BEST-EVER CRANBERRY & PISTACHIO NUT ROAST
Nut roast is the vegetarian's turkey; some crave something different but for others it's not Christmas without one. This one is different: it has a mushroom risotto base and sticky cranberries on top, a bit like a savoury upside-down cake.
Provided by Anna Jones
Categories Mains Jamie Magazine Christmas Thanksgiving Dinner Party Fruit Leftovers
Time 2h25m
Yield 8 to 10
Number Of Ingredients 21
Steps:
- Make the risotto base first. Soak the dried porcini in a little boiling water. Trim and finely chop the celery, and peel and finely chop the onions and garlic.
- Heat a drizzle of oil in a large pan over a low heat. Add the celery and onion, and cook for 10 minutes, until soft and sweet. Add the garlic and cook for another minute or two.
- Turn up the heat and add the rice. Cook for a minute or so until you hear it snap, crackle and pop, then add the wine and stir until absorbed.
- Drain the porcini, sieve and discard any grit from the liquid and add to the risotto pan, stirring until absorbed. Finely chop the porcini and add to the pan.
- Add the hot stock, a ladleful at a time, stirring each one in until it has been completely absorbed, about 20 minutes. Stir as much as you can - this is what will make it creamy. Once the rice is al dente (when you break into a grain, it should be almost cooked through but still have a white fleck in the middle), transfer to a bowl to cool.
- Preheat the oven to 190ºC/375°F/gas 5.
- Fry the wild mushrooms in a little oil over a medium heat for 5 to 10 minutes, until they are just starting to crisp.
- Toast, then bash the nuts into coarse pieces, or quickly pulse in a food processor.
- Coarsely grate the Cheddar, finely chop the chilli and finely grate the lemon zest. Pick and roughly chop all the herb leaves. In a small bowl, beat the eggs.
- Once the risotto has cooled, add the breadcrumbs, Cheddar, chilli, lemon zest, eggs and chopped herbs, season, and mix well.
- Butter a 20cm loaf tin and line the bottom with greaseproof paper. Cook the sugar and the cranberries in a pan over a medium heat for 1 to 2 minutes, then tip into the tin and spread evenly. Pile on the nut-roast mixture and pack it down with the back of a spoon.
- Cover the whole thing with foil and bake for 45 minutes, then remove the foil and cook for a further 15 minutes. Once it's golden brown on top, remove the nut roast from the oven and leave to settle for 10 minutes.
- Use a knife to loosen the tin, then place your serving platter or board on top. Cover your hand with a tea towel and courageously flip the whole lot over, then carefully lift the tin off. Serve with all the trimmings.
Nutrition Facts : Calories 413 calories, Fat 24 g fat, SaturatedFat 5.7 g saturated fat, Protein 15.7 g protein, Carbohydrate 28.9 g carbohydrate, Sugar 8.3 g sugar, Sodium 0 g salt, Fiber 0 g fibre
CRANBERRY AND PISTACHIO ROCHERS
Rochers, French for "rock," may look like little boulders, but their texture is decidedly light and crisp.
Provided by Martha Stewart
Categories Cookie Recipes
Yield Makes 32 cookies
Number Of Ingredients 7
Steps:
- Preheat oven to 325 degrees. Mix pistachios, cranberries, and confectioners' sugar.
- Combine whites, granulated sugar, and salt in a mixer bowl. Place over a pot of simmering water, and whisk until sugar dissolves and mixture is warm to the touch, about 2 minutes. Attach bowl to mixer, and whisk on medium speed until foamy. Add cream of tartar, and beat on medium-high until stiff, glossy peaks form, about 6 minutes. Fold in pistachio mixture.
- Transfer mixture to a pastry bag fitted with a plain 1/2-inch round tip. Line 2 baking sheets with parchment. Pipe mounds 1 inch wide and 1 1/2 inches high with tapered tops (cookies should resemble miniature Christmas trees) onto parchment-lined baking sheets. Reduce oven temperature to 200 degrees. Bake until cookies can be lifted from parchment, about 1 hour and 15 minutes. Let cool on sheets. Dust with confectioners' sugar just before serving.
CRANBERRY PISTACHIO BISCOTTI
The red and green make a great Christmas cookie. Have used other nuts instead of pistachios with success. If your pistachios are salted, omit the 1/4 teaspoon salt from the recipe.
Provided by Gerry Meyer
Categories Desserts Nut Dessert Recipes Pistachio Dessert Recipes
Time 1h20m
Yield 36
Number Of Ingredients 10
Steps:
- Preheat the oven to 300 degrees F (150 degrees C).
- In a large bowl, mix together oil and sugar until well blended. Mix in the vanilla and almond extracts, then beat in the eggs. Combine flour, salt, and baking powder; gradually stir into egg mixture. Mix in cranberries and nuts by hand.
- Divide dough in half. Form two logs (12x2 inches) on a cookie sheet that has been lined with parchment paper. Dough may be sticky; wet hands with cool water to handle dough more easily.
- Bake for 35 minutes in the preheated oven, or until logs are light brown. Remove from oven, and set aside to cool for 10 minutes. Reduce oven heat to 275 degrees F (135 degrees C).
- Cut logs on diagonal into 3/4 inch thick slices. Lay on sides on parchment covered cookie sheet. Bake approximately 8 to 10 minutes, or until dry; cool.
Nutrition Facts : Calories 91.8 calories, Carbohydrate 11.7 g, Cholesterol 10.3 mg, Fat 4.3 g, Fiber 0.8 g, Protein 2.1 g, SaturatedFat 0.6 g, Sodium 55.3 mg, Sugar 5.7 g
PISTACHIO-CRANBERRY RUGELACH
Traditional rugelach gets dressed up for the holiday with pistachios, cranberries, and snow-white icing. Rich but not too sweet! - Deborah Hinojosa, Saratoga, California
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 4 dozen.
Number Of Ingredients 13
Steps:
- In a large bowl, cream the softened butter, cream cheese and salt until blended; beat in cream. Gradually beat in flour. , Divide dough into four portions. Shape each into a disk; wrap in plastic. Refrigerate for 30 minutes or until easy to handle. In a small bowl, combine the cranberries, pistachios, sugar and cinnamon; set aside., Working with one portion of dough at a time, roll each into a 12-in. circle on a lightly floured surface. Brush with one fourth of the melted butter. Sprinkle with one fourth of the cranberry mixture, pressing lightly to adhere. Cut dough into 12 wedges. Roll up wedges from the wide ends; place 2 in. apart on greased baking sheets, point side down., Bake at 325° for 20-25 minutes or until bottoms are browned. Remove from pans to wire racks to cool completely., In a small bowl, mix the confectioners' sugar, vanilla and enough water to reach desired consistency. Drizzle over cookies.
Nutrition Facts : Calories 129 calories, Fat 8g fat (4g saturated fat), Cholesterol 19mg cholesterol, Sodium 114mg sodium, Carbohydrate 13g carbohydrate (7g sugars, Fiber 1g fiber), Protein 2g protein.
PISTACHIO AND CRANBERRY ROCKY ROAD
I haven't tried this but it sounds sooo good! I saw it on the Xtra website and copied it so I'd remember it! I love cranberries and chocolate, and can't wait to sample this! Not sure about the cooking times, sorry!
Provided by slitwinschmid
Categories Dessert
Time 1h30m
Yield 10-15 serving(s)
Number Of Ingredients 12
Steps:
- Method
- Place the flour, cocoa and sugar in a bowl. Lightly rub the butter into the flour mixture until it resembles crumbs.
- Add the egg and water and mix to make a pliable dough. Press into a paper-lined 20 x 30cm slice tin, using a floured tumbler to help roll the dough out evenly in the slice tin.
- Bake at 180 degrees Celsius for 10 minutes or until the pastry is cooked. Cool.
- Melt the chocolate and kremalta together and pour over the marshmallows, cranberries and pistachio nuts and mix quickly.
- Pour the topping onto the cooled base and refrigerate until set. Cut into bite-sized pieces and store in the refrigerator.
Nutrition Facts : Calories 612.1, Fat 47.3, SaturatedFat 25.9, Cholesterol 42.5, Sodium 93.4, Carbohydrate 56.5, Fiber 11.7, Sugar 17.8, Protein 12.3
RON'S CHEDDAR, CRANBERRY AND PISTACHIO COOKIES
Steps:
- Combine the butter, sugar and cheese in the bowl of a stand mixer fitted with a paddle attachment. Beat until smooth and creamy, about 2 minutes. Do not incorporate too much air by raising the speed. Beat in the egg until incorporated.
- In a separate bowl, whisk together the flour, baking powder, salt and cayenne to combine. Mix in the pistachios and cranberries.
- On low speed, add the flour mixture to the creamed butter-cheese mixture in a few additions, scraping the bowl and beater in between.
- Spread the dough along the edge of a large piece of waxed paper or plastic wrap. Using the edges of the paper or plastic, roll the dough into a log shape about 12 inches long. Twist the ends to close. Refrigerate for a minimum of 1 hour or freeze up to four weeks.
- Preheat the oven to 350 degrees F.
- Unwrap the dough log and, using a sharp knife, slice into 1/4-inch thick rounds. Place the rounds on parchment-lined or nonstick baking sheets and bake for 10 to 12 minutes, or until lightly golden brown. Remove to a rack to cool completely. Store in an airtight container for up to one week.
PISTACHIO CRANBERRY ORZO
"This recipe was originally an entree with chicken and linguini," notes Barbara Spitzer of Lodi, California. "I keep changing the ingredients to go with whatever else I'm serving for dinner, but my husband prefers this recipe."
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 2 servings.
Number Of Ingredients 10
Steps:
- Cook orzo according to package directions. Meanwhile, in a nonstick skillet, saute shallot in oil and butter for 1 minute. Add the pistachios; saute for 1-2 minutes or until lightly browned. , Stir in the cranberries, cream, broth and wine. Cook over medium heat for 3-4 minutes or until thickened. Drain orzo; add to cranberry mixture. Season with salt and pepper.
Nutrition Facts : Calories 422 calories, Fat 19g fat (6g saturated fat), Cholesterol 25mg cholesterol, Sodium 241mg sodium, Carbohydrate 48g carbohydrate (17g sugars, Fiber 3g fiber), Protein 9g protein.
EASY PISTACHIO-CRANBERRY NOUGAT
Nougat is a classic Mediterranean confection that normally requires fussing over a pot of molten sugar with a candy thermometer. Our express version is as simple to make as rice-cereal treats and the result is an elegant treat with a soft, taffy-like chew.
Provided by Martha Stewart
Categories Dessert & Treats Recipes
Time 2h15m
Yield Makes about 32 pieces
Number Of Ingredients 6
Steps:
- Spray an 8-inch square baking pan with cooking spray; line with parchment, leaving a 2-inch overhang on two sides. Spray parchment and dust with milk powder. Melt butter in a medium saucepan over medium heat. Add marshmallows and cook, stirring, until melted, about 2 minutes.
- Stir in milk powder, then cranberries and pistachios. Transfer to prepared pan, pressing or spreading to evenly fill. Lightly dust top with more milk powder. Let stand until set, at least 2 hours.
- Use overhangs to lift nougat out of pan. Cut as desired (we made strips slightly less than 1/2 inch wide, then cut them in half again to create about 4-by-3/4-by 1/2-inch pieces). Store between layers of parchment or waxed paper at room temperature in an airtight container up to 2 weeks.
CRANBERRY, ORANGE AND PISTACHIO SCONES
This recipe comes from Splenda. Serve them hot from the oven, topped with orange marmalade for a wonderful breakfast treat.
Provided by PaulaG
Categories Scones
Time 25m
Yield 14 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 425 degrees.
- Spray a cookie sheet with non-stick cooking spray or line with parchment paper.
- In a large bowl, combine the flour, cream or tartar, soda, salt and orange rind.
- Add butter and with a pastry blender, cut in butter until mixture is crumbly.
- Add the Spelnda and milk, stirring just until the dry ingredients are moistened.
- Stir in cranberries and chopped pistachio nuts.
- On a lightly floured surface, pat the dough to a 3/4 inch thickness and cut with a 2-1/2 inch round biscuit cutter.
- Place on cookie sheet and bake for 12 to 15 minutes or until lightly browned.
- Serve hot from the oven with orange marmalade.
CRANBERRY-PISTACHIO BAKED ALASKA
Underneath the toasted meringue, you'll find a surprising lightness that comes from cheery red cranberry sorbet layered with pale green pistachio ice cream and buttery pound cake.
Provided by Lillian Chou
Categories Holiday 2018 Christmas Christmas Eve Dessert Soufflé/Meringue Cake Ice Cream Sorbet Pistachio Cranberry Citrus
Yield 8 servings
Number Of Ingredients 20
Steps:
- Make pistachio custard for ice cream:
- Split vanilla bean lengthwise and scape seeds into a heavy medium saucepan using tip of a paring knife, then add pod. Add milk, cream, and half of sugar and bring to a boil, stirring until sugar has dissolved.
- Whisk yolks with remaining sugar in a large bowl. Slowly add hot milk mixture, whisking. Return mixture to saucepan and cook over medium-low heat, stirring constantly with a wooden spoon, until custard is slightly thickened and registers 170°F on an instant-read thermometer (do not let boil)
- Immediately strain through a fine-mesh sieve into a metal bowl, discarding vanilla bean. Whisk in pistachio paste. Chill custard at least 6 hours.
- Make cranberry base for sorbet:
- Bring cranberries, water, sugar, and zest to a boil in a medium saucepan, then simmer, stirring occasionally, until most of the cranberries have burst, about 5 minutes. Purée in a blender (use caution when blending hot liquids), then force through a fine-mesh sieve into a bowl. Chill at least 6 hours.
- Prepare cake layer:
- Line loaf pan with a large sheet of plastic wrap, leaving a 4-inch overhang on all sides. Trim off top of cake and cut 2 (1/2-inch-thick) long horizontal slices from cake, reserving remainder for another use. Place 1 layer in bottom of pan, trimming to fit, and put in freezer. Cover remaining cake layer with plastic wrap to keep moist.
- Make sorbet:
- Freeze sorbet base in ice cream maker, then transfer to loaf pan, smoothing evenly over cake layer. Freeze 1 hour.
- Make ice cream, and assemble:
- Freeze custard in cleaned ice cream maker, then fold in chopped pistachios, spread ice cream over cranberry sorbet, smoothing top, then top with remaining cake layer, pressing it flat. Wrap cake with overhang and freeze until firm, at least 6 hours.
- Make meringue:
- Preheat oven to 450°F with rack in middle.
- Beat egg whites with an electric mixer at medium-high speed until foamy. Gradually beat in sugar, then beat until whites hold stiff peaks. Invert cake onto a parchment-lined baking sheet and discard plastic wrap. Spread meringue over top and sides of cake. Bake until meringue is tipped with brown, 3 to 5 minutes. Serve immediately.
- Do Ahead
- Assembled cake (without meringue) can be frozen, wrapped tightly with plastic wrap, up to 4 days. Cake can be covered with meringue (but not baked) 4 hours ahead and frozen, uncovered.
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