ALMOND, CHOCOLATE, AND PISTACHIO SPUMONI
Provided by Gina Marie Miraglia Eriquez
Categories Milk/Cream Ice Cream Machine Chocolate Dessert Freeze/Chill Kid-Friendly Frozen Dessert Almond Pistachio Family Reunion Gourmet Small Plates
Number Of Ingredients 11
Steps:
- Bring milk to a simmer in a 4-quart heavy saucepan over medium heat. Whisk together yolks, sugar, cornstarch, and a pinch of salt in a bowl. Whisk in milk, then transfer mixture to saucepan.
- Bring to a boil over medium heat, whisking constantly, then boil, whisking constantly, 2 minutes. Immediately strain through a fine-mesh sieve into a clean bowl. Divide custard among 3 bowls. To make almond base, whisk 1/2 teaspoon vanilla into 1 bowl; for pistachio base, whisk almond extract and food coloring into another bowl; for chocolate base, whisk cocoa and remaining 1/2 teaspoon vanilla into third bowl.
- Cool to room temperature, stirring occasionally. Chill custards, surfaces covered with parchment paper (to prevent a skin from forming), until cold, at least 6 hours.
- Freeze each custard in ice cream maker, 1 batch at a time (white, then green, then brown). Fold almonds into vanilla custard, then fold pistachios into green custard. Transfer to a shallow 2-quart container or 3 smaller containers and put in freezer to firm up, about 4 hours.
SPUMONI CHOCOLATE CHIP COOKIES
This is an Italian-inspired twist on an American tradition. My family loves spumoni ice cream, so I decided I'd try to alter my chocolate chip recipe to fancy them. In this creation, cherries and pistachios liven up already delicious chocolate chip cookies.
Provided by Serafina
Categories World Cuisine Recipes European Italian
Time 30m
Yield 24
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Sift together the flour and baking soda; set aside.
- Cream together the butter, white sugar, and brown sugar in a large bowl until smooth. Stir in the instant pudding mix until well combined. Beat in the eggs one at a time, then stir in the vanilla. Blend in the flour mixture. Fold in the chocolate chips, cherries, and pistachios. Drop by large spoonfuls onto ungreased baking pans.
- Bake in the preheated oven until light brown, about 10 minutes.
Nutrition Facts : Calories 247.4 calories, Carbohydrate 32.2 g, Cholesterol 35.8 mg, Fat 13.1 g, Fiber 1.3 g, Protein 2.7 g, SaturatedFat 7.6 g, Sodium 179.1 mg, Sugar 19.4 g
GIANT SPUMONI HAMANTASCHEN
Hamantaschen are traditional Purim cookies in the shape of triangles, which are said to represent either the hat or ears or pockets of the villain in the Purim story, Haman. I fill mine with all sorts of different things, but this version draws on the flavors of spumoni: pistachio, cherries and chocolate. And it's gigantic, so it's also kind of a pie! Technically since this is just one, it's grammatically correct to call this a hamantasch, but I'm not the grammar police.
Provided by Molly Yeh
Categories dessert
Time 2h30m
Yield 8 servings
Number Of Ingredients 20
Steps:
- For the crust: In a large mixing bowl, whisk together the flour, powdered sugar and salt. Add the butter and rub together with your fingers until the mixture is crumbly with pea-sized bits of butter. Add the water, almond extract and 1 of the eggs and mix together until it forms a dry and crumbly dough. Turn out onto a piece of plastic wrap, press together and flatten into a disc, wrap tightly and refrigerate for about 30 minutes.
- To assemble: Beat the remaining egg in a small bowl with 1 teaspoon of water for the egg wash. Set aside.
- On a piece of parchment paper dusted with flour, roll the dough into a 12-inch circle that is about 1/4 inch thick. Trim the edges with a sharp knife or pizza cutter and transfer to a baking sheet using the parchment. Spread on a thin and even layer of the jam, leaving a 2-inch border. Dollop the Frangipane over the jam and gently spread in an even layer. Brush the border with the egg wash. Carefully fold the sides into the center to create a triangle with a 2-inch opening in the center. Pinch to seal where the sides of the dough meet. Brush the egg wash all over the top and sides. Freeze until the dough is firm and cold to the touch, at least 30 minutes.
- Place an oven rack in the middle position. Preheat the oven to 400 degrees F.
- Bake until the crust is golden brown around the edges and the frangipane is set; begin checking at 30 minutes. Cool on the baking sheet to room temperature.
- Melt the chocolate chips and coconut oil together over a double boiler (or in the microwave in 30-second increments) until smooth. Drizzle over the hamantaschen and allow to set. Decorate with sprinkles and marzipan masks as desired. Slice in wedges to serve.
- To make the frangipane filling: In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and granulated sugar on medium speed until light, fluffy and pale, about 2 minutes. Use a rubber spatula to scrape down the sides and bottom of the mixing bowl, as needed. Add the almond extract and egg and beat until the mixture is creamy and homogeneous, about 30 seconds. Mix in the ground pistachios, flour and salt until fully combined.
SPUMONI CAKE JARS
These are inspired by spumoni, the classic Italian dessert that typically consists of layers of pistachio, cherry, and chocolate or vanilla gelato. My favorite spumoni comes from Dave's Pizza in Bemidji, Minnesota, where we went on our first little trip with Bernie!
Provided by Molly Yeh
Categories dessert
Time 1h30m
Yield 14 servings
Number Of Ingredients 24
Steps:
- For the cake: Preheat the oven to 350 degrees F. Grease and line a 9-by-13-inch baking pan with parchment paper.
- In a large bowl, whisk together the flour, granulated sugar, cocoa powder, baking powder, baking soda and salt. In a separate, medium bowl, whisk together the buttermilk, oil, vanilla and egg. Add the wet ingredients to the dry ingredients and stir to combine. Whisk in the coffee.
- Pour the batter into the prepared pan and spread it out; it will be a thin layer of cake! Bake until a toothpick inserted into the center comes out clean; begin checking for doneness at 18 minutes.
- Let cool in the pan completely.
- For the frosting: Combine the butter, mascarpone, powdered sugar, salt and lemon zest in a bowl and mix until just combined. Add the vanilla and almond extracts and mix to combine. Divide the frosting into 2 bowls. Stir the pistachios and green food coloring into one half and the chopped maraschino cherries into the other half.
- To assemble, crumble the cake with your hands and press a small handful into the bottom of a 4-ounce jar, packing firmly, to make a 1/2-inch-thick layer. Spread a layer of frosting (either flavor) on top to make a 1/4-inch layer, then add another 1/2-inch layer of packed cake. Top with a 1/4-inch layer of the other flavor of frosting and smooth out the top. Add a squirt of the canned whipped cream. Finish with a pinch of nonpareils and a whole cherry. Continue with the remaining jars. Serve immediately. (To make ahead, assemble the jars but don't include the canned whipped cream, nonpareils or whole cherries. Refrigerate, covered. Add the whipped cream, nonpareils and whole cherries immediately before serving.)
CHOCOLATE AND ALMOND SPUMONI
Categories Milk/Cream Chocolate Dessert Almond Spring Bon Appétit
Yield Makes 10 to 12 servings
Number Of Ingredients 8
Steps:
- Whisk yolks, 3/4 cup sugar and cornstarch in heavy medium saucepan to blend. Bring milk to simmer in heavy small saucepan. Gradually whisk hot milk into yolk mixture. Stir over medium heat until custard thickens and boils and leaves path on back of spoon when finger is drawn across, about 2 minutes. Remove from heat. Add chocolate and whisk until melted. Stir in almonds. Transfer custard to large bowl. Freeze until cold but not firm, stirring occasionally, about 45 minutes.
- Line 9 x 5 x 2 1/2-inch loaf pan with plastic, leaving overhang. Beat cream and powdered sugar in large bowl until medium-firm peaks form. Fold cream into custard. Transfer to pan. Fold plastic over. Cover with foil; freeze until firm, at least 8 hours. (Can be made 3 days ahead.)
- Remove foil from pan. Let spumoni stand 30 minutes. Invert onto platter. Remove plastic. Cut into slices and serve.
CHOCOLATE, PISTACHIO, ALMOND CAKE (RICH AND EASY)
Make and share this Chocolate, Pistachio, Almond Cake (Rich and Easy) recipe from Food.com.
Provided by Rita1652
Categories Dessert
Time 1h5m
Yield 10-12 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degree.
- Grease and flour a bundt pan.
- Combine first 6 ingredients in a mixing bowl and beat on medium speed for 3 minutes.
- Pour into prepared pan and bake for 40 to 50 minutes until toothpick comes out clean.
- Cool at room temperature for 15 minutes.
- Invert onto rack and brush 1/4 cup almond liqueur over cooled cake.
- Let sit for 1 hour.
- Meanwhile mix powdered sugar with enough almond liqueur to make a nice glaze.
- Adding more or less sugar.
- Pour on cooled cake and garnish by pressing in almond slices and serve.
Nutrition Facts : Calories 526.3, Fat 29.8, SaturatedFat 4.7, Cholesterol 74.4, Sodium 450.9, Carbohydrate 62.9, Fiber 2, Sugar 43.5, Protein 7
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