CREAMY COLESLAW WITH FENNEL
This is a nice alternative cole slaw recipe. If you don't have raspberry chardonnay vinegar, cider vinegar, white balsamic, or champagne vinegar will work, as well.
Provided by Jayma Sanderson Smith
Categories Salad Coleslaw Recipes With Mayo
Time 50m
Yield 10
Number Of Ingredients 12
Steps:
- Mix cabbage, onion, carrot, fennel, and parsley in a large bowl.
- Whisk mayonnaise, vinegar, sugar, oil, mustard, salt, and pepper together in a separate bowl; pour over cabbage mixture and toss to coat.
- Cover bowl with plastic wrap and refrigerate until chilled, about 30 minutes.
Nutrition Facts : Calories 406.2 calories, Carbohydrate 28.9 g, Cholesterol 12.5 mg, Fat 32.6 g, Fiber 3.9 g, Protein 2.7 g, SaturatedFat 4.8 g, Sodium 471.3 mg, Sugar 21.2 g
BLONDIE SUNDAES WITH FRIED WALNUTS AND CANDIED FENNEL
Sometimes the oddest-sounding things are the most mind-blowing. Case in point: this savory, crunchy, juicy, sugary sundae.
Provided by Joshua McFadden
Categories Bon Appétit Dessert Brownie Ice Cream Walnut Fennel Summer Vanilla Labor Day
Yield Makes 16 blondies and 8 sundaes
Number Of Ingredients 21
Steps:
- To make the blondies:
- Preheat oven to 325°F. Lightly coat a 13x9" baking dish with nonstick spray. Whisk buckwheat flour, almond flour, and salt in a medium bowl to combine.
- Cook butter in a medium saucepan over medium-low heat, stirring often, until it foams, then browns, 5-8 minutes. Transfer to a large bowl; let cool slightly. Add sugar and whisk until smooth. Whisking constantly, add egg yolks one at a time followed by whole egg, beating after each addition to fully incorporate before adding more. Add dry ingredients and mix until smooth. Scrape batter into prepared dish; smooth top.
- Bake blondies until lightly browned and center is firm when gently pressed, 15-20 minutes. Transfer dish to a wire rack and let cool. Cut into 16 bars.
- To make the sundaes:
- Preheat oven to 350°F. Toast walnuts on a rimmed baking sheet, tossing once, until golden brown, 5-8 minutes. Let cool slightly; place in a heatproof jar or airtight container.
- Heat sugar and 1 cup water in a medium saucepan over medium, stirring, until sugar dissolves. Let cool slightly; then pour over walnuts. Seal jar and let sit at least 12 hours and up to 1 day.
- Pour walnuts into a fine-mesh sieve set over a clean medium saucepan and let syrup drain into saucepan, tossing walnuts to shake off excess. Transfer walnuts to a medium bowl. Reserve sieve.
- Add sliced fennel and lemon zest to syrup; scrape in vanilla seeds and add pod. Bring to a simmer over low heat. Cook, stirring occasionally, until fennel is translucent and tender, 20-25 minutes. Discard pod; let fennel cool in syrup.
- Fit another medium saucepan with thermometer; pour in oil to come 2" up sides of pan. Heat oil over medium-high until thermometer registers 350°F. Add powdered sugar to walnuts and toss to coat. Place in reserved sieve and shake off excess sugar. Carefully add walnuts to oil and cook, turning with a spider or slotted spoon to prevent sticking, until brown and crisp, about 3 minutes. Transfer to a parchment-lined rimmed baking sheet; let cool. Break up any clumps.
- Scoop gelato into bowls. Top with ground cherries, blondies broken into large pieces, walnuts, candied fennel, and fennel fronds.
- Do Ahead
- Blondies can be made 2 days ahead. Store tightly covered at room temperature.
- Walnuts can be fried 2 days ahead. Let cool; store airtight at room temperature. Fennel can be candied 2 days ahead. Let cool in syrup; transfer to an airtight container and chill.
WINTER SLAW WITH MAPLE CANDIED NUTS
A fresh and crunchy seasonal slaw served with sweet pecans, cashews, almond and peanuts in a sweet, spicy glaze
Provided by Good Food team
Categories Side dish
Time 40m
Yield Serves 8 as a side salad
Number Of Ingredients 14
Steps:
- Heat oven to 200C/180C fan/gas 6. Toast the mustard seeds in a dry pan on the hob for a few mins until they begin to pop. Carefully (as it will spit) add the vinegar, sugar and seasoning, then stir to dissolve. Leave to cool, then drizzle the dressing over the vegetables and give everything a stir. Can be stored in an airtight container in the fridge for up to 7 days.
- Toss the nuts with the rest of the ingredients, except the rosemary, and season generously. Spread out on a baking tray and roast for 15 mins, stirring once. Add the rosemary and roast for 5-10 mins more until the nuts are golden - keep an eye on them as they burn easily.
- Allow to cool completely, stirring occasionally to stop them from sticking. Can be stored in an airtight container in the fridge for up to 7 days. Sprinkle over the slaw before serving.
Nutrition Facts : Calories 436 calories, Fat 27 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 35 grams carbohydrates, Sugar 32 grams sugar, Fiber 5 grams fiber, Protein 14 grams protein, Sodium 0.2 milligram of sodium
WINTER FENNEL SLAW WITH CANDIED WALNUTS
Provided by Molly O'Neill
Categories easy, salads and dressings
Time 1h30m
Yield 8 to 10 servings
Number Of Ingredients 11
Steps:
- In a small skillet over medium heat, combine the walnuts, sugar and 1/4 cup water and cook, stirring, until the sugar begins to brown and the walnuts seem glazed, about 4 minutes. Remove from the pan. Set aside to cool.
- In a large mixing bowl, combine the fennel, red onion and orange segments. Set aside.
- In a medium bowl, combine the orange juice and vinegar. Slowly whisk the oil into the orange juice and vinegar until it is fully incorporated. Add the Tabasco and season the orange juice mixture with salt and pepper. Pour the liquid over the fennel mixture, toss and refrigerate 1 hour.
- Transfer the fennel mixture to a serving bowl, top with the candied walnuts and orange zest and serve.
Nutrition Facts : @context http, Calories 480, UnsaturatedFat 42 grams, Carbohydrate 19 grams, Fat 46 grams, Fiber 4 grams, Protein 2 grams, SaturatedFat 3 grams, Sodium 498 milligrams, Sugar 12 grams, TransFat 0 grams
FENNEL AND APPLE SLAW
Provided by Valerie Bertinelli
Categories side-dish
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- To make the dressing, add the olive oil, vinegar, orange juice, honey mustard, salt and pepper to a mason jar. Cover and shake to emulsify. Set aside.
- Add the cabbage, sliced fennel, celery, celery leaves and apple to a serving bowl. Top with the dressing. Toss to coat the vegetables in the dressing.
- Garnish with the fennel fronds. Serve immediately or refrigerate until ready to serve.
WINTER CABBAGE & FENNEL SLAW WITH POMEGRANATE
Get your Christmas sides sorted with this festive slaw, with winter cabbage, fennel, carrots, walnuts and pomegranate. It's perfect for a Boxing Day buffet
Provided by Anna Glover
Time 25m
Number Of Ingredients 12
Steps:
- Whisk the oil, orange zest and juice, the vinegar, ginger and chilli together in a large bowl with some seasoning. Add the fennel, spring onions or chives, carrots and cabbage, and toss well in the dressing.
- Just before serving, cut the pomegranate in half and press the seeds out into the bowl, so the juices also run into the bowl. Lightly toss again, season, and serve with the walnuts and parsley scattered over.
Nutrition Facts : Calories 170 calories, Fat 13 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 9 grams carbohydrates, Sugar 8 grams sugar, Fiber 5 grams fiber, Protein 2 grams protein, Sodium 0.04 milligram of sodium
ASIAN COLESLAW WITH CANDIED WALNUTS
This colorful coleslaw with shredded jicama is tossed with a citrus and ginger dressing then topped with candied walnuts.
Provided by Kikkoman
Categories Trusted Brands: Recipes and Tips Kikkoman
Yield 8
Number Of Ingredients 12
Steps:
- In a large bowl, toss together cabbage, jicama, carrots and cilantro. Whisk together ponzu, sesame oil, orange juice and ginger; pour over cabbage mixture and toss together. Sprinkle with candied walnuts.
- To make candied walnuts, place 1 cup walnuts and 1/2 cup sugar in a skillet over medium heat. Cook, stirring constantly, until sugar dissolves and turns light brown. Toss to coat walnuts. Remove skillet from heat; stir in 1/2 teaspoon vanilla and 1/2 teaspoon cinnamon. Spread walnuts on aluminum foil to cool.
Nutrition Facts : Calories 280.9 calories, Carbohydrate 24.1 g, Fat 20.1 g, Fiber 2.8 g, Protein 3 g, SaturatedFat 2.4 g, Sodium 735.6 mg, Sugar 15.5 g
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