Nuts and collection of nuts recipes (excluding peanut recipes)

Discussion in 'Five Star Kitchen' started by sister herb, Apr 22, 2014.

  1. sister herb
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    Wild Rice Porridge with Cardamom, Pecan, and Pear

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    2 cups cooked wild rice (See Note)
    1/2 cup heavy cream, plus more for serving
    1 1/2 tablespoons honey, plus more for serving
    Pinch fine salt
    1/2 cup dried pear slices (apples, apricots, or any dried fruit can be used), medium dice
    1/2 cup toasted pecan halves, coarsely chopped
    1 teaspoon ground cardamom
    1/2 teaspoon ground cinnamon

    INSTRUCTIONS

    1. Combine the rice, cream, honey, and salt in a medium saucepan over medium heat and cook, stirring occasionally, until the cream has reduced slightly and the mixture is hot, about 7 minutes.
    2. Add the pears (or other dried fruit), pecans, and cardamom, stir to combine, and cook until the pears have softened, about 3 to 4 minutes. Sprinkle with the cinnamon, stir to combine, and spoon into bowls. For a little extra richness, drizzle another tablespoon of cream and a little honey on top.

    Note:

    Wild rice
    (also called Canada rice, Indian rice, and water oats) are four species of grasses forming the genus Zizania, and the grain which can be harvested from them. The grain was historically gathered and eaten in both North America and China. While it is now a delicacy in North America, the grain is eaten less in China, where the plant's stem is used as a vegetable.

    Wild rice is not directly related to Asian rice (Oryza sativa), whose wild progenitors are O. rufipogon and O. nivara, although they are close cousins, sharing the tribe Oryzeae. Wild rice grains have a chewy outer sheath with a tender inner grain that has a slightly vegetal taste.

    The plants grow in shallow water in small lakes and slow-flowing streams; often, only the flowering head of wild rice rises above the water. The grain is eaten by dabbling ducks and other aquatic wildlife, as well as humans.

    Basic Steamed Wild Rice

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    Despite wild rice’s name, the majority of it available on supermarket shelves is now actually farmed.

    2 cups wild rice
    4 cups water

    INSTRUCTIONS

    1. Place the rice in a fine-mesh strainer and rinse under cold running water to clean.
    2. Place the rice and measured water in a medium saucepan with a tightfitting lid and bring to a boil over high heat. Cover and reduce the heat to low. Simmer undisturbed until the rice has absorbed most of the water and the rice grains have swollen (some may split apart to reveal their white pith), about 30 to 60 minutes. (In general, the longer and darker the kernels of rice are, the longer they need to cook.) If some liquid remains after the rice is done, drain it off. Fluff the rice and cook, uncovered, over low heat to let any excess liquid evaporate, about 1 minute.
    If you haven´t wild rice, you can use for example basmati or jasmine rice.


    Source: http://www.chow.com/recipes/29467-wild-rice-porridge-with-cardamom-pecan-and-pear
  2. sister herb
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    Apple Pecan Nut Cake

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    For the cake:
    • Butter, for coating the pan
    • 3 cups all-purpose flour
    • 1 teaspoon baking soda
    • 1 teaspoon fine salt
    • 1 3/4 cups granulated sugar
    • 1 1/4 cups canola or vegetable oil
    • 3 large eggs, at room temperature
    • 2 teaspoons vanilla extract
    • 3 cups peeled, cored, and medium-dice Granny Smith apples (from about 3 medium apples)
    • 2 cups coarsely chopped pecans (about 8 ounces)
    For the glaze:

    • 3/4 cup packed dark brown sugar
    • 4 tablespoons unsalted butter (1/2 stick), cut into large chunks
    • 1/3 cup heavy cream

    INSTRUCTIONS
    For the cake:

    1. Heat the oven to 325 F/165 C and arrange a rack in the middle. Generously coat a 10-inch tube pan with butter (the pan should have a removable bottom), and set aside.
    2. Place the flour, baking soda, and salt in a medium bowl and whisk to combine and aerate; set aside.
    3. Place the sugar and oil in a large bowl and whisk to combine. Add the eggs and vanilla and whisk until thoroughly combined. Add the reserved flour mixture and, using a rubber spatula, stir until just evenly incorporated, being careful not to overmix. Stir in the apples and nuts until evenly distributed. Pour the batter into the prepared pan and smooth the top.
    4. Bake until the surface of the cake is golden brown and a toothpick or wooden skewer inserted into the center comes out clean, about 60 to 65 minutes. Place on a wire rack while you make the glaze.

    For the glaze:

    Place all of the ingredients in a small saucepan over medium heat. Bring to a boil, stirring often until the sugar has completely dissolved. Continue to boil, stirring occasionally, until the mixture has thickened slightly, about 3 minutes more.

    While the cake is still warm and in the tube pan, pour all of the glaze over it. Let sit until completely cooled, at least 2 hours.

    To remove the cake from the pan, run a knife between the cake and both the perimeter of the pan and the tube.

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    Arrange a sheet of aluminum foil so that it’s directly touching the surface of the cake, making a hole in the foil to expose the tube.

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    Flip the pan over and push the removable bottom and cake down onto the foil.

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    Remove the sides of the pan and the removable bottom. (If the cake sticks to the bottom, run a knife between it and the bottom).

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    Invert a cake or serving platter over the cake.

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    Flip the cake and platter over and remove the foil.

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    Store at room temperature in an airtight container for up to 3 days.

    Source: http://www.chow.com/recipes/30514-apple-dapple-cake
  3. sister herb
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    Banana Macadamia Nut Muffins

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    1 1/2 cups unbleached all purpose flour
    1 1/2 teaspoons baking soda
    1/4 teaspoon salt
    1/8 teaspoon ground nutmeg
    1 1/4 cups mashed ripe bananas (about 3 large)
    1/2 cup sugar
    1/4 cup firmly packed dark brown sugar
    1/2 cup (1 stick) unsalted butter, melted
    1/4 cup milk
    1 large egg
    1 cup unsalted macadamia nuts, toasted, chopped (or some other kind of nuts if you desire)

    Preheat oven to 350 F/175 C. Grease twelve muffin cups or line with muffin papers. Sift first 4 ingredients into large bowl. Combine bananas, both sugars, butter, milk and egg in medium bowl. Mix into dry ingredients. Fold in half of nuts. Divide batter among prepared muffin cups. Sprinkle tops of muffins with remaining macadamia nuts. Bake until muffins are golden brown and tester inserted into center comes out clean, about 25 minutes. Transfer muffins to rack and cool.

    Source: http://whippedtheblog.com/2008/11/08/banana-macadamia-nut-muffins/
  4. sister herb
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    Salted Caramel Pecan Monkey Bread

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    Prep Time: 3 hours
    Cook Time: 40 minutes

    Ingredients (20 servings)
    For the Dough

    • 1 tablespoon sugar
    • 3 cups water (105-115 degrees F/40 C)
    • 1 1/2 tablespoons yeast
    • 1 1/2 tablespoons salt
    • 6 1/2 cups all purpose flour

    For The Caramel


    • 1/4 cup butter
    • 3/4 cup brown sugar
    • 1/4 cup heavy cream
    • 1/2 teaspoon salt
    • 1/2 teaspoon vanilla

    For the Monkey Bread


    • 1 cup cinnamon sugar
    • 1/2 cup melted butter
    • 3/4 toasted pecan pieces
    • 45 dough balls (from half of the dough recipe above)
    Instructions
    For the Dough

    In the bowl of a stand mixer, add sugar and warm water. Sprinkle the yeast on top. Allow to sit for 10 minutes or until foamy.

    With the stand mixer on low, add the flour and salt. Mix to combine, about 3-5 minutes. Place the dough in a greased bowl and cover with plastic wrap. Allow to rise for 2 hours in a warm place.

    If using later, break into four dough balls and place in a plastic bag. Store in the refrigerator for up to two weeks. You will use two dough balls for this recipe. You can use the rest for pizza or breadsticks.

    For the Caramel

    In a 3 quart sauce pan, add the sugar, butter, and cream. Heat over medium heat until it comes to a boil. Boil for 3 minutes . Do not stir while it is cooking. Remove from the hat and stir in the salt and vanilla.

    For the Monkey Bread

    Heat the oven to 350 degrees F/175 C. Spray a bundt pan with nonstick spray. Sprinkle with half of the pecans. Drizzle in half of the caramel.

    Coat the dough balls in butter then roll in cinnamon sugar, only a few at a time. Line the bottom of the bundt pan with 20 dough balls. Add the remaining nuts and caramel. Add the remaining dough balls coated in butter and cinnamon sugar. Pour remaining butter and cinnamon sugar over the top.

    Set on top of the stove, making sure the burners are off. Allow to rise for an additional 30 minutes. Bake in a 350 degree oven for 30-40 minutes. Allow to cool and remove from the pan.

    Source: http://www.simplecleanandhomemade.com/salted-caramel-monkey-bread-with-toasted-pecans/

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