I bought these pine nuts because Susanna Foo’s recipe was beckoning to me (coming soon), but after making a batch of her “Honeyed” Pine Nuts I still have half the bag leftover — one of the advantages (?) of shopping in bulk. So here I go looking for ways to use this up so they don’t go rancid on me. I suppose I could stick them in the freezer until the mood for honeyed pine nuts hits again, but browsing for other ideas on the ‘net is so much fun. I’ve found two possibilities already!
Two-Minute Calamari from …read more