June 25, 2013
There are few things worse than finding oneself hungry at an odd hour and being left with no choice but to snack on something unhealthy, or worse, unsavory. I am very oral—constantly reapplying my lip balm, fondling my burgeoning mustache from time to time, and always wanting to put things in my mouth—hence, it is essential that I always have a little baggie of treats to chew on. My recipe for trail mix reveals a palate that is quite opposite from my tastes in clothing; this menswear minimalist has an appetite for bold flavors competing and contrasting with each other in harmonious disarray.
The ingredients for my trail mix: fresh basil, almonds, sesame seeds, dried cranberries, chopped dark chocolate, (not pictured: brown sugar, spices)
I dry-roast the almonds and sesame seeds in a heavy-bottom non-stick pan, constantly stirring until they lightly brown and release their natural oils.
I then add the spices (salt, black pepper, nutmeg, cayenne pepper, cumin, cinnamon) and stir them around the hot dry pan to wake up the flavors.
I scoop in some brown sugar with a tiny splash of water and stir until the mixture thickens and coats the nuts.
I lay the mixture out into a greased cookie pan and sprinkle a generous heap of basil to stick to the nuts and slightly wilt.
When the nuts cool, I fold in dried cranberries for tartness and chopped dark chocolate for a touch of indulgence.
I like to store my trail mix in a lucite box lined in canvas. The fabric shown is from an old white shirt that I tore up to line my clear boxes.
Carry it on its own as a minaudiere of munchies or fasten it with a grosgrain tie and stick it in your bag to snack on, as needed.