Truffle And Pistachio Sausage Recipes

PISTACHIO CANDIED LIT'L SMOKIES® SMOKED SAUSAGE

Pistachio Candied Lit'l Smokies® Smoked Sausage image

These little bites will be the prettiest things on the party table, and the first ones eaten!

Provided by Hillshire Farm(R) Brand

Categories Trusted Brands: Recipes and Tips Hillshire Farm®

Time 20m

Yield 40

Number Of Ingredients 7

Ingredients

2 tablespoons pure maple syrup
¼ cup dark brown sugar
1 tablespoon Dijon mustard
½ teaspoon salt
¼ teaspoon cayenne pepper
1 (14 ounce) package Hillshire Farm Lit'l Smokies® Smoked Sausage
½ cup salted pistachios, chopped

Steps:

Combine maple syrup, brown sugar, mustard, salt and cayenne in a non-stick skillet over medium-high heat. Add Lit'l Smokies smoked sausages and bring to a simmer. Heat, stirring occasionally, until sauce is reduced and almost gone, about 15 minutes. Sauce will be thick.
Remove smoked sausages on to a parchment-lined baking sheet and when cool enough to handle, dip in pistachios. Serve warm.

Nutrition Facts : Calories 17.3 calories, Carbohydrate 2.5 g, Fat 0.7 g, Fiber 0.2 g, Protein 0.3 g, SaturatedFat 0.1 g, Sodium 45.7 mg, Sugar 2.1 g

PISTACHIO TRUFFLES

Pistachio Truffles image

Pistachios adds crunch, flavor, and a rich, nutty aroma to our Classic Truffles.

Provided by Martha Stewart

Categories Food & Cooking Dessert & Treats Recipes

Yield Makes about 4 dozen

Number Of Ingredients 5

Ingredients

1 cup heavy cream
4 tablespoons unsalted butter
2 teaspoons light corn syrup
1 pound finely chopped semisweet chocolate, plus 12 ounces more for dipping
2 cups (about 11 ounces) shelled pistachios, finely chopped

Steps:

In a small saucepan, bring cream, butter, and corn syrup to a full boil overmedium heat. Turn off heat. Add 1 poundchocolate; gently swirl pan to coverchocolate with cream, but do not stir. Let stand, undisturbed, 5 minutes.
Slowly whisk until combined. Transfer mixture to a large bowl; refrigerate,stirring every 15 minutes.
After 45 minutes, mixture will thickenquickly, so stir every 3 to 5 minutes untilthick enough to scoop, 10 to 20 minutesmore. Using two spoons or a small ice-cream scoop, form into 1-inch balls; transfer to a parchment-lined baking sheet.
Chill until firm, but not hard, about 10minutes. Remove from refrigerator; rollin palms to form a ball, and press gentlywith fingers to create irregular shapes.Chill until ready to dip, up to 1 week.Place remaining 12 ounces chocolate ina heatproof bowl over a pan of simmeringwater; stir occasionally until chocolatemelts. Remove from heat; cool slightly.
Place pistachios in a small bowl. Removecenters from refrigerator. Using onehand, dip one center into melted chocolate, then roll around in your hand tocoat evenly, letting excess drip back intopan. Place truffle in pistachios. With yourclean hand, cover truffle with pistachios. Letsit in bowl 20 seconds.
Lift out, and set on a parchment-linedbaking sheet. Repeat with remainingtruffles. If your kitchen is warm, refrigerate 5 minutes to set. You can storetruffles in airtight containers up to 1week at a cool room temperature.

WHITE CHOCOLATE PISTACHIO TRUFFLES

White Chocolate Pistachio Truffles image

Ree's daughter Alex enjoyed these truffles so much on her honeymoon that Ree decided to recreate them in her kitchen. They were even served at breakfast time!

Provided by Ree Drummond : Food Network

Categories dessert

Time 3h10m

Yield about 4 dozen

Number Of Ingredients 5

Ingredients

One 14-ounce can sweetened condensed milk
1/2 cup pistachio butter (available at Walmart)
1 1/2 pounds white chocolate chips
1 tablespoon coconut oil
1/2 cup finely chopped pistachios

Steps:

Heat the sweetened condensed milk, pistachio butter and 1 pound white chocolate chips in a double boiler over medium-low heat until the chocolate is melted. Stir; the mixture will have a slight marshmallow texture. Remove from the heat, then cover and refrigerate until chilled, 2 hours.
Line a sheet pan with parchment paper and set aside.
Melt the remaining 1/2 pound white chocolate together with the coconut oil over a double boiler on medium-low heat until smooth. Set aside.
Roll the chilled truffle batter into teaspoon-sized balls. Using a fork, dip each ball into the melted white chocolate coating, and let the excess chocolate drip off. Immediately sprinkle with the chopped pistachios and place on the prepared sheet pan. Repeat with the remaining ingredients to make more truffles.
Allow the chocolate exterior to set completely, about 30 minutes. If short on time, chill for 15 minutes. Store in an airtight container.

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