DATE BON-BONS WITH PISTACHIO PASTE
These delicate date bonbons hold a sophisticated little secret: there's a homemade pistachio paste inside. Box them up along with an assortment of other treats and give the classiest gift of the holiday season.
Provided by Martha Stewart
Categories Dessert & Treats Recipes
Time 30m
Yield Makes 16
Number Of Ingredients 8
Steps:
- Pulse pistachios, sugar, salt, and orange-flower water together in a food processor until a fine paste forms. If necessary, add oil, 1/2 teaspoon at a time, to achieve a peanut-butter-like texture; you should have about 1/4 cup.
- Fill each hollow in dates (from removing pits) with 1/2 teaspoon pistachio paste; stick a piece of orange peel into paste. Dip one end in chocolate. Place on a parchment-lined baking sheet and let stand until set, about 15 minutes. Store in an airtight container at room temperature up to 1 month.
MOROCCAN-DATE BONBONS
Energy-boosting, cardamom-spiced date bites made with almonds, walnuts and pistachios. Eat two of these as a snack or with some juice for breakfast, and you're satisfied, says Elizabeth Falkner, who contributed this recipe to Food & Wine magazine.
Provided by Sharon123
Categories Dessert
Time 29m
Yield 30 bonbons
Number Of Ingredients 12
Steps:
- Preheat the oven to 350*F.
- Spread the sliced almonds on a baking sheet and toast for about 4 minutes, until golden. Let the almonds cool completely.
- In a food processor, grind the pistachios to a coarse powder. Transfer the pistachio powder to a plate. Add the toasted almonds to the processor and grind to a coarse powder. Add the walnuts, dates, olives, ginger, honey, orange zest, cinnamon, cardamom, orange flower water and salt and process to a paste.
- Scoop up scant tablespoons of the date mixture and roll into balls. Roll the balls in the pistachio powder to coat them completely and serve.
- Make Ahead:
- The bonbons can be stored in an airtight container for up to 2 weeks.
Nutrition Facts : Calories 88.8, Fat 4.1, SaturatedFat 0.4, Sodium 23.2, Carbohydrate 13.2, Fiber 1.9, Sugar 10.2, Protein 1.8
PISTACHIO BONBONS
Need a cool treat in under an hour? Make these chocolate-covered desserts; they'll keep in your freezer for up to two weeks.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 50m
Number Of Ingredients 3
Steps:
- Line a baking sheet or plate with parchment or waxed paper; place in the freezer at least 15 minutes. Using an ice-cream scoop to shape, place 8 round scoops of ice cream (about 1/4 cup each) on baking sheet; freeze until firm, at least 30 minutes.
- Place chocolate in a medium heatproof bowl set over (not in) a saucepan of simmering water. Stir frequently, until almost melted. Remove from heat, and stir until completely melted.
- Spoon 1 heaping tablespoon of warm melted chocolate on 1 scoop of ice cream. Using bottom of spoon, spread chocolate over and around the sides; sprinkle with pistachios. Working quickly, repeat with remaining scoops. Freeze until firm, at least 5 minutes.
PISTACHIO PASTA
My boyfriend's mother gave us all these pistachios, and I didn't know what to do with them, so I added them to pasta. It was WONDERFUL! Hope you like it!
Provided by spatchcock
Categories Low Protein
Time 20m
Yield 2 serving(s)
Number Of Ingredients 6
Steps:
- Prepare linguini using package instructions.
- Meanwhile, heat oil in a nonstick pan.
- Fry garlic and pistachios until garlic is brown and pistachios are tender (they may look burned, but don't worry -- they don't taste burned).
- Add onion to pan.
- Fry onion until tender.
- Add ingredients in pan to linguini.
- I added some prepared pesto sauce from a jar, but I think that a little olive oil and some shredded romano or parmesan cheese would be really good as well!
- I also added crushed black pepper.
Nutrition Facts : Calories 29.8, Fat 0.1, Sodium 2.4, Carbohydrate 7, Fiber 0.9, Sugar 2.4, Protein 0.8
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