Pinot...November

An Article from Canadian Living

Thursday, November 26 Leah's house: 21 Deer Park Blvd. Spruce Grove

Wine & Cheese Pairings (posted by grouptherapy) []

Christmas in November at the JPL [] Next year's dates: 2 Night Weekend Package November 5-7 & 12-14 (my cousin and I are already booked for the Nov 5-7 weekend) 3 Night Midweek Package November 8-11 & 15-18

OR.... Considering what our little club is about - The EPICurean Food and Wine Festival March 19-21 []


 * Nut Brittle**

1 1/2 cups sugar 1/2 cup corn syrup or honey pinch of salt 3/4 cup water 2 cups dry roasted nuts 1 tsp vanilla 1 tsp baking soda

Combine the sugar, corn syrup, salt and water in a saucepan and bring to a boil over medium-high heat. Stir constantly until the sugar dissolves. Once the sugar has dissolved do not stir, but swirl the pan occasionally until the mixture reachers 325F on candy thermometer.

Remove from heat and stir in nuts, vanilla and baking soda - the mixture will foam up in the pan. Immediately pour onto a rimmed baking sheet that has been sprayed with nonstic spray and spread out fairly thin with a spatula or the back of a spoon that has been sprayed as well.

Cool completely and break into chunks. Store in an airtight container for up to 2 weeks. Makes about 10 servinings.

Variations: Chocolate Nut Brittle - stir the baking soda into 1/3 cup cocoa