Gourmet ARO Pistachios featured in Central Valley Flavors magazine

The Fresno Bee newspaper featured a handful of gourmet ARO Pistachio recipes in its annual Central Valley Flavors “Recipes from Our Backyard” edition. A variety of our recipes were selected for the publication and are featured below. Many thanks to our gourmands who participated with their delicious entries: Amita Molloy, Roz Corieri Paige, Chef Ryan Rondeno, and Executive Sous Chef Larry Monaco.

Visit http://shopping.fresnobee.com/SS/Page.aspx?sstarg&facing=true&secid=139044&pagenum=1 for ARO Pistachio recipes chosen by the Central Valley editors!

See the November issue of Central Valley Flavors magazine for featured ARO Pistachios recipes!

See the November issue of Central Valley Flavors magazine for featured ARO Pistachios recipes!

Seared Scallops with Caramelized Persimmon, Apple-Smoked Bacon, and ARO Pistachio Pesto by Chef Ryan Rondeno

Scallops: 16 diver scallops, 2-3 tbsp. olive oil, juice of 2 lemons, salt & pepper. Pat scallops dry and season with salt and pepper, lemon juice, and olive oil. Sear on both sides and finish in oven for 2 to 3 minutes.

Caramelized Persimmon: 1 tbsp. olive oil, 1 tsp. butter, 3 persimmons (diced), 4 cloves of garlic (chopped), 3 sprigs of thyme, 6 OZ chanterelle mushrooms, roasted, 15 baby heirloom tomatoes (roasted), salt & pepper to taste. In a 400-degree oven, roast tomatoes and chanterelles on a sheet pan for 15 minutes or until golden brown. Season them with olive oil, salt & pepper. In an 8-inch skillet, combine olive oil and butter. Add persimmons and caramelize for 4-5 minutes. Add shallots, garlic, and thyme. Cook for 2-3 minutes and set aside. Once tomatoes and chanterelles are golden, add to the persimmon mixture.

Pistachio Pesto: 8 OZ ARO Pistachios, 1/2 bunch of parsley, 4-5 cloves of garlic, 3/4 cup lemon oil, salt & pepper. In a blender, combine pistachio, parsley, garlic, and lemon olive oil. Puree until smooth.

To Plate: Smear the pesto on the plate in a circular of motion. Add persimmon mixture. On top of the mixture, add the bacon, mushrooms, and scallops. Garnish with edible flowers or fresh herbs. Serves 8.

Seared Scallops with Caramelized Persimmon, Apple-Smoked Bacon, and ARO Pistachio Pesto by Chef Ryan Rondeno

Chef Rondeno also contributed his Plum Tart with Cardamon Cream and ARO Pistachio Praline recipe!

Ingredients: 1 pie crust (homemade or store bought), 8 plums, 3 tbsp. brown sugar, 3 tbsp. flour, zest of 1 lemon, 4 tbsp. ground ARO Pistachios, 1/4 cup of sugar, 5 pats of Plugra butter.

Cardamon Cream Ingredients: 1 cup marscapone cream, 1/2 cup creme fraiche, 1/2 cup buttermilk, 1 cup heavy cream, 4 tbsp. sugar, 1+1/2 tsp. cardamon, 1 tbsp. vanilla paste.

Pistachio Praline Ingredients: 6OZ ARO Pistachios (toasted), 1 cup sugar, juice of 1/2 lemon, pinch of sea salt.

Directions: Preheat oven to 400 degrees. In a 12-inch tart pan, add pie dough and refrigerate. In a small bowl, combine sugar, flour, lemon zest, and ARO Pistachios. Sprinkle on the pie dough evenly. Slice plums and arrange in the tart. Sprinkle granulated sugar on top of the plums. Bake for 1 hour. In a bowl, combine marscapone cream, creme fraiche, buttermilk, sugar, cardamon, and vanilla. Set aside. In a mixer, blend heavy cream until it forms soft–medium peaks. Fold in cardamon mixture.

Line a sheet pan with parchment paper and spray with vegetable spray. In a saucepan, add sugar and a splash of water. Cook at medium heat until it forms an amber color. Add pistachios and lemon juice. Stir quickly and add to sheet pan. Once set, pulse in a food processor until coarse ground. Once tart has set, slice and add a spoonful of cardamon cream, and sprinkle with pistachio praline.

Central Valley Flavors featured three of our favorite ARO Pistachio dessert recipes!

White Chocolate Drizzled Cranberry Pistachio Biscotti was reinterpreted for us by Roz Corieri Page of La Bella Vita Cucina.

White Chocolate

 

 

 

 

 

 

 

 

 

 

 

White Drizzled Cranberry ARO Pistachio Biscotti

1 cup butter
1-1/2 cup sugar, plus extra for sprinkling on the pre-cooked biscotti
3 eggs for the biscotti mixture, plus 1 egg for brushing on the pre-cooked biscotti
2 tsp. pure vanilla or vanilla extract
4 cups flour
1-1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. sea salt
1/4 cup amaretto liquor
1-1/2 cups dried cranberries
3/4 cup white chocolate chips or 7 squares of white chocolate
1-1/4 cups shelled ARO Pistachios
1 – 2 cups of melted white chocolate
Red and Green colored sugar or sprinkles (optional for Christmas)

Directions:

In a large bowl, blend the butter and sugar well.
Beat in eggs, one at a time.
Add in the vanilla and amaretto liquor.
In a separate bowl combine the four, baking powder, baking soda and salt.
Slowly blend in the flour mixture into the butter-sugar mixture and mix well.
Fold in the cranberries, white chocolate and pistachios; dough will be sticky.
Divide dough into two to three equal sized portions.
On a floured surface or cutting board, shape each portion into a long 2-1/2″ wide logs; these expand while baking, so shape the logs to preference.
With your hands, gently ‘flatten’ each of the logs a little bit.
Brush a beaten egg on each log and generously sprinkle sugar on top of each log.
Carefully place logs on an ungreased baking sheet, spaced 3 inches apart.
Bake at 350 degrees (F) for 25 minutes or until firm and lightly brown on the edges.
Cool for 5 minutes.
While warm, yet cool enough to handle with your hands, transfer logs to a cutting board.
With very little pressure, use a serrated knife to cut the logs diagonally into 1″ slices.
Allow the knife to do the work for you and do not press down on the biscotti so they don’t break.
Place the slices ‘cut-side’ down on the ungreased baking sheets.
Bake for 10 minutes or until golden brown and remove from the oven to turn each over.
Return the slices to the oven and bake for another 5 minutes.
Remove from oven and set the biscotti on wire racks to cool.
Melt chocolate in the top of a double boiler over simmering water.
Remove chocolate from the heat.
With a fork, drizzle the chocolate over biscotti and/or dip the biscotti into the chocolate on one end of each.
Place the chocolate dipped or drizzled biscotti on wax or parchment paper and allow to set for about 30 minutes.
For Christmas, sprinkle your favorite red and green colored sugar or sprinkles on the warm chocolate.
For Easter or springtime, you can also choose to use pink, yellow, lavender, or green).
Store in an airtight container for up to one month or freeze them for later.

Visit Roz’s site “Inspiration for Delicious and Beautiful Living” for complete details and other gourmet recipes http://www.italianbellavita.com/?s=biscotti.

Oooey Gooey Crunchy ARO Pistachio Baklava by Amita Molloiy

Oooey Gooey Crunchy ARO Pistachio Baklava by Amita Molloy

 

 

 

 

 

 

 

 

Amita Molloy contributed her Oooey Gooey Crunchy ARO Pistachio Baklava recipe.

Nests: 12 sheets phyllo dough, 1 stick butter (salted or unsalted)

Syrup: 1 cup water, 1+1/2 cups sugar, 2 tbsp. powdered cinnamon

Filling: 2 cups crushed ARO Pistachios

Prepare nests: Keep phyllo dough moist while preparing nests. Place one phyloo sheet flat, spread melted butter on top. Using a dowel stick, roll the sheet on the dowel leaving 1/2-inch from end. Scrunch from one side and remove from stick, shaping into a circular nest crust. Bake nests at 350 degrees for 15 minutes or until beginning to brown.

Prepare syrup: While nests bake, prepare the syrup. Boil water and sugar until achieving a syrup consistency. Add cinnamon to preference. While nests cool, fill them with syrup and add cinnamon to preference then continue to bake nests until they are golden brown (approximately 10 minutes).

Remove from oven, fill each with ground ARO Pistachios and allow to cool. Will yield perfect individual baklava mini-pies with a crunchy gooey texture.

Gourmet Dark Chocolate-Pink Salted Pistachio Ice Cream by Chef Larry Monaco

Gourmet Dark Chocolate-Pink Salted Pistachio Ice Cream by Chef Larry Monaco

 

 

 

 

 

 

 

 

 

 

 

Executive Sous Chef Larry Monaco contributed his famous Dark Chocolate-Pink Salted Pistachio Ice Cream recipe.

1 cup Himalayan Pink Salted ARO Pistachios, 3/4 cup toasted ARO Pistachios (coarsely chopped), 3/4 cup sugar, 2 cups milk (do not use low-fat or non-fat), 1/2 tsp. almond extract, 4 large egg yolks, 1 cup whipping cream, 1/2 cup dark chocolate (melted)

Directions: Finely grind 1 cup pistachios and 1/4 cup sugar in processor. Bring milk and ground pistachio mixture to boil in heavy large saucepan. Remove from heat. Mix in almond extract. Whisk egg yolks and remaining 1/2 cup sugar in medium bowl. Gradually whisk in hot milk mixture. Return to saucepan. Cook over low heat until custard thickens and leaves path on back of spoon when finger is drawn across, stirring constantly, about 10 minutes (don’t boil). Strain into large bowl.

Chill until cold (approximately 2 hours). Add in whipping cream, dark chocolate, and chopped toasted pistachios, stirring into custard. Load into ice cream machine and turn. Transfer to container and freeze.

Executive Sous Chef Larry Monaco, of The Huntley Penthouse Restaurant in Los Angeles, enjoying ARO Pistachios.

Executive Sous Chef Larry Monaco enjoying ARO Pistachios.

 

 

 

 

 

 

 

 

 

 

 

 

Thank you to all of our cooks! Check out the Central Valley Flavors Recipes from Our Backyard edition packed with a variety of interesting and mouth-watering recipes to discover. Categories in the program include Meat, Poultry, Dairy, Earth-Grown, Tree Fruit, Ethnic, Nuts, and Miscellaneous.

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