The CookingBites Recipe Challenge: Almonds

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TastyReuben said:
As to the almond milk, as was discussed in an earlier topic, I'm not a curious eater/taster. I don't look at things and say, "Hmmmm...I need to try that." I usually need a pretty compelling reason to do so.
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The most compelling reason is that it's healthier. It's lower in fat, has fewer calories, and is higher in a more easily absorbed form of calcium than cows milk.

Edited to add that I didn't mean to sound preachy. It's not exactly like I am a health "nut" LOL (says the person who made biscuits and sausage gravy with eggs and cheddar cheese for breakfast).
 
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JASOH1 said:
Do you like nuts in banana bread or pies?
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I can see the possibility of making the almonds a star in a pie, but banana bread with some almonds in it just doesn't sound like almonds as the star of the show.

I like almonds. I like them smoked. I like them glazed. I'm not sure how to handle this challenge.

CD
 
JASOH1 said:
Not to mention the pies? Who doesn't love pie? I guess TR...
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Pecan pie is a huge thing in Texas. The Texas legislature named it the State Pie of Texas. I like pecans, but hate pecan pie.

Something tells me an almond pie done in the style of pecan pie would be a good entry, for somebody -- just not me.

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Pecan pie photo credit - Pillsbury.com

CD
 
Morning Glory said:
Almond milk can be used in more or less any recipe specifying regular milk and that means savoury recipes too. Its creamier than cow's milk, to my taste buds. I suggest you might buy some almond milk just to try it? I use the non-sweetened sort.
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I'll paraphrase comedian Lewis Black for my thoughts on almond milk. There is no such thing as nut milk. There's nut juice. I know this, because nuts don't have teats! :D

CD
 
caseydog said:
I can see the possibility of making the almonds a star in a pie, but banana bread with some almonds in it just doesn't sound like almonds as the star of the show.

I like almonds. I like them smoked. I like them glazed. I'm not sure how to handle this challenge.

CD
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If you made it with almond flour it would be.
 
Burt Blank said:
Make some Almond Praline. blitz to rough powder. Fold into whipped cream and pipe into your choux ring to make a Paris-Brest. this was my first test dish in Patisserie school.

Ingredients
Method
  1. Melt the caster sugar in a frying pan until it turns golden or reaches 300C/570F on a sugar thermometer - take care here as the sugar will be very hot.
  2. Add the almonds and lemon juice, stir well and then spoon onto a silicon-lined baking sheet.
  3. Leave to cool
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Recipes must be posted as new threads. I will move it. Is this an entry? If so it needs to be correctly tagged.
 
Ohh goody! Now I have an excuse to make a hedgehog cheese ball or a pinecone cheese ball.

I've made cashew milk before for something., a vegetarian/vegan dish I think. Don't see why almond milk couldn't be made the same way. I've also made almond flour before since I just needed a small amount. It didn't come out quite as fine as commercial made, but it worked even though it put the food processor through a workout.
 
medtran49 said:
Ohh goody! Now I have an excuse to make a hedgehog cheese ball or a pinecone cheese ball.

I've made cashew milk before for something., a vegetarian/vegan dish I think. Don't see why almond milk couldn't be made the same way. I've also made almond flour before since I just needed a small amount. It didn't come out quite as fine as commercial made, but it worked even though it put the food processor through a workout.
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I love a good cheeseball, and I make them at the holidays, so I hadn't even thought about that.
 
Morning Glory said:
Recipes must be posted as new threads. I will move it. Is this an entry? If so it needs to be correctly tagged.
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Nope, we are making Apple strudel with whizzed almonds and raisin tomorrow. I am hoping that Mrs Blank will make to much filo so we can make Serbian Baklava. It is stuffed with nuts the folded like a great big samosa. Then left in a fragrant syrup to marinate over night. They should look like the pic. The base of the isosceles is about 3 inches. They float on the surface of the syrup like little ducks, only when the ducks sink to the bottom do you know they are ready.
I will try to post correctly.
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Let's get things started with an appetizer/snack:

Recipe - Honey-Glazed Almonds

First off, very easy, though it was hard not to eat the almonds as-is, because my almond preference is for them to be raw, since they're a good bit softer that way.

I was a little curious as to why the author specified a 2-cup measure for such a scant amount of glaze, but apparently, honey likes to climb the cup when microwaved. Now I know.

The glaze itself is sweet, and doesn't really taste all that much of honey (I'm not that fond of honey, so that's a good thing), and making these again, I might up the spices a bit, and I'd probably use table salt instead of kosher salt (or more kosher salt), because raw nuts can take a lot of salt, and these taste like they need a bit more.

Honey-Glazed Almonds

Honey-Glazed Almonds

 
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