TEDxManhattan Viewing Party Menu Suggestions: Part 6

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As in years past, we’ll webcast TEDxManhattan live from New York City on February 16, 2013. Anyone with a computer can watch the talks for free via  https://new.livestream.com/tedx/manhattan2013. We’re also encouraging individuals, groups, and organizations to host viewing parties and start conversations with their communities on the issues of their local food systems.
Because TEDxManhattan viewing party hosts will need to provide food for their guests (and individuals will need to feed themselves), our speakers have provided recipes featuring sustainable, seasonal ingredients to inspire viewers to change the way they eat. So keep checking back here for hors d’oeuvres, appetizers, entrees, sides, and desserts!

Annemarie’s Spiced Pecans and Bernie’s Gravlax

TEDxManhattan speaker Annemarie Colbin, Ph.D., is Founder and CEO of the Natural Gourmet Institute for Health and Culinary Arts in New York City, the oldest natural foods cooking school in the US (since 1977). She also lectures at the associated Natural Gourmet Institute for Food and Health and has been an adjunct professor of nutrition at Empire State College in New City, NY, and at Touro College.

Today she shares two party-perfect recipes: her own Spiced Pecans and Bernie’s Gravlax.

Spiced Pecans
from Annemarie Colbin’s The Natural Gourmet

Makes 2 cups

2 T unsalted butter
¼ tsp paprika
¼ tsp five-spice powder (obtainable in Chinese or natural-foods stores) or cinnamon
¼ tsp Szechuan peppercorns or coriander seeds, ground
? tsp freshly ground white pepper
¼ tsp sea salt
2 c pecans

Preheat the oven to 350° F.
In a small saucepan, melt the butter. Stir in the spices and salt, and remove from the heat.
Place the nuts in a shallow baking pan and drizzle the butter mixture over them; toss until well coated.
Bake in the preheated oven for 15 minutes. Allow to cool before serving.

Bernie’s Gravlax
from Annemarie Colbin’s The Natural Gourmet

Serves 20 to 25.

Annemarie says: “Easy to make and remarkably delicious, this great party dish is a hit whenever it is served. The main thing is to remember to make it three days in advance. Serve it with whole-grain crackers or dark rye bread. Use leftovers for brunch in the morning after the party.”

2 T coarse sea salt or kosher salt
1 T maple sugar crystals
1 ½ T freshly ground white pepper
2 ½ T chopped fresh dill
One 2- to 2 ½-pound piece of fresh whole salmon, about 6 to 8 inches long, cut from the center of the fish, boned and scaled, skin not removed

In a small bowl, blend the seasoning ingredients together thoroughly.
Wipe the outside of the salmon on both sides, using a damp cloth or paper towel; do not wash it. Open the two halves of the fish and place it flesh side up on a platter or cookie sheet; spread the seasoning mixture on each half of the salmon, making sure to cover the entire fish. If you have any leftover sprigs of fresh dill, make a bed of them on one side.
Press the two sides of the salmon together again. Wrap snugly in plastic wrap and place in a 9-inch by 14-inch baking dish. Put a 12-inch chopping board on top of the fish, then a weight—a brick is ideal—and refrigerate for at least two days, preferably three.
To serve, wipe the seasoning mixture off the fish, discard the dill bed. Cut into very thin diagonal slices, leaving them on the skin if you wish, for serving.

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