2015 Holiday Edition
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from AMERICAN PISTACHIO GROWERS
from AMERICAN PISTACHIO GROWERS
2015 Holiday Edition
Pistachio-Inspired Holiday Recipes Think of this special pistachio-inspired holiday edition as a cooking guide from our APG chefs for all your holiday gatherings and family get-togethers. From the simplest of holiday greens with pistachio pesto to a decadent and amazing pistachio pie, holiday entertaining shines with our beloved recipes featuring our beautiful green nut for Thanksgiving, Christmas, Hanukkah, New Year's, and every other seasonal meal you may be hosting. Cheers!
CONTENTS
3-9
2
Cocktails/Appetizers
10 - 18
Sides
19 - 23
Entrees
24 - 34
Desserts
35 - 41
Breakfast, Dessert and When Guests Pop In
Appetizers
Spiced Pistachios
Recipe Compliments of Sweet Paul Magazine For the recipe click here:
3
Appetizers
Pistachiomento Cheese
By Chef Robert Del Grande
4
For the recipe click here:
Cocktails
Pistachio Rum Moustache By Chef Grant MacPherson For the recipe click here:
Grant MacPherson A native of Scotland, Chef Grant MacPherson is an acclaimed executive chef who has been creating culinary dishes on �ive continents for the past 32 years. Executive chef for Viking Range Corporation, and former executive chef at Bellagio and Wynn Resorts in Las Vegas, Nevada, Chef Grant orchestrated several hotel culinary operations—some with more than 18 restaurants and 800 culinary employees under one roof—making him a bona �ide expert extraordinaire in operations and all types of cuisines.
5
Appetizers
Scallops with Pistachio & Lemon Recipe Compliments of Sweet Paul Magazine For the recipe click here:
Sweet Paul Magazine
6
Paul “Sweet Paul” Lowe created Sweet Paul Magazine, a lifestyle magazine featuring simple, elegant meals and stylishly easy crafts for the home. Born in Oslo, Norway, his Mormor and Great Auntie Gunnvor instilled in him a love for cooking and crafting. That love carried over to his career in New York as a food and props stylist, and eventually the creator of the quarterly Sweet Paul Magazine. The magazine includes culinary and craft ideas that are humble, accessible—but never boring!
Cocktails
Pistachio Fizz
By Chef Tory McPhail
For the recipe click here:
Tory McPhail
Executive Chef, Commander’s Palace, New Orleans, Louisiana
A three-time James Beard Foundation Award nominee, in 2013 Tory McPhail was named Best Chef: South. Growing up on his family’s farm in Washington State, Tory ate fresh, locally sourced foods and built an early appreciation for their origin. After school, Tory began his career at age 19 in New Orleans, where his career �lourished.
7
Appetizers
Pistachioritas
By Chef Robert Del Grande For the recipe click here:
Robert Del Grande
Executive Chef / Partner, Café Annie and RDG + Bar Annie, Houston, Texas
8
Robert Del Grande, a celebrated American chef, is the executive chef and partner of the renowned Café Annie in Houston, Texas. As a James Beard Foundation Award winner in 1992 for Best Chef: Southwest, Robert has �igured prominently in the historical revision of American cooking, indelibly changing the culinary landscape with his use of the tastes and �lavors of the Southwest.
Appetizers
PistachiomolĂŠ
By Chef Robert Del Grande For the recipe click here:
9
Sides
Sweet Potatoes with Pistachio Butter By Cheryl Forberg, RD, Chef and Nutritionist For the recipe click here:
Cheryl Forberg
RD, Chef and Nutritionist for NBC’s Hit Show The Biggest Loser
10
A New York Times bestselling author, in 2011 Cheryl was named as one of America’s 100 Most In�luential People in Health and Fitness. After graduating from the California Culinary Academy in San Francisco, she was selected as the nutritionist for the NBC hit show, The Biggest Loser. She co-wrote the eating plan for the show and has shared cooking and nutrition tips with the contestants ever since.
Sides
Holiday Green Beans with Pistachio Pesto By Cheryl Forberg, RD, Chef and Nutritionist For the recipe click here:
11
Sides
Pistachio Pesto
By Cheryl Forberg, RD, Chef and Nutritionist For the recipe click here:
12
Sides
Cornbread Stuffing with Sausage, Dried Fruit and Pistachios By Cheryl Forberg, RD, Chef and Nutritionist For the recipe click here:
13
Sides
Spinach Salad with Smoked Turkey and Pistachios By Cheryl Forberg, RD, Chef and Nutritionist For the recipe click here:
14
Sides
Whole Roasted Baby Pumpkin
By Chef David Vartanian
For the recipe click here:
David Vartanian
Executive Chef / Co-Owner, Vintage Press; Co-Owner: Jack and Charlie’s, The Southern Paci�ic Depot, and Le Boulevard Coffee Market, Visalia, California
In 1966, David’s family moved to Visalia, California, where they established the Vintage Press. Situated in the heartland of American agriculture, the menu of the Vintage Press revolves to include seasonal fruit and vegetables in the restaurant’s classically French-Californian menu. In addition to the Vintage Press Restaurant and Catering, David is co-owner of Jack and Charlie’s, The Southern Paci�ic Depot, and Le Boulevard Coffee Market—all located in Visalia.
15
Sides
Quinoa Kale Risotto with Pistachios By Sharon Palmer, RDN, The Plant-Powered Dietitian For the recipe click here:
Sharon Palmer RDN, Plant-Powered Dietitian
16
Sharon Palmer, known as “The Plant-Powered Dietitian,” is a registered dietitian, food and nutrition writer, and enthusiastic plant-based nutrition expert with 16 years of experience. She has published articles on plant-based diets, which include pistachios, in magazines such as Better Homes & Gardens, Prevention, and Cooking Smart. She has also authored two books on nutrition—the latest one, The Plant-Powered Diet: Eat Your Way to Lasting Health, was published in 2014.
Sides
Roasted Zucchini Pistachio Gratin By Chef Gerald Hirigoyen
For the recipe click here:
Gerald Hirigoyen
Chef / Partner Fringale, Piperade and Bocadillos Wine + Tapas, San Francisco, California
Gerald Hirigoyen grew up in the Basque region of France, surrounded by a cooking culture. At the age of 13 he apprenticed at restaurants in Paris. Then, over 30 years ago, he moved to the San Francisco Bay area and cultivated what would become his signature—incorporating fresh ingredients into simple yet scrumptious dishes that echoed the local spirit as well as that of his homeland.
17
Sides
Pistachio Bread Recipe Compliments of Sweet Paul Magazine
For the recipe click here:
18
Entrees
Turkey Roast with Sausage, Fruit and Pistachio Dressing By Cheryl Forberg, RD, Chef and Nutritionist For the recipe click here:
19
Entrees
Chicken Gallantine with Pistachios, Cranberry & Chanterelles By Chef Gerald Hirigoyen For the recipe click here:
20
Entrees
Seared Halibut with Pistachio Relish & Tomato Saffron Stew By Chef Gerald Hirigoyen For the recipe click here:
21
Entrees
Pistachio Mint Crusted Rack of Lamb By Carol Kicinski
For the recipe click here:
22
Entrees
Pistachio Cranberry Goat Cheese Stuffed Pork Tenderloin By Carol Kicinski
For the recipe click here:
Carol Kicinski Carol Kicinski is a television chef, magazine founder and editor-in-chief, freelance writer and cookbook author, and a professional gluten-free recipe developer. Kicinski’s food philosophy: Find and enjoy foods that are naturally gluten free. She loves the challenge of discovering how to reinvent old favorites and create new ones without gluten. She is the founder of Simply Gluten-Free, a gluten-free online magazine.
23
Desserts
Blueberry Gingerbread with Pistachios By Cheryl Forberg, RD, Chef and Nutritionist For the recipe click here:
24
Desserts
Pistachio Pumpkin Cheesecake
By Cheryl Forberg, RD, Chef and Nutritionist For the recipe click here:
25
Desserts
Pistachio Cakes with Cherry Rum Sauce and Pistachio Brittle By Chef Lauren Mitterer
For the recipe click here:
26
Desserts
Pistachio Pie
By Chef Lauren Mitterer For the recipe click here:
Lauren Mitterer
Pastry Chef / Owner, WildFlour Pastry, Charleston, South Carolina
Lauren Mitterer, a two-time James Beard Foundation Award nominee in the pastry chef category, received her degree in Baking & Pastry Arts from the Culinary Institute of America in Hyde Park, New York in 2004. Starting out as Executive Pastry Chef at The Red Drum Gastropub, Lauren quickly became a “rising star” in Charleston’s culinary scene. In 2009, she left Red Drum to pursue her dream of creating extraordinary desserts and specialty cakes and established WildFlour Pastry and a successful catering business.
27
Desserts
Pistachio Flan with Candied Pistachios By Chef Lauren Mitterer
For the recipe click here:
28
Desserts
Pistachio Tart with Shortbread By Chef Lauren Mitterer
For the recipe click here:
29
Desserts
Date & Pistachio Cake with Candied Orange Recipe Compliments of Sweet Paul Magazine For the recipe click here:
30
Desserts
Holiday Amaretto Truffles Recipe Compliments of Sweet Paul Magazine For the recipe click here:
31
Desserts
Nougat Blanc with Pistachios & Almonds Recipe Compliments of Sweet Paul Magazine For the recipe click here:
32
Desserts
Pistachio Date Balls
Recipe Compliments of Sweet Paul Magazine
For the recipe click here:
33
Desserts
Pistachio Layer Cake
Recipe Compliments of Sweet Paul Magazine
For the recipe click here:
34
Breakfast, Dessert and When Guests Pop In
Pistachio Banana Waffles with Grapefruit, Mint, & Dulcey Chocolate Recipe Compliments of Sweet Paul Magazine For the recipe click here:
35
Breakfast, Dessert and When Guests Pop In
Chocolate & Pistachio Boston Rolls Recipe Compliments of Sweet Paul Magazine For the recipe click here:
36
Breakfast, Dessert and When Guests Pop In
Blondies with Salted Pistachios & Lemon
Recipe Compliments of Sweet Paul Magazine For the recipe click here:
37
Breakfast, Dessert and When Guests Pop In
Pistachio Biscotti By Chef Jean-Yves Charon
For the recipe click here:
Jean-Yves Charon
Pastry Chef for Galaxy Desserts, Richmond, California
38
Jean-Yves, co-founder of Galaxy Desserts and the creative force behind their French-inspired recipes, has over 25 years of experience in developing and manufacturing innovative desserts and pastries in the classic French tradition. His creations have earned top honors, most notably the Outstanding Dessert in the U.S. Award, through the National Association for the Specialty Food Trade (NASFT). In 2010, Jean-Yves was a featured pastry chef in the world-renowned pastry magazine, So Good.
Breakfast, Dessert and When Guests Pop In
Pistachio Pound Cake By Chef Jean-Yves Charon
For the recipe click here:
39
Breakfast, Dessert and When Guests Pop In
Cherry, Pistachio, & Amaretto Clafoutis
Recipe Compliments of Sweet Paul Magazine
For the recipe click here:
40
Breakfast, Dessert and When Guests Pop In
Caramelized Pistachio & Chunky Chocolate Chip Bars
By Chef Gerald Hirigoyen
For the recipe click here:
41
from
AMERICAN PISTACHIO GROWERS 2015 Holiday Edition
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