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What are you doing with fall pistachios?

WHEN THE FALL harvest of California's pistachios is tallied, it comes in second among the world's supplies of the subtle green nuts. These Western favorites have a tender crunch and a slightly floral-peach flavor.

It's this sensual balance that makes pistachios compatible with fruit, herbs, and cheese, in both sweet and savory combinations. For a dessert in shades of green, try pistachios and green grapes with a caramel glaze. Mixed with onion, chilies, and cilantro, pistachios make a refreshing sause to go with fish; with cheese, the nuts make a flavorful spread.

Pistachio and Grape

Caramel Tart

2 cups seedless green grapes Graham cracker crust (recipe follows) 1 cup shelled roasted, salted pistachios 1 cup sugar 1/2 cup water About 6 tablespoons whipping cream 2 teaspoons grated orange peel

Spread graphes level in crust, then scatter pistachios onto fruit.

In a 1 1/2- to 2-quart pan, stir together sugar and water. Cook over medium-low heat until syrup is clear, 15 to 18 minutes; do not stir. As syrup cooks, frequently wash off sugar crystals that form on pan sides with a wet brush. Turn heat to high and boil syrup, unrecovered, until the color is golden brown (about 260 [degrees] on a thermometer), 5 to 7 minutes; do not wash pan sides.

Remove from heat and smoothly stir in 6 tablespoons cream, then add peel. Caramel should have the consistency of corn syrup. If thicker, add a little more cream; if thinner, stir over low heat until it thickens. Pour warm glaze evenly over grapes and nuts. Let cool until firm enough to cut, at least 2 or up to 6 hours (glaze melts slowly). Remove pan rim. Serves 8 to 10.

Per serving: 367 cal.; 4.5 g protein; 18 g fat (7.4 g sat.); 49 g carbo; 239 mg sodium; 32 mg chol.

Graham cracker crust. Mix 1 1/2 cups graham cracker crumbs (about 24 squares), 1/4 cup sugar, and 2 tablespoons all-purpose flour. Add 7 tablespoons melted butter or margarine; stir until well mixed. Press over bottom and sides of a 9-inch tart pan with removable rim. Bake in a 350 [degrees] oven until it turns a slightly darker brown, about 15 minutes. Let cool; if made ahead, cover and chill up until next day.

Baked Fish with

Pistachio Salsa

1/4 cup each minced green onion and lime juice 2 tablespoons diced canned green chilies 1 tablespoon minced fresh cilantro (coriander) 1/2 cup chopped roasted, salted pistachios Baked fish (recipe follows) Salt and pepper

Mix together onion, lime juice, chillies, and cilantro; if made ahead, cover and chill up to 4 hours. Stir pistachios into onion mixture. Spoon sauce onto portions of hot fish and add salt and pepper to taste. Makes 4 servings.

Per serving: 263 cal.; 35 g protein; 11 g fat (2 g sat.); 5.6 g carbo; 214 mg sodium; 70 mg chol.

Baked fish. Rinse and pat dry about 1 1/2 pounds boned and skinned firm-texture white-flesh fish (such as Chilean sea bass, halibut, or sole); cut steaks about 1 inch thick or fold fillets to make 1 inch thick. Divide into 4 portions and lay them slightly apart in a lightly oiled 9- by 13-inch pan. Bake in a 450 [degrees] oven until fish is opaque but still moist-looking in center of thickest part (cut to test), 8 to 10 minutes.

Pistachio-Onion Cheese

1 1/2 pounds (about 3 large) onions, chopped About 1 3/4 cups regular-strength chicken broth 1 package (8 oz.) neufchatel (light cream) cheese 1 cup chopped roasted, salted pistachios Crackers or baguette slices

In a 10- to 12- inch frying pan over high heat, boil onions and 3/4 cup broth, uncovered, until liquid evaporates and onions start to brown; stir often. Stir in 1/4 cup broth to release browned bits, and boil dry again. Repeat until onions are a rich brown, 2 or 3 more times; cool.

Mix the onions with cheese and nuts. If made ahead, cover and chill up to 4 days. Spread on crackers. Makes 2 cups.

Per tablespoon spread: 100 cal.; 3.8 g protein; 7 g fat (2.6 g sat.); 5.6 g carbo.; 97 mg sodium; 11 mg chol.
COPYRIGHT 1991 Sunset Publishing Corp.
No portion of this article can be reproduced without the express written permission from the copyright holder.
Copyright 1991 Gale, Cengage Learning. All rights reserved.

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Title Annotation:recipes
Date:Nov 1, 1991
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