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Nut Drizzle
For an impromptu porch or lawn party rush out a plate of moist buttered toast, drizzle honey over it by holding the cut-off pitcher or bottle so high that it comes down in a thread of mist. Then powder your honeyed toast thick with Pecano or one of those preparations of half pecans and half cashews powdered together and neatly packaged for use any old where.
A two-minute assembly rather than a recipe, and the only technical points are the temperature of the honey and the fineness of the nuts.
- PecanoA proprietary packaged nut powder of the sort the recipe describes; it does not appear to be sold now. Substitute equal weights of pecans and cashews ground together — a food processor pulsed in short bursts, or a rotary nut mill if you want it dry and fluffy rather than pasty.
- Do not over-grindBoth pecans and cashews are oily enough to go from powder to butter quickly. Pulse, stop, shake the bowl, pulse again; chilling the nuts first helps. The recipe wants the toast powdered thick, so err on the generous side.
- The thread of mistThin, warm honey pours in a finer stream than cold. Stand the jar in hot water or warm it briefly, then pour from well above the toast, as the recipe directs; stiff honey tends to drop in blobs.
- Cut-off pitcher or bottleThe sense is presumably a vessel that delivers a narrow stream rather than a sheet, though the phrase is not otherwise explained here. A honey dipper, a squeeze bottle, or a small creamer will do the job.
- Buttered toastButter it while hot so it melts in, then honey, then nuts, in that order. The nuts must go on while the honey is still wet or nothing sticks.
- Yield and timingThe recipe gives no quantities. Assemble it immediately before it goes out — the toast softens under warm honey, and the point of the dish is the contrast between crisp bread and dry nut powder.