Rosemary Cashews
Although there are many more flavors spotlighted in The France Dance—let’s be honest, this is basically a foodie book disguised as women’s fiction—today I’m sharing a final flavor from The France Dance Kitchen and in my opinion, it’s the most “useful” of all the recipes I’ve shared. Here’s why:
Rosemary Cashews are an elevated treat to set out for your family in that hour or so before dinner is ready, but everyone’s feeling “snacky.”
It’s also a nice treat to have on hand should guests stop by, or if you are heading to a friend’s house for dinner. If you sign up to bring an appetizer, why not bring a bowl of Rosemary Cashews?
They make a thoughtful hostess gift.
Does anyone here grow rosemary, but struggle finding ways to use it? 🙋🏼♀️ I love the smell of rosemary, however I really don’t make many recipes that call for it. Enter Rosemary Cashews. Problem solved.
“Try some. They’re wonderful.” Noelle obliged and tried a few of the cashews. Her tastebuds recognized the buttery pine of rosemary, and she smiled.”
The above quote comes from chapter 25: Dîner avec Marion. At this point in the novel, Noëlle still has a bad relationship with food, and I love this particular scene, because Marion’s strength and maternal energy gently steers Noëlle toward the healing medicine of a good meal. This scene marks a turning point in Noëlle’s journey, not only in her relationship with food, but also in her inclination to close herself off from people.
In the animal kingdom, an animal is the most vulnerable while eating, and somehow it’s the same with humans. Breaking bread with others is acknowleging our immortality and need for sustenance. Gathered around a table, at our most vulnerable is the opportunity, that while we recognize weakness, we can provide support for eachother, which is exactly what Marion does for Noëlle. I adore Marion for this reason, and I hope to have some of her same qualities as a friend.
Here is the recipe for Rosemary Cashews, complements of Lorie Fangio and A Taste of Paris.
Ingredients:
1 pound raw cashew nuts
2 TBS of butter
2 TBS fresh rosemary, chopped, plus more for garnish
1/2 tsp cayenne pepper
2 tsp salt
Directions:
Preheat oven to 375 degrees. In a chef’s pan, melt the butter, add cayenne, salt , and rosemary, and mix well. Add the cashews adn toss to coat. Spread the nuts on a baking sheet lined with parchment paper and cook for 8-12 minutes until the nuts begin to brown. Serve warm with a sprig of rosemary on top.
