I’m on an island in Hawaii. And I can’t stop eating macadamia nuts. Let’s see, I’ve found macadamia nut icecream, macadamia nut chocolates, and pancakes with macadamia nuts. Now I’ve moved on to the pure stuff- raw, whole macadamias, of which I took some glamour shots just now for this post. I am loving the perfectly subtle butter flavor and a nut that I would consider crunchysmooth. The recipe for Macadamia and Ginger Stuffing that I just discovered on Epicurious seems amazing. It’s got great ratings and despite the exotic flavors, the ingredients are easy to find. The recipe also notes that you can season the bird with some citrus juices and sesame oil to really bring together the theme between the bird and the stuffing. I won’t be home for Thanksgiving, but I most definitely plan on making this at Christmas, to take my taste buds back to tropical paradise.
Join Make: Community Today