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Nuts for November

November 6, 2015 , , , , , ,

I had a fire in the wood stove last night, officially welcoming the winter to our house. This week we welcomed the nutcracker and some mixed nuts to the kitchen. I am not sure why I feel so much satisfaction in nut cracking, but I do. It slows down the process and makes me appreciate the taste of my nutty prize when I manage to crack the shell and extract it.  This time of year we start to eat nuts more often because they are featured in seasonal fall dishes as part of a healthy harvest.  Arizona grows wonderful pecans and pistachios, two of my favorite crops. Both are healthy and add rich flavor to all kinds of dishes.

We are big fans of cheese and pear combinations, so this month I will make us a pear pecan roquefort cheesecake.  That has to be a winner with those ingredients.  Brussels sprouts have arrived on the stalk as a favorite vegetable, so  we will try the pistachio cranberry sprouts as a savory treat as well.  Nuts always make appearances in cookies and sweets, but this year I want to try the extravagant pumpkin pecan cobbler.  This will be right up our alley for dessert, and a new way to use both November favorites, pumpkin and pecans.

This weekend we have a neighborhood potluck party.  I plan to take some soup, but this pineapple cream cheese spread covered with pecans is so cute I think I will make one of those for the party too.  It is simple, but looks really festive.

Trader Joe’s brings out small cans of  exotic nut oils this time of year which I enjoy using to add rich flavor to all kinds of dishes.  Using walnut or pistachio oils for roasting vegetables delivers fabulous punch.  Gravy based in nut oil is lovely and mysteriously rich. I still like butter, but like to variations that nut oils can bring to the fall table.  Evidence keeps piling in about the benefits of including nuts in the diet.  While I do believe the research I am nuts for nuts because they taste so great.  Do you have a favorite nut, gentle reader?

fall harvest

fall harvest



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I very much like nuts, too. When I was a child we had a walnut tree. Given autumn and winter tend to be cold and wet over here, the entire nuts had to be dried; without this they cannot be preserved because the rot. And you “pecan pineapple” look delicious.

Liked by 1 person

Brigitte Kobi

November 6, 2015

I love the roquefort cheesecake recipe…. and I think tje brussel sprouts will be morphed into broccoli .. I love the idea of the pineapple


Stevie Wilson (@LAStory)

November 8, 2015

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