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Proofing YEAST >>
- Thread starter olga_d_ont
- Start date
olga_d_ont
Well-known member
RECIPE: Christmas Spiced Almonds
Christmas Spiced Almonds
These almonds are served in Canada, Europe and South America.
2 cups confectioners' sugar
3 tablespoons cornstarch
1 1/2 teaspoons cinnamon
1/3 teaspoon EACH powdered cloves, allspice, ginger and salt
2 egg whites
3 tablespoons white rum
2 cups blanched almonds (skins removed)
Sift together all dry ingredients. Beat egg whites with rum until frothy. Using a pair of tweezers or small tongs, dip each almond into egg white, letting excess drip off. Dredge almonds well with spice-sugar mixture, then place them 1/2 inch apart on an unbuttered cookie sheet. Toast in 300 F. oven for about 1 hour, or until golden brown and crisp. Cool thoroughly and store in an airtight container.
Visions Of SugarPlums
Christmas Spiced Almonds
These almonds are served in Canada, Europe and South America.
2 cups confectioners' sugar
3 tablespoons cornstarch
1 1/2 teaspoons cinnamon
1/3 teaspoon EACH powdered cloves, allspice, ginger and salt
2 egg whites
3 tablespoons white rum
2 cups blanched almonds (skins removed)
Sift together all dry ingredients. Beat egg whites with rum until frothy. Using a pair of tweezers or small tongs, dip each almond into egg white, letting excess drip off. Dredge almonds well with spice-sugar mixture, then place them 1/2 inch apart on an unbuttered cookie sheet. Toast in 300 F. oven for about 1 hour, or until golden brown and crisp. Cool thoroughly and store in an airtight container.
Visions Of SugarPlums
olga_d_ont
Well-known member
RECIPE: Sweet and Salty Walnuts
SWEET AND SALTY WALNUTS
These delicious walnuts often open a meal at a Chinese banquet when fiery Chinese spirits are served. Chinese chefs swear by lard for frying nuts, but vegetable oil also provides good results. Walnuts from California, sold packaged and in bulk food and health food stores, are a good choice because of their quality and freshness.
1 cup (250 mL) Granulated sugar
1/2 cup (125 mL) Water
3/4 tsp (4 mL) Salt
4-1/2 cups (1.125 L) Halved shelled walnuts (1 lb/500 g)
1/4 tsp (1 mL) Cinnamon
1/8 tsp (0.5 mL) White pepper
1/2 cup (125 mL) Lard or vegetable oil
In small saucepan, bring sugar, water and salt to boil over high heat; boil for 2 minutes. Pour into large bowl; add walnuts, cinnamon and pepper, stirring to mix. Let stand for 3 minutes.
Meanwhile, in wok or skillet, heat lard over medium-high heat; stir-fry walnut mixture until slightly darkened, 3 to 5 minutes. Drain in metal colander or sieve over heatproof bowl; discard oil. Spread on baking sheet or parchment paper; let cool to room temperature. (Make-ahead: Store in airtight container for up to 1 week.)
Canadian Living
SWEET AND SALTY WALNUTS
These delicious walnuts often open a meal at a Chinese banquet when fiery Chinese spirits are served. Chinese chefs swear by lard for frying nuts, but vegetable oil also provides good results. Walnuts from California, sold packaged and in bulk food and health food stores, are a good choice because of their quality and freshness.
1 cup (250 mL) Granulated sugar
1/2 cup (125 mL) Water
3/4 tsp (4 mL) Salt
4-1/2 cups (1.125 L) Halved shelled walnuts (1 lb/500 g)
1/4 tsp (1 mL) Cinnamon
1/8 tsp (0.5 mL) White pepper
1/2 cup (125 mL) Lard or vegetable oil
In small saucepan, bring sugar, water and salt to boil over high heat; boil for 2 minutes. Pour into large bowl; add walnuts, cinnamon and pepper, stirring to mix. Let stand for 3 minutes.
Meanwhile, in wok or skillet, heat lard over medium-high heat; stir-fry walnut mixture until slightly darkened, 3 to 5 minutes. Drain in metal colander or sieve over heatproof bowl; discard oil. Spread on baking sheet or parchment paper; let cool to room temperature. (Make-ahead: Store in airtight container for up to 1 week.)
Canadian Living
michael-in-phoenix
Well-known member
Rec: Cinnamon-Roasted Almonds. Made a ton of these at Christmas...
...and everyone inhaled them! Very easy,
and makes the house smell like
cinnamon/almond heaven.
Cinnamon-Roasted Almonds
1 egg white
1/2 tsp. vanilla
1 tsp. cold water
4 cups almonds
1/2 cup sugar (regular, white)
1/4 tsp. salt
1/2 tsp. ground cinnamon
1. Heat oven to 250 degrees F. Lightly
grease one 15 x 10 inch jelly roll pan.
2. Lightly beat the egg white; add water and vanilla and beat until frothy, but not stiff. Add the nuts and stir until well coated.
3. Sift together the sugar, salt and
cinnamon. Sprinkle over the nuts and toss
to mix.
4. Spread on pan and bake for 1 hour,
stirring occasionally.
***************
My notes:
I used raw, unpeeled almonds.
I stirred carefully with a plastic serving
spoon (the kind of large spoon you would use
in a non-stick fry pan), so as not to rip
the foil. Try to fold the nuts over onto
themselves, taking care to mix well each
time you stir -- then spread them evenly
into a flat layer again. I took the pan
completely out of the oven when I did this,
just to make sure I did a good job.
Use a non-stick jellyroll pan, or cover
regular pan with foil. Makes clean-up lots
easier!
Also, disposable foil jellyroll pans work
well, but if you want to use them over and
over you must line them with foil also.
Make sure you use freshly purchased cinnamon
from a good source. Old cinnamon loses it's
punch and doesn't do well in this recipe.
These are awesome when still warm, but
delicious at room temp as well. They keep
well in zip-lock bags, and will still be
tasty after 3 to 4 days storage. You can
refresh them in a warm oven for 5 to 10
minutes.
GOOD STUFF!!!!
Michael
...and everyone inhaled them! Very easy,
and makes the house smell like
cinnamon/almond heaven.
Cinnamon-Roasted Almonds
1 egg white
1/2 tsp. vanilla
1 tsp. cold water
4 cups almonds
1/2 cup sugar (regular, white)
1/4 tsp. salt
1/2 tsp. ground cinnamon
1. Heat oven to 250 degrees F. Lightly
grease one 15 x 10 inch jelly roll pan.
2. Lightly beat the egg white; add water and vanilla and beat until frothy, but not stiff. Add the nuts and stir until well coated.
3. Sift together the sugar, salt and
cinnamon. Sprinkle over the nuts and toss
to mix.
4. Spread on pan and bake for 1 hour,
stirring occasionally.
***************
My notes:
I used raw, unpeeled almonds.
I stirred carefully with a plastic serving
spoon (the kind of large spoon you would use
in a non-stick fry pan), so as not to rip
the foil. Try to fold the nuts over onto
themselves, taking care to mix well each
time you stir -- then spread them evenly
into a flat layer again. I took the pan
completely out of the oven when I did this,
just to make sure I did a good job.
Use a non-stick jellyroll pan, or cover
regular pan with foil. Makes clean-up lots
easier!
Also, disposable foil jellyroll pans work
well, but if you want to use them over and
over you must line them with foil also.
Make sure you use freshly purchased cinnamon
from a good source. Old cinnamon loses it's
punch and doesn't do well in this recipe.
These are awesome when still warm, but
delicious at room temp as well. They keep
well in zip-lock bags, and will still be
tasty after 3 to 4 days storage. You can
refresh them in a warm oven for 5 to 10
minutes.
GOOD STUFF!!!!
Michael
olga_d_ont
Well-known member
RECIPE: Herb And Spice Nuts
HERB AND SPICE NUTS:
There’s just a bit of heat in this rosemary scented nut mix. A spicy gift to bring to any party.
1 1/2 cups raw cashews
1 cup raw macadamia nuts
1 cup whole natural almonds
1/3 cup brown sugar, packed
2 tsp. dried crushed chilies
2 tsp. dried rosemary, crushed
1 tsp. salt
1/2 tsp. pepper
1 egg white (large)
Combine first 8 ingredients in large bowl.
Beat egg white with fork in small cup. Add to nut mixture. Stir until nuts are coated. Spread evenly in greased baking sheet with sides. Bake in 350 F. oven for about 20 minutes, stirring occasionally, until golden. Makes about 4 cups.
Company’s Coming
HERB AND SPICE NUTS:
There’s just a bit of heat in this rosemary scented nut mix. A spicy gift to bring to any party.
1 1/2 cups raw cashews
1 cup raw macadamia nuts
1 cup whole natural almonds
1/3 cup brown sugar, packed
2 tsp. dried crushed chilies
2 tsp. dried rosemary, crushed
1 tsp. salt
1/2 tsp. pepper
1 egg white (large)
Combine first 8 ingredients in large bowl.
Beat egg white with fork in small cup. Add to nut mixture. Stir until nuts are coated. Spread evenly in greased baking sheet with sides. Bake in 350 F. oven for about 20 minutes, stirring occasionally, until golden. Makes about 4 cups.
Company’s Coming