Tag Archives: almond recipes

Tomatoes and Peaches with Ricotta and Fried Almonds

Heirloom tomatoes are not only delicious to eat, they are a true feast for the eyes. I love the wide variety of colors and shapes. I decided to deviate from my favorite salad of tomato, mozzarella and basil to this combination or tomato, peach, ricotta and tarragon. You will love this variation, especially if you find a good quality store bought ricotta cheese. If you are ambitious try making your own ricotta cheese it’s really simple. My recipe is included below. I made my own ricotta for this salad because I had a large container of whole milk about to hit the expiration date. I didn’t want the milk to go to waste and I can’t think of a better use than making fresh ricotta cheese. The peaches add some sweetness to the salad and frying a few almonds in olive oil adds some needed crunch. This is a new favorite for my summer dining!

From by the bay, wishing you sunny tomato and peach food memories!

Maryann

Tomatoes and Peaches with Ricotta and Fried Almonds

Serves 4

Ingredients

2 pounds mixed heirloom tomatoes, some sliced and some halved
2 large ripe peaches, pitted and sliced
1/4 cup whole unsalted roasted almonds
1/4 cup olive oil
2 tablespoons sherry wine vinegar
1/2 cup fresh ricotta ( homemade or store bought) recipe below
2 teaspoons tarragon leaves
fine sea salt and fresh ground black pepper to taste

Directions

On large platter arrange the tomatoes and peaches. Dot the ricotta on top of the tomatoes and peaches. In a small skillet heat the olive oil and add the almonds. Stirred until almonds are heated and start to sizzle. Remove from heat and cool to room temperature before adding the sherry vinegar. Mix together. Drizzle dressing over the tomatoes and peaches. Dot the ricotta cheese on top. Add salt and pepper to taste. Sprinkle with tarragon leaves. Serve immediately.

Homemade Ricotta Cheese

Ingredients

3 cups whole milk
1 cup heavy cream
2 tablespoons white vinegar
1 teaspoon fine sea salt

Directions

Line a sieve with a dampened cheesecloth and place over a bowl to strain the cheese. Place all the ingredients in a saucepan over medium heat. Bring to a full boil, stirring occasionally. The mixture will start to separate in curds ( the thick part that is the cheese) and whey ( the thin liquid you drain off). Once that happens, pour into the sieve, catching the ricotta into the cheesecloth lined sieve. Let stand for 20 to 25 minutes letting the liquid drain off. Let drain depending how thick and moist you want. the longer it drains the thicker and drier the ricotta. Once drained, take the cheese out of the cheesecloth and store in a container in the refrigerator until ready to use. This will stay 3 to 4 days.

Variations – all good and I’ve made and enjoyed each one depending on the ingredients on hand.

Use only whole milk for a slightly less creamy version, this is great if you don’t have any heavy cream.
Replace the heavy cream with buttermilk, don’t use any vinegar for a drier textured ricotta, good for cooking

Cherry Almond Coffee Cake

My grandmother was a wonderful baker. One of my favorite memories of her kitchen would be that she always had fresh baked goods ready for guests. In her day, guests would just stop by for a cup of coffee unannounced. Grandma was always ready to entertain. Today, guests usually announce themselves by phone and text and there is a little time to prepare. I like to also greet my guests with fresh baked goods like my grandmother did. I love this cake because I usually have the ingredients in my pantry and fridge. It reminds me of the lovely cakes I would enjoy when I traveled to Italy. If I don’t have dried cherries, I use dried cranberries, raisins apricots or peaches chopped. If I don’t have pine nuts or almonds I use pecans or walnuts and then just add vanilla extract in place of the almond extract. The recipes is always perfect with coffee!

From by the bay wishing you delicious cake and coffee food memories!

Maryann

Cherry, Almond, Pine Nut Crumb Cake

Adapted from Giada De Laurentiis from Everyday Italian

Ingredients

1/2 cup whole almonds, toasted, plus 1/4 cup sliced almonds, toasted
1/4 cup pine nuts, toasted, plus 1/4 cup
1 1/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
4 large eggs
1 1/4 cups sugar
1 1/2 sticks butter, melted
1/3 cup milk
1/4 teaspoon almond extract
1/2 cup chopped dried cherries or apricots

Directions

Preheat the oven to 350 degrees F. Butter and flour a 9-inch cake pan.
Combine the whole almonds and 1/4 cup pine nuts in a food processor. Pulse the machine until the nuts are finely ground. Transfer the nuts to a medium bowl. Add the flour, baking powder, and salt. Stir to combine and set aside.
In a medium bowl, using an electric mixer beat the eggs and the sugar until the mixture becomes thick and pale yellow. Add the butter, and milk. Stir in the almond extract and cherries. Gently stir in the dry ingredients. Pour the batter into the prepared cake pan. Sprinkle the top of the cake with sliced almonds and remaining 1/4 cup pine nuts. Bake until the cake is cooked and a toothpick comes out clean, about 50 to 55 minutes. Let the cake cool on a wire rack. Use a knife to loosen the edges. Turn the cake out, slice, and serve.

Top Five Homemade Candy Gifts

Looking for easy food gifts to share with friends and family , look no further and try one of these easy candy recipes!

From by the bay, wishing you a sweet holiday!

Maryann

Almond Saltine Toffee with Sea Salt

Ingredients
1 sleeve saltine cookies
6 ounces butter ( 1 1/2 sticks)
1 1/2 cups dark brown sugar
12 ounces chocolate chips or buttons
2 tablespoons blanched sliced almonds
1 tablespoon coarse sea salt , such as Maldon

Directions
Preheat oven to 350 degrees F. Prepare a baking sheet by lining it with aluminum foil and spraying the foil with non stick cooking spray. Arrange the crackers side by side in a single layer on the baking sheet. In a heavy medium size saucepan place the butter and brown sugar. Stir while the butter is melting and then bring to a rolling boil. Remove from the heat and carefully pour over the crackers on the baking sheet trying to cover all the crackers. Place in the oven for about 5 minutes, so the toffee bubbles and spreads across the crackers. Remove from the oven and cover with the chocolate buttons. Put back into the oven for 1 or 2 minutes so the chocolate softens. Remove from oven. Use an offset spatula to spread the melted chocolate evenly covering the entire surface of the toffee. Take 3-4 saltines and crush them into small pieces. Sprinkle on top of the chocolate while it’s still sticky and soft. Next sprinkle the almonds on top and finally the sea salt. Place the pan in the refrigerator for at least one hour, to cool and set. Once set, break into smaller uneven pieces and serve. Store in an air tight container for up to 10 days.

Pepita Brittle

Adapted from “Craft of Cooking” by Tom Colicchio and Smitten Kitchen Blog from 11/1/2008
Makes one 12 x 16 – inch pan

Canola -oil spray
2 cups sugar
1/4 pound unsalted butter
6 tablespoons corn syrup
1/2 teaspoon baking soda
3/4 pound or 1 1/2 cup shelled raw unroasted pepitas ( pumpkin seeds)
1 1/2 tablespoons Maldon sea salt

Directions
Line a rimmed baking sheet with parchment paper. Spray parchment paper with Canola oil. Take a large non-stick pot and add sugar, butter, corn syrup and 1 1/3 cups water. Place on high heat melting sugar until the caramel turns amber color, stir occasionally as this is cooking. This might take awhile, it will thicken as it boils before it finally turns amber. At this point add the baking soda and salt, then remove from heat and add the pepitas. Stirring well, then quickly pour onto the baking sheet and spread out evening with a spatula. An alternate method for a smoother brittle is slide the parchment paper out of the baking pan and onto a smooth counter top. Cover with another sheet of parchment paper and use a rolling in, to smooth the brittle and roll it out thin. Once the brittle is rolled out you can remove the top sheet of parchment paper and let the brittle cool and then break into pieces. If you can resist eating this , store in an air tight container.

Speculoos Cookie Dough Truffles
yield 1 1/2-2 dozen truffles
2 tbs unsalted butter, softened
1/2 cup TJ’s Speculoos Cookie Butter (or Biscoff spread, or any other Speculoos spread you prefer)
1/4 cup brown sugar, packed
1/2 tsp vanilla extract
1/4 cup ground shortbread cookies
2/3 cup dark chocolate, melted
optional toppings: fleur de sel, cinnamon chips, white chocolate
Directions:
In a medium bowl, beat together butter, cookie butter, vanilla and ground cookies until well combined. Cover and chill for 30min-1 hour.
Roll dough into 1/2 tbs sized balls, and use a fork to dip and fully coat in melted chocolate. Set on parchment paper, and repeat with remaining dough. Freeze for 1 hour to set, then keep in freezer or refrigerator.

Toasted Quinoa Bourbon Chocolate Bark with Sea Salt
Ingredients
8 ounces high quality chocolate melting candy
2 tablespoons ( pre- rinsed) quinoa
2 teaspoons bourbon
1/4 teaspoon flaky sea salt such as Maldon

Directions
Place the quinoa in a small skillet over medium heat , shaking the pan gently until the quinoa starts to puff and darken in color – this will take 3 to 5 minutes. Remove from heat and let cool. Line a baking sheet with parchment paper and set aside. In a bowl add the melting chocolate and heat in the microwave for 1 minute. Remove and stir until smooth. Repeat until another 1 or 2 times until the chocolate starts to melt. Keep stirring to finish melting the chocolate. Mix in the toasted quinoa and bourbon. Pour and spread the chocolate onto the parchment lined tray. You can use an offset spatula to help spread the chocolate into a square about 6 by 8 inch square. Sprinkle with sea salt. Let cool and harden. Break into pieces to serve.

White Chocolate with Pink Peppercorns
Ingredients
16 ounces white chocolate, finely chopped
2 teaspoons pink peppercorns, ground
1 teaspoon fresh lemon zest

Directions
Line a baking sheet with parchment paper. Place the chocolate in a glass bowl and place in microwave at high for 30 seconds. Remove bowl and stir chocolate with a spatula. Repeat again by placing into microwave for another 30 seconds, remove and stir. Repeat this process until chocolate is melted, which varies althought ususally in total it is 2 -3 times. Stir chocolate until it is completely smooth. Once chocolate is melted add the lemon zest and ground pink peppercorns. Stir well. Pour melted chocolate onto the parchment paper and spread into a rectangle shape. You can top with some additional pieces of pink peppercorn if you like. Place into the refrigerator to cool. Once cool, break the chocolate into large pieces.

Spicy Maple Roasted Marcona Almonds

One of my guilty pleasures as evening approaches here by the bay is watching the glorious sunsets with a glass of chilled white wine and some little nibble along with it. These spicy maple roasted marcona almonds are the perfect pairing to a glass of wine. Each bit captures the perfect mix of being savory and sweet with an under note of heat. The best part is just how simple these cocktail nuts are to make. Enjoy!

From by the bay, wishing you savory and sweet food memories!

Maryann

Spicy Maple Roasted Marcona Almonds

Ingredients

1 1/2 cups marcona almonds, roasted and salted

2 tablespoons maple syrup

1 teaspoon smoked spanish paprika

2 teaspoons fresh rosemary, chopped

1 teaspoon fresh coarse sea salt, such as Maldon

Directions

Preheat oven to 350 degrees F. Line a baking sheet with parchment paper. In a bowl toss all ingredients except the salt. Turn onto the lined baking sheet, spreading into a single layer. Bake nuts for about 20 minutes, until the nuts are golden and bubbling. Sprinkle with the sea salt and let cool for 20 minutes, before breaking about. Serve immediately or store in an air tight container for up to one week.

Note: if you can’t find marcona almonds this will also work with regular dry roasted almonds or actually any dry roasted nuts that you prefer.

Chocolate, Cherry and Almond Biscotti

With Thanksgiving over, the shift to Christmas happens immediately! We all know that it also mean’s that Santa Claus is coming to town! Santa loves himself some cookies and this one is a perfect match – big on taste and flavor. These chocolate biscotti cookies are made with almonds and dried cherries and then dipped in dark chocolate to make a delicious cookie perfect for dipping into your coffee or hot chocolate. So get your cookie trays ready because remember the the big fat man is coming……….real soon !

From by the bay, waiting to make food memories for the big fat man!
Maryann

Chocolate, Cherry and Almond Biscotti

24 cookies

1 cup dried cherries

½ cup almond slivers

½ cup unsalted butter

1 tablespoon shortening (Crisco)

3 eggs

1 cup fine sugar

2 teaspoon vanilla

3 cups all purpose flour

½ cup cocoa powder

1 teaspoon baking powder

½ teaspoon salt

6 oz good quality bittersweet dark chocolate

Directions

Preheat oven to 350F. In a bowl add dry ingredients, flour, cocoa powder, baking powder and salt. Mix and keep to the side. Using an electric mixer, beat together butter and shortening until fluffy. Add sugar and beat well. Add eggs one at a time until well combined. Add vanilla until blended. Add dry ingredients: flour, cocoa powder, baking powder and salt. Mix well until the dough is smooth. Using a spoon and mix in the dried cherries and almonds. Transfer the dough to a lightly floured surface and divide into two. Shape each half of the dough into a log approximately 2 inch high x 12 inches long. Place the logs on to an ungreased baking sheet. Bake for 30 minutes until golden brown. Remove from oven and let cool for 10 minutes on a baking rack. Place on a cutting board and using a serrated knife slice each log on the diagonal into 12 pieces approximately 1 inch thick. Place the pieces back on to the baking sheet and bake 8-10 minutes, turn the slices to the other side and bake another 8-10 minutes. Remove from oven and cool on a wire rack. Fill medium pot 1/3 with water and simmer. Add to the top of the pot a glass bowl that sits on the top of the pot to create a bain du marie. Add the chocolate and melt over the simmering water. Don’t let the water touch the glass bowl. Once the chocolate is melted use an offset spatula to cover the end of each cookie. Place chocolate on approximately 1/3 of the cookie on all sides. Allow to set at room temperature on a wire rack . You may also set in the refrigerator for a ½ hour to hasten the process. Store cookies in an air tight container.

Easy Almond Croissants

Being in the fashion industry over all these years, I had the privilege to spent time in the greatest cities in the world – and the center of that fashion world is Paris. It is one of the most beautiful and extraordinary cities and of course for anyone who loves food- it’s perfection. I would love to wake up early in the morning and stroll the quiet streets and meander to one of the many exquisite patisseries – filled with all kinds of confections. One of my favorite breakfast treats would be a croissant along with my cafe au lait. So on a cold blustery morning here by the bay when I reminisce about the streets in Paris and the warm patisseries, I decided to create a little bit of Paris by the bay by making a quick and easy almond croissant. All it takes is a package of puff pastry, some frangipane – which is an easy to prepare smooth almond cream that fills the croissant with more richness and texture and few blanched almond slices. You can transform any ordinary morning into a dreamy romantic one. The aroma alone will intoxicate you!

From by the bay wishing you the most romantic food memories!

Maryann

Easy Almond Croissants

Makes 16

Ingredients

1 package 17.3 ounces ready rolled butter puff pastry

1 recipe frangipane ( recipe follows)

1 egg

1 tablespoons water

2 tablespoons blanched sliced almonds

confectioner’s sugar to top

Directions

Preheat oven to 425 degrees F. You will have 2 sheets of puff pastry, take the first sheet and roll out. Divide into 4 squares. Cut each square on the diagonal and to make 8 triangle pieces.

Spread on teaspoon of the frangipane on each triangle. Then starting from the widest end of the triangle roll to the point of the triangle. You will have a long croissant , seal the dough and shape into a crescent and place on a Silpat or parchment lined baking sheet. In a small bowl add the egg and water and whisk. Brush each croissant with the egg wash and top with a few almond slices. Repeat with second sheet of puff pastry. Place croissants into the oven and bake for 12-15 minutes until golden brown. Remove from oven and serve.

Frangipane

Ingredients

1/2 cup ground almond meal

1/4 cup granulated sugar

1 egg

3 tablespoons unsalted softened butter

3/4 teaspoon vanilla extract

1 tablespoons flour

Directions

Combine all ingredients in a food processor until smooth and creamy.

Cooking with Rosemary

As the weather cools and my herb garden fades, I still know that my favorite herb will still be available in my garden. My little rosemary bush is the first to planted in the spring and is the last to leave me in early winter. I have it planted near my kitchen door so that I can just dash outside with my scissor to grab a few sprigs while cooking. Towards late afternoon on the weekends, I like to prepare for guests a little snack to go along with a great glass of wine and watch the sunset over the water. So this time of year, when I am planning these snacks, I tend to use rosemary since it’s still available in the garden. I love the scent and taste of rosemary it evokes a combination of both the forest and the sea, much like the surroundings of my house. Fresh rosemary, which is my preference , looks similar to pine needles and when you chop the needles, the fragrance that is released is intoxicating! For the snacks start by getting some store bought olives, add rosemary, a squeeze of lemon juice and some small wedges of cut lemon, last drizzle with a little olive oil and the olives become much more special! The other snacks I’ve made with rosemary are each delicious and quite different, one is roasted almonds, the next is a crostini using crushed cannelini beans on toasts and the last is a savory cracker. Each is a perfect compliment to wine. Let’s raise a glass together to cheer for rosemary!

From by the bay, wishing you rosemary scented food memories!

Maryann

Roasted Rosemary Almonds

3 tablespoons olive oil

3 tablespoons chopped fresh rosemary

¾ teaspoon fine sea salt

¼ teaspoon cayenne pepper

2 cups raw whole blanched almonds

Additional coarse sea salt to taste

Directions

Preheat oven to 400 degrees F. Line baking sheet with aluminum foil. Heat olive oil in sauté pan add rosemary, salt, cayenne pepper and cook until fragrant – approximately 1 min.

Add almonds and coat and keep in the pan for another minute or two. Remove from heat and place on baking sheet in one layer. Bake for 10-12 minutes, stirring once. Remove from oven, sprinkle with additional coarse sea salt. Serve warm or at room temperature.

Variation: Roasted Pecans

This will taste completely different but just as delicious. Using blanched almonds as they roast the almonds will fry in the oil.

Replace 2 cups almonds with 2 cups raw whole pecans.

Rosemary Mashed Beans on Chili Toast

Serves 4

1 15.5 oz can cannellini beans, rinsed

4 tablespoons olive oil

1 tablespoon rosemary, chopped

1 teaspoon red wine vinegar

Coarse sea salt and freshly ground pepper

4 tablespoons grated pecorino cheese

Directions

In small pan heat 1 tablespoon olive oil, add the rosemary when fragrant approximately 30 seconds, add cannellini beans and sauté for approximately 5-6 minutes, mashing beans with the bottom of a wood spoon. Combine beans with red wine vinegar, grated pecorino cheese and remaining olive oil to loosen mixture slightly. Add salt and pepper to taste. Place bean mixture on top of toast. Serve.

Chili Toast

1 tablespoon olive oil

½ teaspoon chili flakes

½ teaspoon fine sea salt

4 slices ciabiatta bread

Directions

Preheat oven to 400 degrees F. Place bread on nonstick baking sheet, brush with olive oil and sprinkle the chili flakes and salt over the bread. Bake until golden brown approximately 8-10 minutes. Remove from oven and cool.

Rosemary Pecan and Parmesan Cheese Coins

1/2 cup grated parmesan cheese

3/4 cup all purpose flour

1/4 cup pecan flour

4 ounces unsalted butter (1/2 stick), softened

1 tablespoon creme fraiche

1/8 teaspoon cayenne pepper

1/4 teaspoon fine grey sea salt

1 tablespoon rosemary, minced

1 to 2 tablespoons water

Directions

Pulse all ingredients except water in a food processor. Transfer to a bowl and sprinkle with 1 tablespoon of water.

Form dough by squeezing with hands, adding more water if necessary. Form dough into two logs approximately 1 inch in diameter. Wrap in plastic wrap and refrigerate for at least one hour. Preheat oven to 400 degrees F. Cut dough into 1/8 inch slices and place on baking sheets unlined. Place baking sheets in oven one on top rack and one on bottom shelf. Bake for 20 minutes in total until golden brown. Half way through switch baking sheets in the oven. Remove from oven and cool. Serve with wine or cocktails.

Almond Saltine Toffee with Sea Salt

I enjoy making little food gifts to share with friends and family. A favorite is this saltine toffee, it’s sweet and salty. It’s crunchy and chocolatey. It’s a treat that captures the holiday season.

Enjoy!

From by the bay wishing you sweet and salty food memories!

Maryann

Almond Saltine Toffee with Sea Salt

Ingredients

1 sleeve saltine cookies

6 ounces butter ( 1 1/2 sticks)

1 1/2 cups dark brown sugar

12 ounces chocolate chips or buttons

2 tablespoons blanched sliced almonds

1 tablespoon coarse sea salt , such as Maldon

Directions

Preheat oven to 350 degrees F. Prepare a baking sheet by lining it with aluminum foil and spraying the foil with non stick cooking spray. Arrange the crackers side by side in a single layer on the baking sheet. In a heavy medium size saucepan place the butter and brown sugar. Stir while the butter is melting and then bring to a rolling boil. Remove from the heat and carefully pour over the crackers on the baking sheet trying to cover all the crackers. Place in the oven for about 5 minutes, so the toffee bubbles and spreads across the crackers. Remove from the oven and cover with the chocolate buttons. Put back into the oven for 1 or 2 minutes so the chocolate softens. Remove from oven. Use an offset spatula to spread the melted chocolate evenly covering the entire surface of the toffee. Take 3-4 saltines and crush them into small pieces. Sprinkle on top of the chocolate while it’s still sticky and soft. Next sprinkle the almonds on top and finally the sea salt. Place the pan in the refrigerator for at least one hour, to cool and set. Once set, break into smaller uneven pieces and serve. Store in an air tight container for up to 10 days.

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Tag Archives: almond recipes

Tomatoes and Peaches with Ricotta and Fried Almonds

Cherry Almond Coffee Cake

Top Five Homemade Candy Gifts

Spicy Maple Roasted Marcona Almonds

Easy Almond Croissants

Cooking with Rosemary

Almond Saltine Toffee with Sea Salt