APG’S special holiday edition is jam packed with delectable pistachio recipes from chefs around the world. Many of these culinary experts are APG Chef Ambassadors who participate in educational programs and culinary events. As ambassadors, they encourage greater use of American pistachios. Tucked into this recipe celebration are instructions for creating cocktails, appetizers, entrees, side dishes and desserts using our delicious and nutritious beautiful green nut. This is just a sampling of what you can create using American pistachios. For more recipes visit AmericanPistachios.org. Bon appetite!
Yields: 4 Servings Ingredients 4.5 ounces Dumante Verdanoce 9 ounces 10 Cane rum 3 ounces Lemon juice 1.5 ounces Simple syrup 6 Egg whites 3 ounces Crushed pistachios 16 Ice cubes
Procedure Pour Dumante Verdanoce, rum, lemon juice, simple syrup, egg whites into a shaker glass full of ice. Shake vigorously until foamy. Pour into crushed pistachio rimmed rock glass, over new ice.
Yields: 1 Serving Ingredients For the Pistachio Syrup: 2 ½ cups Shelled pistachios 2 ½ cups Simple syrup Pinch of salt (if pistachios are unsalted) For the Cocktail: 1 ½ ounces Gin 1 ounce heavy cream 1 ounce Whole milk 4 ounces Pistachio syrup 1 squeezed Lemon 1 squeezed Lime 1 large Egg white 1 dash Orange flower water Procedure For the Pistachio Syrup: Blend pistachios and simple syrup until smooth. Then strain out the liquid. For the Cocktail: Combine all ingredients in a cocktail shaker with ice; shake vigorously until frothy. Rim rocks glass with crushed pistachios (optional). Strain into glass and serve immediately.
Meet Chef Tory McPhail
Compelled by New Orlean’s history, soul, and Mardi Gras celebrations, Tory McPhail was hired by Commander’s Palace Executive Chef Jamie Shannon at age 19. In search of “as much experience as possible, as quickly as possible,” McPhail later completed a series of stints at several culinary hot spots. In the end, the Big Easy won out, and the Brennan family named him executive chef of the original Commander’s Palace in January 2002. A James Beard Rising Star Chef and both a 2011 and 2012 Best Chef South nominee, McPhail was also named as one of Saveur magazine’s inaugural “Tastemaker Chefs” in 2012.
Ingredients
½ cup Cilantro sprigs
2 cups Pistachio nuts
2 tablespoons Extra virgin olive oil
2 Ripe avocados
1 tablespoon Fresh lime juice
¼ White onion: finely diced
½ teaspoon Coarse salt
1 Serrano chile: stemmed, seeded and minced
¼ teaspoon Black pepper
Garnishes: ¼ cup Pistachio kernels: crushed or finely chopped
Lime wedges Tortilla chips
Cilantro sprigs Procedure Lightly toast the pistachio kernels. Finely chop or process in a food processor. Seed and peel the avocado. Dice the avocado. Combine all of the ingredients in a mixing bowl. With a spoon, stir the mixture while lightly mashing the avocado. Do not over process – the mixture should have a slightly coarse texture. Transfer the PistachiomoléTM to a serving dish. Sprinkle the surface with the crushed pistachios. Garnish with the cilantro sprigs and lime wedges. Serve with tortilla chips.
Meet Chef Robert Del Grande Chef Robert Del Grande is known as one the inventors of modern Southwestern cuisine. Del Grande built his reputation as executive chef of Houston’s Café Annie, recognized as one of the country’s best restaurants. He has earned the James Beard Award, received the Culinary Award as Chef of the Year, and been named to the Nation’s Restaurant News Fine Dining Hall of Fame. He is also one of the founders and partners of Café Express, The Grove and RDG3 in Houston, Texas. He has since figured prominently in the historical revision of American cooking, indelibly changing the culinary landscape with his use of the tastes and flavors of the Southwest.
Ingredients ½ cup Fresh lime juice
6 tablespoons Silver Tequila
½ cup Granulated sugar
½ teaspoon Salt
4 large Chipotle chilies canned in adobo: approximately 3 ounces
2 pounds Pistachios nuts in the shell
2 tablespoons Adobo sauce: from the canned chipotle chilies
Lime wedges
Procedure Combine the lime juice, sugar, chipotle, adobo sauce, tequila and salt in a blender. Puree until smooth. Place the in-shell pistachios in a mixing bowl. Add the sauce and toss or stir until the sauce is fully incorporated into the nuts. Transfer the pistachios to a sheet pan. Pre-heat an oven to 350°F. Toast the pistachios for 5 to 10 minutes or until the nuts are nicely browned. Remove from the oven and cool to room temperature. To serve, place the pistachios in a serving bowl. Sprinkle with salt and garnish with lime wedges.
Ingredients 8 ounces Shelled pistachio nuts 8 ounces Cream cheese 2 tablespoons Extra virgin olive oil 4 tablespoons Mayonnaise 2 tablespoons Fresh lime juice 2 Serrano chilies: stemmed, seeded & minced ½ cup Cilantro sprigs ¼ teaspoon Salt Pinch Black pepper 8 ounces Sharp cheddar cheese: grated
Garnish: ¼ cup Pistachio kernels: crushed or finely chopped 1 Cilantro sprig
Procedure In a food processor, combine the pistachio kernels, cream cheese, olive oil, mayonnaise, lime juice, mince Serrano chilies, cilantro and salt and pepper. Process the ingredients until smooth. Transfer the mixture from the food processor to a mixing bowl. Stir in the grated cheddar cheese until fully incorporated. Transfer the PistachiomentoTM cheese to a glass crock or serving dish. Dust the surface with crushed pistachio kernels and garnish with a cilantro sprig. Serve with crackers.
Ingredients For the Pasta:
For the Pistachio Cream:
4 cups “00” flour
1 cup Pistachios, lightly toasted
6 eggs
10 Sprigs fresh mint ½ cup Loosely packed parsley leaves
For the Filling:
2 Cloves garlic
1 cup Drained ricotta
1 Small onion
2 Sweet onions minced
Fresh ground white pepper
Salt
1 quart Cream
Nutmeg
1 tablespoon Olive oil
1 tablespoon Olive oil Procedure For the Pasta: Mix the flour and eggs together and knead until smooth and well blended. Cover with plastic film and let rest at room temperature until ready to use. For the Filling: Cook the onions over low heat until they are golden and sweet. Mix with ricotta and season with freshly grated nutmeg, salt and white pepper. For the Pistachio Cream: Sweat the onion and garlic in olive over low heat until translucent. Add ¾ cup of the pistachios and the cream and bring to a simmer. Remove from the heat and pour the contents into a blender. Puree on high for 1 minute or until the cream is smooth and silky. Continue to blend and add the parsley and mint and puree for 1 minute more. Pour the cream into a sauce pot until ready to use. To Finish: Roll the pasta out to the finest setting. Cut the sheets in half lengthwise. Pipe the filling into the sheet. Brush the sheet with a little water then fold in half to encapsulate the filling in the pasta. Using your finger, make a separation in the filing every ½” then use a pasta cutter or knife to cut off the angnolotti. Place on a baking sheet covered with a kitchen towel until you are done with all the pasta. Cook the pasta in boiling water for 45 seconds to 1 minute. Remove with a mesh strainer and place in a sauté pan. Add enough of the sauce to coat generously and warm through. Adjust the thickness of the sauté to your liking with the pasta water. Season with salt and white pepper. Spoon the pasta onto a plate with the sauce. Garnish with Parmesan cheese, chopped pistachio, and a couple sprigs of mint.
Meet Chef Mike Lata Mike Lata is a self-taught chef whose passion for food and talent for cooking was inspired at an early age while growing up in New England. He officially began his culinary career traveling from restaurant to restaurant along the East Coast, working in various kitchens in Boston, Martha’s Vineyard and later down south in Louisiana and Georgia. After working for the Brennan family at BACCO in New Orleans, Lata relocated to Atlanta, where he became Chef de Cuisine at Jean Banchet’s Ciboulette and then on to Charleston as the executive chef of Anson’s in Charleston. In 2003 he opened FIG (Food is Good), a restaurant designed to fit men’s philosophies and styles. Lata was James Beard Award nominee in 2007 and 2008 for Best Chef in the Southeast. Those who have the opportunity to enjoy Lata’s seasonal cuisine agree with the legendary New York Times food editor, R.W. Apple, who said, “There is much to like about Chef Mike’s FIG restaurant.”
Yields: 4 Servings Ingredients Soup:
Garnish:
1 cup Pistachio kernels
1 tablespoon Oil
2 tablespoons Oil or butter
⅓ cup Barberries, picked over and rinsed thoroughly with cold water
1 Shallot, peeled and thinly chopped 1 Leek (white and green parts), washed thoroughly and finely chopped
1 teaspoon Grape molasses or sugar
1 Garlic clove, peeled and thinly sliced
2 tablespoons Pistachios kernels
½-inch Fresh ginger, peeled and grated
Procedure:
1 tablespoon Cumin, ground 1 teaspoon Coriander, ground ½ teaspoon Cayenne 1 tablespoon Rice flour 8 cups Chicken broth 1 teaspoon Sea salt ¼ teaspoon Pepper 1 teaspoon Grape molasses or sugar ½ cup Bitter orange juice or mixture of 2 tablespoons fresh lime juice and ¼ cup orange juice
Garnish: Heat 1 tablespoon oil in a medium-sized skillet over low heat. Add the barberries, grape molasses, and 2 tablespoons water, and sauté for 1 minute (be careful, barberries burn easily). Add the pistachios and sauté for 20 seconds. Remove from heat and set aside. Soup: Pick over the pistachios to be sure there are no broken shells or other particles in them. Grind the pistachios in a food processor or grinder until very smooth. Set aside. In a heavy, medium-sized pot, heat the oil over medium heat. Add the shallots, leeks, garlic, ginger, cumin, coriander, and cayenne. Sauté for 3 minutes. Add the rice flour and sauté for 1 minute. Add the broth, stirring constantly until it comes to a boil. Reduce heat. Add pistachios, salt, pepper, and grape molasses. Stir well. Cover and simmer over medium-low heat, stirring occasionally, for 55 minutes. Add bitter orange juice. Adjust seasoning to taste. Pour the soup into a tureen and garnish. Serve with hot flat bread.
Meet Chef Najmieh Batmanglij Najmieh Batmanglij, hailed as “the guru of Persian cuisine” by the Washington Post, has spent the past 30 years cooking, traveling, and adapting authentic Persian recipes to tastes and techniques in the West. Her cookbook New Food of Life: Ancient Persian and Modern Iranian Cooking and Ceremonies, was called “The definitive book of Persian cooking” by the Los Angeles Times; her Silk Road Cooking: A Vegetarian Journey was selected as “One of the ten best vegetarian cookbooks of the year” by The New York Times; and her From Persia to Napa: Wine at the Persian Table won the Gourmand Cookbook Award for the world’s best wine history book of 2007.
Yields: 4 Servings Ingredients 2 tablespoons Olive oil 2 pounds Pumpkin cubes 2 Medium Onions, chopped 2 cups Button mushrooms, quartered 2 large Garlic cloves, chopped For the Garnish: 2 tablespoons Pistachio nuts, roasted 2 tablespoons Salted Pumpkin Seeds ¼ pound Prawns
10 cups Chicken stock 1 cup Heavy cream Salt and Ground Black Pepper, to taste 1 small Pumpkin
1 teaspoon Chives, chopped 1 teaspoon Tarragon, chopped 1 tablespoon Lemon oil
To Finish: 1 tablespoon Butter, unsalted Procedure Preheat the oven to 350°F. Bake the pumpkin seeds until dry. In the meantime, roast the quartered mushrooms for 10 minutes. Set aside. In a large pot over medium heat, warm olive oil. Add pumpkin, onions, mushrooms and garlic. Cook 5 minutes, stirring frequently. Add chicken stock; over high heat, bring to a boil. Reduce heat to low; simmer 15 minutes, stirring occasionally. Stir in heavy cream and heat. Add the raw prawns and cook for 3 minutes. Finish with butter. Season with salt and pepper. Presentation: Cut off top of whole pumpkin. Scoop out seeds and fibers. Pour chowder into pumpkin. Top with roasted pistachio nuts, salted pumpkin seeds, chopped chive and tarragon. Drizzle with lemon oil.
Meet Chef Grant MacPherson A native of Scotland, Chef Grant MacPherson is a celebrated executive chef who has been creating culinary dishes on five continents for the past 32 years. During that time, he has cooked for a multitude of celebrities representing business, entertainment and government, while spearheading food and beverage operations at prestigious hotels from Las Vegas to Malaysia. 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—this has made Chef a bona fide expert extraordinaire in operations and every cuisine.
Yields: 6 Servings Ingredients ½ cup Pistachios, shelled, roasted, salted
1 ½ cups Pre-rinsed quinoa
2 tablespoons Olive oil 1 Shallot, finely chopped
1 teaspoon Kosher or fine sea salt
¼ Small red onion, finely chopped
1 ½ cups Fresh mint leaves, loosely packed
2 ¼ cups Water
3 Garlic cloves, minced Procedure Warm a sauce pot or deep skillet with a lid over medium heat, add the pistachios and toast for about 4 minutes or until fragrant. Put the nuts into the bowl of a food processor and let cool. Return the pan to heat, add the olive oil and shallot or onion. Cook for about 3 minutes or until the shallot or onion starts to soften. Add the garlic and quinoa. Lightly toast the quinoa for about 3 minutes (do not brown the garlic). Add water and salt, and increase the heat to high and bring to a boil. Once the water starts to boil, cover the pan, reduce the heat to medium-low and simmer for about 15 minutes or until all the liquid has been absorbed and the quinoa is tender. Remove from the heat and let sit covered for 5 minutes. Pulse the pistachios in the food processor until they are roughly chopped. Add the mint and pulse several times until the mint is finely chopped. Stir the mint and pistachios into the quinoa as you fluff it with a fork.
Meet Chef Carol Kicinski Carol Kicinski is a television chef, magazine founder and editor-in-chief, freelance writer and cookbook author, and professional gluten-free recipe developer. Kicinski’s food philosophy: find and enjoy foods that are naturally glutenfree. She loves the challenge of discovering how to reinvent old favorites and creating new ones gluten-free. She is founder of Simply Gluten-free, a gluten-free online magazine.
Meet Chef Omar Allievi Omar Allievi is APG’s Chef Ambassador in Italy. He also serves as the Executive Chef at Spazio Bianca Restaurant in Milan where he dazzles diners with his style of modern Milanese cuisine that blends regional and foreign cultures.
Yields: 3 Servings Ingredients 17 ounces Stracci pasta
1 Carrot
Procedure
2 Lobsters
1 Onion
1 Melon
1 Vine tomato
2 cups Pistachios, chopped
1 Clove garlic
Flavored Oil: Remove leaves from mint and blanch in a small pan of boiling water with a teaspoon of baking powder for 30 seconds to 1 minute. Drain, squeeze and blend with oil for 4 to 5 minutes. Keep flavored oil in a cool, dark place.
2 Scallions
10 Basil leaves 1 Bunch mint 1 ¼ Mint-flavored oil
Stracci Pasta: Combine 4 cups flour, 1 cup semolina, 1 cup egg yolk, 3 eggs, 2 tablespoons mint-flavored oil and 2 tablespoons water. Knead to obtain a smooth, even dough and if too dry, add a little more water. Bisque: Cook lobsters in boiling water for four minutes and cool in iced water. Break off claws and tail, and refrigerate after removing shell. Break head and shell into pieces and pan fry in oil with vegetables cut into ½” pieces. Flame with brandy, cover with water, add basil and simmer until bisque has reduced by 4/5. Filter and set aside in a small saucepan. Use a baller to make melon balls about the size of a hazelnut. Cook pasta in boiling, salted water. Toast pistachio granules in a big pan with a little oil and an unpeeled clove of garlic for flavor. Add lobster cut into pieces and a couple of julienne cut mint leaves. Douse with lobster bisque, drain pasta, add to pan and sauté to evaporate a little bisque. When cooked, arrange pasta in serving plates and add a dozen or so melon balls per portion.
Meet Chef Ben Berryhill Ben Berryhill has made an impact on the Charleston culinary scene since his arrival in 2005. A graduate of the Culinary Institute of America and former Executive Chef at renowned Café Annie in Houston, Berryhill’s innovative style is best described as the “intersection of South by Southwest,” merging the very best of Lowcountry cooking with his own audacious Texan style. In 2005, Ben and his family moved to Charleston to open the Red Drum restaurant. A published author on Southwestern cuisine, Ben also consults with food companies, commodity boards and restaurant chains on new product and menu development. He’s been featured in the New York Times, Gourmet magazine, Food & Wine magazine, Fine Cooking magazine, Charleston magazine and many others for his achievements.
Yields: 5 pieces Ingredients 2 large Sweet potatoes
For the Pistachio Crema:
3 tablespoons Vegetable oil
¼ cup Mexican crema or creme fraiche
3 tablespoons BBQ spice or rub
3 tablespoons Pistachio, toasted and ground Salt to taste
¼ pound Butter, melted Salt, to taste Procedure Preheat oven to 375°F. Coat sweet potatoes with vegetable oil. Rub sweet potatoes with half of the BBQ spice. Bake in oven until the sweet potatoes are cooked about ¾ of the way through. There should be slight resistance if you push a small knife or skewer into the center of the potatoes. Remove from the oven and allow to completely cool. Cut the potatoes lengthwise into wedges. Then cut the wedges in half, and then cut each half into thirds yielding six pieces total. Baste the sweet potato wedges with melted butter and liberally season with salt and the remaining BBQ spice. Grill over hot coals until the potatoes are golden brown and cooked all the way through. Serve hot. Garnish with spiced pistachios, drizzle of pistachio crema and watercress sprigs.
Yields: 3 Servings Ingredients 10 ounces Fresh Atlantic salmon ½ tablespoons Olive oil (optional) 1 tablespoon Raw honey 1
⁄8 cup Pistachios, finely crushed and chopped
Salt and pepper Procedure Preheat your oven to about 375° F. Cut salmon in half to make two 5-ounce pieces.If your salmon has skin still attached, leave it on to lock in extra moisture. Gently drizzle olive oil on salmon, leaving an extremely light coat. Lightly season with salt and pepper. Pour honey over salmon halves and gently rub honey into meat using the back of a spoon. Spread chopped pistachios over flat surface of plate and place glazed portion of the fish onto the pistachios, generously covering surface. Place pistachio-covered salmon into an oven-safe dish or on a cookie sheet lined with foil. Place in heated oven for 10 minutes or until done (12 minutes maximum). To make sure the salmon is done, gently press surface of fish with a fork. There should be a firm bounce.
Yields: 6 Servings Ingredients 6 Baby pumpkins
Procedure
4 ounces Jarlsberg cheese
Place pumpkins whole into a baking pan, cover with foil and bake in a 325°F oven for 45 minutes or until the pumpkins are soft. Use a sharp knife to remove the tops of the pumpkins, discard the seeds and season the inside of the pumpkins with salt and pepper.
8 ounces Smoked (or regular) chicken, diced 2 tablespoons Hot chili sauce 1 Onion, chopped 1 tablespoon Butter 6 ounces Heavy cream 1 tablespoon Chives Salt and freshly ground pepper Rough chopped pistachios
Heat the butter in a sauté pan and cook the onion over medium heat until soft. In a bowl, combine the smoked chicken, jarlesberg cheese, cooked onion and chives. Mix well and then season with salt, pepper and chili sauce to taste. Fill the pumpkins with the smoked chicken mixture and pour one ounce of heavy cream into each pumpkin. Place the tops back onto each pumpkin, cover with aluminum foil and roast the pumpkins in 350°F oven for 15 to 20 minutes. To serve, place one ounce of lemon butter sauce on each of the six warm plates and place a pumpkin on each plate. Top each pumpkin with chopped pistachios.
Meet Chef David Vartanian Born in Burbank, California, number nine out of a family of eleven, Chef David’s family moved to Visalia, California in 1966 and opened The Vintage Press restaurant. He literally grew up in the business, learning every aspect of restaurant life from his father and mentor John Vartanian. As the Executive Chef of the Vintage Press, Chef David and his brother Greg source the bounty of local farmers fresh meat and produce to provide classically French fare with a Californian influence and continuing what is a 50 year tradition as the California’s Central Valley favorite. In addition to The Vintage Press, Chef David is part owner of Jack and Charlie’s, The Southern Pacific Depot and Le Boulevard Coffee Market in Visalia, California.
Yields: 3 Servings Ingredients 2 cups Ice water
3 cups chopped Italian parsley
8 ounces Shelled pistachios, roasted and salted
2 tablespoons Creole seasoning
1 tablespoon Garlic, minced
1 tablespoon Hot sauce
1 tablespoon Ground cumin
2 Lemons, zested & juiced, about ½ cup Procedure In blender, combine all ingredients; puree on the highest setting until the sauce is smooth and the color is a bright pale green. Adjust the seasoning as needed based on the type of hot sauce and Creole seasonings that you use. The flavor will be bold and robust without being over powering. Seal the sauce in an air-tight container up to 24 hours ahead and it will be perfect painted on grilled meats, carved beef, crab cakes, fresh shrimp or used in ways similar to how you’d use pesto.
Ingredients Pistachio Cakes:
Cherry Rum Sauce:
2 ounces Dates, chopped
1 cup Dried cherries
1 ½ ounces Dried Figs, chopped
2 cups Orange juice
1 cup Water
1 ounce Dark rum
1 Cinnamon stick
1 teaspoon Vanilla 1 teaspoon Baking soda
Pistachio Brittle:
4 ounces Butter
1 cup Water
1 ¼ cup Sugar
1 cup Sugar
1 Egg
1 cup Pistachios, shelled
1 ½ cup plus 2 tablespoons Flour ½ teaspoon Baking powder ½ teaspoon Salt 1 cup Pistachios, Ground
Procedure For the Cake: Combine dates, figs and water in a saucepan and bring to a boil. Let cool completely then add baking soda and vanilla. In a separate mixing bowl cream butter and sugar, slowly add egg and then alternately add flour mixture and date mixture. Add pistachios last. Once added make sure to scrape the sides of the bowl to incorporate all ingredients. Prepare individual 3” ramekins or muffin tins with cooking spray. Coat ramekins or tins with sugar. Bake at 350˚ F oven until form to touch and toothpick comes out clean, approximately 25-30 minutes. For the Cherry Rum Sauce: In a sauce pan, place cherries, orange juice, rum, and cinnamon stick, bring to a boil then reduce to a simmer until cherries are tender and the juice has reduced by half, remove cinnamon stick. Remove from heat and cool until needed. For the Pistachio Brittle: In a saucepan add ½ cup water and 1 cup sugar. Cook until caramel becomes amber color, then add 1 cup shelled pistachios. Carefully pour onto parchment lined baking sheet. Let cool completely. Break into large pieces by hand. To Assemble: Turn out cakes from ramekins. Place individual cake on dessert plate. Pour cherry rum Sauce over each cake and garnish with Pistachio Brittle.
Meet Chef Lauren Mitterer Chef Lauren Mitterer received her degree in Baking and Pastry from the Culinary Institute of America in Hyde Park, New York. She interned at Tavern on the Green in New York City. After graduating in 2004, Lauren moved to Charleston, South Carolina to accept a position as Executive Pastry Chef at Red Drum Gastropub where she quickly became a “rising star” in Charleston’s culinary scene. In 2009, Lauren left Red Drum Gastropub to pursue her dream of creating deconstructed yet elegant versions of comfort desserts, satisfying that unique craving of sweet and salty. Providing Charleston with her famous double chocolate cookies, sweet and savory scones, and legendary “Sticky Bun Sunday,” WildFlour Pastry quickly became a favorite of the King Street neighborhood locals and those seeking an extraordinary dessert or specialty cake for their special occasions.
Ingredients Flan:
Caramel:
5 Egg yolks
½ cup Water
2 Eggs
1 cup Sugar
1 /8 cup Sugar 1
½ tablespoon Vanilla
Candied Pistachios:
¼ tablespoon Salt
½ cup Water
6 ounces Milk
1 cup Sugar
3 tablespoons Pistachio paste
1 cup Pistachios, shelled
2 cups heavy cream
Procedure For the Flan Base: In a large bowl, combine egg yolks, eggs, 1 1/8 cup sugar, vanilla, and salt. Combine milk and pistachio paste. Strain into egg mixture through fine chinois using a ladle to press milk nut paste through. Add heavy cream to egg mixture skimming the foam off the top with a ladle. For the Caramel: In a saucepan, add ½ cup water and 1 cup sugar. Cook until caramel becomes amber color. Carefully pour hot caramel into ramekins. Let cool before adding flan base. Garnish with candied pistachios (recipe below) before serving. For the Candied Pistachios: In a saucepan add ½ cup water and 1 cup sugar. Cook until caramel becomes amber color, then add 1 cup shelled pistachios. Carefully pour onto parchment lined baking sheet. Let cool completely. Roughly chop. To Assemble: Pour pistachio flan base into prepared ramekins. Sprinkle chopped candied pistachios over custard. Place ramekins in a shallow baking dish, add enough water until it reaches halfway up the ramekins. Bake in a 300˚ F. oven until the custards set. They will have a uniform jiggle- similar to jello. Remove from baking dish and let come to room temperature. Refrigerate until ready to serve.
Yields: 6-8 Servings Ingredients Caramel Mascarpone Ganache: 8 ounces Mascarpone 2 ounces Caramel Sauce (see recipe below) Combine in the bowl of an electric mixer with a whisk attachment. Whip until stiff. Spread in the bottom of the tart shell (s) and refrigerate. ¾ cup Chocolate, chopped ¾ cup Cream Tart Shell:
Caramel Sauce:
8 ounces Butter
½ cup Water
½ cup Sugar
10 ounces Sugar
Pinch Salt
1 ounce Corn syrup
2 cups Flour
1 ounce butter
½ cup Cocoa powder
1 cup Heavy cream
½ cup Ground pistachio Procedure For the Tart Shell: Combine in the bowl of an electric mixer until dough forms. Gently press into desired tart pan or individual tartlet pans. Place in freezer until firm. Place a small square of parchment paper on top of the dough and place either baking weights or dried beans on top. Bake in 350˚ F oven until sides are slightly firm, approximately 10 minutes. Remove from the oven and let cool. Remove weights and bake again to crisp, approximately 5 minutes. If the dough is not baked enough it will be challenging to remove from pans. For the Caramel Mascarpone Ganache: Bring cream to a boil in a saucepan, pour over chopped chocolate in separate bowl. Starting from the middle stir until cream is incorporated. For the Caramel Sauce: In a saucepan combine, in this order, water, sugar, and corn syrup. Bring to a boil and cook until syrup reaches desired golden color. While the sugar is boiling have a cup of water and brush near. Occasionally brush the sides of the pot with water to prevent the sugar from crystallizing. Once sugar syrup is golden carefully add the butter and heavy cream while stirring. Add liquid slowly to prevent splashing, the mixture will also bubble so make sure your arms are protected. Once all cream and butter is added remove from saucepan and place in desired storage container. Leave at room temperature stirring occasionally, once cool place in refrigerator to cool completely. Assemble the Tart: Gently scoop chocolate cream mixture (ganache) onto the caramel mascarpone mixture already in tart shells. Make sure ganache is warm enough so that it forms a smooth top. Refrigerate the finished tart until ready to serve. Top with toasted, salted pistachios.
Yields: 4/6 Servings Ingredients
Procedure
For Citrus Fruit Jelly:
For Chocolate Wafers: Soften butter and put all ingredients into a food processor. Blend into a smooth mixture. On a sheet of oven paper, or better still a silicone mat, form mixture into 1 ½” squares about ¼” thick. Bake in a 325° F oven for 2 minutes. Set aside to cool and keep in a dry, cool place.
1 ½ cup Orange juice, filtered ¼ cup Water ¼ cup Sugar ½ ounce Gelatin ¼ ounce Agar agar For Baked Ricotta Cheese Cube: 14 ounces Fresh ricotta cheese (preferably made from goat’s milk) 1
/8 cup Icing sugar
1 ½ cup Pistachios, finely minced 3 ½ ounces Melted chocolate For the Chocolate Wafers 1 cup Flour 6 tablespoons Butter 1
/8 cup Icing sugar
¼ cup Unsweetened cocoa ¼ cup Egg white
For Citrus Fruit Jelly: Soften gelatin in cold water and squeeze oranges. Heat water in a small pan with sugar and add previously filtered orange juice. Add squeezed gelatin and agar agar. Mix vigorously, bring to boil and remove from heat after a minute. Pour liquid into a low rectangular mould to create a layer about ¼” thick and set aside to cool. Cut jelly to same size as ricotta cheese cubes. For Baked Ricotta Cheese Cube: Mix sugar with ricotta cheese and place in silicone plum cake mould. Bake for two hours, the first at a maximum temperature of 250°F and the second at 300°F. The result should be a sort of “very dry, golden brown plum cake”. Let cool and cut into 1 ¼” cubes. To assemble dish: coat two opposite sides of ricotta cube with pistachio granules, place on serving plate and arrange orange gelatin square on top. Lean chocolate wafers against the two free sides and decorate with a couple of mint leaves and a drizzle of melted chocolate.
Yields: Approximately 32 Mini Cakes Ingredients ½ cup Butter
Procedure:
¾ cup Pistachios, shelled
Preheat oven to 375°F. In a saucepan, melt butter over medium heat. Meanwhile, in a food processor, grind pistachios with powdered sugar and flour until finely ground but do not go so far as to make a paste. Add egg whites, melted butter and mix. Batter can be used immediately or kept refrigerated for up to 3 days. When ready to bake, butter tiny tart molds or a mini muffin tin and spoon in batter to fill mold 2/3 of the way. Cut blackberries in half, the long way, and place ½ on top of the batter cut side down. Bake for approximately 15 minutes, until golden brown.Let cool in molds and gently lift cakes out.
1 cup Powdered sugar ½ cup Flour ½ cup Egg whites (approximately 4 eggs) ½ pint Large blackberries