Eggs With Pine Nut Sauce Recipes

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EGGS WITH PINE-NUT SAUCE



Eggs with Pine-Nut Sauce image

A simple sauce made with pine nuts, vinegar, honey, celery, and mint is all you need to dress up hard-cooked eggs. The best part? Both components can be prepared a day in advance.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Time 45m

Yield Makes 18 egg halves

Number Of Ingredients 8

1/3 cup pine nuts, plus more for garnish
2 tablespoons plus 1 teaspoon white vinegar, divided
1 tablespoon honey
Coarse salt and freshly ground pepper
1/3 cup chopped inner celery stalks with leaves, plus more for garnish
1/4 cup lightly packed fresh mint leaves
1 tablespoon water
9 large eggs, at room temperature

Steps:

  • Combine pine nuts, 2 tablespoons vinegar, honey, and 1/2 teaspoon each salt and pepper in a saucepan, and bring to a boil over medium-high heat. Reduce heat to low, and let simmer 1 minute. Let cool, then transfer mixture to a food processor. Add remaining teaspoon vinegar, the celery and mint, and 1 tablespoon water and pulse until smooth, about 1 minute. Transfer to a bowl.
  • Place eggs in a large saucepan, cover with 2 inches water, and bring to a boil over high heat. Remove from heat, cover, and let stand 5 minutes. Drain eggs and transfer to a bowl of ice water. Let stand 2 minutes. Peel and cut each in half lengthwise. Top with sauce and garnish with pine nuts and celery. Sauce can be made 1 day ahead and refrigerated in an airtight container; remove from refrigerator 30 minutes before serving. Eggs can be boiled 1 day ahead and refrigerated, unpeeled.

PINE NUT CRUSTED HADDOCK WITH BASIL SAUCE



Pine Nut Crusted Haddock With Basil Sauce image

Make and share this Pine Nut Crusted Haddock With Basil Sauce recipe from Food.com.

Provided by Boomette

Categories     Onions

Time 30m

Yield 4 serving(s)

Number Of Ingredients 13

1/2 cup flour
1 egg, lightly beaten
1 cup pine nuts, chopped
1/4 cup parmigiano-reggiano cheese, grated
4 haddock fillets
3 tablespoons olive oil
salt and pepper
1 onion, chopped
1 garlic clove, chopped
2 tablespoons olive oil
3/4 cup chicken stock
1 cup fresh basil
1/2 cup Italian parsley

Steps:

  • Put rack in the middle of oven. Preheat oven at 400°F.
  • Fish: Put flour in a plate, egg in a second plate, pine nut and parmigiano in a third plate. Set aside.
  • Add salt and pepper to the fish then flour them. Dip one side of each fillet in egg, then press the same side in the pine nut mixture.
  • In a large ovenproof non-stick skillet, brown each fillet in oil at medium heat, crusted side down. Flip fillets and cook in the oven 8 to 10 minutes until fish is cooked.
  • Sauce: Meanwhile, in a saucepan, soften onion and garlic in oil. Add chicken stock and bring to boil. Let simmer about 2 minutes. In a blender, reduce the stock with the herbs in a creamy puree. Add salt and pepper.
  • Distribute sauce in the bottom of 4 warm plates and put the fish on top.

Nutrition Facts : Calories 593.8, Fat 44.1, SaturatedFat 5.6, Cholesterol 114.8, Sodium 241.6, Carbohydrate 22.2, Fiber 2.7, Sugar 3.3, Protein 30.5

ZUCCHINI FRITTERS WITH PINE NUT SAUCE



Zucchini Fritters With Pine Nut Sauce image

A great little appetizer from Tapas. If you prefer you could use an aoli or hot tomato salsa. Servings depend on size of get-together and appetites.

Provided by Julie Bs Hive

Categories     Vegetable

Time 20m

Yield 8-10 serving(s)

Number Of Ingredients 15

1 lb baby zucchini
3 tablespoons all-purpose flour
1 teaspoon paprika
1 large egg
2 tablespoons milk
corn, oi (for frying)
coarse sea salt
dipping sauce
2/3 cup pine nuts
1 garlic clove, peeled
3 tablespoons spanish extra virgin olive oil
1 tablespoon lemon juice
3 tablespoons water
1 tablespoon chopped fresh flat-leaf parsley
salt & pepper

Steps:

  • PINE NUT SAUCE:.
  • Place pine nuts and garlic in a food processor and process to form a purée. With motor still running, gradually add the olive oil, lemon juice, and water to form a smooth sauce. Stir in the parsley and season to taste with salt and pepper. Transfer to a serving bowl and reserve until needed.
  • MAKE FRITTERS:.
  • Cut zucchini in 1/4 inch diagonal slices. Place flour and paprika in a plastic bag and mix together. Beat the egg and milk together in a large bowl.
  • Add zucchini slices to the flour mixture and toss until well coated. Shake off excess. Heat corn oil in a large, heavy-bottom skillet to a depth of 1/2 inch. Dip zucchini slices in flour mix and fry in single layer batches for 2 minutes or until crisp and golden brown.
  • Remove with a slotted spoon and drain on paper towels. Repeat until all zucchini has been prepared.
  • Serve fritters piping hot, lightly sprinkled with sea salt. Accompany with Pine Nut Sauce or your personal favorite.

Nutrition Facts : Calories 153.7, Fat 13.8, SaturatedFat 1.6, Cholesterol 23.8, Sodium 16.4, Carbohydrate 6, Fiber 1.2, Sugar 1.9, Protein 3.5

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