Archive

Season: Winter

Salted Hazelnut Chocolate Chunk Cookies

DESCRIPTION

These cookies offer the ultimate sweet and savory flavors by combining chunks of dark chocolate with chopped hazelnuts. Each cookie is finished with a crunchy sprinkle of flaked sea salt. They are sure to become a new favorite to enjoy with a cup of tea or to take along for a seasonal picnic with friends.

INGREDIENTS

  • ¾ cup granulated sugar
  • ¾ cup light brown sugar
  • 1 cup unsalted butter, softened
  • 1 teaspoon vanilla extract
  • 1 large egg
  • 1 teaspoon baking soda
  • 1 teaspoon fine sea salt
  • 2 ¼ cups all-purpose flour
  • 1 cup chopped roasted hazelnuts
  • 2 (3-ounce) bars Moonstruck Dark Chocolate 68% Cacao, chopped
  • 2 tablespoons Jacobsen Pure Flake Finishing Salt

INSTRUCTIONS

  1. Preheat the oven to 375 degrees F and line two large baking sheets with parchment paper.
  2. Add the sugars and butter to the bowl of a stand mixer. Mix on low and then increase to medium-high. Mix for about two minutes until pale yellow in color and smooth. Scrape the sides of the bowl.
  3. Add the vanilla and then mix in the egg. Mix in the baking soda and salt. Next add the flour and mix on medium until a cookie dough forms, about 1 minute. Add the hazelnuts and then add the chocolate and mix on low for about 20 seconds to combine all ingredients.
  4. Transfer the cookies in generous tablespoon portions to the baking sheets with no more than 12 cookies per tray. Sprinkle the top of each cookie with flaked sea salt. Bake each tray for about 10 minutes, until the cookies begin to brown at the edges and are firm in the center.
  5. Let cool for 3 minutes on the tray and then transfer to a cooling rack to cool completely.

Macadamia Shortbread

INGREDIENTS

  • 1 cup raw macadamias
  • 1 cup all-purpose, unbleached flour
  • ¼ cup cornstarch or rice flour
  • ½ cup sugar
  • 1 tablespoon ginger, optional
  • ½ teaspoon vanilla extract
  • 1 egg
  • 2-3 tablespoons chilled skim milk

INSTRUCTIONS

  1. Preheat oven to 375°F. Lightly oil or line baking tray with parchment paper. 
  2. Place the macadamia nuts, flour, sugar and ginger in a food processor and process to a fine powder.
  3. Add the egg and vanilla, then gradually pour in the milk in a thin stream with the motor running until mixture just starts to come together.
  4. Transfer to a floured board and knead gently to a smooth dough. 
  5. Shape dough into bite-sized balls, place on baking tray and press gently with a fork, or shape into 2 x ¾ inch thick rounds. If making the rounds, mark into wedges, pinch the edges and pierce several times with a fork. 
  6. Bake for 12-15 minutes or until golden. Lift one and check the base to test. 
  7. Cool on a wire rack before placing in sealed containers.

Pecan Snack Platter

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

  1. 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.

American Pistachio Protein Bars

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

  1. 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.

Chocolate Chip Pistachio Bark

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

  1. Lay parchment on baking sheet.
  2. Roughly chop pistachios.
  3. Melt chocolate chips in the microwave for 30 seconds or stovetop in a separate bowl over boiling water.
  4. Spread melted chocolate on parchment.
  5. Sprinkle the chopped pistachios on top.
  6. Freeze for 20-25 minutes.
  7. Break apart into uneven pieces.

Pecan Banana Bread

DESCRIPTION

Put a delicious twist on this classic breakfast dish with pecans. Simply combine pecan pieces into the mix and sprinkle additional on top for a flavorful crunch that can be made ahead of time for a weekday morning or if entertaining guests.

Recipe submitted by Jessica Hylton-Leckie, Jessica in the Kitchen.

INGREDIENTS

  • 1 cup raw pecan pieces + more for topping
  • Cooking spray for coating pan
  • 1 3/4 cup gluten free or regular baking flour mix
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon sea salt
  • 2 flax eggs or equivalent amount of egg replacer* or two eggs
  • 1 cup coconut sugar or other sugar
  • 1/2 cup coconut oil or pecan oil
  • 1/2 vanilla bean or 1 teaspoon vanilla extract
  • 1/2 cup plain soy yogurt or regular yogurt
  • 3/4 cup ripe mashed bananas*

INSTRUCTIONS

  1. Preheat the oven to 350 degrees F. Prepare your 9 x 5 banana bread pan by coating the inside of pan with cooking spray and then sprinkling with a bit of the flour mix. Set aside.
  2. In a medium sized bowl, sift the 10 ounces (1 3/4 cup) of the flour mix, baking powder, baking soda and sea salt and whisk to combine.
  3. In a mixer attachment bowl, add the flax eggs/egg replacer/egg, sugar and coconut oil. Mix together for about 2 minutes on medium-low speed.
  4. Scrape the vanilla bean and add to the mixture. Add the soy yogurt and the mashed bananas and mix everything together for 2 more minutes on medium low speed, scraping down the sides and bottom to ensure everything is combined.
  5. Add in 1/2 of the dry ingredients mixture, combine for 30 seconds, and then add in the rest of the dry ingredients mixture. Mix again for another 30 seconds, ensuring everything is combined.
  6. Remove bowl from mixer and fold in the raw pecan pieces into the batter until evenly distributed. The batter should be thick.
  7. Add the batter to the banana bread pan and use your spatula to smooth down the top. Sprinkle some pecan pieces on top.
  8. Bake the banana bread on the top shelf of your oven for 60 minutes, until a toothpick comes out with a few crumbs. You don’t want it to come out clean, so watch your banana bread from about 50 minutes depending on your oven.
  9. Remove from oven and allow to cool for 10 minutes in pan. Transfer the bread to a wire rack by placing the wire rack on top of the bread, then holding the sides of the pan and flipping it over and removing the pan. Hold the sides of the bread to turn right side up. You can also turn the pan over into your hand, and then flip right side up and place on a wire rack.
  10. Allow the bread to cool completely. Slice as desired. Enjoy!

Recipe notes:

  • Flax egg recipe: 2 tablespoons ground flaxseed meal mixed with 6 tablespoons water.
  • Look for very ripe bananas – with dark or black skin.

Root Vegetable Galette with Pecans

DESCRIPTION

This rustic Root Vegetable Galette has pecans incorporated in the crust and in the filling for a deliciously nutty punch of flavor. This plant-powered recipe packs in 12 grams of protein and can be paired with a side salad to complete the meal.

Recipe submitted by Chef Julie Harrington, RD.

INGREDIENTS

For the crust

  • 1/2 cup raw pecan pieces
  • 2 1/2 cups whole wheat pastry flour
  • 2 tablespoons fresh thyme, finely chopped
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • 1 cup unsalted butter, cut into cubes, chilled
  • 1/2 cup ice water

For the filling

  • 1 tablespoon olive oil
  • 1 large leek, white and light green parts only
  • 3 cloves garlic
  • 1 cup ricotta cheese
  • 1 medioum sweet potato, peeled
  • 2 beets, peeled
  • 1 tablespoon fresh thyme
  • 1 egg, lightly beaten
  • 1/4 cup chopped pecans
  • 1/4 cup goat cheese

INSTRUCTIONS

  1. For the crust, pulse the pecans in a food processor until coarsely ground. Add flour, salt, and sugar; pulse to combine. Add the chilled butter and pulse until a coarse meal forms. As the food processor is pulsing, slowly stream in the cold water until the dough comes together.
  2. Transfer the dough to a work surface, form dough into a ball then press flat into a disk. Wrap in plastic wrap and allow dough to chill for at least 30 minutes.
  3. Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
  4. Cut the leek in half, then make thin half moon slices. Finely chop the garlic.
  5. Heat the oil in a medium skillet over medium heat. Add the leeks and cook until softened. Add the garlic and cook until fragrant. Remove from the pan in a bowl. Let slightly cool, then mix in the ricotta cheese.
  6. Using a mandolin, slice the sweet potatoes and beets thin. Alternatively, use a knife.
  7. Roll out dough on a lightly floured surface. Transfer to the baking sheet. Spread the ricotta mixture on the dough, leaving a 1-inch border around the edges. On the top, layer the sweet potato and beet slices. Sprinkle with thyme. Fold the edges of the dough filling over, tucking and overlapping.
  8. Brush the edges with egg wash.
  9. Bake for 30-40 minutes, until the crust is golden brown and vegetables are soft (cook time will vary on how thick the vegetables are cut and how thin the crust is.)
  10. Remove from the oven and sprinkle with chopped pecans and goat cheese. Cut into slices and serve.

Pistachio Pound Cake

DESCRIPTION

Pistachio Pound Cake. Recipe by Jean-Yves Charon.

INGREDIENTS

For the Batter

  • ½ Cup Cake Flour
  • 5/8 Teaspoon Baking Powder
  • ½ Teaspoon Salt Scant
  • ½ Cup Granulated Sugar
  • 2½ Teaspoons Lemon Zest
  • ½ Cup Unsalted Butter
  • 4 tablespoons Soy Oil
  • 3 medium Eggs
  • 1¼ cups Pistachios finely ground

For the Topping

  • ½ Cup Granulated Sugar
  • ¾ Teaspoon Water
  • ⅓ Cup Toasted Whole Pistachios, Shelled

INSTRUCTIONS

  1. Preheat the oven to 325° F. Grease a pound cake pan. With an electric mixer, cream the butter, oil, lemon zest and sugar on medium-high until light and fluffy, about 4 minutes. Add the eggs; mix for 1 additional minute at medium speed. Add the cake flour, finely ground pistachios, baking powder and salt to the mixture. Mix on low speed for about 20 seconds. Scrape the side and bottom of the bowl, and then mix for 1 additional minute at low-medium speed. Pour the batter into the greased pound cake pan and bake for 1 hour at 325° F, or until the cake is cracked on top and a toothpick inserted in the center of the cake comes out clean. Let the cake cool in the pan for 10 minutes; then remove it to a serving plate.
  2. Make a syrup with the sugar and the water – cook for about 2 minutes after it starts to boil. Spoon the syrup over the pound cake; sprinkle the whole pistachios over the syrup. Let cool for 30 to 40 more minutes before slicing and serving.