Chiclosos De Pistache Recipes

PISTACHIO LAYER CAKE WITH CREAM CHEESE BUTTERCREAM

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Spray three 8-inch round cake pans with cooking spray. Line each pan with a round piece of parchment paper, and spray with cooking spray.
• Prepare the cake: pulse pistachios in a food processor until finely ground, 10 to 15 pulses. Transfer 1 1/2 cups ground pistachios to a bowl with flour, baking powder, salt, and baking soda; whisk until well combined and set aside. Place remaining ground pistachios, about 1 1/3 cups, in a bowl and reserve for finishing the cake.
• Beat butter and white sugar for cake in a stand mixer fitted with a paddle attachment on medium-high speed, scraping down the sides as needed, until light and fluffy, about 3 minutes. Add egg whites and beat on high speed until combined, about 2 minutes.
• Mix in sour cream, vanilla extract, and almond extract until combined, about 1 minute. Add flour mixture in batches on low speed until completely incorporated, about 2 minutes. Mix in milk and food coloring until just combined, about 1 minute.
• Divide batter evenly among the prepared cake pans. Gently tap each pan on the countertop to spread and flatten batter.
• Bake in the preheated oven until a toothpick inserted into the center of each pan removes cleanly, 22 to 24 minutes. Cool cakes in the pans for about 10 minutes. Run a table knife around the edges to loosen cakes, then invert carefully onto a serving plate or cooling rack. Let cool completely, about 30 minutes.
• While the cakes are cooling, prepare buttercream: beat cream cheese and butter in a stand mixer fitted with a paddle attachment on medium-high speed until light and fluffy, about 3 minutes. Mix in powdered sugar in 1/2-cup increments on medium-low speed, allowing sugar to be completely incorporated before adding more, until combined, about 4 minutes. Mix in vanilla and food coloring on medium-high speed until light and fluffy, about 2 minutes.
• Place one cake layer on a serving plate or cake stand. Top with 1 cup buttercream and 1 tablespoon ground pistachios, and spread evenly over the surface using a spatula. Place second cake layer on top; top with 1 cup buttercream and 1 tablespoon ground pistachios, and spread evenly over the surface. Place third cake layer on top, and spread 1 cup buttercream evenly over the surface. Spread 2 cups buttercream evenly around sides of assembled cake and smooth with a spatula. Transfer cake to the refrigerator and chill for 30 minutes.
• Remove cake from the refrigerator and spread remaining buttercream over top and sides of cake until sides are smooth and top is billowy. Using a small offset spatula, make a spiral pattern on top of the cake. Press remaining ground pistachios into sides of the cake.
• Slice and serve immediately or chill in an airtight container until ready to serve. If chilled, allow cake to come to room temperature before serving.

PISTACHIO GREEN MOLE (MOLE VERDE DE PISTACHE)

Steps:

• Heat the oven to 350 degrees. Place the squash on a baking sheet. Drizzle with olive oil, season with salt and pepper and toss to coat. Roast until lightly brown, about 15 to 25 minutes.
• Meanwhile, make the mole: In a pot, heat the grapeseed oil over medium heat. Add the onion and garlic and cook, stirring occasionally, until translucent, about 5 minutes. Add the chiles and cook, stirring occasionally, until soft, about 5 minutes. Add the tomatillos and cook, stirring occasionally, until soft, 5 to 8 minutes.
• Add 2/3 cup water and the pistachios and simmer for 5 minutes. Remove from the heat and transfer to a blender along with the cilantro, hoja santa and spinach. Blend until smooth, about 3 minutes. Season with salt to taste.
• Serve the mole warm, with the roasted zucchini. Top with greens and serve rice and tortillas alongside.

CHICLOSOS DE PISTACHE

Steps:

• Lightly butter the bottom and sides of an 8-inch square pan. Cover with parchment paper or aluminum foil (the butter will help it adhere to the pan). Butter the parchment or foil and set aside.
• Place the cream, butter, and salt in a small saucepan over medium heat and bring to a boil. Remove from the heat and set aside.
• Place the sugar, corn syrup, and water in a heavy, deep saucepan or pot over medium heat and cook, stirring, until the sugar is dissolved. Continue cooking until the mixture starts to turn golden, then swirl lightly to caramelize evenly.
• Remove from the heat and whisk in the cream mixture, being very careful because it will bubble up and steam. Once it stops bubbling, return the mixture to the heat and continue to cook, adjusting the heat to maintain a constant soft simmer, until it reaches 248°F on a candy thermometer, about 15 minutes. Stir in the pistachios and pour into the prepared pan.
• Let sit for 2 to 3 hours, until cool to the touch. Cut into 1-inch pieces and wrap each piece in a piece of cellophane or wax paper, twisting the ends to secure. Store in an airtight container in a cool, dry place for about 1 month.
• The punto, the exact moment when the candy is ready varies not only between different types of candy but also with relation to personal preference. It is one of the most important aspects of the candy making process because it defines the texture. Throughout my travels, whenever I asked someone when they'd know their creation was ready, they always responded "when it reaches the punto." I didn't find one person in Mexico who relied on thermometers or cared to have one. They rely on their senses and experience and are artisans in the truest sense of the word.

PISTACHIO CREME ANGLAISE

Steps:

• Pour milk in a large pan, and cook on high heat. When milk starts boiling, remove from heat. Put a large empty bowl and another one filled with ice the refrigerator. Pour egg yolks and sugar into an electric mixer and mix until it becomes thick and white. Leave aside. Put milk back on heat and bring to boil. Pour a little milk into egg and sugar mix whipping constantly. Pour into milk pan and cook at low temperature stirring constantly with a wooden spoon until firm consistency (about 5 minutes). Do not bring to boil. To check if creme is ready, rub your finger on the back of the spoon and if it leaves a trace, the creme is cooked. Add the pistachio paste. Put the bowl on ice to stop the cooking process. Cover and refrigerate for several hours.

PISTACHIO LADOO

Steps:

• Add the coconut powder, butter, condensed milk and 8 teaspoons of the pistachio powder to a large nonstick skillet set over medium-low heat and stir until the mixture forms a ball, 7 to 10 minutes. Remove from the heat and let rest until cool enough to handle, about 5 minutes.
• Put the remaining 1/4 cup pistachio powder on a small plate. Form the coconut mixture into quarter-size balls. Roll each ball in the pistachio powder to coat.

PISTACHIO WHITE CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large bowl, cream together the butter, shortening, white sugar and brown sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Combine the all-purpose flour, whole wheat flour, oats, baking powder and baking soda; blend into the creamed mixture to form a dough. Fold in the white chocolate chips and pistachios. Drop dough by teaspoonfuls onto ungreased cookie sheets.
• Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.