almonds | Saveur

Bermuda Hundred

Beth Dixon — Mon, 18 Mar 2019 22:34:23 +0000

Photography by Linda Xiao; Food Styling by Jessie YuChen

The lovechild of a mai tai and a Negroni, this fruity orgeat and Campari cocktail is a sweet and summery thirst-quencher.

Featured in: “21 Cocktails for our 21st Birthday“

Yield: 1

Time: 5 minutes

1½ oz. gin
1½ oz. pineapple juice
3⁄4 oz. Campari
1⁄2 oz. fresh lime juice
1⁄2 oz. orgeat
1 brandied cherry

Instructions

Fill a rocks glass with ice. To a cocktail shaker, add the gin, pineapple juice, Campari, lime juice, orgeat, and enough ice cubes to fill the shaker about halfway. Shake well, strain into the glass, garnish with the cherry, and serve immediately.

The post Bermuda Hundred appeared first on Saveur.

Italian Rainbow Cookies

Dana Bowen — Mon, 18 Mar 2019 22:50:05 +0000

Photography by Belle Morizio

This recipe for the classic Italian American Christmas confection calls for almond pastry filling in place of the standard almond paste, creating a lighter, moister crumb. Italian rainbow cookies—also known as Neapolitans, Venetians, and tricolore cookies—liven up any holiday dessert spread with their vibrant red, white, and green layers.

Featured in “Rainbow Bright,” by Greg Ferro.

Yield: Makes about 120

Time: 2 hours 40 minutes

24 Tbsp. unsalted butter, softened, plus more for greasing
2 cups all-purpose flour, plus more for dusting
1 cup sugar
One 12.5-oz. can almond filling, such as Solo brand
4 large eggs
12 drops green food coloring
12 drops red food coloring
One 12-oz. jar seedless raspberry jam
12 oz. semisweet chocolate, melted

Instructions

Position a rack in the center of the oven and preheat to 350°F. Butter and flour three 9-by-13-inch baking pans, then line with parchment and set aside. Using a stand or handheld mixer on high speed, beat the butter and sugar until pale and fluffy, about 2 minutes. Add the pastry filling, beat until smooth, then one at a time add the eggs, beating well after each addition. Add the flour and mix on low speed until just combined.
Divide the batter among three bowls. Stir the green food coloring into one bowl, the red food coloring into the second, and leave the third plain. Using an offset spatula, spread each batter into a prepared baking pan. Working in batches if necessary, bake until just beginning to brown, about 10 minutes. Invert the cakes onto wire racks and cool completely.
When the cakes are cool, in a pot set over medium heat, warm the jam until smooth and spreadable, 6–8 minutes. Place the green cake on a large cutting board. Using an offset spatula, spread evenly to the edges with half of the jam. Top with the plain cake, then spread the remaining jam over the plain cake. Top with the red cake, then refrigerate until the jam is set, about 1 hour.
Trim and discard the edges to form an even block, then slice crosswise into 1½-inch-wide strips. Separate the strips slightly, then spread the chocolate over the tops and sides of each strip to cover completely. Refrigerate until nearly set, about 30 minutes. Slice each log crosswise into ½-inch-thick cookies and serve. (In an airtight container, the cookies will keep for 2 weeks in the refrigerator or 5 months in the freezer.)

The post Italian Rainbow Cookies appeared first on Saveur.

Catalan Braised Pork Ribs With Chestnuts

Benjamin Kemper — Wed, 19 Jan 2022 03:01:07 +0000

PHOTOGRAPHY BY LINDA PUGLIESE; FOOD STYLING BY JASON SCHREIBER; PROP STYLING BY ELVIS MAYNARD

Joan Roca, chef of the three-Michelin-star Celler de Can Roca in Girona and one of Spain’s most revered culinary figures, grew up on simple Catalan comfort food prepared by his mother, Montserrat. This saucy braise of pork ribs and chestnuts was one of his favorite childhood dishes. Adapted from Roca’s cookbook Cocina Madre, this recipe calls for the classic Catalan blend called a picada—a nutty, garlicky paste bashed up in a mortar and pestle—which you’ll whisk in just before serving for a pop of flavor and texture. Buy peeled chestnuts in specialty stores or online, or peel your own: Cut an “x” into the tip of each chestnut, then boil for 20 minutes; when cool enough to handle, use your fingers to remove the woody exterior and brown papery layer.

Featured in: “Joan Roca on Catalan Comfort Food, Kitchen Culture, and the Future of Fine Dining.”

Yield: serves 4

Time: 2 hours

1 rack of pork ribs (about 2 lb.), cut into individual ribs
Kosher salt
Freshly ground black pepper
¼ cups olive oil or lard, divided
2 medium onions, finely chopped
5 garlic cloves, 4 finely chopped, 1 whole
2 medium tomatoes, seeded and chopped
1 lb. peeled chestnuts
15 almonds
2 small almond biscotti, coarsely ground (½ cup)
Finely chopped parsley, for garnish

Instructions

Using paper towels, pat the ribs dry, then season generously with salt and black pepper. To a large Dutch oven set over medium-high heat, add 2 tablespoons of the oil. When it’s hot and shimmering, add half of the ribs and cook, turning occasionally, until browned all over, 6–8 minutes. Transfer to a plate, then repeat with the remaining ribs; set aside.
Turn the heat to medium. To the empty skillet, add the remaining oil and the onions and cook, stirring occasionally, until softened slightly and translucent, about 7 minutes. Add the chopped garlic and tomatoes and continue cooking, stirring occasionally, until the tomatoes have broken down and most of the liquid has evaporated, about 15 minutes more.
Add the reserved ribs to the pot, pour over enough water to barely cover (about 5 cups), and turn the heat to high. When the liquid boils, partially cover and turn the heat to medium-low. Cook until the ribs are tender and the meat flakes when nudged with a fork, 1¼–1½ hours.
Meanwhile, par-cook the chestnuts: To a small pot set over high heat, add the chestnuts and cover with water. When the water boils, turn the heat to medium and cook until softened slightly, about 12 minutes; drain, discarding the liquid.
Add the chestnuts to the pot with the ribs and stir gently to combine. Cook to marry the flavors, about 5 minutes.
Meanwhile, make a picada: Using a mortar and pestle, pound the remaining garlic to a paste, then add the almonds and biscotti and pound until finely ground. Stir the picada into the pot with the ribs, then turn off the heat, cover, and let rest for 5 minutes. Sprinkle with the parsley, and serve.

The post Catalan Braised Pork Ribs With Chestnuts appeared first on Saveur.

Orange Marmalade and Almond Alfajores

Sylvie Chedeville — Tue, 21 Dec 2021 16:51:50 +0000

Photography: David Malosh; Food Stylist: Simon Andrews; Prop Styling: Summer Moore

While most Argentine bakers focus on perfecting one or two types of alfajores, Sylvie Chedeville churns out a whooping thirty-four and counting, cementing the French-born, Buenos Aires-raised pastry chef as the local cookie Queen. Fruit marmalades are among her most popular fillings—typical flavors include strawberry, quince, raspberry, and lemon—and Chedeville also likes to add chopped almonds for a surprising extra layer of crunch. Even the most die-hard dulce de leche traditionalists can’t resist.

Look for a very thick and pectin-y marmalade (we found Bon Maman brand to have the ideal texture), or otherwise reduce the jam down in a medium pot over medium heat until the liquid is thickened and very glossy. Cool completely before using. While all components may be prepared ahead of time, be ready to coat the alfajores with chocolate immediately after filling with marmalade as the jam will further soften the delicate cookies.

Featured in: “On Argentina’s North Atlantic Coast, a City Obsessed with Sugar and Nostalgia.”

Yield: makes 12 alfajores

Time: 2 hours 45 minutes

Ingredients

For the cookies:

½ cups sugar
7 oz. softened unsalted butter
2 tsp. honey
1 large egg yolk
1½ cups plus 2 Tbsp. pastry flour, plus more for dusting
½ cups cornstarch
1½ tsp. baking powder
½ tsp. baking soda

For filling and coating:

1½ cups orange marmalade
¾ cups (2½ oz) finely chopped almonds
14 oz. semisweet chocolate, finely chopped (2¼ cups), melted and tempered*

Instructions

Make the cookies: In the bowl of a stand mixer fitted with the paddle attachment, beat the butter, sugar, and honey on medium speed until light and fluffy. Add the egg and 2 tablespoons of cool water and mix on low speed until combined, using a silicone spatula to scrape down the sides and bottom of the bowl as needed.
Into a large bowl, sift the flour, cornstarch, baking powder, and baking soda. With the mixer running on low speed, add the flour mixture about half a cup at a time and continue mixing just until all of the dry ingredients are incorporated. Lightly flour a clean work surface and turn the dough out onto it. Knead gently just until a smooth dough comes together, 1–2 minutes. Divide into two pieces, form into 1-inch thick disks, wrap tightly in plastic wrap, and refrigerate for at least 1 and up to 24 hours.
When you are ready to bake the cookies, preheat the oven (with one of its racks positioned in the center) to 400° F. Line 2 large baking sheets with parchment paper and set aside.
Retrieve the 2 pieces of dough from the fridge and unwrap. Lightly flour a clean work surface and, working with one disk at a time, roll it out to an even ¼-inch thickness. Using a 3-inch round cookie cutter and rerolling the scraps as needed, punch out 24 cookies. Transfer the cookies to the prepared baking sheets spaced at least 1 inch apart. Bake the cookies one pan at a time, rotating the pan halfway through cooking, until crisp and lightly browned, 8–10 minutes. Transfer the cookies to a wire rack to cool completely to room temperature before filling.
When ready to fill the cookies, return them to the baking sheet. In a medium bowl, fold the almonds into the marmalade. Add 2 generous tablespoons of filling half of the cookies. Invert the other half of the cookies onto their marmalade-topped mates (Chocolate-coated alfajores are always stuffed with the tops of the cookies facing inward towards the filling; this makes it easy to stack them once they’re fully cooled.) Use a small offset spatula or butter knife to remove any excess filling from the borders.
Using a pair of tongs or a large chocolate fork, dip the stuffed cookies into the tempered melted chocolate, turning to coat and allowing any excess to drip back into the bowl. Set the cookies aside on fresh parchment paper and until the chocolate has completely set. Serve immediately or transfer to an airtight container. Alfajores keep well for up to 1 week.

How to Temper Chocolate

Photography by Belle Morizio

Tempering chocolate is the key to a glossy, snappy finish. Find out how to do it at home using our handy tutorial.

The post Orange Marmalade and Almond Alfajores appeared first on Saveur.

Limonettas (Argentine Lemon Cookies with Chocolate and Almond)

Kevin Vaughn — Tue, 21 Dec 2021 16:51:38 +0000

Photography: David Malosh; Food Stylist: Simon Andrews; Prop Styling: Summer Moore

Mar del Plata’s limonettas don’t get the love they deserve–forever outshined by their more popular cousins, the alfajor. A dip in dark chocolate and a handful of sliced almonds kicks the otherwise monochromatic lemon biscuit up a notch. A pinch of sea salt is unorthodox for the sugar-obsessed Argentinian but the kick of salinity creates the enhances the sweet citrus cream filling and transports this dessert right back to the seaside where it originated.

The key to this cookie’s delicate texture is incorporating the absolute minimum amount of flour necessary to bind the rest of the ingredients together. Avoid incorporating any excess by rolling the dough between two large sheets of parchment paper rather than on a floured surface.

Featured in: “On Argentina’s North Atlantic Coast, a City Obsessed with Sugar and Nostalgia.”

Yield: makes 12 alfajores

Time: 2 hours 45 minutes

Ingredients

For the cookies:

½ cups sugar
7 oz. softened unsalted butter
2 tsp. honey
1 large egg yolk
1½ cups plus 2 Tbsp. pastry flour, plus more for dusting
½ cups cornstarch
1½ tsp. baking powder
½ tsp. baking soda

For filling and coating:

1½ cups orange marmalade
¾ cups (2½ oz) finely chopped almonds
14 oz. semisweet chocolate, finely chopped (2¼ cups), melted and tempered*

Instructions

Make the cookies: In the bowl of a stand mixer fitted with the paddle attachment, beat the butter, sugar, and honey on medium speed until light and fluffy. Add the egg and 2 tablespoons of cool water and mix on low speed until combined, using a silicone spatula to scrape down the sides and bottom of the bowl as needed.
Into a large bowl, sift the flour, cornstarch, baking powder, and baking soda. With the mixer running on low speed, add the flour mixture about half a cup at a time and continue mixing just until all of the dry ingredients are incorporated. Lightly flour a clean work surface and turn the dough out onto it. Knead gently just until a smooth dough comes together, 1–2 minutes. Divide into two pieces, form into 1-inch thick disks, wrap tightly in plastic wrap, and refrigerate for at least 1 and up to 24 hours.
When you are ready to bake the cookies, preheat the oven (with one of its racks positioned in the center) to 400° F. Line 2 large baking sheets with parchment paper and set aside.
Retrieve the 2 pieces of dough from the fridge and unwrap. Lightly flour a clean work surface and, working with one disk at a time, roll it out to an even ¼-inch thickness. Using a 3-inch round cookie cutter and rerolling the scraps as needed, punch out 24 cookies. Transfer the cookies to the prepared baking sheets spaced at least 1 inch apart. Bake the cookies one pan at a time, rotating the pan halfway through cooking, until crisp and lightly browned, 8–10 minutes. Transfer the cookies to a wire rack to cool completely to room temperature before filling.
When ready to fill the cookies, return them to the baking sheet. In a medium bowl, fold the almonds into the marmalade. Add 2 generous tablespoons of filling half of the cookies. Invert the other half of the cookies onto their marmalade-topped mates (Chocolate-coated alfajores are always stuffed with the tops of the cookies facing inward towards the filling; this makes it easy to stack them once they’re fully cooled.) Use a small offset spatula or butter knife to remove any excess filling from the borders.
Using a pair of tongs or a large chocolate fork, dip the stuffed cookies into the tempered melted chocolate, turning to coat and allowing any excess to drip back into the bowl. Set the cookies aside on fresh parchment paper and until the chocolate has completely set. Serve immediately or transfer to an airtight container. Alfajores keep well for up to 1 week.

How to Temper Chocolate

Photography by Belle Morizio

Tempering chocolate is the key to a glossy, snappy finish. Find out how to do it at home using our handy tutorial.

The post Limonettas (Argentine Lemon Cookies with Chocolate and Almond) appeared first on Saveur.

Country Captain (Southern-Style Stewed Turkey with Curry, Dried Fruit, and Almonds)

Vishwesh Bhatt — Wed, 10 Nov 2021 05:31:18 +0000

Photography: Paola + Murray; Food Stylist: Simon Andrews; Prop Stylist: Sophie Strangio

On July 18, 2003 I got to cook at the James Beard House for the first time. It was a dinner celebrating the life and legacy of Chef Bill Neal, hosted by the great Johnny Apple. Preparing that meal were chefs Ben and Karen Barker, Robert Stehling, Bill Smith, and John Currence. (I was there as chef Currence’s sous.)

That night we served veal Country Captain to a gathering of esteemed guests. It was the night I first understood how closely connected the place I grew up in and the place I now call home really are.

Country Captain is an iconic Southern, Low Country dish with direct, unadulterated link to India. It traces its roots to a time when Savannah, Charleston, and other Southeastern ports were the North American gateways for spice trade with the East Indies. These towns were the entry points for black pepper, cinnamon, nutmeg, ginger, cardamon, sugar, and other ingredients that would eventually make their way into the cuisine of the American South. Many of the dishes that use these flavorings are more “Western” in inflection—the spices are subtle with little connection to the dishes of their mother lands. Not so with the Country Captain. Even in its most Southern avatar, this is clearly an Indian American dish. I am forever grateful to Chef Currence for introducing me to this historical recipe, for every time I make it I am reminded that we have much in common—we need only to look at what we are cooking.

*This recipe is often made using chicken; feel free to swap out the turkey for other poultry, or even pork chops or veal cutlets.

Featured in: “On Curry Powder and Colonialism.”

Yield: serves 6

Time: 1 hour 15 minutes

1 cup all-purpose flour
Kosher salt and freshly ground black pepper
12 turkey cutlets* (about 3 oz. each), about ½-in. thick
¼ cups ghee
2 tbsp. unsalted butter
1 strip thick-cut bacon, finely chopped (¼ cup)
2 large yellow onions, finely chopped (2 cups)
4 medium carrots, peeled and finely chopped (1⅓ cups)
1 large red bell pepper, finely chopped (1 cup)
1 large yellow bell pepper, finely chopped (1 cup)
4 garlic cloves, thinly sliced
2 tbsp. minced fresh ginger
2¼ cups canned crushed tomatoes
2 medium tomatoes, finely chopped (1⅓ cup)
½ cups dried currants (or substitute dried cranberries or raisins)
2 small dried red chilies (such as árbol) stemmed and broken in half
2 tsp. Madras curry powder
1½ tsp. garam masala
½ tsp. Kashmiri chili powder
½ cups chicken stock
2 tbsp. finely chopped parsley
¼ cups toasted silvered almonds
Steamed white rice or grits upma, for serving

Instructions

Line a large rimmed baking sheet or platter with paper towels and set it by the stove.
In a large, shallow bowl, season the flour to taste with salt and black pepper, stir, and set aside.
To a large, high-sided skillet over medium-high heat, add the ghee. Working in batches, lightly dust the turkey cutlets in the seasoned flour and, when the ghee is hot, sear lightly, about 20–30 seconds on each side. Transfer the cutlets to the lined baking sheet and set aside.
Using paper towels, wipe the skillet clean and set over medium heat. Add the butter and bacon and cook, stirring frequently until bacon begins to brown, about 3 minutes. Add the onions and continue cooking, stirring frequently, until they’re translucent and very soft, 6–8 minutes. Add the carrots, bell peppers, garlic, and ginger, season lightly with salt and black pepper, and cook, stirring frequently, until the vegetables are tender, 6–8 minutes. Stir in the canned and fresh tomatoes and another pinch of salt and black pepper, lower heat to medium-low, cover, and cook, stirring occasionally, until the tomatoes start to break down and thicken, about 20 minutes.
Stir in the dried currants, dried chiles, curry powder, garam masala, and chile powder, then add the stock. Turn the heat up to medium to bring the mixture back up to a simmer and cook, stirring occasionally, until the currants are plump, about 5 minutes. Slide the reserved turkey cutlets back into the skillet and cook until the meat is heated and cooked through, 4–6 minutes.
Garnish with chopped parsley and toasted slivered almonds and serve hot, with steamed white rice or grits upma.

The post Country Captain (Southern-Style Stewed Turkey with Curry, Dried Fruit, and Almonds) appeared first on Saveur.

Almond Frangipane Tart with Cranberries and Honeyed Pistachios

Stacy Adimando — Mon, 18 Mar 2019 22:40:20 +0000

Almond Frangipane Tart with Cranberries and Honeyed Pistachios. Ryan Liebe

Frangipane, an almond-based pastry filling, has a nutty fragrance and a consistency between buttery pound cake and airy sponge cake. In French-style fruit tarts, this classic filling is often studded with poached or fresh fruits. In summer, you can swap out the cranberries in this tart for halved pitted apricots, fresh pitted cherries, or sliced plums. Syrup-poached apples or pears, halved ripe figs, or quince would be delicious in cooler months.

Yield: serves 8

Time: 1 hour 25 minutes

Ingredients

For the crust

1 stick (4 oz.) unsalted butter, softened
¹⁄₄ cup cup plus 1 Tbsp. granulated sugar
1 large egg yolk
1 ¹⁄₄ cups all-purpose flour
¹⁄₄ tsp. kosher salt
Almond frangipane, for filling

For the fruit and topping

Scant 3/4 cup frozen cranberries, fully thawed in a strainer
3 tbsp. sugar
¹⁄₄ cup raw unsalted pistachios, finely chopped
1 tsp. honey
Confectioners' sugar, for dusting (optional)

Instructions

Add the butter and sugar to the clean bowl of a stand mixer and beat until light and fluffy. Scrape down the bowl, then beat in the egg yolk. Combine the flour and salt, then add to the bowl, beating on low speed until just incorporated.
Place dough in a 9-inch round fluted tart pan. Using fingertips, press the dough evenly across the bottom and up the sides of the pan to cover in a very thin (1⁄8-inch) layer; trim and reserve any remaining dough. Dock the dough every 2 inches with a fork. Place the tart pan on a baking sheet; freeze for 10 minutes or until firm.
Meanwhile, set a rack in the top third of the oven and preheat to 350°. Mix the thawed cranberries with the sugar; toss well.
Retrieve the baking sheet and the frangipane. Add the frangipane to the center of the tart crust, and using an offset spatula, spread to evenly fill all the way to the edges. Individually place the cranberries on the frangipane in a pattern you like, leaving room between the berries. Discard excess sugar or juices from the bowl.
Bake until the top is lightly browned, about 40 minutes. (If frangipane looks puffy in patches, don’t worry, it will settle.) Remove the tart and let cool 5 minutes, then carefully transfer the tart pan to a rack to cool completely.
In a small bowl, mix the pistachios with the honey using fingers. Top the tart with small clusters of the honeyed nuts. Just before slicing, unmold the tart and dust with confectioners’ sugar if desired.

The post Almond Frangipane Tart with Cranberries and Honeyed Pistachios appeared first on Saveur.

Cranberry Crumb Cake with Almonds and Oats

Organic — Mon, 18 Mar 2019 22:36:44 +0000

Reinvent the classic crumb by adding oats, nuts, spices, or chocolate chips, or by drizzling on a simple glaze. Get the recipe for Cranberry Crumb Cake with Almonds and Oats ». Grant Cornett

Fresh cranberries tenderize in the oven, providing a tart, jammy layer beneath the sweet crumb. You can swap them for halved fresh or frozen, defrosted, and drained cherries; or sautéed and then drained chopped apples or pears. Any chopped nut can work in place of the almonds.

Featured in: Crumb Cake Is Germany’s Gift to Baking »

What You Will Need

Yield: serves 12

Time: 2 hours 10 minutes

Ingredients

For the crumb:

2 cups all-purpose flour (245 g)
³⁄₄ cup rolled oats (75 g)
1 cup firmly packed light brown sugar (200 g)
¹⁄₄ cup cane sugar (48 g)
2 tsp. ground cinnamon
1 tsp. kosher salt
2 cups plus 2 Tbsp. (2¼ sticks or 9 oz.) unsalted butter, cut into cubes, then left out to soften slightly
²⁄₃ cup sliced almonds

For the cake:

2 ¹⁄₄ cups all-purpose flour (275 g)
¹⁄₂ tsp. baking powder
¹⁄₂ tsp. baking soda
³⁄₄ tsp. kosher salt
³⁄₄ cup plus 2 Tbsp. (1¾ sticks) unsalted butter, softened, plus more for greasing
1 ¹⁄₂ cups (290 g) plus 1 Tbsp. cane sugar, divided
3 large eggs
1 tsp. plus ½ tsp. pure vanilla extract, divided
1 tsp. pure almond extract
1 cup full-fat sour cream
10 oz. fresh or thawed frozen cranberries (about 3 cups plus 2 Tbsp.), drained well in a strainer
For the glaze:
1 cup powdered sugar
1 tsp. fresh lemon juice
Pinch of salt

Instructions

Make the crumb: In a large bowl, add the flour, oats, both sugars, cinnamon, and salt; stir. Add the butter; mix it in with your fingers and by squeezing the mixture with your palms until saturated and chunky, 3–4 minutes. Refrigerate until firm, at least 25 minutes, or until ready to bake the cake.
Mix the cake: In a large bowl, add the flour, baking powder, baking soda, and salt; stir briefly to combine. In the bowl of a standing mixer fitted with the paddle attachment, beat the butter and 1½ cups sugar at medium-high speed, scraping down the bowl as needed, until light and fluffy, about 3 minutes. Add the eggs, 1 teaspoon vanilla, and the almond extract, and beat at medium-low speed, scraping down the bowl as needed, until incorporated. With the mixer on low, alternate adding the flour mixture (in three batches) and the sour cream (in two batches), beginning and ending with the flour mixture, and beating until just incorporated.
Preheat the oven to 350°F and set a rack in the center. Grease a 9×13-inch cake pan or baking dish with butter. Add the batter, and use an offset spatula to spread it evenly into a thin layer, filling the corners.
In a medium bowl, stir the drained cranberries, remaining 1 tablespoon sugar, and remaining ½ teaspoon vanilla.
Retrieve the crumb topping. Add the almonds, and mix briefly with your hands to combine.
Sprinkle the cranberries evenly over the batter, leaving behind any moisture. Crumble the topping evenly over the fruit in pebble-size pieces. Bake until the crumbs are lightly browned and a cake tester inserted into the center comes out mostly clean, about 1 hour 10 minutes. Remove and let cool completely.
Make the glaze: In a small bowl, combine the powdered sugar, 1 tablespoon water, the lemon juice, and salt; stir well until smooth. Drizzle on the cake to taste, then slice and serve.

The post Cranberry Crumb Cake with Almonds and Oats appeared first on Saveur.

Orchata (Indian Almond and Rosewater Drink)

Organic — Mon, 18 Mar 2019 22:31:11 +0000

Orchata (Indian Almond and Rosewater Drink). Jasmine P. Ting

Of all the heat-beating cold drinks in India’s southwestern Goa state, perhaps the most lush is the orchata. Not to be confused with Mexican horchata, orchata is a clean, simple drink made from ground almonds and sugar, faintly accented by rose, and is prepared most often for special occasions. In Maria Teresa Nenezes’ Goan cookbook and memoir, The Essential Goa Cookbook, she writes of the drink offered at her sister’s wedding party in 1935: “Trays of wine, liquors, the special xaropes, or syrups, of Goa … We children concentrated on orchata, and of course, sampled every tray that passed us!”

During the stifling heat of summer in India, these cold, richly spiced drinks are comfort in a glass

Featured in: Ten Chilled Indian Drinks to Beat The Summer Heat

What You Will Need

Yield: makes 4 1/4 Cups

Time: 40 minutes

Ice
2 cups (12 oz.) raw almonds
¹⁄₃ cup sugar
¹⁄₂ tsp. rose water

Instructions

Set a large bowl of ice water by the sink. Bring a medium pot of unsalted water to a rapid boil. Stir in the almonds and let cook for 10–15 seconds. Drain the almonds, then immediately plunge them into the ice water to cool and loosen the skins. Remove and rub between your hands to peel away the skins; discard the skins.
Transfer the almonds to a blender with 1½ cups cold water. Blend on high speed until very smooth. Line a fine mesh strainer with 2 layers of cheesecloth and strain the almond milk, pressing the almond pulp to extract as much liquid as possible.
Return the almond pulp to the blender and add an additional 1½ cups cold water. Pulse to rehydrate and combine, then pass the liquid again through the cheesecloth-lined strainer, once again pressing on the pulp.
Spoon the remaining solids into a bowl, and stir in a final 1½ cups of water. Strain though the cheesecloth. Refrigerate the almond milk while you make the rose syrup.
In a small pot, combine the sugar and ⅔ cups water. Set over medium heat and bring to a simmer, stirring to dissolve the sugar. Lower the heat to maintain a simmer and cook until the syrup is slightly reduced, about 10 minutes. Remove the pan from the heat, add the rose water, and transfer the mixture to a heat-resistant bowl. Refrigerate until well-chilled.
To serve, stir the almond milk well, then sweeten with syrup to taste. Serve over ice.

The post Orchata (Indian Almond and Rosewater Drink) appeared first on Saveur.

Mixed Spring Vegetables With Almond Cream

Laurent Gras — Mon, 18 Mar 2019 22:26:25 +0000

Inspired by the vegetable dishes Laurent Gras cooked during his time at Monaco's Le Louis XV, this celebration of market fare is meant to be the centerpiece of a meal. The ingredients are permutable—peas, tomatoes, and favas in summer; beets, potatoes, and parsnips in winter—but all are enhanced with a kombu stock glaze (chicken or vegetable stock will do the job too) and laid over a bed of almond cream. Get the recipe for Mixed Spring Vegetables With Almond Cream ». Matt Taylor-Gross

Inspired by the vegetable dishes Laurent Gras cooked during his time at Monaco’s Le Louis XV, this celebration of market fare is meant to be the centerpiece of a meal. The ingredients are permutable—peas, tomatoes, and favas in summer; beets, potatoes, and parsnips in winter—but all are enhanced with a kombu stock glaze (chicken or vegetable stock will do the job too) and laid over a bed of almond cream.

Yield: serves 6

Time: 12 hours

Ingredients

For the kombu stock, almond cream, and relish

¹⁄₂ oz. dried kombu (about three 3-inch squares)
1 cup (5 oz.) blanched, peeled almonds
¹⁄₂ cup plus 3 Tbsp. raw, shelled pistachios
¹⁄₂ cup plus 2 Tbsp. extra-virgin olive oil
2 ¹⁄₂ cups flat-leaf parsley leaves (from about 1 bunch)
2 bunches scallion greens, chopped
Salt
1-2 tbsp. fermented chile paste, such as gochujang
1 tbsp. minced preserved lemon peel, or finely grated fresh lemon zest
1 tbsp. light soy sauce, or tamari
¹⁄₄ tsp. Worcestershire sauce

For the vegetables

3 lb. assorted small, ripe vegetables, such as baby carrots, turnips, beets, radishes, spring onions, cucumbers, zucchini, romano beans, fava beans, shell peas, and cherry tomatoes
¹⁄₂ cup extra-virgin olive oil, plus more for drizzling
Salt
Seaweed flakes, such as nori or dulse, for serving (optional)

Instructions

Make the kombu stock: In a small bowl, combine the kombu and 3 1⁄2 cups water; chill at least 8 hours or overnight.
Start the sauces: In a small bowl, add the almonds and enough cool water to cover. In a separate small bowl, add 1⁄2 cup pistachios and enough water to cover; let the nuts soak at least 8 hours or overnight.
In a small pot over low heat, add the kombu mixture; heat to just below a simmer (about 150°), then continue cooking at that temperature, adjusting the heat as needed, for 1 hour. Remove and let cool.
Using a slotted spoon, remove the kombu and squeeze any moisture back into the pot; coarsely chop the greens and reserve. Chill the kombu and stock until ready to use, up to 1 week.
Make the almond cream: In a blender, add the drained almonds and 1 1⁄3 cups of the chilled kombu stock (reserve the remaining stock). Blend the mixture into a thick, smooth cream, about 1 minute. Strain through a fine sieve set over a bowl; discard the solids.
Make the relish: In a large pan over medium-high heat, heat 2 tablespoons olive oil. Add the parsley, scallions, and a pinch of salt and cook, stirring occasionally, until the greens wilt and darken, 1–2 minutes. Transfer to a plate and spread into an even layer; chill until cooled.
In the clean bowl of a blender, add the chilled greens, soaked and drained pistachios, and remaining 1⁄2 cup olive oil. Blend until pestolike and almost smooth, about 2 minutes.
Transfer the herb mixture to a medium bowl. Finely chop the remaining 3 tablespoons pistachios. Add them to the bowl along with 1⁄4 cup of the reserved chopped kombu, 2 tablespoons of stock, the chile paste, lemon peel, soy sauce, and Worcestershire sauce; stir to combine.
Prepare the vegetables: Using a mandoline or sharp knife, thinly slice a few carrots, radishes, and/or cucumbers to serve raw, as garnish. Pair like vegetables together so they can be cooked in groups. Peel carrots, turnips, and beets, leaving a bit of the stems attached for appearance; halve or slice any large ones vertically so they are about the same thickness. Trim radishes and spring onions. Cut them, as well as cucumbers, zucchini, and romano beans, into bite-size pieces. Shell fava beans and peas. Stem any tomatoes and cut in half.
In a 4-quart Dutch oven or heavy-bottomed pot with a lid, heat 2 tablespoons olive oil over medium-high heat. Add a generous pinch of salt and the first batch of vegetables, stirring to coat evenly with the oil; cover and let cook until the vegetables begin to soften, 5–7 minutes. Stir in 2 tablespoons of stock (or up to 3 for firmer vegetables) and another small pinch of salt; cover and cook until the liquid has evaporated and the vegetables are al dente and glazed, 2–3 minutes more. Repeat with the remaining groups of vegetables, adding up to 1 tablespoon olive oil more for each batch, if necessary.
When ready to serve, spoon some of the almond cream onto 6 individual plates or one large serving platter. Spoon small dollops of the herb relish around the plate. Drizzle with a few drops of olive oil and sprinkle with seaweed flakes if using. Arrange the cooked and raw vegetables atop the sauce and serve with the remaining almond cream and herb relish on the side as desired.

The post Mixed Spring Vegetables With Almond Cream appeared first on Saveur.