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Archive for the ‘Almond’ Category

Almond Cakes

01 Jan

Brought to us by Greg

4 eggs
9 oz blanched peeled almonds
½ cup sugar
zest of 1 lemon
½ tsp cinnamon
Butter to grease the pan

Grind the almonds

Separate the egg whites and beat them until stiff

Combine the egg yolks, sugar, and cinnamon in another bowl

Add them to the egg whites, mix in, and then fold in the almond

Grease or butter tart pans, fill with the batter

Bake at 350 for 15 minutes

Greg Notes – I didn’t have tart pans so I used an oversized muffin pan, seemed to work fine. I ended up baking them for 20 minutes to get the inside of them finished. They will rise while cooking, but will fall again when they come out of the oven. With as much almond as was in it, it didn’t taste that strongly of them.

Makes 7 cakes

 
 

Almond Crusted Walleye with Pears & Blue Cheese

01 Jan

Brought to us by Jessica

flour seasoned with salt and pepper
4 large eggs, lightly beaten
3 cups sliced almonds
8 walleye fillets, about 1/2 lb. each
8 tbsp. butter
8 tbsp. oil
1 cup minced scallion
4 ripe pear, peeled and cut into slices
1 cup white wine
juice of 1 lemon
1 cup heavy cream
1 cup blue cheese, crumbled

1. Dredge the fillets in the seasoned flour, shaking off any excess. Dip each fillet in egg and then press each side into the almonds.

2. Melt the butter and oil until hot, then sauté the fillets about 5 or 6 minutes on each side or until tender. Transfer the fillets to a plate and cover to keep warm.

3. Drain any excess grease from the pan. Add scallions and the pear slices and cook 1 to 2 minutes. Add wine and cook a few more minutes, then add the cream and season with salt and pepper. Add the lemon juice and taste to adjust seasoning.

4. At the last minute, add the crumbled blue cheese and spoon the mixture over the each fillet.

Serves 8

 

Mandarin Almond Salad

01 Jan

Brought to us by Desiree

1 head romaine lettuce – rinsed, dried and chopped
2 (11 ounce) cans mandarin oranges, drained
6 green onions, thinly sliced
2 tablespoons white sugar
1/2 cup sliced almonds
1/4 cup red wine vinegar
1/2 cup olive oil
1 tablespoon white sugar
1/8 teaspoon crushed red pepper flakes
ground black pepper to taste

In a large bowl, combine the romaine lettuce, oranges and green onions.

Heat 2 tablespoons sugar with the almonds in saucepan over medium heat. Cook and stir while sugar starts to melt and coat almonds. Stir constantly until almonds are light brown. Turn onto a plate, and cool for 10 minutes.

Combine red wine vinegar, olive oil, one tablespoon sugar, red pepper flakes and black pepper in a jar with a tight fitting lid. Shake vigorously until sugar is dissolved.

Before serving, toss lettuce with salad dressing until coated. Transfer to a decorative serving bowl, and sprinkle with sugared almonds.

Source: Allrecipes