Tag: almonds

Porchetta and PolentaTotal:3 hr 15 min Prep:1 hr Cook: 2 hr 15 min Yield: 20 servingsIngredientsFor the Pork:3 pounds boneless pork shoulder, trimmed of excess fatKosher or sea saltGrated zest of 1 lemon3 cloves garlic, chopped2 teaspoons fennel seeds, plus more for sprinkling16 fresh sage leaves, chopped2 teaspoons chopped fresh rosemaryFreshly ground pepperExtra-virgin olive oil, for drizzlingFor the Onions:3/4 cup white vinegar3 tablespoons sugarKosher or sea salt1 bay leaf1/2 teaspoon fennel seeds1/4 teaspoon red pepper flakes1 large red onion, thinly sliced into ringsFor the Polenta:1 tablespoon extra-virgin olive oil1 tube (about 18 ounces) prepared polenta, cut into 1/4-inch-thick rounds DirectionsPrepare the pork: To butterfly, slice down the middle of the pork with a sharp knife, about two-thirds of the way through. Open the meat like a book and pound with a mallet or heavy skillet into a 1-inch-thick rectangle, about8 by 14 inches. Preheat the oven to 350 degrees. Season the pork with about 1 1/2 teaspoons salt. In a small bowl, mix the lemon zest, garlic, 2 teaspoons fennel seeds, the sage, rosemary and 1 1/2 teaspoons pepper. Rub the mixture all over the pork, then roll it up tightly and tie with twine. Drizzle the roll with olive oil and rub all over; sprinkle with pepper and more fennel seeds. (The roll can be prepared up to 3 days in advance; refrigerate until roasting.)Place the pork roll on a rack in a shallow roasting pan. Roast until a thermometer inserted into the middle registers 180 degrees and the pork is crusty on the outside, about 2 hours. Let rest 15 minutes before slicing.While the pork roasts, make the pickled onions: Bring the vinegar, sugar, 1/4 teaspoon salt, the bay leaf, fennel seeds and red pepper flakes to a boil in a small saucepan over medium-high heat. Add the onion slices and simmer 1 minute, then remove from the heat and let the onion cool in the liquid. (Leftover pickled onions will keep in the liquid for weeks.)Prepare the polenta: Place a large nonstick skillet over medium heat, add the olive oil and fry the polenta until golden and crisp, about 4 minutes per side. Drain on paper towels. To assemble, arrange the polenta on a platter or individual plates. Thinly slice the pork roll, then cut into bite-size pieces and pile on the polenta. Top with pickled onions and serve warm or at room temperature.Recipe courtesy Ted Allen for Food Network Magazine Almond-Bacon Cheese CrostiniMAKES: 36 servingsTOTAL TIME: Prep: 30 min. Bake: 15 min.Ingredients1 French bread baguette (1 pound), cut into 36 slices2 cups shredded Monterey Jack cheese2/3 cup mayonnaise1/2 cup sliced almonds, toasted6 bacon strips, cooked and crumbled1 green onion, choppedDash saltAdditional toasted almonds, optionalDirectionsPlace bread slices on an ungreased baking sheet. Bake at 400° for 8-9 minutes or until lightly browned. Meanwhile, in a large bowl, combine the cheese, mayonnaise, almonds, bacon, onion and salt. Spread over bread. Bake for 7-8 minutes or until cheese is melted. Sprinkle with additional almonds if desired. Serve warm. Yield: 3 dozen.Originally published as Almond-Bacon Cheese Crostini in Country Woman Christmas Annual 2007, p42 Easy Shepherd's Pie - Kraft Recipesserved by Kraft Recipes Nutritional Facts1 each: 120 calories, 8g fat (2g saturated fat), 8mg cholesterol, 160mg sodium, 10g carbohydrate (0 sugars, 1g fiber), 3g protein. Churro Almonds Total Time: 0:20 Prep: 0:10 Cook: 0:10Level: Easy Ingredients2 c. almonds1/2 c. sugar1/2 c. brown sugar1 tbsp. cinnamonpinch of salt1/3 c. watermelted white chocolateDirectionsCombine sugars, cinnamon, salt and water in a large skillet over medium heat. When the sugar has dissolved, stir in the almonds. Stir constantly until the almonds are completely coated and the sugar crystallizes, about 8-10 minutes. The mixture should be dry.Remove from heat and transfer almonds to parchment paper to cool. Drizzle with melted white chocolate. Let set for 10 minutes. Serve at room temperature.http://www.delish.com/cooking/recipe-ideas/recipes/a51065/churro-almonds-recipe/ Cranberry Chili MeatballsMAKES: 76 servings TOTAL TIME: Prep/Total Time: 30 min. Ingredients1 can (14 ounces) jellied cranberry sauce1 bottle (12 ounces) chili sauce3/4 cup packed brown sugar1/2 teaspoon chili powder1/2 teaspoon ground cumin1/4 teaspoon cayenne pepper1 package (32 ounces) frozen fully cooked homestyle meatballs, thawedDirectionsIn a large saucepan over medium heat, combine the first six ingredients; stir until sugar is dissolved. Add meatballs; cook for 20-25 minutes or until heated through, stirring occasionally. Editor's Note: To prepare in a slow cooker, heat sauce ingredients as directed. Add sauce and meatballs to a 4-qt. slow cooker. Cook, covered, on low 2-3 hours or until heated through. Yield: about 6 dozen.Originally published as Cranberry Chili Meatballs in Simple & Delicious November/December 2008, p14 Double-Layer Pumpkin Pie - Kraft Recipesserved by Kraft RecipesNutritional Facts1 each: 51 calories, 2g fat (1g saturated fat), 12mg cholesterol, 80mg sodium, 6g carbohydrate (4g sugars, 0 fiber), 2g protein. Diabetic Exchanges: 1/2 starch, 1/2 lean meat.

Tag: almonds

Holiday Appetizers

Search

Recent Blog Posts

Blog Categories

Subscribe To Our Newsletter

Phone

Address

Email

Subscribe Now

Success! You'll receive a confirmation email shortly.

Follow Us On Social Media