Williamsburg Inn Mixed Nut Condiment Recipes

COLONIAL WILLIAMSBURG GAZPACHO

Steps:

• Pass the cucumbers, onion, celery, green pepper, tomato, garlic and bread through the small die of a meat grinder, or chop finely (but do not puree) in a food processor fitted with the steel blade, using on and off pulsing action.
• Combine with the remaining ingredients, season to taste and stir well. Serve very chilled.
• Note: The soup can be made up to a day in advance and refrigerated, tightly covered.

CONTEST-WINNING SUGAR 'N' SPICE NUTS

Steps:

• In a small bowl, combine the brown sugar, cinnamon and cayenne; set aside. In a large bowl, whisk egg white; add nuts and cranberries. Sprinkle with sugar mixture and toss to coat. Spread in a single layer on a greased baking sheet. , Bake at 300° until golden brown, 18-20 minutes, stirring once. Cool. Store in an airtight container.

CHRISTIANA CAMPBELL'S TAVERN SALMAGUNDI

Steps:

• Wash, drain, dry, and tear lettuce.
• Arrange the greems on individual salad plates.
• Place the remaining ingredients evenly over the top and around the greens.
• Sprinkle lightly wtih oil and vinegar dressing.
• Pass remaining dressing as needed.
• Dressing: Dissolve salt and pepper in the vinegar.
• Add oil and shake in a covered jar or whirl in the blender to keep it from separating.

WILLIAMSBURG PEANUT SOUP

Steps:

• Stir together the flour and water to make a paste.
• In a blender or food processor, combine 1 cup of the peanuts with 1 cup broth and blend until pureed. Add remaining nuts and 1 cup of broth and blend again until very smooth. Strain mixture through a fine sieve into a bowl and set aside.
• In a medium skillet, heat oil over moderately low heat. Add onion, celery, and garlic to pan and saute for 5 minutes. Transfer vegetables to a blender or food processor add another cup of broth and puree. Scrape mixture into a large heavy saucepan over moderate heat. Add flour paste to mixture and cook, stirring, 5 minutes. Add remaining 3 cups broth, the strained peanut mixture, tomato sauce, worcestershire, and tobasco. Season with salt and pepper and stir well. Cook until soup is velvety smooth, about 5 minutes.

WILLIAMSBURG INN MIXED NUT CONDIMENT

Steps:

• Mix all ingredients well.
• If too dry add more chutney or liquor.
• Store covered in refrigerator.