Almond Brown Butter Recipes

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I.C. HALIBUT WITH ALMOND BROWN BUTTER SAUCE



I.C. Halibut with Almond Brown Butter Sauce image

Provided by Alton Brown

Categories     main-dish

Time 45m

Yield 4 servings

Number Of Ingredients 7

10 tablespoons (141 grams) unsalted butter
2 to 3 lemons, halved
4 (5- to 6-ounce) skin-on halibut fillets, 1- to 1 1/2-inches thick, thawed if frozen (see Chef's Note)
2 1/4 teaspoons kosher salt
1/2 cup (88 grams) raw almonds, finely chopped
2 tablespoons neutral oil, such as safflower or canola
2 tablespoons (7 grams) finely chopped fresh parsley

Steps:

  • Assemble your immersion circulator, setting the water to 140 degrees F (60 degrees C). If you like a slightly softer, less steak-y texture for your fish, try going with 135 degrees F (57 degrees C).
  • Melt the butter in a 2-quart saucepan over medium-low heat, 3 to 5 minutes. Continue to cook, stirring frequently with a rubber spatula, until the butter solids turn light brown, about 5 minutes. Remove from the heat. Measure out 2 tablespoons of the browned butter, place in a small bowl, and cool to room temperature. Leave the remaining butter in the saucepan until you're ready to make the sauce.
  • Thinly slice one of the lemon halves into 8 slices. Juice three more lemon halves, which should produce 1/4 cup juice. If you're shy on juice, juice another half. Strain the juice and set aside for the sauce.
  • Pat the fish dry with paper towels and season with 2 teaspoons of the salt. Divide between two gallon-size vacuum-seal or high-quality freezer zip-top bags. Place 2 lemon slices on the skin side of each fillet and add 1 tablespoon of the browned butter to each bag, being careful to work butter between the fillets to prevent sticking. Seal the bags using a vacuum sealer set to "gentle" or "moist."
  • Transfer to the water bath. If using zip-top bags, let the bags sink into the water so that the air will be squeezed out via displacement. When the mouth of the bag is almost at the water line, carefully seal the bags. Cook the halibut in the water bath for 20 minutes. (If one of the bags floats, carefully reopen and try the sink-and-seal method again.)
  • Return the remaining butter to medium-low heat and add the almonds. Cook until the butter foams and the foam turns brown, 3 to 5 minutes. Remove from the heat and gradually stir in the lemon juice; the butter will bubble dramatically. Stir in the remaining 1/4 teaspoon salt, cover, and set the butter sauce aside for serving.
  • When the halibut is finished, remove it from the water bath. Cut the bags open with scissors, then very carefully remove the fish to a paper towel-lined sheet pan and pat dry with additional paper towels. (The dryer the better.) Brush the skin side lightly with some of the oil.
  • Heat a 10-inch cast-iron skillet over high heat for 3 minutes. Add 2 teaspoons of the oil and swirl the pan to coat. When the oil starts to smoke, add two of the halibut fillets, skin-side down, and brush the flesh side lightly with additional oil. Cook until the skin is browned and crisp, about 1 minute. Carefully flip with a narrow metal spatula or "fish turner" and cook on the second side until golden brown, about 30 seconds. Carefully transfer to a serving platter and repeat with the remaining oil and fillets.
  • Drizzle the almond and butter sauce over the top of the fish. Garnish with the parsley and serve.

ALMOND BUTTER



Almond Butter image

This is a quick, simple way to make healthy, all-natural basic almond butter. Add sugar, spices, or other ingredients to taste if desired.

Provided by Amy M

Categories     Side Dish     Sauces and Condiments Recipes

Time 10m

Yield 16

Number Of Ingredients 2

1 cup toasted almonds
2 teaspoons olive oil

Steps:

  • Place the almonds in a food processor. Process on high until ground almonds begin to form a ball. Drizzle olive oil over almonds and continue to process, stopping occasionally to scrape sides of the bowl with a spatula as needed. Store in an airtight container.

Nutrition Facts : Calories 56.6 calories, Carbohydrate 1.8 g, Fat 5.1 g, Fiber 1 g, Protein 1.9 g, SaturatedFat 0.4 g, Sodium 0.1 mg, Sugar 0.4 g

HOMEMADE ALMOND BUTTER



Homemade Almond Butter image

This homemade almond butter couldn't be easier and beats store-bought by a mile. Roasting the almonds gives it an unbelievably rich and toasted flavor. The amount of honey we specify adds a luscious hint of sweetness, but you can always leave it out or add more depending on your taste.

Provided by Food Network Kitchen

Time 20m

Yield 2 cups

Number Of Ingredients 4

1 pound (about 4 cups) skin-on raw almonds
Kosher salt
2 tablespoons honey
2 to 3 tablespoons vegetable oil

Steps:

  • Preheat the oven to 350 degrees F.
  • Place the almonds on a rimmed baking sheet and bake, shaking the pan halfway through, until golden and fragrant, about 8 minutes. Transfer the almonds to a food processor and add 1/2 teaspoon salt, then process until it is a smooth paste, about 5 minutes. Add the honey and continue to process until combined. With the machine still running, slowly drizzle in 2 tablespoons oil. Thin if desired with the remaining tablespoon oil.

ALMOND BROWN BUTTER



Almond Brown Butter image

Categories     Sauce     Dairy     Nut     Quick & Easy     Almond     Spring     Gourmet

Yield Makes 1/2 Cup

Number Of Ingredients 3

5 tablespoons unsalted butter
1/3 cup sliced blanched almonds, toasted
1 tablespoon fresh lemon juice

Steps:

  • In a small saucepan melt butter over moderately low heat and continue to heat until golden brown with a nutlike fragrance. (Bottom of pan will be covered with brown specks.) Pour butter through a sieve lined with a dampened paper towel into a bowl and discard solids. In a small skillet heat brown butter, almonds, and lemon juice until heated through.
  • Serve sauce over fish, chicken, rice, or vegetables such as asparagus, broccoli, or green beans.

BROCCOLI WITH ALMOND BROWN BUTTER



Broccoli With Almond Brown Butter image

Make and share this Broccoli With Almond Brown Butter recipe from Food.com.

Provided by CookingONTheSide

Categories     Vegetable

Time 16m

Yield 8 serving(s)

Number Of Ingredients 5

6 cups broccoli florets
1/3 cup water
6 tablespoons unsalted butter
1/2 cup almonds, sliced
1/2 cup French-fried onions (such as French's)

Steps:

  • Place broccoli florets and 1/3 cup water in a large microwave-safe bowl.
  • Cover and microwave on high for 3 minutes; remove and drain any liquid.
  • In small skillet over medium-high heat, melt butter.
  • Cook 3 minutes, until golden, swirling pan to prevent burning.
  • Stir in almonds.
  • Remove from heat.
  • Pour over broccoli.
  • Add onions and toss.

BROWN BUTTER ALMOND TORTE WITH SOUR CHERRY SAUCE



Brown Butter Almond Torte with Sour Cherry Sauce image

Categories     Mixer     Fruit     Nut     Dessert     Bake     Cherry     Almond     Summer     Gourmet

Number Of Ingredients 13

1 stick (1/2 cup) unsalted butter
1 teaspoon vanilla
1 cup blanched whole almonds (about 4 ounces)
1/2 cup all-purpose flour
1 cup sugar
3/4 teaspoon salt
6 large egg whites
1/3 cup sliced almonds
Accompaniment: sour cherry sauce:
3 cups sour cherries (about 1 1/2 pounds)
1/2 cup sugar
1/2 cup water
1 teaspoon cornstarch mixed with 1 tablespoon water

Steps:

  • To make the torte:
  • In a small saucepan melt butter over moderately low heat and continue to heat until golden brown with nutlike fragrance. (Bottom of pan will be covered with brown specks.) Cool butter to warm and stir in vanilla.
  • Preheat oven to 375°F. Butter and flour a 9-inch round cake pan, knocking out excess flour.
  • In a food processor finely grind whole almonds with flour, 2/3 cup sugar, and 1/2 teaspoon salt.
  • In a large bowl with an electric mixer beat whites with remaining 1/4 teaspoon salt until they hold soft peaks. Add remaining 1/3 cup sugar gradually, beating until meringue just holds stiff peaks. Fold in nut mixture gently but thoroughly. Fold in butter gently but thoroughly (batter will deflate) and spread in pan.
  • Sprinkle top of batter evenly with sliced almonds and bake torte in middle of oven 35 to 40 minutes, or until it begins to pull away from side of pan and a tester comes out clean.
  • Cool torte in pan on a rack 15 minutes and invert onto rack. Flip torte right side up and cool completely. (Torte may be made 1 day ahead and kept in an airtight container at room temperature.)
  • Serve cake with sauce.
  • To make the sauce:
  • Working over a heavy saucepan pit cherries. In pan bring cherries, sugar, and water to a boil. Stir cornstarch mixture and add to sauce, stirring. Simmer sauce 2 minutes and cool to room temperature. (Sauce may be made 2 days ahead and chilled, covered. Bring sauce to room temperature before serving.) Makes about 3 cups.

HONEY ALMOND BUTTER



Honey Almond Butter image

To me, nothing tastes better than a warm homemade muffin right from the oven and topped with this yummy flavored butter. It's also wonderful on toast, quick breads and biscuits. -Pat Hockett, Ocala, Florida

Provided by Taste of Home

Time 10m

Yield 1-1/2 cups.

Number Of Ingredients 4

1 cup butter, softened
1/4 cup honey
1 tablespoon brown sugar
1/2 teaspoon almond extract

Steps:

  • In a small bowl, beat the butter, honey, brown sugar and extract until light and fluffy. Transfer to a sheet of plastic wrap; roll into a log. Refrigerate until chilled. Unwrap and slice or place on a butter dish.

Nutrition Facts : Calories 161 calories, Fat 15g fat (9g saturated fat), Cholesterol 41mg cholesterol, Sodium 155mg sodium, Carbohydrate 7g carbohydrate (7g sugars, Fiber 0 fiber), Protein 0 protein.

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