Nuts


One of my favorite flavors is Almond. The flavor can be simple or complex depending on how it is used. This month, for Avid Bakers Challenge, we used it in some lovely little tarts. The crust and the filling both had almond flavors and ground almonds. And it was just right.

P1040997

Topped with slices of peach and drizzled with a simple sugar/milk glaze it was a perfect dessert. Simple, but possibly quite elegant. The only change I made in the recipe from King Arthur Flour was to drizzle the glaze over the peaches rather than place the peaches over the glaze spread on the tart. It cut down some on the sweetness, but not the flavor. I made 1/2 of the rcipe and ended up with 3 well filled tarts.

You can find the recipe on the KAF site. After you check out the recipe, check out the tarts from the other ABC members.

It’s PotLuck week at ICHH. And since we can choose any chef/cook we want from previous months I went with Bittman again. This time, something simple – COOKIES.

P1040440

    1/2 cup peanut oil or vegetable oil, 8 Tbl unsalted butter, softened
    1/2 cup granulated sugar Stevia
    1/2 cup packed brown sugar
    1/4 cup applesauce, or 2 eggs
    1 1/2 cups all-purpose flour
    2 cups rolled oats (not instant)
    1 cup (about 3 ounces) chopped dried apples, or other fruit
    1/2 cup chopped walnuts or pecans
    1/2 teaspoon ground cinnamon
    Pinch salt
    2 teaspoons baking powder
    1/2 cup almond milk, rice milk, or oat milk, or cow’s milk
    1/2 teaspoon vanilla or almond extract

Blend butter (or oil) with sugars. Add in the applesauce (or eggs) and mix until well blended.
Mix the dry ingredients. Alternating with the milk add to the sugar/oil/applesauce mix.
Stir in the vanilla.
Drop tablespoon sized mounds of dough onto an ungreased cookie sheet and bake at 375 degrees for 10 – 12 minutes until lightly browned. Cool on a rack. About 40 cookies. {Original Recipe}

These were pretty good. They are not very sweet but the pecans add a nice crunch and the apples add a little sweetness. They would also be good with dried cranberries. I think I would try and add a little PB next time for sweetness and fiber.

{Nutritional info: (each cookie) 106 calories, 7 g fat, Less than 1 g cholesterol, 11 carbs, less than 1 g fiber, 3 g sugar, 1 g protein.}
The recipe is from Bittman’s Food Matters page 290.

It is summer. That means fresh veggies and fruits everywhere you look. Except in my garden which seems to have decided NOT to produce any thing but tomatoes. So this summer I have to purchase most of the veggies. But getting fresh locally right now is not a problem. Next year….

One of the veggies easily obtainable right now is snap beans. SOOO much better than canned or frozen. And especially good with Donna’s pine nut brown butter.

P1010745

This is very easy to put together. Slowly brown about 2-3 Tbl unsalted butter over medium high heat until it is golden with a nutty fragrance. Add some pine nuts. Spoon over fresh steamed lightly seasoned snap beans. DONE!!!

The subtle sweetness and the soft crunch of the nuts is perfect with the beans. Oh, and there is the butter!!!! Try this one soon.

I’m pretty sure the other members of Wednesdays with Donna Hay enjoyed this one too, so check with

Gaye,

Chaya, and

Kayte who picked this week’s recipe.

You can find the recipe on page 86 of modern classics: Book 1

And if you want to join us on Wednesdays just leave me a comment. No pressure! Just fun!

Sorry for no picture. I am having trouble adding media right now. But the beans looked just like Kayte’s, Chaya’s, and Gaye’s.

    Jack Frost nipping on your nose,
    Yuletide carols being sung by a choir,
    And folks dressed up like Eskimos.

Okay!
First of all I bought the Chestnuts already roasted.
Jack Frost won’t be in the Deep South until about mid-January on a regular basis.
And if you dress up like an Eskimo now you will suffer from Heat Stroke.


But we are enjoying Chestnuts In Dorie’s…

P1000575

    Chocolate Caramel Chestnut Cake

This cake has been described as EPIC by some of my Twitter buddies. Luxurious! Interesting! Expensive! {Chestnuts are not cheap!!} But worth it. Here in Podunk one does not find chestnuts – of any kind – so I had to order. When I ordered, I ordered Chestnut Puree instead of Chestnut spread, but thanks to About.com French Food I was able to make my own. Whew!

P1000576


The cake is a lovely triple layer cake with milk chocolate/bittersweet chocolate ganache for filling and a bittersweet chocolate glaze. Between the layers are chopped chestnuts. And many bakers followed Dorie’s suggestion and frosted the chestnuts on top with gold dust. I ended up using pecans rather than the Chestnuts I bought. They weren’t good. So I used chopped pecans between the layers.

This cake was wonderful. The chestnut flavor of the cake with the textures of the filling and ganache. The chopped pecans between the layers. KEEPER!!

P1000578

This cake was chosen by Katya of Second Dinner for the bakers on Tuesday, November 3, 2009. and you can find the recipe on her blog.


NOW I am done with the TWD Catch-up!! Thanks, Dorie!!


P1000571

    And so I’m offering this simple phrase,
    To kids from one to ninety-two,
    Although its been said many times, many ways,
    Merry Christmas to you

Back in the 80s a favorite cake was a bundt cake called ‘Sock it me Cake’. It was a yellow cake with a nutty cinnamon swirl running through it. When I read the recipe for Nick’s Sour Cream Coffee Cake it reminded me a lot of that cake.

A slightly sweet yellow cake with a cinnamon, brown sugar, nut swirl. Or at least that was Nick’s ingredients. I decided to clear out my collection of streusel, swirl, and cake toppings. So my swirl had Nick’s ingredients plus cardamom, chocolate chips, nutmeg, and granulated sugar. I liked the cardamom and nutmeg in the swirl. I still have of the collection left. Maybe with some muffins?

The recipe can be found on page 232 of Malgieri’s the Modern Baker

And if you would like to bake along with this last section – Cakes – just visit the MB Challenge Website

Have you ever made Baklava? It is a syrupy, sweet mix of honey, spices, nuts, and phylo dough. Layers and layers of it!! It takes a while to make but it is always worth the effort – or so I’ve heard as I have never stepped up the the plate to make it. I want to! In the mean time try out this ice cream for Nuts Day for Phyl’s Ice Cream Week

I had first run across the idea when looking for a way to poach figs. When I found this page I started thinking about Baklava Ice Cream. As I researched I found lots of recipes so using one as a foundation I made it how I wanted it.

Baklava Ice Cream {adapted from Desert Candy}


    2 cups milk
    2 cinnamon sticks, broken in half (or 1 heaping tsp cinnamon)
    3 whole cloves (or 1/3 tsp ground cloves)
    1 cup heavy cream
    2 egg yolks
    2/3 cup sugar
    2/3 cup (2 oz) almonds, medium chop
    2/3 cup (2oz) pistachios, medium chop
    2/3 cup (2 oz) walnuts, medium chop
    2 tbl brown sugar
    1 tsp cinnamon
    1/4 cup honey
    3-4 sheets Phylo dough

Bring milk, sugar, whole cloves, and cinnamon sticks to a boil in a 2-quart heavy saucepan, then remove from heat and let steep, covered, 30 minutes.
Strain the milk and discard the cloves cinnamon sticks.
Whisk egg yolks and a pinch of salt in a bowl. Return milk to a simmer, then add half of the milk to yolk mixture in a slow stream, whisking until combined well.
Add yolk mixture in a slow stream back to milk in saucepan, whisking, then cook over low heat, stirring constantly, until mixture is thick enough to coat the back of a spoon. Remove from heat and immediately stir in cream, then pour custard through fine-mesh sieve into a metal bowl. Quick-chill custard by setting bowl into a larger bowl of ice and cold water and stirring occasionally until cold, about 15 minutes. Chill thoroughly in the refrigerator.
Freeze custard in ice cream maker until almost firm. At the last minute of churning, add the NUT MIXTURE {recipe below} into ice cream.
Chill in a container until firm.

NUT MIXTURE
Place the walnuts, cinnamon, and brown sugar in a bowl and toss together, drizzle in 2 tbl of melted butter and toss to coat. Working quickly, brush each sheet of fillo with some of the remaining melted butter and stack the fillo sheets on top of one another, fold the stack in half long-ways and brush again with melted butter. Cut the fillo sheets into small strips, match-stick size. Toss the fillo strips with the walnut mixture and spread on a greased or parchment-lined baking sheet. Bake the mixture until the walnuts are toasted and the fillo pieces are crisp but not burned, about 10-15 minutes. Put the nut mixture in a bowl. Set aside.

While the recipe I was adapting from added the honey to the nut/phylo mixture I did not add the honey to the mix because I wanted the honey to be a stronger flavor. I drizzled the honey over the top before serving.

Check out:

WHEW!! I really didn’t think I would get a post up today. Halfway through the morning I realized it was Tuesday and I had not baked in almost a week!! What IS my problem?? So on went the oven, out came the measuring cups.

I have been trying to do all the catch-ups in month and date order – not year – but it looks like it isn’t going to happen this time. I just didn’t have the ingredients or wasn’t in the mood for something – like making brioche dough – so these are July recipes just not by date – sorta kinda!

Scones are always welcome. I had missed these…

Chestnut Pecan Scones from July 19, 2011 and the only reason I had not made them on a rewind was because of the chestnut flour. Not available unless I wanted to purchase at least 3 pounds and all I needed was 3/4 cup. Following the lead of other bakers I used another nut – pecans – and made some flour/meal.

OH! MY! GOODNESS! These were so sweet and delicious and nutty and…Shucks! They were just good!! They didn’t need any butter or jam. They were perfect alone. And crunchy! And sweet. Wait!! I said that already…..

There was only one problem when I decided to make these. I gave up sugar about a month ago. I love scones. I would eat them all the time, but the sugar….. So I made them with Splenda and they came out just fine!!

This was chosen by Andrea of Andrea in the Kitchen. Andrea lives in Australia and while it was hot and NOT chestnut season here it was cold and wintery in Australia. Maybe some day I will find chestnut flour and make these the right way. Until then they are tasty made with pecans.

      ******************

I was on a roll so after making (and devouring several) scones I went for the

    Cherry Rhubarb Cobbler

picked by Amanda of Like Sprinkles on a Cupcake July 22, 2008.

I got smart back in April during Rhubarb season and bought enough rhubarb for this cobbler and the Strawberry-Rhubarb Double Crisp. And I had bought a pound of cherries only a week ago so I was ready. Until I looked in the fridge and found all I had left was about 1/4 pound of cherries. HMMmm!! Wonder who ate those…..

Anyway, it was enough to make a single serving cobbler (1/4 recipe) in 4 inch bowl. Which B ate after lunch today. I get ONE bite and it was quite good. NOT real sweet but not real tart with the rhubarb. The topping is made with AP and whole wheat flour which gave it a nutty flavor. both the filling and the topping contained ginger and that added a real kick to the treat. The whole cobbler fits in an 8″ x 8″ pan and is topped with several balls of dough. Yes, balls. After putting all the ingredients together it is formed into loose balls and placed on top of the cherry/rhubarb filling. 1/4 of the topping mixture was more than enough to make 3 small balls and have some left over. I will have to make this again. Next year. When rhubarb comes back into season.

The recipes for these two delightful treats can be found on Amanda’s and Andrea’s blogs. If you have Dorie’s book – Baking from My Home to Yours, the scones are on page 34 and the cobble on page 415.

Next Page »

Follow

Get every new post delivered to your Inbox.

Join 150 other followers