Soup To Nuts Coconut Soup With Caramelized Nuts Recipes

"SOUP TO NUTS" COCONUT SOUP WITH CARAMELIZED NUTS

Steps:

• Nuts:
• Place sugar into heavy bottomed saucepan and cook over a high flame until sugar begins to change color and become golden brown.
• Add cashews, butter, cayenne pepper and pinch of salt. Stir to coat all the nuts with evenly with the sugar. Spread onto waxed paper lined sheet pan and allow to set. Be careful as the nuts will be very hot. When cool break up into small bite-size clumps and set aside.
• Soup:
• Melt the butter in a large sauce pot, over medium heat, and add the coconut. Toast the coconut until golden brown. Add whole milk, coconut milk, coconut ice cream, and spices. Lower the heat and stir constantly until the mixture is heated through.
• Place in serving bowls and garnish with caramelized nuts and chopped mint.

COCONUT SOUP WITH CARAMELIZED PLANTAINS

Steps:

• In a medium bowl, combine the melted coconut sorbet and the coconut milk. Using a whisk, slowly incorporate the lime juice, including the pulp. Keep chilled until service.
• To caramelize the plantains, combine the butter and brown sugar in a medium saucepan over high heat. Once the sugar is caramelized, add the plantains, and turn down the heat. Cook slowly until the plantains are tender. Add the shredded coconut and toss.
• To plate, place the plantains in the center of a shallow bowl. Pour the cold coconut soup around the outside.

CINNAMON-GINGER NUTS

Steps:

• Preheat the oven to 325 degrees F. Coat a baking sheet with cooking spray.
• Whisk 1 egg white in a large bowl until frothy. Add the nuts and stir until evenly coated. Add the spice mix and toss to coat. Spread the nuts in a single layer on the prepared
• baking sheet. Bake, stirring occasionally, until toasted and just dry, about 25 minutes.
• Let the nuts cool completely on the baking sheet (they will crisp as they cool). Break up any clusters.