DESCRIPTION
‘Tis the season for variety, and pecans make for a nutritious and versatile snack. Pair them with a number of accouterments – from fruits and vegetables to cheese and chocolate – for a simple yet impressive snack platter, you can serve during holiday festivities.
Recipe notes:
INGREDIENTS
- Roasted red pepper pecan dip (see recipe notes)
- Pecan, bacon and Jalapeno cheese ball (see recipe notes)
- Assorted seasonal fresh fruit like blueberries and apples
- Assorted seasonal fresh vegetables like peppers, cherry tomatoes and cucumbers
- Assorted dried fruit like figs, dried apples
- Toasted pecan halves
- Honey
- Whole grain mustard
- Olives
- Cured meat, if desired
- Crackers or bread toasts
- Dark chocolate
INSTRUCTIONS
- To assemble: arrange pecan, bacon and jalapeno cheese ball, roasted red pepper dip, and desired accouterments on a large platter, cutting board, or slate slab and allow guests to serve themselves.
DESCRIPTION
American Pistachio Protein Bars
INGREDIENTS
- 1/2 cup Dried blueberries
- 1 cup Untoasted coconut flakes
- ½ cup Golden flax seed
- ¾ cup Whey protein or your favorite vegan protein powder
- 2 1/3 cup Salted American pistachio kernels
- 1 teaspoon Salt
- ½ cup Sugar
- 1 tablespoon Vegetable oil
- ¼ cup Water
INSTRUCTIONS
- In food processor, combine: dried blueberries, coconut flakes, golden flax seed, whey protein, and salted American pistachio kernels. Pulse, for roughly 20 seconds. In small sauce pan combine: salt, sugar, vegetable oil, and water. Boil for 15 seconds. Add wet ingredients to dry ingredients and mix. Using wax paper on baking sheet, flatten mixture evenly. Freeze for 10 minutes and enjoy. Store by wrapping in wax paper.
DESCRIPTION
Chocolate Chip Pistachio Bark. Recipe by Sherene Chou, MS, RD.
INGREDIENTS
- 1C Chocolate Chips, dark or semi-sweet
- 1/2 C Pistachios, chopped
INSTRUCTIONS
- Lay parchment on baking sheet.
- Roughly chop pistachios.
- Melt chocolate chips in the microwave for 30 seconds or stovetop in a separate bowl over boiling water.
- Spread melted chocolate on parchment.
- Sprinkle the chopped pistachios on top.
- Freeze for 20-25 minutes.
- Break apart into uneven pieces.
DESCRIPTION
American Pistachio Grub Mix.
INGREDIENTS
- 1 1/2 Cups Salted American Pistachio Kernels
- 1/2 Teaspoon Salt
- 1/3 Cup Apricot Jam
- 3 Tablespoons Oats
- 2 Tablespoons Pumpkin Seed
- 1/3 Cup Dried Cranberry
- 1/2 Cup Dried Pineapple Chunks
- 1/2 Cup Untoasted Coconut Flake
INSTRUCTIONS
- Combine all ingredients and mix well. Coat baking sheet, spread mix evenly and put in 350˚F oven to bake for 10 minutes. Enjoy.
DESCRIPTION
Naturally sweet pecans combine with oats, cinnamon, and dried apples for a delicious, wholesome snack that can be enjoyed on its own or on top of yogurt for breakfast.
INGREDIENTS
- 2 cups old fashioned oats
- 1/2 teaspoon cinnamon
- 1 teaspoon grated fresh ginger
- 1 cup fresh pecan halves
- 1/4 teaspoon salt
- 1/4 cup safflower or pecan or any unflavored oil such as canola or vegetable
- 6 tablespoons packed light brown sugar
- 1 egg white
- 1 cup dried apples, chopped into approximately 3/4-inch pieces
INSTRUCTIONS
- Preheat oven to 300 degrees F. In a large bowl, mix together oats, cinnamon, ginger, pecans, salt, oil, brown sugar and egg white. Pour mixture in a single layer onto large rimmed baking sheet. Bake for 30 minutes, stirring gently halfway through cooking, to not break up clusters.
- After 30 minutes, gently stir in dried apple pieces, and bake for an additional 10 minutes. Let cool completely before serving. Store leftovers in an airtight container. Makes 4 1/2 cups. Serving size is 1/4 cup.
DESCRIPTION
Walnut butter is easy to make, and offers a variety of convenient applications. Spread on crostini and garnish with a slice of fruit or fresh herbs for an elegant appetizer, or use it as a dip for crisp vegetables for a quick snack.
INGREDIENTS
- 2 cups California walnuts
- 1/4 teaspoon salt
- 2 teaspoons walnut or vegetable oil (or as needed)
- Optional, to taste: A little honey A little cinnamon
INSTRUCTIONS
You can make walnut butter using raw, soaked or toasted walnuts. Here’s how to do all three, and why they’re different.
Raw walnuts: Use raw walnuts for a very creamy and smooth texture that tastes like a just-shelled walnut.
Soaked walnuts: This method will remove some of the tannin from the walnut skin, and offer a more textured walnut butter. Soak walnuts overnight, drain and discard the water. Then, toast the walnuts in a single layer on a baking sheet at 350° F for up to 15 minutes to dry them out (don’t let them get dark!). Cool the walnuts before making them into butter.
Toasted walnuts: To enhance the sweet, nutty flavor of walnuts, toast them before making them into butter. Walnut butter with toasted walnuts will provide a coarse textured finished product. Toast walnuts in a single layer on a baking sheet at 350° F for 8 to 10 minutes, or until fragrant. Cool the walnuts before making them into butter.
TO MAKE BUTTER
- Make walnut butter by putting the walnuts in the bowl of a food processor and grinding them until they become sticky or paste-like. Add the salt. Add the oil, a little bit at a time until the walnut butter binds together. If you like, add small touches of honey and/or cinnamon to taste.
DESCRIPTION
Pistachio Biscotti. Recipe by Jean-Yves Charon.
INGREDIENTS
- 2 ¼ cups All-purpose flour
- 1 cup Granulated sugar
- 1 1/8 tsp Baking powder
- 7/8 tsp Baking soda
- 7/8 tsp salt
- 2 large Eggs
- 4 Tbsp + 1 tsp Olive oil
- 1 Tbsp+ 2 tsp Lemon zest
- 1 Tbsp+ 2 tsp Vanilla extract
- 1 ¼ cup Whole pistachios, Shelled
INSTRUCTIONS
- Preheat oven to 350° F.
- With an electric mixer, mix together the sugar and the lemon zest at medium speed for 1 minute. Add the all-purpose flour, baking powder, baking soda, and salt. Mix at low speed for 1 minute. Add the eggs, olive oil and vanilla extract. Mix at low speed for 5 to 7 minute until smooth. Add the whole pistachios and mix at low speed until evenly distributed. Put the dough on a lightly floured surface and cut into four pieces. Roll each half into a log, each 12 inches long by 1-inch high. Place the logs on an ungreased cookie sheet and bake for 20 minutes at 350°F. Let the logs cool for 15 minutes and then place on a cutting board. Slice each log into ½ inch thick pieces. Put the biscotti back on the cookie sheet and bake 20 minutes at 300°F. Let cool down for 15 to 20 minutes before serving.
