CANDIED PECANS

1 large egg white

1/2 cup sugar

1 teaspoon freshly ground nutmeg

1 teaspoon ground cinnamon

1/2 teaspoon salt

2 cups pecan halves (8 to 9 ounces)

Preheat oven to 300°F. Brush large rimmed baking sheet with butter.Whisk egg white in bowl until foamy. Add sugar, spices, and salt. Whisk until mixture is thick and opaque. Add pecans; stir until coated. Using forks, transfer nuts to sheet, spacing apart; discard remaining coating.Bake nuts until deep golden brown, about 35 minutes. Cool completely on sheet. Transfer to container; cover and store at room temperature. (Can be made 4 days ahead.)

Makes about 2 cups.Bon AppétitDecember 2005

FRISEE SALAD WITH BLUE CHEESE, WALNUT, AND CRANBERRY CROSTINI

If your Thanksgiving dinner is a formal affair, serve the crostini on small plates with the frisée salad. If your guests like to hang out in the kitchen until dinner is served, offer the crostini as passed hors d'oeuvres topped with a sprig of dressed frisée.


24 1/4-inch-thick slices ciabatta bread
4 tablespoons walnut oil, divided
1/2 cup chopped toasted walnuts
8 ounces blue cheese, crumbled
6 tablespoons minced shallots, divided
1/3 cup dried cranberries
8 cups baby frisée, torn into thin pieces
2 teaspoons Banyuls vinegar or red wine vinegar
Fleur de sel or fine sea salt

Preheat oven to 400°F. Arrange bread slices on baking sheet. Brush bread slices on top side with 2 tablespoons walnut oil. Bake until crisp, about 5 minutes.

Mix walnuts, cheese, 4 tablespoons shallots, and dried cranberries in medium bowl. Spread mixture on toasts. Bake until cheese melts, about 4 minutes.

Meanwhile, combine frisée, 2 tablespoons shallots, 2 tablespoons walnut oil, and vinegar in bowl. Sprinkle with fleur de sel; toss. Serve with crostini.

Makes 12 servings.
Bon Appétit
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November 2005