Peanuts are a symbol of longevity in China where they are called the â€˜long-life nutâ€™. This treat may be offered as a gift during the Chinese New Year festivities in round or octagonal candy boxes.
- 250 g or 2 Â½ cups unsalted peanuts, without skins
- Â¾ cup honey
- 1 tablespoon lemon juice
- 1 teaspoon soy sauce
- caster sugar or very finely ground sugar
Combine honey, lemon juice and soy sauce. Add peanuts to mixture and stir well. Let mixture stand for two hours, stirring occasionally. Drain peanuts and toss in the caster sugar. Coat the peanuts well and then pan-fry them in hot oil (shallow fry) and cook until golden brown. Drain well and serve with tea or cold drinks or as an after-meal snack.
Peanuts may be substituted with almonds, walnuts, hazelnuts or pecans.
Recipe from Norma Wang Weber as passed along to her daughters.
Peel a pomegranate and delicately separate the red grains from each other.
Gently place the fruit grains in a glass bowl and drizzle them with liquid honey.
Serve immediately as a snack or a dessert.
Prunes Stuffed with Walnuts
Although BahÃ¡â€™Ãs have no official dietary restrictions apart from alcoholic beverages, vegetarianism is encouraged. â€œâ€¦Truly, the killing of animals and the eating of their meat is somewhat contrary to pity and compassion, and if one can content oneself with cereals, fruit, oil and nuts, such as pistachios, almonds and so on, it would undoubtedly be better and more pleasing.” – ‘Abdu’l-BahÃ¡*
- 500g or 1 lb pitted prunes
- Same number of walnuts
- 300 ml or Â½ pint water
- 300 ml or Â½ pint double cream
- 2 tablespoons caster sugar or very finely ground sugar
- 1 tablespoon rose water
Make the hole in the pitted prunes wide enough to stuff each with a half a walnut. Let them simmer in a pan with water for about Â½ an hour until they are soft. Add more water if they become too dry. Turn them out into a large serving bowl and let them cool.
Whip the cream until it thickens. Add sugar and rose water. Pour the mixture over the prunes and chill before serving. This dessert is even tastier if it is prepared and chilled for a day before it is served.
(Selections from the BahÃ¡â€™Ã Writings on Some Aspects of Health and Healing, a compilation of the Universal House of Justice, BahÃ¡â€™Ã Publishing Trust, New Delhi, 1974, pp. 7-8.)