CHERRY-PISTACHIO BISCOTTI
Provided by Katie Lee Biegel
Time 1h15m
Yield 6 to 8 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
- Using a stand mixer, beat the butter and the sugar together until fluffy, about 5 minutes. Add the eggs, one at a time, incorporating each egg fully before adding the next. Add the vanilla. In a small bowl, whisk together the flour, baking powder and salt. With the mixer on low, stir the flour mixture into the butter mixture until just combined. Stir in the dried cherries and pistachios. Cut the dough in half and place the dough on the prepared baking sheet. Shape into 2 logs, each about 12 inches long.
- Bake until just starting to brown at the edges, about 20 minutes. Cut each log on the diagonal into 1/2-inch-wide slices. Place the slices back on the baking sheet. Bake on the first side for 5 minutes. Remove, turn the biscotti over to the second side and bake until the biscotti are crisp, an additional 5 minutes. Let cool.
PISTACHIO-CHERRY SANDWICHES
Provided by Food Network Kitchen
Time 1h30m
Yield 30 cookies
Number Of Ingredients 8
Steps:
- Pulse the butter, sugar, honey, egg yolk and vanilla in a food processor until creamy, scraping down the processor with a rubber spatula as needed. Add the flour and pistachios and pulse until the dough just comes together, 4 to 5 pulses.
- Transfer the dough to a sheet of parchment paper and knead until uniform. Divide the dough in half. Roll each half into a compact log, about 1 inch in diameter. Wrap the logs individually in parchment paper or plastic wrap and freeze until firm, at least 30 minutes and up to 3 weeks.
- Preheat the oven to 325 degrees F. Line 2 baking sheets with parchment paper. Slice the logs into 1/4-inch-thick rounds and place them on the prepared baking sheets. Bake until the cookies are firm and lightly browned, 12 to 15 minutes. Let cool 2 minutes on the baking sheets, then transfer to a rack to cool completely.
- Spoon about 1/4 teaspoon cherry preserves on the undersides of half of the cookies, then sandwich with the remaining cookies. Store in an airtight container 2 to 3 days.
CHERRY PISTACHIO COOKIES
Dried cherries, crunchy nuts, bits of orange, white chocolate-there's a lot to love in this cookie! It's very different from any I've had before. -Kathy Harding, Richmond, Missouri
Provided by Taste of Home
Categories Desserts
Time 35m
Yield about 3-1/2 dozen.
Number Of Ingredients 10
Steps:
- In a large bowl, cream butter and confectioners' sugar until light and fluffy. Beat in egg and orange zest. In another bowl, whisk flour, baking soda and cream of tartar; gradually beat into creamed mixture. Stir in cherries and pistachios., Divide dough in half ; shape each into an 11-in.-long roll. Wrap in plastic; refrigerate at least 2 hours or until firm., Preheat oven to 375°. Unwrap and cut dough crosswise into 1/2-in. slices. Place 2 in. apart on ungreased baking sheets. Bake 8-10 minutes or until edges are light golden brown. Remove from pans to wire racks to cool completely. Frost cookies with melted white chocolate; let stand until set., To Make Ahead: Dough can be made 2 days in advance. Wrap in plastic and place in a resealable bag. Store in the refrigerator., Freeze option: Place wrapped rolls in a resealable plastic freezer bag and freeze. To use, unwrap frozen logs and cut into slices. If necessary, let dough stand 15 minutes at room temperature before cutting. Bake as directed, increasing time by 1-2 minutes. Decorate as directed.
Nutrition Facts : Calories 130 calories, Fat 7g fat (4g saturated fat), Cholesterol 15mg cholesterol, Sodium 41mg sodium, Carbohydrate 17g carbohydrate (11g sugars, Fiber 0 fiber), Protein 2g protein.
CHERRY PISTACHIO BARK
This cherry and pistachio bark makes a lovely Christmas dessert.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h10m
Yield 42
Number Of Ingredients 5
Steps:
- Line 15x10-inch pan with sides with waxed paper. In small microwavable bowl, microwave cherries and water uncovered on High 2 minutes; drain.
- In 2-quart heavy saucepan, heat baking chips and candy coating over low heat, stirring frequently, until melted. Remove from heat; stir in cherries and nuts. Spread in pan.
- Refrigerate 1 hour or until firm. Cut with 3-inch tree-shaped cookie cutter (or desired shape). Store tightly covered at room temperature.
Nutrition Facts : Calories 170, Carbohydrate 20 g, Fat 2, Fiber 0 g, Protein 2 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 35 mg
SOUR-CHERRY PISTACHIO CRISP
CRISP \'krisp\ a baked concoction of sweetened fruit with a crumbly topping. Ours has more than a pound and a half of pitted sour cherries. Some debate whether the topping should include oats. Ours does, plus pistachios and the traditional brown sugar, butter, and flour. There's no disputing the results: tangy, sugary fruit and lots of crunch.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees. If using frozen cherries, spread them in a single layer on a rimmed baking sheet. Let stand at room temperature until cherries have thawed almost completely but still hold their shape, about 30 minutes. Drain off any accumulated liquid.
- Whisk together the pistachios, flour, oats, baking powder, and 1/4 teaspoon salt in a medium bowl; set aside. Put butter, brown sugar, and 1/4 cup granulated sugar in the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until creamy.
- Stir pistachio mixture into butter mixture until just combined. Work mixture through your fingers until it forms coarse crumbs ranging in size from small peas to gum balls; set topping aside.
- Stir together cherries, remaining 1/2 cup granulated sugar, the cornstarch, cinnamon, and a pinch of salt in a medium bowl. Transfer cherry mixture to an 8-inch square baking dish. Sprinkle the topping evenly over cherry mixture. Bake until topping turns golden and juices are bubbling, 50 minutes to 1 hour. Let cool on a wire rack 1 hour before serving.
DRIED CHERRY AND PISTACHIO CUPCAKES
Betty Crocker™ Super Moist™ cake mix and frosting come together in these delicious cupcakes that are garnished with cherries and nuts - a perfect dessert to treat a crowd.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h35m
Yield 24
Number Of Ingredients 11
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups.
- In large bowl, beat cake mix, water, oil and egg whites on low speed 30 seconds. Beat on medium speed 2 minutes. Beat in cream cheese until blended. In small bowl, toss 1 cup cherries and 1/2 cup nuts with flour; stir into batter. Divide batter evenly among muffin cups, filling each about two-thirds full.
- Bake 20 to 24 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove cupcakes from pans to cooling racks. Cool completely, about 30 minutes.
- Frost cupcakes with vanilla frosting. Garnish with 3/4 cup cherries and 1/2 cup nuts.
Nutrition Facts : Calories 370, Carbohydrate 60 g, Cholesterol 55 mg, Fat 2 1/2, Fiber 1 g, Protein 3 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 160 mg, Sugar 47 g, TransFat 0 g
CHERRY & PISTACHIO STUFFING
Try a new flavour combo in sausagemeat stuffing balls - sweet fruit, crunchy nuts and fresh parsley are a perfect match
Provided by Good Food team
Categories Dinner, Side dish
Time 45m
Yield Makes 24 balls
Number Of Ingredients 11
Steps:
- Melt the butter in a small pan, add the onion and cook until soft, about 8 mins. Leave to cool.
- Mix the onion with the remaining ingredients, apart from the oil - the best way to do this is with your hands. Roll the stuffing mixture into 24 walnut-sized balls and put on a baking tray. You can make these and chill for up to 2 days in advance, or freeze for up to 2 months.
- When the turkey comes out of the oven, turn the heat up to 220C/200C fan/ gas 7. Drizzle the stuffing with oil and cook on a middle shelf for 30 mins. Swap to the top shelf for the final 10 mins if they need browning.
Nutrition Facts : Calories 128 calories, Fat 7 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 11 grams carbohydrates, Sugar 4 grams sugar, Fiber 1 grams fiber, Protein 4 grams protein, Sodium 0.6 milligram of sodium
CHERRY PISTACHIO SCONES
Make and share this Cherry Pistachio Scones recipe from Food.com.
Provided by Mom2Rose
Categories Scones
Time 45m
Yield 12 scones, 12 serving(s)
Number Of Ingredients 10
Steps:
- Heat oven to 375°F
- Grease cookie sheet with shortening or spray with non-stick cooking spray.
- In large bowl, mix flour, 2 tablespoons sugar, baking powder and cinnamon.
- With pastry blender or fork, cut in butter until mixture resembles coarse crumbs.
- Stir in cherries and pistachios.
- In small bowl, blend milk and egg yolk; add to flour mixture.
- Stir just until dry ingredients are moistened.
- On lightly floured surface, gently knead dough several times.
- Divide dough in half; place on cookie sheet.
- Pat each half into 6-inch round.
- Cut each round into 6 wedges; do not separate.
- In small bowl, beat egg white.
- Brush top of each round with egg white; sprinkle with raw or granulated sugar.
- Bake 17-22 minutes or until golden brown.
- Cool 10 minutes before serving.
Nutrition Facts : Calories 199.1, Fat 10.9, SaturatedFat 5.5, Cholesterol 39.4, Sodium 126.3, Carbohydrate 21.6, Fiber 1.2, Sugar 4, Protein 4.2
ROSEMARY PORK WITH CHERRY-PISTACHIO TOPPING
Thirty years ago, my new mother-in-law asked me to do something with a large frozen pork loin being served for a crowd at a Christmas Eve buffet. I assembled some fragrant ingredients and this is the result. -Shelia Brown, Canton Michigan
Provided by Taste of Home
Categories Lunch
Time 50m
Yield 12 servings.
Number Of Ingredients 14
Steps:
- Preheat oven to 425°. Rub pork with oil; sprinkle with salt and pepper. Cut slits in pork and insert garlic. Place on a rack in a shallow roasting pan; top with rosemary sprigs. Bake until a thermometer reads 145°, 12-15 minutes. Remove roast from oven; tent with foil. Cool completely; discard rosemary. Refrigerate, covered, overnight., Meanwhile, for topping, heat oil in a large skillet over medium heat. Add cherries, pistachios, garlic and rosemary. Cook and stir until cherries soften and pistachios turn bright green, 4-5 minutes; cool slightly. Transfer to a food processor; pulse until coarsely chopped. Refrigerate, covered, overnight., Thinly slice pork. Serve with pistachio topping and horseradish mayonnaise or honey mustard. If desired, serve on croissants.
Nutrition Facts : Calories 197 calories, Fat 10g fat (2g saturated fat), Cholesterol 42mg cholesterol, Sodium 261mg sodium, Carbohydrate 11g carbohydrate (7g sugars, Fiber 1g fiber), Protein 17g protein.
PISTACHIO-CHERRY CRUMBLE
Provided by Zoe Singer
Categories Dessert Cherry Pistachio Oat Healthy Self Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 11
Steps:
- Heat oven to 350°F. Butter a 9" pie pan. In pan, mix cherries with 1 tablespoon sugar, juice and 1 tablespoon flour. In a food processor, pulse remaining 1/2 cup sugar, remaining 1/3 cup flour, pistachios, oats, walnuts, cardamom and salt until nuts are finely chopped, 1 to 2 minutes. Stir in butter; sprinkle topping over cherries. Bake until juices bubble thickly and topping is browned, 25 minutes. Serve warm or at room temperature.
CHERRY, COCONUT, AND PISTACHIO PUFF PASTRY CHRISTMAS TREE
This puff pastry Christmas dessert is filled with delicious Bing cherries, coconut, and pistachios. It's flaky, sweet, and perfect for any festive holiday party.
Provided by Aroma and Essence
Categories Christmas Desserts
Time 1h20m
Yield 12
Number Of Ingredients 5
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Line 2 baking sheets with parchment paper.
- Drain cherries and reserve juice for another use. Finely chop cherries and place in a bowl with coconut; mix well. Let sit until coconut absorbs excess liquid from the cherries, about 5 minutes.
- Place 1 puff pastry sheet on a clean counter and lightly score a large triangle shape into it, like a Christmas tree; don't cut all the way through. Repeat with the second puff pastry sheet.
- Set aside 2 tablespoons of the coconut-cherry mixture. Spread the rest inside the scored triangle on the first sheet of pastry. Sprinkle with ground pistachios and place the second pastry sheet on top, lining up the triangles. Transfer to one of the prepared baking sheets.
- Cut out the shape of the tree along the triangular score line, and remove the outer pastry scraps. Make horizontal cuts on the tree from the outer edges in toward the middle, leaving about 1 inch intact in the center to resemble a trunk. Gently lift each horizontal strip, making sure to lift both sheets of pastry, and twist it a couple of times to expose the filling.
- Use the puff pastry scraps to cut out a star shape for the top of the tree and a tree trunk for the bottom. Make sure to use both layers of pastry. Fill the trunk and star with the reserved cherry mix.
- Place the star, trunk, and any extra pastry scraps onto the remaining baking sheet. Brush all pastry pieces with beaten egg.
- Bake in the preheated oven until puffed and browned all over, 25 to 30 minutes. Gently lift parchment paper onto wire racks and allow to cool completely before serving, about 20 minutes.
Nutrition Facts : Calories 284.3 calories, Carbohydrate 23.2 g, Cholesterol 15.5 mg, Fat 19.6 g, Fiber 1.8 g, Protein 4.9 g, SaturatedFat 5.5 g, Sodium 130.8 mg, Sugar 3.5 g
SOUR CHERRY PIE WITH PISTACHIO CRUMBLE TOPPING
If you've never had a cherry pie made with fresh sour cherries, this will be a revelation. The pistachio crumble topping provides a perfect contrast to the sweet, yet tart cherry filling - vanilla ice cream really is a must for this one!!
Provided by Chef mariajane
Categories Pie
Time 1h15m
Yield 1 9-inch pie
Number Of Ingredients 9
Steps:
- Preheat the oven to 425°F.
- On a well-floured surface, roll the prepared pastry dough out to an even circle about 12-inch diameter. Carefully fold the dough in half and transfer it to a 9-inch pie pan. Unfold the dough and press gently so that it lines the bottom and sides of the pan - there should be some dough overhanging the edges. Leaving about 1/2-inch overhang, cut off any dough in excess of that. Tuck the overhang under and pinch the edges decoratively to make a fluted edge.
- In a large bowl, combine the sugar and cornstarch. Add the cherries and vanilla and stir until evenly coated. (If using frozen cherries, let thaw at room temperature before proceeding with the recipe).
- Place the pistachios in the bowl of a food processor. Chop coarsely using on/off pulses. Remove to a bowl. Add flour, butter and brown sugar to the processor and process, using on/off pulses until it form a crumble mixture that sticks together in clumps. Return the chopped pistachios to the processor and process briefly just until mixed.
- Spoon the cherry filling into prepared pastry crust, and sprinkle evenly with pistachio crumble topping.
- Place the pan on a pizza pan or a cookie sheet (to contain any spill-over from the pie as it bakes) and place in the preheated oven.
- Bake at 425F for 15 minutes, then lower the heat to 375F and continue baking for about 60 minutes or until the filling begins to bubble through the crumble topping and the cherries are tender when pierced with a sharp knife.
- Let cool slightly before serving with vanilla ice cream.
PISTACHIO-CHERRY-PINEAPPLE MARSHMALLOW DESSERT
A refreshing and simple dessert made with instant pistachio pudding, Cool Whip®, marshmallows, and pineapple. Perfect on a warm summer day.
Provided by melissa loudy
Time 1h5m
Yield 8
Number Of Ingredients 6
Steps:
- Stir together instant pistachio pudding mix, frozen whipped topping, mini marshmallows, fruit cocktail, crushed pineapples, and maraschino cherries in a large bowl. Cover and refrigerate for at least 1 hour.
Nutrition Facts : Calories 357.5 calories, Carbohydrate 73.5 g, Fat 5.2 g, Fiber 0.7 g, Protein 1.5 g, SaturatedFat 4.7 g, Sodium 373.5 mg, Sugar 38.4 g
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