WFSB hosts Scot Haney and Kara Sundlun of the show Great Day Connecticut celebrated Cato Corner Farm’s selection as one of the “Top 50 U.S. Cheesemakers” by Food and Wine magazine.
You can watch the segment here.
Mark’s cheese pairings for the show:
Womanchego with apricot jam
Dairyere with Oui Charcuterie salami and grapes
Hooligan with Hot Pepper Jelly
Black Ledge Blue on a ginger snap, followed by Spicy Caramelized Nuts.
The spicy nut recipe comes to us from our friends at Gracie’s in Providence. The combination of sweet, spicy and savor makes a delicious accompaniment to any cheese board!
Gracie’s Spiced Mixed Nuts
Ingredients
3 Tbsp light corn syrup
1.5 Tbsp sugar
3/4 teaspoon salt
1/2 teaspoon dried thyme leaves
1/4 teaspoon fresh ground black pepper
Pinch cayenne pepper
2 cups mixed nuts
Directions
Preheat oven to 325 F. Spray baking sheet with nonstick spray.
Combine first 6 ingredients in a large bowl and stir to blend.
Add nuts, stir gently to coat. Transfer to the baking sheet.
Bake the mixture for 5 minutes. Using a wooden spoon, stir nuts to coat with melted spice mixture. Continue baking until nuts are golden and coating starts to bubble, about 10 minutes.
Remove from oven. Working quickly, separate nuts with a wooden spoon while they cool.
These can be made up to 3 days ahead. Store in an airtight container at room temperature.