roast in oven until deep brown, stirring once, 15 to 17 minutes. Immediately transfer to a clean baking sheet, and spread out almonds, separating so nuts don't touch. Let cool before serving.

HARE (RABBIT) RAGOUT LES FOUGERES

Steps:

• In a heavy bottomed, oven proof casserole, heat olive oil butter and bacon over medium high until the fat renders from the bacon.
• Add the hare pieces and brown well on all sides. Season with salt and pepper. Add onion, carrot, and garlic cloves, continuing to cook stirring occasionally until the vegetables have started to brown. Add the rest of the ingredients.
• Cover with lid and cook in the oven at 375 degrees for 1 hour or until tender.

ROASTED ALMONDS WITH ROSEMARY FLEUR DE SEL

Steps:

• Preheat oven to 350°F. Line rimmed baking sheet with foil. Spray foil with nonstick spray. Whisk egg white in medium bowl until foamy. Add sugar; whisk until frothy. Whisk in rosemary, fleur de sel, and cayenne. Add nuts; stir. Transfer to baking sheet, spreading nuts in single layer. Bake until golden, stirring every 10 minutes, about 40 minutes. Cool completely on sheet. (Can be made 1 day ahead. Cover; store at room temperature.)
• *A type of sea salt, available at specialty foods stores and some supermarkets.

MAPLE ROASTED ALMONDS

Steps:

• Preheat oven to 350 F.
• Toss almonds with maple syrup and salt.
• Add oil last, and toss to coat.
• Spread coated almonds on baking sheet lined with parchmment paper.
• Bake until roasted and syrup has thickened, stirring occasionally, about 20 minutes.
• Be careful not to let them burn, which can easily happen with maple syrup.
• Let cool on pan.
• Break apart any clumps while still a bit warm or the sugar will crack off.
• When completely cool, store in airtight container at room temp.
• Keeps 1 month.

MAPLE AND BALSAMIC GLAZE LES FOUGERES

Steps:

• Put both the maple syrup and balsamic in a saucepan.
• On medium low heat reduce it until thick and syrupy.
• Taste for proportions as every ones is different.

MOROCCAN ROASTED ALMONDS WITH SALT

Steps:

• Preheat an oven to 400°F (200°C).
• Rinse the almonds in cold water and allow them to drain in a colander for a few minutes.
• Prepare a baking pan by generously sprinkling salt across the bottom. Add the almonds to the pan in a single layer, and generously sprinkle salt over the almonds.
• Roast the almonds in the hot oven for 10 to 12 minutes, or until the almonds have barely darkened and are fragrant.
• Allow the almonds to cool completely before storing in an airtight container.