Swirl, Sip & Savor (and Snack on Sweet Hot Glazed Hazelnuts)

I’m thrilled to be one of the first journalists to write about Swirl, Sip & Savor: Northwest Wine and Small Plate Pairings a just-released food-and-wine-pairing cookbook/guidebook that showcases Northwest wines and cuisine.

A bit of a disclaimer right up front: I know the key players responsible for this smart, stylish tome. The book’s author, Carol Frieberg, and I are fellow cookbook authors and long-time friends. Both of us have published books with Seattle-based Sasquatch Books, publisher of Swirl, Sip & Savor. And Andy Perdue, the talented writer and wine expert who contributed the book’s wine-pairing and winery-sidebar information, is my long-time editor at Wine Press Northwest and also a dear friend.

But even if I wasn’t already acquainted with the masterminds behind Swirl, Sip & Savor, I would be drawn to this 224-page, four-color book because it so brilliantly showcases simple-to-prepare, yet elegantly gourmet recipes from nearly 100 wineries across Washington, Oregon, and British Columbia. AND it tells you what’s best to drink with them.

Take, for example (and who wouldn’t?), Egg and Caviar Pie. This six-ingredient recipe is paired with Long Shadows Vintners Poet’s Leap Riesling, one of the Northwest’s great wines. Produced from Washington grapes, the wine is made in partnership with Armin Diel, one of Germany’s most respected winemakers. Or Flatbread with Caramelized Onions and Butternut Squash paired with Camaraderie Cellars Syrah. The wine is made on Washington’s Olympic Peninsula (moody and mystical home of the “Twilight” series of books) and is described as “a juicy example of what Syrah can be in the state of Washington.”

One of the book’s most beguiling recipes features Oregon hazelnuts and honey, along with sugar, butter, cinnamon, cayenne, and salt in a crunchy, munch-y, nutty, sweet-salty bite that pairs perfectly with a luscious Oregon-produced dessert wine. Yummy-yum!

Sweet and Hot Glazed Hazelnuts

Wine Pairing: Winter’s Hill White Gold Dessert Wine
Winter’s Hill Vineyard: Lafayette, Oregon

This strong and flavorful wine has intense flavors of honey, pears, and apples. An underlying spiciness leads to a crisp and refreshing finish. The nose has floral notes of white narcissus.

Makes 2 cups

Ingredients:
3 tablespoons Oregon honey
1 tablespoon butter, melted
11/2 tablespoons sugar
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cayenne pepper
1/2 teaspoon salt
2 cups shelled unsalted Oregon hazelnuts, skins removed (See  Cook’s Note, below)

Directions:

1. Preheat the oven to 300 degrees F.

2. In a medium bowl, mix together the honey, butter, sugar, cinnamon, cayenne pepper, and salt. Stir in the hazelnuts until evenly coated. Transfer the mixture to a baking sheet or a 9- by 13-inch baking pan. Spread the hazelnuts out evenly.

3. Bake on the center rack in the oven for 30 to 45 minutes, jostling the baking sheet frequently, until all the hazelnuts are golden brown.

4. Remove the hazelnuts from the oven and place on a piece of aluminum foil. Let them cool for about 15 minutes, then break apart.

5. Serve right away or store in an airtight container for up to three days. If storing longer than that, reheat in the oven at 300°F for 5 minutes to crisp.

Cook’s Note: To remove hazelnut skins, toast nuts in the oven at 375°F for 10 minutes. Remove nuts, wrap them in a tea towel, and let them sit for 5 to 10 minutes. Vigorously rub the nuts against each other to remove most of their skins.

--Braiden Rex-Johnson

Photo of Braiden by Ingrid Pape-Sheldon.

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