Champagne at the Table: Cajun Spiced Nuts
Alexandre Lenique Pur Noir
Alexandre Lenique’s blanc de noirs Champagne is beautifully composed with an abundance of red fruit characteristics. Dry and complex, this cuvée showcases a gentle bouquet of brioche, pear and orange zest. Its stunningly small bubbles sparkle like fool’s gold in the glass. A clean, crisp taste with a smooth finish means these bubbles are easy to drink, so make sure to keep the bottle close for frequent refills.A fourth-generation vigneron, Alexandre Lenique continues to produce his cuvées in the same cellars and cave his family has used for more than 250 years. His gentle method of allowing gravity to inform fermentation results in the delicate yet bold flavors he presents to the world.
Cajun Spiced Nuts
As always, the holiday season was a busy flurry of activity and excitement. Rushing to ready your home for guests, running around town to find the perfect gift, darting back to the grocery before a big meal, dashing to the post office to send off holiday cards. Then, all of a sudden, it’s over, and there’s a new year ahead, calling you to slow down and reset.
If your New Year’s goal is to simplify things for yourself and to make more room to celebrate the small things, we have just the thing. This easy (and delicious) snack recipe is a perfect pantry item to have ready on a moment’s notice for a quiet, cozy afternoon all to yourself or a delightfully unexpected post-holiday visit from a friend or family member. The bold, spicy flavors and toasted herbaceous notes of these spiced nuts, along with a splash of bubbles, of course, are all you’ll need to complete those special celebrations that happen on the fly.
- 5 cups raw nuts (cashews, pecans, almonds or a mixture)
- 2 egg whites
- 1 tablespoon garlic salt
- 2 teaspoons fines herbes or herbs de Provence
- Dash of paprika
- Dash of cayenne
In a large mixing bowl, lightly beat 2 egg whites until frothy. Add and combine garlic salt, fines herbes (or herbs de Provence), paprika and cayenne.
Add nuts and coat completely. Pour onto a large baking sheet lined with parchment. Spread in a single layer.
Bake at 350 F for 15-16 minutes, stirring halfway through.