Kathy Casey’s Liquid Kitchen®
Classic Martini Cocktail with Bitter Orange and Fennel Roasted Walnuts
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2 ounces Martin Miller's Gin
1 ounce Dolan dry white vermouth
2 good dashes of Berg & Hauck's Orange Bitters
Makes 5 cups
2 tablespoons fennel seed
1/3 cup sugar
1 tablespoon kosher salt
1/4 teaspoon freshly ground black pepper
1 egg white
2 tablespoons Berg & Hauck Orange Bitters
1 pound (about 4 cups) walnut halves
Measure the gin and vermouth into a mixing glass.
Add bitters -- don't be shy about it!
Fill three-quarters with ice.
Stir drink swiftly with a cocktail spoon.
Strain into a chilled martini glass.
Garnish with an orange disk spritz over drink and then drop in.
Preheat an oven to 250 degrees F.
Spray a rimmed baking sheet with cooking spray, or lightly oil it.
Grind the fennel seed in a spice grinder or mortar and pestle until finely ground.
In a large bowl, mix the ground fennel with the sugar, salt, and pepper. Set aside.
In a large bowl, whisk the egg whites and bitters together until well combined. Add the nuts and toss to coat evenly.
Quickly pour the nuts into a strainer to drain off excess egg white, then add the drained nuts to the spice mixture and stir to coat evenly.
Spread the nuts on the pan. Roast for 20 minutes. Stir, and roast for 20 minutes more, until the nuts are golden and crisp.
Remove from the oven and stir the nuts on the baking sheet but do not remove them. Be sure to let the nuts cool completely and become crisp.
Store in an airtight container at room temperature for up to 2 weeks.
If necessary, re-crisp them in a 350 degree F oven for a few minutes before serving.