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Deserts
first! -
Pinon
Salsa 3/4 c roasted Pine nuts - 3 Hard-boiled egg yolks
- 2 tablespoons Caper juice - 2 tablespoons Capers - 1 cup
Half-and-half - salt & pepper to taste. In a blender, combine
the pine nuts, egg yolks, caper juice and capers. Lemon Pinon
Rice (makes 6 servings) 1 stick butter - 1/2 cup pinon nuts
(pine nuts) - 1/2 cup chopped red bell peppers- 1/4 cup chopped
green bell peppers, 1/4 cup chopped yellow bell peppers, (all
seeded).1 Tablespoon fresh garlic, 4 minced scallions, 1-1/2
cups cooked white rice, 1/2 cup fresh lemon juice, 1/2 cup
fresh minced parsley, 1 lemon, cut into 6 wedges, 6 fresh
parley sprigs In a large skillet, place the butter and heat
it on medium until it is melted and hot. Add the pinon nuts
and saute them for 3 minutes or until they are lightly browned.
Add the bell peppers, garlic, and scallions. Saute the ingredients
for 5 minutes or until the vegetables are crisp and tender.
Add the cooked rice and mix it in well. Add the lemon juice
and minced parsley and mix them in. Garnish each serving of
rice with a lemon wedge and parsley sprig.
Piñon
Chips 1 1/2 C flour - 3/4 t salt - 3/4 C shortening -
1/4 C water (approx) - 1/4 C butter or margarine - 1/3 C pinon
nuts (chopped) - 1/2 t milk Cut shortening into flour and
salt. Add just enough water to hold dough together. Roll out
into 1/4 inch thick rectangle. Spread with softened butter.
Fold dough 3 times 1 way, then turn and fold 3 times again.
Cut in two. Refrigerate until firm. Roll out each piece to
1/8 inch thick. Cut into 1 inch squares and brush with milk
and sprinkle with nuts. Bake for 10 minutes in 450 oven or
until lightly browned.
Pinon-Chocolate Fudge 1 (7 ounce) jar Marshmallow Creme,1
1/2 cups granulated sugar, 2/3 cup evaporated milk, 1/4 cup
butter, 1/4 teaspoon salt, 12 ounces semisweet chocolate chips,
1 cup piñon nuts, 1 teaspoon vanilla extract In a heavy saucepan,
combine Marshmallow Creme, sugar, evaporated milk, butter
and salt. Bring to a full rolling boil over moderate heat,
stirring constantly. Boil for 5 minutes, stirring constantly.
Remove from heat. Add chocolate chips and stir until melted
and smooth. Stir in piñon nuts and vanilla extract. Pour into
a foil-lined 8-inch square pan. Chill until firm. Makes about
2 pounds Toasted
Pinon
(Pine Nut) Cookies 2 eggs - 2/3 cup sugar - 1 cup all
purpose flour - 1/4 cup roasted pinon nuts Combine the eggs
and sugar in a heavy saucepan and whisk constantly over low
heat until the mixture is lukewarm and light in texture, about
3-5 minutes. Remove from heat and whisk until cool; gradually
stir in the flour until the batter is smooth. Preheat oven
to 375 degrees. Butter 2 baking sheets and drop the batter
by teaspoonfuls onto the pan, leaving about 1 inch between
cookies. Let sit 5 minutes. Place 4 or 5 pine nuts on top
of each cookie and let them sit another 5 minutes. Bake for
12-15 minutes or until golden brown. Remove from the baking
sheets while still warm and let cool on racks. [Makes about
36 cookies. 35 cals, 0.7g fat]
Chocolate
Pinon Cookies. (30 cookies) 1 cup (2 sticks) butter, 1/4
cup sugar, 1 teaspoon vanilla, 2/3 cup grated semisweet chocolate,
1 cup pine nuts, roasted and lightly chopped, 2 1/4 cup cake
flour, 1/2 teaspoon salt, 2 tbs powered sugar . Preheat the
oven to 350 degrees. With an electric mixer, in a medium size
bowl, cream the butter and sugar. Stir in the vanilla, grated
chocolate, and pine nuts. Mix in the flour and salt. Chill
the dough. When ready to bake, roll out the dough, on a floured
surface, to a 1/4inch thickness. Cut out the cookies with
a 2inch round cookie cutter. Gather the scraps together and
re-roll the dough to cut out more cookies. Place slightly
apart on a nonstick baking sheet. Bake for 10 minutes, or
until the cookies are dry and firm. When cool, dust the cookies
with the powdered sugar. New Mexican apple pie: Pie Town NM
- Daily Pie Cafe. New Mexican apple pie infuses small amounts
of Pinon nuts and green chile inside the filling (green Chile
optional in my opinion)
Pinon Ice Cream - Adapted from Cafe Pasqual's Cookbook
by Katharine Kagel. 1/2 cup pinon nuts or pine nuts, 3 cups
heavy cream, 12 egg yolks, 2 teaspoons ground cinnamon, 2
teaspoons vanilla extract, 1 cup sugar, 1 1/4 cups PLUS 2
tablespoons water, Ice cream topping of your choice -- hot
fudge, caramel or butterscotch, optional. Preheat oven to
250 degrees. Spread the nuts on a baking sheet. Toast in oven,
stirring frequently, until pale brown, 8 to 10 minutes. Watch
to see that they do not burn. Remove from oven when nuts are
toasted, but not too dark, as they will continue to cook as
they cool. Set aside. Put the cream in a large bowl and whip
until stiff. Cover and refrigerate. Put egg yolks, cinnamon
and vanilla extract in a bowl. Using an electric mixer fitted
with the whip attachment, whip on medium speed until light
yellow and thickened, about 5 minutes. Set aside. In a small,
heavy-bottomed saucepan, combine sugar and 11/4 cups water.
Bring to a boil over high heat, stirring constantly; when
mixture boils, stop stirring so the sugar doesn't crystallize.
Let syrup continue to cook over high heat, without stirring,
until it caramelizes and become a deep amber. This may take
as long as 20 to 25 minutes. Remove from heat and gradually
add the remaining 2 tablespoons water, stirring constantly
with a whisk until smooth. The syrup may splatter when the
water is added, so be sure to protect your hands and arms.
With the mixer set on high speed, slowly drizzle the hot syrup
into the yolk mixture. Using an instant-read thermometer,
make sure the mixture reaches at least 160 degrees. Continue
to beat until the mixture cools to room temperature and is
as thick as the whipped cream. Gently fold the syrup/yolk
mixture into the whipped cream. Stir in the nuts. Place in
a freezer container, cover tightly and put into the freezer.
Allow to freeze hard before serving, about 6 to 8 hours. Serve
the ice cream with a topping of your choice. Makes 6 to 8
servings .
Empanadas De Fruta. (8 servings) DOUGH 6 cups Flour,
1 tb Sugar, 1 egg, 1/2 cups Water FRUITFILLING 20 oz Mixed
dried fruit 3/4 cups Sugar 1 tsp, Cinnamon 1 cup Pinon nuts
(other nuts okay) Instructions: Mix flour, salt and sugar;
add shortening and mix well. Add beaten egg to water and then
to dry mixture. Dough should be soft but not sticky. Make
small balls of dough. Roll out to 5 inches diameter and 1/8"
thick. Place a heaping teaspoon of filling on half of rolled
out dough turning other half of dough over and pressing edges
together. Pinch edges between thumb and fore finger giving
the dough a half-turn. Fry in deep fat until golden brown.
Drain. To make fruit filling, add enough water to cover the
dried fruit and raisins. Cook over low heat until tender.
Add sugar, spices, and nuts. Mix until well blended. ( A 21
oz. can of fruit pie filling can be substituted for the fruit
filling.) . Piñon Pie 1 8-inch baked pie shell - 1/4 cup real
butter - 3/4 cup brown sugar, firmly packed - 4 eggs - 1 cup
light corn syrup - 1 cup pinon nuts - 1/4 teaspoon salt -
1 teaspoon lemon juice - Cream butter and brown sugar. Beat
in eggs one at a time until mixture is light and fluffy. Beat
in the corn syrup. Stir in nuts, salt and lemon juice. Pour
into baked pie shell and bake at 375 degrees for 30 to 40
minutes. Serve plain or with whipped cream or ice cream.
Pinon Brittle 1 cup pinon - 1/2 teaspoon salt - 2 cups
granulated sugar Melt sugar over low heat stirring constantly
until it becomes thin syrup. Mix in shelled nuts and pour
a thin sheet into a large buttered cookie sheet. When candy
is cold and hard, break into pieces.Melt sugar over low heat
stirring constantly until it becomes thin syrup. Mix in shelled
nuts and pour a thin sheet into a large buttered cookie sheet.
When candy is cold and hard, break into pieces. Pinon Caramel
Sauce 3/4 cup packed brown sugar - 1/3 cup light corn syrup
- 2 tablespoons butter - 1/2 teaspoon vanilla extract - 3
tablespoons pine nuts - 1/3 cup cream. Place the brown sugar,
corn syrup and butter in a small saucepan over medium heat.
Bring to a boil and cook until the consistency of thick syrup,
about 3 or 4 minutes. Stir in the vanilla extract and the
pine nuts. Remove from the heat to cool. When the sauce has
cooled, stir in the cream until well mixed. Serve it hot by
reheating in a double boiler or microwave, or serve it cold.
Store in the refrigerator. Serving Suggestion: Spoon this
sauce over vanilla-bean ice cream and you have a classic dessert.
Or, drizzle it over poached pears or baked apples. Keep it
around for unexpected guests for just for a quiet Saturday
night at home.
Pinon Bread Ingredients 1 cup pine nuts 1 (1/4 ounce)
package active dry yeast 1/2 tsp sugar 1 cup warm water 1
tsp salt 1 cup whole wheat flour 2 or more cups unbleached
white flour Cornmeal for the peel 1 tsp ground red chili powder,
preferably New Mexican Instructions Toast the pine nuts in
a dry skillet until they begin to color, shaking the pan occasionally
so that they don't burn. Remove them from the heat and set
aside to cool; then chop them finely by hand or in a food
processor to make a fine meal. (Be careful not to overwork
them, or the pine nuts will form a nut butter.) Stir the yeast
and sugar into the warm water and set the mixture aside for
10 minutes or until the surface is covered with bubbles. Stir
in the salt, ground nuts, whole wheat flour, and as much white
flour as you can, using a spoon. Turn the dough out onto the
counter and knead it until it's smooth and silky, about 8
minutes, incorporating extra flour as needed. Brush a film
of oil in a bowl and set the dough in to rise for approximately
45 minutes, covered with a damp towel or a piece of plastic
wrap. Let it double in bulk, then turn it out on counter and
knead it briefly. Shape the dough into a round ball and set
it aside to rise again on a peel or counter dusted with cornmeal
or flour. While it is rising, preheat the oven to 375 degrees
F. If you're using a baking stone, heat it at the same time.
When the bread has risen again, after 30 minutes or so, cut
4 or 5 deep slashes across the top. Mix the ground chili with
a few spoonfuls of water and paint it over the surface of
the bread. Slide the risen bread onto the baking stone and
bake it until it's firm on top and lightly browned on the
unglazed parts, about 40 minutes. Set the bread on a rack
to cool. Yield: 1 large loaf
Variation: Pinon Rolls After the dough has risen the
first time, knead it briefly and then cut it into 12 2-ounce
pieces. Form each piece into a ball and set them aside to
rise on a peel or baking pan dusted with flour or cornmeal.
Cut several vent lines into each roll and brush the rolls
with chili water as above. When risen, bake the rolls until
lightly browned and firm to the touch, about 25 minutes.
Pinon Pumpkin Bread. (Makes: 2 Loaves) 1 3/4 cups cooked
pumpkin, 2 teaspoons Baking powder, 1 1/2 cups Light brown
sugar, packed, 1 teaspoon Cinnamon, 1/2 cup Butter, melted,
1/2 teaspoon Nutmeg, 3 Eggs - lightly beaten, 1/2 teaspoon
Salt, 3 cups Flour, 1 cup Roasted, shelled pinon nuts. Sift
flour, baking powder and spices. Stir in nuts. Mix together
other ingredients and add to flour mixture, blending thoroughly.
Pour batter into two greased loaf pans and bake at 350 degrees
for about 1 hour or until it tests done. Cool on rack. Pine
nuts (pinons) generally taste better if, before they're added
to the mix, you put them on an ungreased cookie sheet in the
oven for about 10 minutes at 350-400 degrees. It roasts them
a little.
Pinon
Candy 2 cones piloncillo, shredded or dark brown, 1 cup
water, 2 tablespoons real butter, 1 1/2 cup roasted pine nuts
or pecan halves, 1 teaspoon vanilla Note: Piloncillo is unrefined
sugar that is purchased in hard cones. It comes in colors
from beige to brown. Heat piloncillo and water to boiling
in 2-quart saucepan, stirring constantly. Reduce heat slightly.
Cook, without stirring, to 236F on candy thermometer or until
small amount of mixture dropped into very cold water forms
a soft ball that flattens when removed from water. Remove
from heat. Immediately remove thermometer. Stir in butter.
Cool 8 minutes without stirring. Stir in pine nuts and vanilla.
Beat with spoon until slightly thickened and mixture just
coats pine nuts but remains glossy, about 1 minute. Drop by
rounded teaspoonfuls onto waxed paper. Let stand until candies
are firm. Store tightly covered at room temperature. Skillet
Pinon Corn Bread. (Makes: 12 to 14 servings) Ingredients 1/4
cup melted butter, 2 tablespoons canola oil or vegetable oil,
1/4 cup warm water, 1/2 cup buttermilk, 2eggs . Dry Ingredients
1-1/4 cups cornmeal 3/4 cup all-purpose flour 2 teaspoons
baking powder 1/2 teaspoon salt 1/2 cup pinon nuts, toasted
1/2 cup fresh corn kernels, roasted 15 fresh sage leaves,
chopped 1 small onion, diced. Directions: Preheat the oven
to 400 degrees. Whisk together the butter, oil, water, buttermilk,
and eggs in a mixing bowl and set aside. Then combine the
dry ingredients and sift into a separate mixing bowl. Add
the dry ingredients to the wet ingredients and mix until completely
incorporated. Stir in the pine nuts, corn kernels, sage, and
onion until incorporated. Coat a 10-inch cast iron skillet
(or oven safe equivelent with softened butter (about 2 tablespoons)
and heat in the oven for 5 minutes. Remove the hot skillet
and pour the batter into it. Bake for 18 to 20 minutes, or
until a paring knife or toothpick comes out clean when inserted
in the center. Remove the skillet from the oven and let cool
slightly. Serve out of the skillet.
Ancho-Pine
Nut Brownies - Source: Nuevo Tex-Mex by David Garrido
and Robb Walsh (Chronicle Books) 1 pound semisweet chocolate,
coarsely chopped 1 pound unsalted butter, cut into small pieces
8 eggs 3 cups granulated sugar 2 cups all-purpose flour 1
1/2 tablespoons ancho chile powder (see note) 1 cup semisweet
chocolate morsels 1 cup toasted pine nuts or Pinon nuts. Preheat
oven to 325 degrees F. Butter a 13 x 9-inch baking pan. In
the top pan of a double boiler, combine the chocolate and
butter. Place over barely simmering water in the bottom pan
and heat, stirring occasionally, until the chocolate and butter
have melted and are combined. Remove from heat. In a bowl,
whisk together the eggs and sugar until thick and smooth.
Slowly pour into the chocolate mixture, stirring constantly.
Stir in the flour, ancho chile powder, chocolate morsels and
pine nuts. Pour evenly into the prepared baking pan. Place
in the oven and bake for 20 to 25 minutes, or until a knife
inserted in the center comes out clean. Remove from the oven
and let cool completely. Cut into squares to serve. NOTE:
Many commercially prepared chile powders contain other spices
that can affect the flavor. To make your own chile powder,
put a dried chile in a 350 degrees F oven for 10 minutes to
dry it out. Grind the pepper in a food processor or coffee
grinder for a minute or so until it yields a fine powder.
Pinon
Chicken (aka Chicken Piñon) 4 chicken breasts, boned and
skinned 4 tablespoons extra virgin olive oil 1 sprig each
resemary & thyme 1 lime, juice & grated peel 3 ounces pine
nuts, lightly toasted* 1 tablespoon capers 2 cloves garlic,
finely chopped 4 ounces white wine Cut each chicken breast
into thick strips. Heat the olive oil in a seasoned pan. Fry
the chicken pieces with the rosemary and thyme until the chicken
is golden. Add the remaining ingredients and bring to a boil.
Reduce the heat to medium and let the sauce thicken while
the chicken continues to cook (about 5 minutes). Discard the
herbs. Serve the chicken on warmed plates and moisten with
sauce. * To toast pine nuts, preheat the oven to 400°. Place
the nuts in a shallow tin and roast, stirring often for 2
minutes. Do not overcook, for pine nuts burn easily. Baked
Danish Brie with Pinon nuts- Danish cheese baked in a golden
crust. Served with green apples, honey and Pinon nuts .
Grilled
Chicken Pinon Salad. ~ Just mix and munch ~ Fresh Spring
Mix pre mix salad, 6 oz Breast of Chicken, Toasted Pinon nuts,
Shredded Colby-Jack Cheese, Diced bell peppers, Sliced black
olives, Cucumber slices, Tomato Wedges, Green Chile Ranch
Dressing . Fancy Southwestern Chicken salad sandwich filler!
Diced chicken breast, topped with roasted pinon nuts, crumbled
bacon, grilled corn, celery, and onions, tossed with a zesty
cilantro mayonnaise. .... Now pick your bread!
Southwestern
Roasted Turkey with Green Chile Pinon Dressing. This dressing
is best when baked in the turkey. For safety sake, only stuff
the bird right before putting it in the oven. Adjust the heat
of the turkey by the amount of, and type of red chile you
use to rub on the skin.. Serve with roasted garlic mashed
potatoes, gravy, and habanero spiced acorn squash. When making
the gravy, add some minced chipotle chiles and the adobo sauce
they were canned in for a spiced version of turkey gravy.
1/4 cup butter 1 large onion, chopped 1 cup chopped celery
1 cup chopped green New Mexico chile, which has been roasted
and peeled 6 cups coarsely crumbled cornbread 1 cup whole
pinon nuts, or substitute chopped walnuts 2 teaspoons dried
thyme 1 1/2 cups chicken broth 2 tablespoons ground red New
Mexican chile 1 10 to 12- pound turkey Preheat the oven to
350 degrees. In a saucepan over medium high heat, melt the
butter and saute the onion and celery until soft. Combine
the chile, onion mixture, cornbread, nuts and thyme in a large
bowl and mix thoroughly. Add enough of the broth to thoroughly
moisten, but not saturate, the mixture. Stuff the turkey cavity
and sew it shut. Place any remaining dressing in a pan, and
cook in the oven along with the turkey. Rub the chile powder
over the outside of the bird. Roast the turkey for 20 minutes
per pound, basting frequently with the pan juices, until done.
Yield: 6 to 8 servings Heat Scale: Medium . -- Fresh Spring
Mix 6 oz Breast of Chicken Toasted Pinon nuts Shredded Colby-Jack
Cheese Diced bell peppers Sliced black olives Cucumber slices
Tomato Wedges Green Chile Ranch Dressing (gourmet section)
Acorn Pinon Soup with Wild Flowers. 1 tablespoon unsalted
butter, 1 cup pinons, 4 tablespoon shelled acorns or unsalted
pistachio nuts, 6 tablespoon chopped wild onions or leeks,
9 cups chicken stock or rabbit stock, 1/4 teaspoon salt, 1/2
teaspoon black pepper, 1 1/2 qts half and half. (Snipped wild
onions, mint sprigs and wild edible flowers for garnish) Melt
the butter in a large saucepan over medium heat and saute
the pinons, acorns and onions 4 minutes until the onions are
translucent and the nuts golden brown. Add the stock, salt,
and pepper. Bring to a boil, then reduce the heat to medium
and cook until the mixture is reduced by half, about 20 minutes.
Add the half and half and reduce the mixture again by half
to 6 cups. Remove from the heat and blend in a blender or
food processor until the mixture is smooth. Push through a
fine sieve; discard the contents of the sieve. Garnish with
the mint, wild onions, and edible flowers and serve. Santa
Fe Gourmet Granola Ingredients: 4 cups oats, Almonds, Pecans,
Walnuts, Pinon nuts, 1/2 cup maple syrup, 1/2 cup almond oil.
Using all organically grown ingredients mix together 4 cups
oats with nuts-almonds, pecans, walnuts and pinon nuts. Heat
1/2 cup maple syrup with 1/2 cup almond oil. Mix the dry ingredients
with the wet ingredients and bake at 300 degrees on a sheet
pan for about 30 minutes turning the granola a few times to
evenly cook the oats. Instructions: Using all organically
grown ingredients mix together 4 cups oats with nuts-almonds,
pecans, walnuts and pinon nuts. Heat 1/2 cup maple syrup with
1/2 cup almond oil. Mix the dry ingredients with the wet ingredients
and bake at 300 degrees on a sheet pan for about 30 minutes
turning the granola a few times to evenly cook the oats.
Chicken Breast Piquanté. INGREDIENTS 6 (6-ounce) boned
chicken breasts 1/4 teaspoon salt 1/2 teaspoon pepper 1 cup
flour 2 tablespoons butter 1 tablespoon shelled pinon nuts
(pine nuts acceptable) 1-1/2 cups white wine 1 teaspoon chopped
fresh parsley Wash chicken breasts; remove skins and excess
fat. Add salt and pepper to flour and mix well. Dust each
breast individually with flour. Melt butter in skillet over
medium heat. Add chicken and brown lightly on each side, about
4 to 6 minutes per side. Add pinon nuts to skillet. Do not
let pinons or chicken stick to skillet. Lower heat and add
wine. Simmer lightly for 10 minutes. Add parsley. Remove from
heat. Place the chicken on a platter. Pour wine sauce and
pinon nuts over the chicken.
Crema de Pino o Nuez Encarcelada (Pine Nut or Pecan
Cream) From Diana Kennedy, Recipes from The Regional Cooks
of Mexico. A dessert of Spanish origin traditionally uses
pine nuts but pecans can be substituted as well. Ms. Kennedy's
version is a bit less sweet and uses some egg yolks to help
thicken the mixture. For best flavor the dessert should be
served at room temperature. Any leftovers should be refrigerated.
3 cups whole milk 4" piece canela (cinnamon) roughly broken
up 3/4 cup granulated sugar 2 tablespoons cornstarch 1/2 pound
pine nuts or pecans (2 1/4 cups, approximately, roughly chopped,
plus a few whole nuts for garnish) 2 egg yolks, well beaten
1/3 cup brandy or rum or 2/3 cup white wine or to taste 10
ladyfingers, roughly broken up I N S T R U C T I O N S Well
butter a shallow dish, ideally about 9 inches in diameter
and 1 1/2 inches deep. Bring milk to a boil, then add the
canela, and stir in most of the sugar, reserving a little
to grind with the nuts. Lower the flame and stir until the
sugar is melted. Stir 1/4 cup of the warmed milk into the
cornstarch and work to a smooth paste. Stir this into the
sugar mixture and continue cooking, stirring all the time,
until it thickens slightly. Grind the nuts with the reserved
sugar in a food processor until very fine and stir into the
boiling milk mixture. Cook until the mixture has reduced and
thickened--about 20 to 30 minutes. Add about 1 cup of the
hot mixture to the egg yolks and beat together well. Return
to the pan and continue to cook, stirring and scraping the
bottom of the pan constantly, until the mixture thickens to
the extent that you can see the bottom of the pan as you stir.
(It should coat the back of a wooden spoon thickly). Stir
in about two-thirds of the brand or wine. Pour half of the
mixture into the prepared dish. Cover with the lady fingers,
sprinkle with the rest of the brandy or wine and cover with
the remaining cream.. Decorate the top with the whole nuts
and set aside to cool off to room temperature--do not refrigerate--before
serving. .
Duck with Pinon Dust and Corn Pudding 36 ounces canola
oil (or any oil with a high smoke-point) 2 (4-ounce) duck
breasts 8 ounces Corn Pudding, recipe follows 2 tablespoons
toasted crushed pinon (pine) nuts, plus 2 tablespoons 2 tablespoons
dried cherry chutney 1/2 teaspoon chopped chives In a large
wok, heat the canola oil to 350 degrees F. Heat a 12-inch
saute pan over high heat until there is a translucent smoke.
Add the duck breasts (no oil) skin-side down and cook for
3 minutes, until the skin is crisp (this will start to render
the fat golden). Flip over and cook on meat side for 2 minutes.
Preheat the broiler. Then, place the duck in the preheated
canola oil for 1 minute. Turn the heat off and let the duck
keep cooking for 1 1/2 minutes. The duck needs to be as crispy
as possible. Remove from hot oil and let rest on a cutting
board for a few minutes, skin-side down. Cut the breasts on
the diagonal, across and down, to make long pieces. On an
oven proof plate or baking dish, put 2 (4-ounce) portions
of corn pudding, topped with 1 tablespoon each of pinon nut
dust and a dollop of chutney. Brown the corn pudding under
a preheated broiler for 4 minutes. Remove from broiler. For
each serving, place 1 portion of broiled corn pudding on each
plate, place the sliced duck breast on top of the pudding
and chutney, and sprinkle each with 1 more tablespoon pinon
dust and 1/4 teaspoon of chopped chives. Corn Pudding: 1 tablespoon
olive oil 2 cups finely diced onions 1 tablespoons peeled
and finely chopped ginger 1 large shallot, diced 1 tablespoon
thinly sliced garlic 8 cups whole kernel corn 1/4 teaspoon
grated fresh nutmeg 1 teaspoon salt 1 cup white wine 2 cups
milk 1 1/2 cups heavy cream 1/2 teaspoon cracked black pepper
In a large saucepan over high heat, add olive oil, onions,
ginger, shallot, and garlic, stirring and shaking the pan
to sweat the onions and shallots. Once the onions go past
sweating and turn from translucent to brown, add the corn,
and stir. Add the nutmeg, salt, and white wine. Stir for about
5 minutes, shaking pan for every 30 seconds, until the corn
has a sheen and the wine is evaporated. Stir in the milk and
let cook for 3 minutes. Add the cream, stir, and then add
pepper. Bring the cream up to a boil and then turn down to
a simmer for 5 minutes. Remove from heat and puree in a food
processor. If there is not time to let the mixture cool, only
fill the food processor halfway. Puree for 2 or 3 minutes
per batch. Press the pureed mixture through a sieve with the
back of a spoon to strain out the skin and pulp. Taste for
salt and season, if necessary. Yield: 11 (4-ounce) servings.
Chile relleno de picadillo with Pinones - from Rancho
de Tia Rosas recipe found at the inn's website HERE Photo's
look YUMMY! http://www.tiarosa.net/chile_relleno_de_picadillo.asp
Toasted Piñon-Coriander Crusted Goat Cheese. - from Globalgourmet's
website directly HERE Photo looks Great! http://www.globalgourmet.com/food/special/1999/fearlessly/cheese.html
Braciole
This popular dish (pronounced “brahz-jol”) In Italian, braciole
means stuffed meat rolls. 2 pounds choice flank steak, trimmed
of all fat and silver skin Salt and pepper to taste Olive
oil Parmesan cheese, grated Minced garlic Chopped parsley
Raw, shelled piñon nuts, or pignoli (“peen-yo-lee”) in Italian
Drizzle olive oil on each piece of steak. Slice lengthwise
as thin as possible. (Try and find a butcher to do this for
you.) Pound with a tenderizer until the slices are approximately
1/8 of an inch thick. Lay them out on a counter and add salt
and pepper to taste. Drizzle oil on each piece and rub in
minced garlic into the meat to taste. Sprinkle with the cheese,
parsley and pignoli. Roll slices, tucking in the ends, and
secure with toothpicks. Sear the rolls in hot oil in a sauté
pan, turning once. Place seared meat in a baking dish and
cover with your favorite marinara sauce. Add a little red
wine for flavor and to thin out the sauce. Cover the dish
tightly with foil. Bake in 375 F oven for 2½ hours or until
the rolls are tender enough to cut with a fork. Serve with
pasta marinara.Yield: 6servings Mangia! mangia!
Cassata With Fresh Strawberry Puree Ingredients Strawberry
Puree 2 pints fresh strawberries 2 tablespoons light corn
syrup Juice of 1/2 lemon Sugar to taste 1-2 drops red food
coloring Instructions Hull strawberries and wash well. Puree
berries in a food processor or blender along with corn syrup
and lemon juice. Taste the puree; depending on the sweetness
of the fruit, add sugar to taste. Stir in food coloring if
desired. Store in refrigerator or freeze for future use. Yield:
about 2 cups. Ingredients Cassata 1 pound sugar (2 cups) 1
tablespoon water 1/2 pound (1 cup) pine nuts 1/4 pound (1/2
cup) shelled pistachios 1/4 pound raisins 1/2 cup light rum
9 ounces (1 cup) candied fruit (not citron) 5 ounces (1-1/4
cups) shelled hazelnuts, lightly toasted 1 quart whipping
cream 1 cup egg whites (about 8-10 eggs) Strawberry Puree
(recipe above) Instructions Combine 1/4 cup of the sugar and
the water in a small saucepan. Bring to a boil and add pine
nuts. Stir constantly with a wooden spoon over medium-high
heat until water evaporates and sugar becomes granular. Continue
to stir until nuts begin to turn light golden. Do not allow
sugar to caramelize. Immediately dump onto a metal baking
sheet; break candied nuts apart as they cool. Blanch pistachio
nuts in boiling water for 1 minute. Drain and peel off skins.
Plump raisins in 1/4 cup rum and soak candied fruit in remaining
1/4 cup. Remove any skins from hazelnuts. Whip cream until
thick. Refrigerate. Prepare meringue by combining egg whites
and 14 ounces (1-3/4 cups) of the sugar in a medium saucepan.
Heat slowly, stirring to dissolve the sugar, until mixture
reaches 110 degrees F, warm to your fingertips. Pour into
a large mixing bowl and whip on high speed until thick and
velvety. Fold into the meringue the pistachios, plumped raisins
with their rum, candied pine nuts, hazelnuts, and candied
fruit with its rum. Mix well. Fold in the whipped cream until
thoroughly combined. Pour into one large mold or bundt pan
or smaller individual pans and smooth over the top. Cover
with plastic wrap and freeze. To serve the dessert, dip sides
of pan in hot water until the cassata is free and invert on
a platter. Smooth sides and refreeze. When the cassata is
solid, slice loaf with a sharp knife. Spoon Strawberry Puree
onto plates and top each with a slice of cassata. Yield: 12
servings
Chicken with Jerusalem Artichoke and Lemon Recipe:
Ingredients 1/2 pound Jerusalem artichokes, peeled 10 garlic
cloves, peeled and halved 1/2 cup fresh lemon juice 1/4 cup
olive oil 6 saffron threads 1 chicken, cut into pieces Salt
and pepper 20 fresh basil leaves 2 ounces pine nuts, toasted
Instructions Peel the jerusalem artichokes. Peel and halve
the garlic cloves. In a large pan, mix lemon juice and olive
oil. Add the garlic halves, jerusalem artichokes and saffron
threads. Add water to cover, and bring to boil over moderate
heat. Add the chicken, season to taste, and cook 1-1/2 hours.
Add basil, check seasonings, and cook another 10 minutes.
Garnish with pine nuts, and serve with cooked rice. Yield:
4 servings
Martha's Vineyard Salad Recipe Ingredients 1 head bibb
lettuce (about 8 ounces total), washed and dried well 1/2
head red leaf lettuce (about 6 ounces total), washed and dried
well 3/4 cup Charley's Crab Raspberry-Maple Dressing 1/4 cup
crumbled blue cheese 12 rings red onion, each about 1/4-inch
thick 3 tablespoons pine nuts, toasted (see Note) Instructions
Tear lettuce leaves by hand into bite-size pieces and toss
with dressing in a large bowl. Divide lettuce evenly among
6 chilled plates and top each with blue cheese, onion rings
and pine nuts. Yield: 6 servings Per serving: 223 calories,
69 percent calories from fat, 4 grams protein, 16 grams carbohydrates,
2 grams total fiber, 17 grams total fat, 4 milligrams cholesterol,
143 milligrams sodium Note To toast pine nuts: Spread in a
single layer in a pie pan and roast at 350 degrees about 20
minutes.
Farfalle
with Savoy Cabbage, Pancetta, Thyme, and Mozzarella Recipe
Ingredients 10 strips pancetta or lean bacon, thinly sliced
Olive oil 1 clove garlic, finely chopped 1 good handful thyme,
leaves picked from the stem 1/2 large Savoy cabbage (outer
leaves removed), quartered, cored, and finely sliced Handful
grated Parmesan cheese 1 pound dried farfalle Salt and freshly
ground black pepper Extra-virgin olive oil 7 ounces fresh
buffalo mozzarella, cut into 1/2-inch dice 2 handfuls pine
nuts, lightly toasted Instructions In a pan fry off pancetta
in a little olive oil until lightly golden. Add garlic and
thyme and cook until softened. Add the Savoy cabbage and Parmesan,
then stir and put the lid on the pan. Cook for a further 15
minutes, shaking every now and again, while you cook farfalle
in salted boiling water until al dente. When the cabbage is
nice and tender, season and loosen with some nice peppery
extra-virgin olive oil. Toss the drained farfalle into the
cabbage and at the last minute mix in mozzarella and pine
nuts. Serve immediately. Yield: 4 servings
Pasta
with Capers, Olives and Pine Nuts Recipe Ingredients 3
tablespoons butter 3 fluid ounces olive oil 3 cloves garlic,
minced 3 ounces pine nuts 15 ounces California black olives,
sliced 3 tablespoons capers, rinsed, minced 1 tablespoon basil,
cut into chiffonade 1 teaspoon oregano, minced 1 teaspoon
flat parsley, minced 1 pound pasta, any shape Salt, to taste
Black pepper, ground, to taste 2 ounces Parmesan cheese, grated
Sprinkle each portion with grated Parmesan cheese Instructions
Combine the butter with the oil and heat over medium heat
in a large saute pan. Add the garlic and pine nuts, reduce
the heat to low, and continue to cook until the nuts are just
beginning to turn golden in color. Add the olives, capers,
and herbs. Toss until the products are incorporated and heated
thoroughly. Cook the pasta in a large saucepot of boiling
salted water until al dente. Drain well. Toss the drained
pasta with the nut-olive mixture over medium heat until the
products are incorporated and heated thoroughly. Season to
taste with salt and black pepper. Yield: 6 portions
Pasta
with Pine Nuts and Sun-Dried Tomatoes Ingredients 12 ounces
pasta, fusilli or rigatoni 5 tablespoons olive oil 2/3 cup
pine nuts, toasted 2/3 cup sun-dried tomatoes, oil-packed,
drained and chopped 1/2 cup fresh parsley, chopped 1/2 cup
Parmesan cheese, grated Instructions Cook pasta in large pot
of boiling salted water until just tender but still firm to
bite. Drain pasta well. Heat 3 tablespoons olive oil in heavy
large skillet over high heat. Add pasta and fry until beginning
to crisp at edges, stirring frequently, about 10 minutes.
Transfer pasta to large bowl. Add remaining 2 tablespoons
olive oil to same skillet. Add toasted pine nuts and sun-dried
tomatoes and stir over high heat until just warmed through,
about 1 minute. Pour pine nut mixture over pasta. Add chopped
parsley and grated Parmesan cheese and toss to blend. Season
to taste with salt and pepper and serve. Yield: 4 servings
Pesto
Sauce - The classic Italian sauce. 2 cups fresh basil
leaves, packed 4 tablespoons piñons 5 garlic cloves, finely
minced ¼ cup grated Parmesan cheese ½ cup olive oil Instructions
Place basil leaves in small batches in food processor and
whip until well chopped. Add about a third of the nuts and
garlic, blend again. Add about a third of the Parmesan cheese;
blend while slowly adding about a third of the olive oil,
stopping to scrape down sides of container. Process basil
pesto until it is a thick, smooth paste. Repeat until all
ingredients are used, and mix all batches together well. Serve
over pasta. Basil pesto keeps in refrigerator one week, or
in the freezer for a few months.
Stuffed
Bell Peppers (Pepperoni Ripieni) Recipe Ingredients 4
bell peppers of different colors 4 plus 2 Tbsp extra-virgin
olive oil 1 medium white onion, finely diced 2 garlic cloves,
finely chopped 1 Tbsp Italian parsley, finely chopped 4 anchovies,
finely chopped 1 Tbsp raisins 1 Tbsp pine nuts 2 ounces olives,
pitted, drained, and finely ground 6 Tbsp bread crumbs Salt
and pepper Instructions Preheat oven to 350 degrees F (175
C). Wash the bell peppers, cut them in half, and remove the
seeds. In a skillet, pour 4 tablespoons of the extra-virgin
olive oil and turn heat to medium. Sauté the onion and garlic,
until onion is soft and translucent. Remove the skillet from
the heat. Stir in the parsley, anchovies, raisins, pine nuts,
ground olives, bread crumbs, salt, and pepper. Drizzle with
2 tablespoons of extra-virgin olive oil. Mix all the ingredients
thoroughly. Fill the bell peppers with the mixture. Place
the filled bell peppers side by side in an oiled oven pan.
Bake for about 40 minutes, or until the surface is golden.
Remove pan from the oven and let the stuffed peppers cool
at room temperature. Serve lukewarm. Yield: 4 servings
Stuffed
Clams Ingredients 24 cherrystone clams 3/4 cup dry white
wine 1/4 cup water 1/2 tsp. salt 3 tbs. olive oil 1/2 cup
chopped onion 1/2 cup long grain rice 1/4 tsp. pepper 1/2
tsp. allspice 1/4 tsp. cinnamon 3 tbs. currants 3 tbs. pine
nuts 2 tbs. chopped parsley Instructions Wash and scrub clams
well discarding any that are open. Place clams in a large
pot with wine, water, and salt. Cover and steam for 10 minutes,
until shells open; drain and discard any that have not opened.
Cool and remove clams from shells. Reserve shells; strain
pan juices and reserve. Sauté onion in oil until golden. Add
rice and 1 cup strained juice; bring to a boil. Cover and
reduce heat to low; cook for 15 minutes. Add peppers, spices,
currants, pine nuts and parsley to saucepan; simmer 5 minutes.
Remove from heat and let cool. Dice the clams and add to rice
mixture. Stuff shells with mixture. Refrigerate until well
chilled; then serve. Yield: 8 servings
Tropical
Couscous Recipe Ingredients 2-1/4 cups fresh orange juice
1 tsp. ground cumin 1 box (10 ounces) couscous 2 Tbs. olive
oil 2 Tbs. reduced-sodium soy sauce 2 Tbs. fresh lime juice
1/4 cup chopped fresh cilantro 2 Tbs. chopped fresh basil
or 1 tsp. dried 2 Tbs. chopped fresh chives 1 tsp. grated
fresh ginger 1 mango, peeled, pitted and chopped 1/4 cup pine
nuts, toasted Instructions Bring juice and cumin to boiling
in a medium-size saucepan. Add couscous; cover. Remove from
heat and let stand 5 minutes. Remove to a large bowl; cool.
Mix oil soy sauce and lime juice in a small bowl. Stir into
couscous. Stir in cilantro, basil, chives, ginger, mango and
orange. Sprinkle with nuts. Yield: 8 servings
Vegetarian
Meatless Loaf Recipe (It's a basic non-meat loaf. Garnish
same as a meatloaf..). Ingredients 1 medium onion, chopped
6 cloves garlic, chopped 1 tablespoon olive oil 1/4 cup vegetable
broth (Swanson's has no MSG) 3 brown eggs, well beaten (I
used Grade A Large size) 2 cups nonfat cottage cheese 1/2
can (4.25 ounce) chopped olives 1 can (4 or 4.5 ounce) chopped
green Chile peppers 1/3 cup pine nuts (or substitute pecans
or walnuts) 1 small bag chopped pecans (or walnuts) 2-1/4
cups corn flakes Seasoning to taste: (black pepper, Italian
seasoning, dried cilantro, dried dill, dried chives were what
I used) Instructions Preheat oven to 350 degrees F. Sauté
onions and garlic in olive oil. Beat eggs. Add bouillon, eggs
and remaining ingredients, mix well. Bake 1 hour in lightly
oiled loaf pan or casserole dish. Mine was a tad dry, so I
added a splash of beer prior to putting in casserole dish.
Wild
Rice Pilaf Ingredients 1-1/2 cups wild rice 6-1/2 cups
chicken stock or water 1-1/2 cups white rice 1 pound bacon
2 onions, chopped 2 cups minced celery 3/4 cup parsley salt
and pepper to taste 3/4 cup toasted pine nuts Instructions
Place wild rice and 3-1/4 cups of chicken stock (or water)
in the pressure cooker. Bring to a boil, seal, bring up to
15 Ib. Pressure, reduce heat to stabilize pressure and cook
for 15 minutes. Remove from heat, depressurize and remove
lid. Remove cooked wild rice and replace with white rice and
remaining 3-1/4 cups chicken stock or water. Bring to a boil,
seal, bring up to 15 pounds pressure, reduce heat to stabilize
pressure and cook for 6 minutes. Remove from heat, depressurize
and remove lid. Mix rice together in cooker. Meanwhile, cut
bacon into small pieces, fry until crisp and drain on paper
towels. Remove majority of bacon grease from skillet, leaving
a small amount to fry onions and celery until tender. Add
cooked onion-celery mixture, parsley, and salt and pepper
to taste. Just before serving, add toasted pine nuts. Yield:
12 servings
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