SAFFRON, PISTACHIO & WHITE CHOCOLATE COOKIES
Add saffron to your cookie dough and you'll be bang on trend. Pistachio and white chocolate are great additions too. One biscuit just won't be enough...
Provided by Good Food team
Categories Treat
Time 35m
Yield Makes 12-15 cookies
Number Of Ingredients 10
Steps:
- Warm the milk in a saucepan with the saffron. Once steaming, take off the heat and whisk in the melted butter, then put in the fridge to chill completely. Whisk the egg with the caster sugar until light and fluffy - this will take around 3-5 mins, then add the cooled butter and light brown sugar and whisk briefly to combine. Tip in the flour, baking powder and a big pinch of salt, and use a spatula or the paddle attachment of a stand mixer to combine - be careful not to over mix it.
- Fold in the chocolate and pistachios, then tip the mixture onto a piece of baking parchment. Roll it up in the parchment into a thick, compact log and twist the ends to make a cracker shape. Wrap in cling film, then put in the fridge for at least a couple of hours to chill - leave it overnight if you have time.
- When ready to bake, heat oven to 190C/170C fan/gas 5 and line a baking sheet with baking parchment. Unwrap the cookie log and use a sharp knife to slice into thick 1cm disks, space out on the sheet (you might need to do this in two batches) and bake for 12-15 mins until set and golden around the edges, but still soft. Allow to cool a little, then move to a wire rack to cool completely. Will keep for 2-3 days in an airtight container.
Nutrition Facts : Calories 352 calories, Fat 20 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 37 grams carbohydrates, Sugar 21 grams sugar, Fiber 1 grams fiber, Protein 5 grams protein, Sodium 0.4 milligram of sodium
SAFFRON PISTACHIO BLONDIES
Saffron and pistachio, a combination known to many on the Indian subcontinent as kesar pista, is a classic flavoring in South Asian, Iranian and other desserts - and for good reason. The buttery richness of pistachios brings out the floral flavor in saffron. Kesar pista shines in other sweets like this nutty twist on a blondie. Seth Byrum, my partner and an avid home baker, suggested enriching the base with white chocolate, which feels reminiscent of khoya, the richly flavored milk solids in several South Asian confections. The radiantly golden frosting lets the saffron do the talking. Garnish the top with pistachios to mimic the top of more traditional South Asian sweets, like shrikhand.
Provided by Priya Krishna
Categories snack, cookies and bars, dessert
Time 1h
Yield One 9-inch pan
Number Of Ingredients 15
Steps:
- Make the bars: Heat oven to 350 degrees. Line a 9-inch square baking pan with parchment paper such that the paper spills out over the sides of the pan, like wings.
- In a food processor, pulse the pistachios until the nuts are very finely ground. Don't let them get pasty. Add the flour, salt, baking powder and cardamom and pulse to combine.
- In a large mixing bowl, whisk together melted butter and brown sugar until smooth and shiny. (The butter will separate at first, then blend in.) Whisk in the eggs until incorporated. Add the pistachio mixture and mix with a silicone spatula to combine. Gently stir in the white chocolate chips until evenly distributed. Pour the batter into the prepared pan and spread in an even layer.
- Bake until the sides are brown and pull away from the pan, and the middle is slightly paler in color, 25 to 27 minutes. A toothpick inserted in the center will come out with a few crumbs attached. Cool completely in the pan on a rack.
- While the bars cool, make the frosting: Finely grind the saffron threads in a mortar using a pestle or in a microwave-safe bowl using the back of a spoon. If needed, transfer the ground saffron to a microwave-safe bowl or to a small saucepan if you don't have a microwave. Stir in the milk, and microwave on high or heat over medium until the mixture is frothing around the edges but not boiling, about 30 seconds. Place the bowl in the refrigerator or freezer to quickly cool the mixture.
- Meanwhile, in a large bowl, use an electric hand or stand mixer or a heavy whisk or wooden spoon to beat the cream cheese and butter until smooth. If working by hand, this takes some muscle. Add the confectioners' sugar and salt and beat again until homogeneous and no clumps of sugar remain. Beat in the cooled saffron milk until well-combined. The frosting will turn a bright golden hue.
- Once the bars have cooled completely, scrape the frosting over the top, and use a spatula to spread it evenly. Crush or chop some pistachios for garnish and sprinkle all over the top. Refrigerate for at least 2 hours before eating. The bars keep in an airtight container in the refrigerator for up to 5 days or in the freezer for 1 month.
SAFFRON CARDAMOM ICE CREAM WITH PISTACHIOS
It's getting warmer & my eye has turned to cold luscious ice creams to cue up for summer. This cooked custard ice cream came from August 1993 Gourmet Magazine. This is produced/created by the Ciao Bella Gelato Company of New York. This combines cardamom with the saffron and pistachio nuts for a cool follow-up to a fiery East Indian curry or spicy Middle Eastern cuisine. It distinctly states that the use of saffron threads (againstthe use of saffron powder) will evoke the right aromatic flavor for "this suave dessert." Mmmmm... Thank you Trader Joe's for the saffron threads! Some of the prep time is for cooling custard - though I would opt to let it chill overnight in fridge & prechill in freezer before putting in my small Cuisinart ice cream maker which can poop out before the churning is ideal.
Provided by Busters friend
Categories Frozen Desserts
Time 3h30m
Yield 1 1/2 quarts
Number Of Ingredients 7
Steps:
- Combine the milk, cream, saffron and bring to a boil in a heavy saucepan .
- Remove pan from heat and let cream mixture stand, covered, for 1 hour.
- Return pan to the heat and bring mixture to just simering.
- In another bowl, whisk egg yolks, sugar and pinch of salt together.
- Add 1/2 cup of the cream mixture to the eggs & blend to temper them.
- After mixing, add the rest of the cream to the egg mix in a steady stream, whisking to blend well.
- Pour the entire mixture back into the pan.
- Cook this custard over moderate low heat, stirring until a thermometer reaches 170°F.
- Strain through a fine sieve into another bowl and stir in cardamom.
- Let custard cool completely and freeze in ice cream freezer according to manufacturer's recommendations.
- Add pistachios during last few minutes of freezing/churning time.
Nutrition Facts : Calories 2219, Fat 171.8, SaturatedFat 91.4, Cholesterol 1599.1, Sodium 324.6, Carbohydrate 140.6, Fiber 5, Sugar 103.9, Protein 40.3
SAFFRON RISOTTO WITH PISTACHIOS
Saffron is expensive, but it is worth itand you use such a small amount at a time, you have it for a while. This dish is so good, it is one of my favorites.
Provided by KittyKitty
Categories Rice
Time 1h
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Melt butter in a skillet over medium-high heat; add onion. Saute 5 minutes. Add saffron; saute 1 minute. Add rice; cok 2 minutes, stirring constantly. reduce heat to medium; add vermouth and 2 cups broth. Cook, stirrinng constantly, until liquid is absorbed.
- Repeat procedure with remaining broth, 1/2 cup at a time. (Cooking time is 30-45 minutes) Remove from heat; stir in cheese and pistachios.
Nutrition Facts : Calories 307.5, Fat 11.7, SaturatedFat 6.3, Cholesterol 26.2, Sodium 669.9, Carbohydrate 38, Fiber 1.7, Sugar 1.4, Protein 11.5
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