Vermicular | Smoked Nuts and Cheese

Smoked Nuts and Cheese

Tailored for: Vermicular Frying Pan 24cm Deep
or
Oven-Safe Skillet 24cm Deep
Cooking Time
Cook
2 min
Ingredients

Smoked Nuts
Mixed nuts (almonds, cashews, walnuts, or peanuts)
2 tablespoons wood smoking chips
1 tablespoon raw sugar

Smoked Cheese
8-10 pieces assorted cheese (cheddar, mozzarella, gouda, or Monterey Jack)
2 tablespoons wood smoking chips
1 tablespoon raw sugar
Bacon, optional

Equipment
Glass or Stainless Steel Lid
7” round cooking rack with feet

DIRECTIONS
  1. For Smoked Nuts, lay a sheet of aluminum foil in the skillet, then distribute wood chips and sugar evenly on top. Place a cooking rack over the chips and cover with lid. Preheat the skillet over medium-high heat for about 2 minutes or until smoke starts to escape.

  2. Place nuts on a heat-resistant plate and transfer to rack. Cover and smoke over low heat for about 2 minutes. Turn off heat and rest, covered, for about 5 minutes to infuse with smoke.

  3. For Smoked Cheese, lay a sheet of aluminum foil in the skillet, then distribute wood chips and sugar evenly on top. Wrap each piece of cheese in a slice of bacon, if desired. Place a cooking rack over the wood chips and cover with lid. Preheat the skillet over medium-high heat for about 2 minutes or until smoke starts to escape.

  4. Lay a sheet of parchment paper on the rack and place cheese on top. Cover and smoke over low heat for about 1 minute, watching carefully to avoid melting. Turn off heat and rest, covered, for about 5 minutes to infuse with smoke.

Note
  • The smoke can stain your hands, so we recommend wearing gloves.

  • Bleach is an effective cleaning agent for removing built-up smoke stains on your lids.

Master the art of your
Musui–Kamado with the Vermicular Cookbook.

A delightful, delicious guide, our cookbook empowers you to master every cooking technique with recipes that span from cherished Japanese dishes to fresh, modern favorites.

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