If you are looking for a unique twist on a snacking idea look no further.
The sweet and savory touches of these pistachios are outstanding! Really they are like nothing I have tired before.
I have always been a huge pistachio fan and have an intense love of curry so it seemed like a great fit. The addition of brown sugar adds just the right amount of sweet and balances out the heat from the cayenne. Truly quite spectacular.
You will notice when they are baking the aroma of the coconut oil is quite prominent and fills the kitchen with the most wonderful smell.
Sweet Curry Roasted Pistachios
3 cups of pistachios
2 tablespoons of curry powder
2 tablespoons of coconut oil
1 tablespoon of maple syrup
3 tablespoons of brown sugar
1/2 teaspoon of salt
a few dashes of cayenne powder
In a medium saucepan heat the curry powder, coconut oil, maple syrup, salt and cayenne over low heat. Pre heat the oven to 300 degrees. Prep a cookie sheet with parchment paper. Once the oil syrup liquid is warm add the pistachios and stir to coat well.
Pour the nuts into the cookie sheet and pop into the over to roast. Stir a few times to assure the entire the coating on the nuts dries. When they loo dry remove them from the over and sprinkle liberally with the brown sugar. Give the cookie sheet a shake to coat all sides of the nuts. Allow to cool completely.
Store in a sealed container.
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I have always been a fan of citrus fruit.
And there are limited ways to truly enjoy the flavors of lemon and lime.
I have preserved them both with spectacular results but this time I was looking for something sweet. Curd immediately came to mind.
It is quick and easy to make and can be enjoyed a number of ways. In tarts, spread between layers of cake, as a filling for Macarons or even with a spoon straight from the jar!
After I made the curd I jarred and processed it like I would with a jam or a jelly. This is completely optional. I wanted to be able to store it long term without needing refrigeration.
1 1/2 cups of sugar
2/3 cup of lemon juice
8 tablespoons of butter
2 tablespoons of lime zest
Using warm water and a tiny squirt of soap wash your limes and rinse very well. Using a microplane or the fine side of a box grater remove the zest from the limes.
You will have more then the 2 tablespoons of zest required for the recipe. Toss the leftovers into some salt to use for rimming glasses for lime margaritas!
Now you can juice the limes. It is important to remove the zest while the limes are still whole. It becomes quite difficult to zest them once they are cut and juiced.
Place a small pot half full with water on the stove on medium high heat. Bring to a simmer. Place the juice, eggs and sugar in a stainless steel bowl and whisk until combined. Place the bowl on top of the simmering pot. Cook, stirring constantly until it becomes thick, about 10 minutes.
Remove from heat and immediately pour through a fine strainer to remove any lumps. Cut the butter into small pieces and whisk into the mixture until the butter has melted. Add the lime zest and stir well.
Ladle the hot curd into hot sterilized jars. Add the lids and screw bands until finger tight.
Place the jars into a hot water bath and process for 5 minutes.
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Have you ever come across a technique that you have been intrigued by and been surprised that it is something you can easily do at home? I had heard many times how easy it is to make your own ricotta cheese and knew I had to give it a try.
They were not kidding when they used to term simple. The hardest part was finding a store that carried the cheese cloth used to drain the liquid off.
It take less then 10 minutes cook time and 10 minutes drain time and you have a cup and a half of the freshest ricotta cheese available!
The ingredients are minimal and you only need a few tools for the job. Cheese cloth is needed to drain the cheese and a cooking thermometer is very helpful though you can still make it without the thermometer. You can usually find the glass candy thermometers in the gadget section of your grocery store for around $5.00.
And don’t be surprised if you eat at least half of your first batch over the sink while taste testing it.
4 cups of whole milk (3%)
1 cup of buttermilk
1/3 cup of whipping cream
1 tablespoon lemon juice
salt to taste
In a large pot bring the milk, cream and lemon juice to a simmer over medium high heat. Allow to come to a temperature of 185 degrees. This will take less then 10 minutes.
Stir occasionally. If you do not have a thermometer just watch the milks and when the curds separate from the whey it is ready to come off the burner.
Line a fine meshed colander with two layers of cheesecloth.
Slowly pour the curd into the colander to drain. Once the liquid has drained off bundle up the cheese cloth and give it a bit of a squeeze. Remove the cheese to a bowl and lightly salt.
Depending on what you plan on using your ricotta for you could add some extra flavor but adding herbs or garlic. But it is just fantastic the way it is and I have found myself adding it to all sorts of dishes and even enjoying it just by itself, which I have never ever done with store bought ricotta.
Try it once and you’ll be hooked. Seriously good stuff!
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