French Farmhouse Cookbook. Every time I pick this cookbook up I find another recipe that I'm dying to try. It is definitely the least intimidating (yet authentic) French cookbook that I've found.
Honey and Hazelnut Spread
- 1 cup hazelnuts
Preheat the oven to 350F. Spread the hazelnuts on a baking sheet and toast them in the oven until they are deep golden, 10 to 12 minutes. Remove them from the oven and immediately place the hazelnuts into a tea towel. Rub vigorously to remove the skins. You probably won't get them all off, but get off as much as you can, because they are bitter. Puree the hazelnuts in a food processor until smooth and a little oily. Add the honey and pulse until combined. The spread will keep in an airtight jar in the fridge indefinitely.
- 1/2 cup honey