This is a recipe I’ve been planning on posting for some time now. The biggest thing holding me back was the fact that the dish just isn’t photogenic. I’ve decided I don’t care anymore and think it’s worth sharing.
The original recipe is from The American Country Inn and Bed & Breakfast Cookbook. It was served at an inn in Virgina. I would have guessed Oregon since they grow a good amount of hazelnuts, shows what I know!
I never would have thought to add hazelnuts to potatoes if I hadn’t seen the recipe. People add pecans into sweet potato casseroles so why not hazelnuts in with some red potatoes?! Besides, any excuse to cook with Frangelico works for me!
I’ve had this apple cider sitting in the fridge waiting to be used. Whatever shall I do with it? The boys enjoyed some hot cider on a chilly morning hike, but I wanted to spike it up for the grown ups.
Then came the question of which alcohols to use. I was in the mood for spiced rum and it seemed to go well with cider. Then I was inspired, both by a mistaken purchase and memories of a favorite apple dessert.
Last year my family had a reunion in Oregon. My parents drove cross country with stops all along the way. While in Montana they stocked up on huckleberry jam and just a couple jars of white chocolate raspberry jam. I was so incredibly fortunate to get a jar of the raspberry jam.