Usher in the New Year with Caramelized Spice Walnuts from Chef Renee Marton.  Pair them with a Sparkling Ginger Daisy.  There’s even a mocktail recipe those who don’t imbibe.

Happy New Year!

Sparkling Ginger Daisy Cocktail
from Spice & Ice – 60 tongue-tingling cocktails, by Kara Newman (Chronicle Books, 2009)

A daisy is a classic juice-based cocktail sweetened with grenadine or a red liqueur, and often topped with sparkling wine. Here, the bright spice of ginger plays against a backdrop of bubbles for a festive holiday sparkler. And if you feel like gilding the lily, try one or both of the optional special touches below.

1 ounce Plymouth Gin
1 ounce Domaine de Canton ginger liqueur
Lemon juice
1 teaspoon grenadine
Brut champagne

Combine gin, ginger liqueur, lemon juice and grenadine in an ice-filled mixing glass. Stir until well chilled, and strain into a Champagne flute. Top with champagne.
Optional touch #1:  If desired, rim the flute with sparkle sugar before pouring in the drink.
Optional touch #2:  Garnish with a cherry at the bottom of the flute.

Sparkling Ginger Daisy (Mocktail Version)
Adapted from Spice & Ice – 60 tongue-tingling cocktails, by Kara Newman (Chronicle Books, 2009)

Sparkle sugar, to rim the glass
2 coin-sized rounds of fresh ginger, peeled and sliced
2 oz pomegranate juice
2 oz white grape juice
3 oz spicy ginger beer (I like Fentiman’s)
Lemon slice
Moisten the rim of the glass with lemon and rim a champagne flute with sparkle sugar. Set aside.
In the bottom of a mixing glass, muddle the fresh ginger. Add pomegranate, white grape juice, and ice. Shake vigorously and strain into champagne flute. Top with ginger ale.

Caramelized Spiced Walnuts

Make a lot of these crunchy sweet and spicy walnuts– you won’t be able to stop eating them.  You can make them in advance. They can be stored at room temperature for at least a week.

INGREDIENTS

4 cups walnuts halves
1/2 cup sugar
2 tablespoons kosher salt
1 teaspoon cardamom seeds
1 teaspoon coriander seeds
1 2 inch piece of cinnamon stick
1/2 teaspoon dried red peppers (hot)

METHOD

Preheat oven to 350F.
Put 2 quarts of water on to boil.
1) In a grinder or processor (easiest in a coffee or small grinder): grind the cardamom, coriander seeds, cinnamon stick and hot peppers until finely ground.  Then mix with salt and sugar. Put aside.

2) When water is boiling, add walnuts and let water return to a boil. Boil the walnuts for one minute and drain through a strainer.
While the walnuts are still hot, toss them with the spice mixture.  It will cling to the nuts– that’s the idea.

3) Lay the nuts onto a cookie sheet lined with a paper bag, wax paper or parchment.  Bake in oven for about 10 minutes, until they turn almost dark brown and smell wonderful.  Cool in the pan, and store in an airtight container.

Related posts:

1. Oscar Night Cocktail and Snack: Blushing Campari and Kale Chips
2. Recipe: Spiced Holiday Walnuts
3. New Years Cocktail Recipes to Enjoy in New York or Anywhere